There’s something truly delightful about the light, fluffy texture of a rolled sponge cake swirled with fresh raspberries and creamy filling. This Raspberry Swiss Roll Cake Recipe not only looks stunning but tastes like a slice of spring on your plate — sweet, tangy, and utterly irresistible.
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Why You'll Love This Recipe
I genuinely love this Raspberry Swiss Roll Cake Recipe because it’s the perfect balance between elegant and approachable. You don’t need fancy equipment or complicated steps to make something that looks bakery-worthy, yet every bite tastes like a special occasion treat.
- Light and Airy Sponge: The delicate sponge cake is soft and fluffy, making rolling easy without cracking too much.
- Fresh Raspberry Filling: A combination of mascarpone cream and fresh raspberries gives you a luscious, tangy, and smooth texture.
- Simple Syrup Trick: Brushing with raspberry syrup keeps the cake moist and adds a concentrated burst of berry flavor.
- Make-Ahead Friendly: You can prepare the cake in stages, perfect for planning ahead and impressing guests with minimal stress.
Ingredients & Why They Work
The ingredients here play specific roles to create that signature Swiss roll texture and flavor. The eggs get whipped to provide the airy lift, while mascarpone brings a creamy richness, and fresh raspberries add just the right pop of fruitiness.
- Confectioners’ sugar: Dusting the towel prevents the cake from sticking when rolling and adds a touch of sweetness.
- All-purpose flour: Provides structure but keeps the cake tender when combined with well-beaten eggs.
- Baking powder: A little lift to make the sponge light without over-expanding it.
- Fine sea salt: Enhances the flavors and balances the sweetness.
- Large eggs: At room temperature, they whip up nicely to create volume and stability in the batter.
- Granulated sugar: Sweetens the sponge and helps with the whipping process.
- Pure vanilla extract: Adds warm, aromatic flavor that's comforting and familiar.
- Raspberry preserves: Thinned to a syrup for moistening the cake and intensifying the raspberry notes.
- Heavy cream: Whipped for lightness to balance the richness of the mascarpone filling.
- Mascarpone: Brings a tangy richness that complements the raspberries beautifully.
- Fresh raspberries: Half are folded into the filling for bursts of tartness, and the rest are used for garnish and extra flavor.
Make It Your Way
I love playing around with this Raspberry Swiss Roll Cake Recipe by swapping in seasonal berries or adjusting sweetness based on mood. It’s such an open canvas for flavor customization!
- Variation: For a citrusy twist, I’ve added a teaspoon of lemon zest to the sponge batter, which adds a subtle brightness that pairs beautifully with raspberries.
- Dietary modifications: If you prefer dairy-free, you can substitute mascarpone with coconut cream and mild plant-based yogurt, but the texture will be a little different.
- Difficulty tweak: Beginners can use pre-made raspberry jam for the filling, stirring it into the whipped cream instead of fresh raspberries for a simpler but tasty version.
Step-by-Step: How I Make Raspberry Swiss Roll Cake Recipe
Step 1: Whip the Eggs to Cloud-Like Perfection
The secret to a perfect Swiss roll sponge is beating those eggs and sugar until they’re nearly tripled in volume and super pale. When you lift your whisk, the batter should fall into thick, slow-moving ribbons. This is what gives the cake its lift and softness — so don’t rush this step!
Step 2: Gently Fold the Dry Ingredients
Once your flour, baking powder, and salt are whisked together, fold them in carefully. I use a folding motion with a silicone spatula — gentle but thorough. You want to keep as much air in the batter as possible; avoid overmixing or scraping too hard.
Step 3: Bake, Flip, and Roll While Warm
Bake the sponge in your prepared pan just until golden and springy to the touch. The magic here is catching the cake right while it’s still warm. Flip it onto a sugar-dusted towel and roll it up immediately, towel and all, starting from the short side. This prevents cracking later and sets the shape perfectly.
Step 4: Prepare the Raspberry Syrup and Filling
Mix raspberry preserves with a splash of water to create a syrup for brushing — this keeps the sponge moist and adds extra flavor. Then whip your heavy cream until stiff peaks form, fold it gently into mascarpone and vanilla, and finally, fold in half the raspberries, mashed just enough to disperse flavor but keep some texture.
Step 5: Assemble Then Chill for the Best Results
Unroll the cooled cake, spread on the syrup evenly, and then spread the mascarpone-raspberry filling all the way to the edges. Roll it up tightly again, then wrap and refrigerate for at least an hour. Chilling sets the filling so the cake slices cleanly without squishing.
Top Tip
From my experience making this Raspberry Swiss Roll Cake Recipe multiple times, these tips will save you from common pitfalls and make rolling the cake a breeze.
- Timing is Everything: Roll the cake while it’s still warm right out of the oven to avoid cracks during the final assembly.
- Don’t Overmix Dry Ingredients: Folding gently keeps your sponge light and fluffy instead of tough.
- Use a Sugar-Dusted Towel: This simple step prevents sticking and helps form the roll shape perfectly.
- Chill Before Slicing: Refrigerating for an hour or longer firms up the filling, making clean slices easier and prettier.
How to Serve Raspberry Swiss Roll Cake Recipe
Garnishes
I love topping the cake with a dusting of confectioners’ sugar and scattering fresh raspberries over the top for that extra pop of color and freshness. Sometimes, I add a few mint leaves for a cool contrast, which guests always ask about!
Side Dishes
This roll pairs beautifully with a simple dish of vanilla ice cream or a cup of lightly brewed English Breakfast tea. Fresh berries on the side never hurt either — it’s like a mini fruit party complementing the cake.
Creative Ways to Present
For birthdays or brunches, I’ve turned the basic roll into a layered centerpiece by stacking slices to create a mini tower — decorated with whipped cream rosettes and extra raspberries. It’s fun and makes a lovely showstopper.
Make Ahead and Storage
Storing Leftovers
I usually wrap the cake tightly in plastic wrap and keep it refrigerated. It stays fresh and moist for up to 3 days — just remember to slice with a sharp serrated knife for clean pieces.
Freezing
Freezing a fully assembled Swiss roll is possible but tricky because the cream can separate. What works better for me is freezing the plain sponge unrolled — tightly wrapped — then thawing it before assembling with fresh filling when ready to serve.
Reheating
Since this is a delicate cream-based dessert, I avoid reheating. Instead, I let refrigerated slices come to room temperature for about 15 minutes — it brings the flavors alive without compromising texture.
Frequently Asked Questions:
Yes, you can use frozen raspberries but make sure to thaw and drain them very well to avoid excess moisture in the filling, which can make the cake soggy.
Rolling the cake while it’s still warm and using a sugar-dusted towel to roll it gently are key. Also, don’t overbake the sponge so it remains flexible.
You can substitute all-purpose flour with a gluten-free blend, but results may vary depending on the flour used. I recommend adding a bit of xanthan gum to help the structure if your blend doesn’t include it.
You can bake the sponge cake up to 24 hours ahead and keep it at room temperature. Assembled, it’s best refrigerated and consumed within 3 days for optimal freshness.
Final Thoughts
This Raspberry Swiss Roll Cake Recipe is one I return to whenever I want a dessert that’s impressive yet not intimidating. It’s a true crowd-pleaser with fresh flavors and a light texture that leaves everyone smiling. Give it a try — I promise you’ll find yourself making it again and again, sharing bites with friends just like I do!
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Raspberry Swiss Roll Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
A delightful Raspberry Swiss Roll Cake featuring a light sponge cake rolled with a luscious mascarpone and raspberry filling, perfect for an elegant dessert or special occasion treat.
Ingredients
For the Sponge Cake
- ⅓ 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 Syrup
- ½ cup raspberry preserves
- 2 tablespoons water (add more if 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
Instructions
- Make the Sponge Cake: Preheat the oven to 375°F. Line a 13 × 18-inch rimmed baking sheet with parchment paper and set aside. Do not grease the baking sheet. Lay a clean linen or tea towel on a work surface and dust generously with confectioners’ sugar.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat: In a stand mixer bowl with whisk attachment or with hand mixer, combine eggs and granulated sugar. Beat on high speed for 7 to 8 minutes until ribbons form on the surface and the mixture doubles in volume and turns pale yellow.
- Fold: Gently fold in the flour mixture a third at a time with a silicone spatula, scraping the bowl to avoid pockets of flour. Fold in the vanilla extract until just incorporated. Spread the batter evenly in the prepared baking sheet to the edges.
- Bake and Roll: Bake for 12 minutes until golden and springy to touch. Immediately run a knife around edges and transfer cake with parchment onto a cooling rack. Flip the cake top side down onto the sugar-dusted towel, peel off parchment. While hot, roll cake from short end with the towel into a tight log. Cool to room temperature.
- Make the Syrup: In a small bowl, combine raspberry preserves with 2 tablespoons water until syrupy. Add more water if necessary. Set aside.
- Make the Cake Roll Filling: Beat heavy cream and granulated sugar on medium-high speed for 3 to 4 minutes until stiff peaks form. In a separate bowl, stir mascarpone and vanilla. Fold whipped cream into mascarpone mixture in thirds until incorporated. Coarsely mash half of the raspberries and fold them into the filling gently.
- Assemble the Cake: Carefully unroll the cooled cake. Drizzle syrup evenly over the surface and spread. Dollop and spread the filling over the cake to edges. Carefully roll the cake back tightly.
- Serve: Trim the ends for neatness if desired. Transfer to serving platter, cover with plastic wrap, and refrigerate for 1 to 2 hours or up to overnight to set. Before serving, dust with confectioners’ sugar and scatter remaining fresh raspberries over and around the cake.
Notes
- You can prepare the cake base up to 24 hours ahead; store covered at room temperature.
- Once assembled, keep the cake covered in plastic wrap and refrigerate for up to 3 days.
- Dusting the towel with confectioners’ sugar prevents the cake from sticking when rolling.
- Using room temperature eggs helps achieve maximum volume when beating.
- If the syrup is too thick, add water gradually to reach a spreadable consistency.
- Handle the cake gently during unrolling to avoid breaking; some small cracks are normal.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
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