Raspberry Swiss Roll Cake

This Raspberry Swiss Roll Cake is a light, fluffy sponge filled with fresh raspberries and cream. A beautiful dessert for any occasion.

If you’ve been craving a dessert that’s light, fruity, and irresistibly creamy, this Raspberry Swiss Roll Cake is exactly what you need.

Imagine a fluffy sponge cake wrapped around creamy mascarpone filling, with fresh, juicy raspberries in every bite; this is a treat that feels both elegant and comforting.

What makes this recipe so special is that it looks like a showstopper on the table, but with step-by-step instructions, it’s surprisingly easy to master at home. And you can prepare it ahead of time so you’re never stressed before serving.

This cake is perfect for family gatherings, holidays, or just because you deserve something sweet today! It’s make-ahead friendly, looks impressive, and tastes even better than it looks.

And don’t worry if rolling the cake seems tricky! With a few simple tips, you’ll nail it on your first try.

So go on, grab those raspberries and whip up this show-stopping treat today! You’ll be so glad you did!

Raspberry Swiss Roll Cake Ingredients

This Raspberry Swiss Roll Cake combines a light, airy sponge with a creamy mascarpone filling and bursts of fresh raspberries. Each ingredient has its role in creating the perfect balance of sweetness, texture, and flavor. Here’s everything you’ll need:

For the Sponge Roll Cake:

• Eggs are the backbone of the sponge. Yolks add richness, while whipped egg whites provide structure and lift. Make sure your eggs are room temperature, as they whip up with more volume.
  There is no true substitute for eggs in a classic Swiss roll, but for a vegan version, you’d need aquafaba (whipped chickpea water) plus a plant-based binder.
• Sugar: adds sweetness and stabilizes the whipped egg whites so they don’t collapse. Use granulated sugar for the best results.
• Vanilla extract: Enhances flavor and balances the richness of the sponge. You can also use almond extract, orange zest, or lemon zest for a flavor twist.
• Flour: provides structure to the cake. Sifting helps keep the sponge light and airy.
• Baking powder: Adds extra lift and ensures the sponge stays fluffy.
• Powdered sugar: You will need it for rolling the cake after baking. Powdered (icing) sugar prevents the sponge from sticking to the towel during rolling and adds a touch of sweetness.

Filling & Decoration Ingredients:

• Raspberry jam: Adds moisture, fruity sweetness, and a layer of tangy flavor that pairs perfectly with the cream. You can swap it for strawberry, blueberry, or apricot jam.
• Heavy cream: Provides a light, fluffy base for the filling when whipped. Chilled cream whips faster and holds structure better. For a dairy-free or vegan version, use plant-based whipping cream (usually coconut-based).
• Mascarpone: Adds richness and stability to the cream filling, keeping it firm enough for rolling.  Use a vegan mascarpone or cream cheese for a dairy-free version.
• Powdered sugar: Sweetens the cream mixture without making it grainy. Powdered sugar dissolves more easily than granulated.
• Vanilla extract for flavor.
• Fresh raspberries: Half are folded into the filling for freshness, and half are used for decoration. They bring brightness, tartness, and natural beauty to the cake. Don’t have raspberries?  Strawberries, blueberries, blackberries, or a berry mix all work fine!
• Sugar: used to macerate the fresh raspberries (brings out their juices and softens them), intensifying flavor.

These ingredients ensure the sponge is light and airy, the filling is creamy and stable, and the raspberries shine as the star flavor.

How to make Raspberry Swiss Roll Cake

Don’t be intimidated by the idea of making a Swiss roll! With a few simple steps, you’ll have a light sponge, a creamy filling, and a beautiful rolled cake that looks like it came straight from a bakery. Follow these instructions carefully, and with a couple of helpful tips along the way, you’ll master this stunning dessert on your first try!

Prepare the Sponge Roll Cake

Preheat your oven:
Set your oven to 180°C (350°F). Line a 45×33 cm (18×13 in) pan with parchment paper. Lightly grease the pan before adding the parchment to help it stay in place.

Separate the eggs: 
Carefully divide the yolks from the whites. Place whites in a large clean, dry bowl (any grease will prevent them from whipping). Do this one egg at a time into a small bowl first, in case a yolk breaks, it won’t ruin the entire batch.

Beat the yolks:
In a mixing bowl, whisk the yolks with 100 grams of sugar until pale and thick. Add vanilla extract and mix well. Don’t rush this step, as it adds richness and volume.

Whip the egg whites:
In another clean bowl, whisk egg whites until soft peaks form. Gradually add the remaining sugar and continue until stiff peaks form.

For best results, use a metal or glass bowl (plastic can retain grease). Add sugar slowly so the meringue doesn’t deflate.

Combine the mixtures:
Gently fold the whipped whites into the yolk mixture in batches using a spatula. Be patient and fold carefully to keep the batter airy. Avoid stirring, but rather cut through the middle, lift, and fold over.

Add the dry ingredients:
Sift the flour and baking powder directly over the mixture, then fold gently until combined. Sifting prevents lumps and keeps the sponge light.

Bake the sponge:
Spread batter evenly into the pan and smooth the top. Bake for 10–12 minutes, or until golden and springy to the touch. Don’t overbake, or it may crack when rolled.

Prepare to roll:
While baking the sponge, place a clean kitchen towel on a flat surface and dust generously with powdered sugar. The sugar prevents sticking and adds sweetness, so don’t skip it! Make sure the towel is larger than the sponge cake.

Roll the sponge: 
Once baked, remove the pan from the oven, then turn the sponge out immediately onto the towel, parchment paper, and all, top down. Then, peel off the parchment carefully.

Starting from the short end, roll the cake with the towel inside. Let cool completely on a wire rack while still rolled. Rolling the cake while it is warm trains the cake to hold its shape and prevents cracks later.

Prepare the Filling

Whip the cream base:
In a bowl, beat chilled heavy cream, mascarpone, powdered sugar, and vanilla until soft peaks form. 

Divide the mixture into two equal parts in separate bowls.

Prepare the raspberries:
Mash 150 grams of raspberries (about 1/3) with 1 tbsp sugar and gently fold into one bowl of cream.

Slice 150 grams of raspberries in half lengthwise for layering.

Keep the remaining 1/3 of raspberries whole for decorating the roll cake.

Assemble the Swiss Roll Cake

Unroll the sponge:
Gently unroll the cooled cake. Don’t worry if there are small cracks, as the filling will cover them. Remove the towel.

Add the filling:
Spread a thin layer of raspberry jam over the sponge. Then, spread the mascarpone-raspberry cream on top of the jam.

Arrange the halved raspberries evenly, pressing them slightly into the cream.

Re-roll the cake:
Roll the sponge back up tightly (without the towel), starting from the same short end. Place seam-side down on a serving platter.

Tip: Use the towel underneath to help guide the roll if needed.

Decorate the Cake

Cover the roll:
Spread the remaining white mascarpone cream mixture evenly over the top and sides. You can spread it flat or add some texture with your spatula while applying the cream.

Finishing touches:
Decorate on top with the remaining fresh raspberries and dust lightly with powdered sugar.

Chill before serving:
Refrigerate for at least 1 hour to let the cream set and flavors meld together.

And there you have it! A light, elegant, and absolutely delicious Raspberry Swiss Roll Cake that’s as impressive as it is simple to make.

With its fluffy sponge, creamy mascarpone filling, and bursts of fresh raspberries, this cake is perfect for birthdays, tea parties, or any occasion that calls for a show-stopping dessert.

The best part?

You can make it ahead and keep it chilled until it’s time to serve. So grab those raspberries, preheat your oven, and treat yourself (and your loved ones) to a homemade dessert that’s guaranteed to disappear quickly!

Serving ideas

After chilling, slice the roll cake using a sharp, serrated knife for clean cuts. Wipe the knife between slices to keep the slices clean.

Serve chilled slices as they are, with a light dusting of powdered sugar on top.

For extra presentation, you can also:

• Drizzle sauce on top, like raspberry coulis, chocolate sauce, or melted white chocolate, or
• Pair a slice with a scoop of vanilla, raspberry, or pistachio ice cream.

But really, Swiss rolls are usually just served straight as they are, with a cup of coffee or some strong tea like black tea or Earl Grey.

Storage tips

This cake tastes best within 24 hours, but can be made a day ahead and stored in the fridge before serving.

Refrigeration:
Store the cake covered in the refrigerator for up to 3 days. Use plastic wrap, a cake dome, or an airtight container to keep it from drying out.

Freezing:
You can freeze the whole roll cake or individual slices (rolled in parchment and wrapped tightly in plastic + foil) for up to 1 month. Thaw overnight in the fridge before filling.
Because of the mascarpone and fresh raspberries, the texture may turn watery once defrosted, so only freeze if there is no other option.

 

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This recipe is sponsored by Hofer Austria. | Naročnik oglasa: Hofer KG