Dive into the delightful world of baking with this incredible raspberry swiss roll cake recipe! Imagine a light, airy sponge cake delicately rolled around a luscious, creamy raspberry filling.
This dessert looks incredibly fancy and impressive, yet it’s surprisingly simple to master, even for beginners. Get ready to bake a show-stopping treat that will wow everyone. Follow our step-by-step guide and accompanying video to create your perfect homemade swiss roll today.
Table of Contents
Why You’ll Love This Raspberry Swiss Roll Cake
You’ll adore this raspberry swiss roll cake for so many reasons. It strikes the perfect balance between elegance and ease.
- Impressive Presentation: This cake looks like it came straight from a bakery. It’s perfect for celebrations or a special weekend treat.
- Surprisingly Simple: Despite its sophisticated appearance, the steps are straightforward. You’ll be proud of your baking accomplishment!
- Delightful Flavor Combination: The tangy fresh raspberries perfectly complement the sweet, vanilla-infused sponge and creamy filling.
- Make-Ahead Convenience: You can prepare this roll ahead of time. This makes entertaining a breeze.
- Tried and True: This classic dessert is a favorite for a reason, and our recipe ensures perfect results every time.
Ingredients
Making a beautiful raspberry swiss roll cake starts with quality ingredients. Ensure your eggs and mascarpone are at the correct temperature for the best results.
For the Sponge Cake:
- 1/3 cup confectioners’ sugar, plus more to garnish
- ¾ cup all-purpose flour
- ½ teaspoon baking powder, aluminum-free
- ¼ teaspoon fine sea salt
- 5 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
For the Raspberry Syrup:
- ½ cup raspberry preserves
- 2 Tbsp water, or as needed
For the Raspberry Filling:
- 1 cup heavy cream, chilled
- ½ cup granulated sugar
- 8 ounces mascarpone, chilled
- 2 teaspoons pure vanilla extract
- 12 ounces fresh raspberries, divided
Notes & Substitutions
Confectioners’ sugar provides a lighter dusting than granulated sugar for rolling. You can substitute mascarpone with softened cream cheese, but let it come to room temperature first for easier mixing.
Feel free to swap raspberries for other berries like blueberries or strawberries for a different flavor twist.
Always use room temperature eggs; they whip up much lighter and hold more air. Measure your ingredients accurately, especially the flour, to ensure the right cake texture.
Instructions For The Best Raspberry Swiss Roll Cake
Creating this delicious raspberry swiss roll cake is a rewarding experience. Follow these steps carefully for a perfect result.
Make the Sponge Cake
- First, preheat your oven to 375°F. Line a 13 × 18-inch rimmed baking sheet with parchment paper, ensuring no grease is present, which prevents proper rising. Lay a clean linen or tea towel on your work surface and dust it generously with confectioners’ sugar.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. In the bowl of a stand mixer with a whisk attachment, or using a large bowl and a hand mixer, combine the eggs and granulated sugar.
- Beat on high speed for 7 to 8 minutes. The mixture should form ribbons when you lift the whisk, at least doubling in volume and turning pale yellow.
- Using room temperature eggs helps them aerate faster and produce more volume when whipped, as explained by culinary experts.
- Use a silicone spatula to gently fold in the dry flour mixture in thirds. Ensure each addition is just incorporated before adding the next, scraping the bottom of the bowl for any flour pockets.
- Overmixing cake batter can lead to excessive gluten development, resulting in a tougher sponge, according to baking science principles.
- Fold in the vanilla extract until just combined. Spread the batter evenly across the prepared baking sheet, reaching all edges.
- Bake for 10 to 12 minutes, or until the cake is golden and springs back when gently pressed. Immediately run a knife around the pan edges. Carefully transfer the cake with the parchment paper onto a cooling rack. Flip the cake top-side down onto the sugared towel.
- Gently peel off and discard the parchment. While the cake is still hot, start from a short end and tightly roll the cake with the towel into a log. Place the rolled cake on a cooling rack to cool completely to room temperature.
Make the Raspberry Syrup
- In a small bowl, stir together the raspberry preserves with 2 tablespoons of water. You want a syrupy consistency that spreads easily. Add more water if needed. Set this aside.
Make the Cake Roll Filling
- In the bowl of a stand mixer with a whisk attachment, or using a large bowl and a hand mixer, beat the chilled heavy cream and granulated sugar on medium-high speed for 3 to 4 minutes until stiff peaks form.
- Set aside. In a separate medium bowl, stir together the chilled mascarpone and vanilla extract. Gently fold the whipped cream into the mascarpone in thirds, incorporating after each addition.
- In a small bowl, use a fork to coarsely mash half of the fresh raspberries. Gently fold the mashed raspberries into the filling until just dispersed; avoid overmixing.
Assemble the Cake
- Once the cake has cooled completely, carefully unroll it. Don’t worry about small cracks; they are normal! Drizzle the raspberry syrup over the cake surface and spread it evenly with the back of a spoon.
- Dollop the prepared filling all over the cake and use a spatula to spread it evenly to the edges. Carefully re-roll the cake, keeping it fairly tight.
- For a neater appearance, cut off the ends of the roll if desired. Transfer the cake to a serving platter. Cover the cake with plastic wrap and refrigerate for 1 to 2 hours, or even overnight.
- Chilling helps the filling set and makes slicing much easier. Just before serving, dust the raspberry swiss roll cake with confectioners’ sugar and scatter the remaining fresh raspberries over and around the cake. Enjoy your beautiful creation!
Pro Tips & Troubleshooting
Achieve the perfect swiss roll every time with these helpful hints.
- Roll While Warm: Always roll your cake tightly in the sugared towel immediately after baking. This prevents cracking as it cools.
- Oven Temperature: Ensure your oven is accurately preheated. An oven thermometer can help prevent under or over-baking.
- Parchment Paper is Key: Use good quality non-stick parchment paper. It ensures the cake releases easily without sticking.
- Stiff Whipped Cream: Beat the heavy cream until it forms stiff peaks. This creates a stable filling that holds its shape.
- Avoid Overmixing: Overmixing the cake batter after adding flour can develop gluten, resulting in a tough sponge. Fold gently.
Serving, Storing, & Variations
Serving your raspberry roulade cake perfectly makes all the difference. Chill your cake for at least an hour before slicing; this helps the filling set and makes for cleaner cuts. Use a sharp, thin knife and wipe it clean between slices for neat edges.
You can prepare this cake up to one day in advance. Store the covered cake in the refrigerator for up to 3 days. The filling will become too soft if you freeze it, so avoid putting it in the freezer.
For a decadent twist, drizzle chocolate ganache over the top before serving. Explore different berry fillings like blueberry or strawberry for seasonal variations.
Nutrition
Here’s a breakdown of the nutritional information per serving for this delicious raspberry swiss roll cake.
| Nutrient | Amount |
|---|---|
| Calories | 357 kcal |
| Carbohydrates | 44 g |
| Protein | 5 g |
| Fat | 18 g |
| Saturated Fat | 10 g |
| Trans Fat | 0.01 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 3 g |
| Cholesterol | 110 mg |
| Sodium | 96 mg |
| Potassium | 125 mg |
| Fiber | 2 g |
| Sugar | 33 g |
| Vitamin A | 665 IU |
| Vitamin C | 9 mg |
| Calcium | 69 mg |
| Iron | 1 mg |
Frequently Asked Questions
Can I use different berries in this recipe?
Absolutely! Feel free to substitute raspberries with other fresh berries like strawberries, blueberries, or mixed berries for the filling and garnish.
How do I prevent my Swiss roll cake from cracking?
The most important tip is to roll the cake while it’s still warm, immediately after baking, with a sugared towel. This trains the cake to hold its rolled shape.
Why did my sponge cake take longer to bake?
Oven temperatures can vary significantly. Ensure your oven is accurately calibrated, or consider using an oven thermometer for precise baking.
Conclusion
You’ve successfully created a stunning and delicious raspberry swiss roll cake! This recipe proves that even the most impressive desserts can be accessible for home bakers.
The soft, tender sponge combined with the vibrant, creamy raspberry filling offers a perfect balance of flavors and textures. We encourage you to try this delightful recipe and share its beauty and taste with your loved ones. Enjoy your homemade masterpiece!
Raspberry Swiss Roll Cake
Ingredients
Equipment
Method
- Preheat oven to 375°F. Line a 13×18-inch baking sheet with parchment. Lay out a sugared towel for rolling.
- Whisk flour, baking powder, and salt. In mixer, beat eggs and sugar 7–8 min until pale and thick. Gently fold in flour mix and vanilla.
- Spread batter into pan. Bake 10–12 min until springy. Flip onto sugared towel and peel off parchment. Roll while hot, cool completely.
- Mix raspberry preserves with water to make syrup. Set aside.
- Whip cream and sugar to stiff peaks. In separate bowl, mix mascarpone and vanilla. Fold in whipped cream, then gently fold in mashed raspberries.
- Unroll cake. Spread with raspberry syrup and filling. Re-roll tightly. Chill 1–2 hours or overnight.
- Before serving, dust with confectioners’ sugar and top with remaining raspberries.
Nutrition
Notes
- Use parchment paper (not wax) to avoid sticking.
- Substitute mascarpone with softened cream cheese if needed.
- Raspberries can be swapped for strawberries or blueberries.
- Roll sponge while warm to prevent cracks.
