Raspberry Swiss Roll Cake
This Raspberry Swiss Roll Cake is a beautiful, airy dessert featuring a tender sponge cake rolled with sweet raspberry jam and a fluffy whipped cream filling. Elegant yet easy to make, this showstopping cake is perfect for any occasion—from afternoon tea to special celebrations. With its vibrant flavor and striking spiral, it’s a light treat that tastes as impressive as it looks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- Powdered sugar, for dusting
- 1/2 cup raspberry jam or preserves
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (for whipped cream)
- Fresh raspberries (optional, for garnish)
- Mint leaves (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper.
- Beat eggs and granulated sugar together until pale and fluffy.
- Sift in flour, baking powder, and salt. Gently fold into the egg mixture. Stir in vanilla extract.
- Spread batter evenly in prepared pan. Bake for 10–12 minutes, or until the cake springs back when touched.
- While warm, turn cake onto a powdered sugar-dusted kitchen towel. Peel off parchment and gently roll the cake up from the short end. Cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Unroll cooled cake. Spread a thin layer of raspberry jam, followed by whipped cream. Re-roll the cake.
- Chill for at least 30 minutes. Garnish with raspberries and mint if desired. Slice and serve.
Notes
- Roll the cake while it’s still warm to prevent cracking.
- Use seedless or low-seed raspberry preserves for a smooth spiral.
- For extra richness, fold mascarpone or cream cheese into the whipped cream.
- Add cocoa powder to the sponge for a chocolate variation.
- A serrated knife helps slice cleanly and reveal the spiral.
- Best served fresh but can be made a day in advance and chilled overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Find it online: https://cookedbymaya.com/raspberry-swiss-roll-cake/
