If you have a soft spot for light, fluffy cakes that burst with fresh fruit flavor, then this Raspberry Swiss Roll Cake Recipe is about to become your new best friend. Picture a delicate sponge cake rolled tenderly around a luscious mascarpone cream and a vibrant raspberry preserve, peppered with juicy fresh raspberries. Each bite feels like a little celebration of summer’s best flavors wrapped in a charming cake spiral. Whether it’s for a special occasion or just a treat to brighten your day, this Raspberry Swiss Roll Cake Recipe brings together simplicity and elegance in the most delicious way imaginable.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but absolutely essential to create the perfect texture, brightness, and richness this dessert demands. Each one plays a key role—from the airy sponge to the silky cream and the fresh raspberry punch that makes this cake so unforgettable.
- Confectioners’ sugar (1/3 cup plus more to garnish): Adds a delicate sweetness and helps keep the sponge light and tender while dusting the finished cake for an elegant touch.
- All-purpose flour (¾ cup): Provides the structure to hold the cake together without weighing it down.
- Baking powder, aluminum-free (½ teaspoon): Ensures a fluffy and even rise that’s critical for rolling without cracking.
- Fine sea salt (¼ teaspoon): Balances the sweetness and enhances the delicate flavors.
- Large eggs (5, room temperature): The heart of your sponge, lending both structure and moisture.
- Granulated sugar (¾ cup): Sweetens the cake while helping to whip the eggs to their lightest form.
- Pure vanilla extract (1 teaspoon): Adds warmth and depth to the cake’s flavor.
- Raspberry preserves (½ cup plus 2 Tbsp water): The concentrated fruit layer that dapples the cream with vibrant, tangy sweetness.
- Heavy cream (1 cup, chilled): Whips into a perfect fluffy filling that pairs beautifully with mascarpone.
- Granulated sugar (½ cup): Sweetens the cream filling just enough without overpowering the delicate raspberry notes.
- Mascarpone (8 ounces, chilled): Adds rich creaminess that makes the filling irresistibly smooth and luscious.
- Pure vanilla extract (2 teaspoons): Elevates the cream with a gentle aromatic touch.
- Fresh raspberries (12 ounces, divided): Infuse each bite with freshness and a natural pop of color and flavor.
How to Make Raspberry Swiss Roll Cake Recipe
Step 1: Prepare and Bake the Sponge
Start by heating your oven to ensure it’s perfectly preheated for a quick bake. Into a clean, large bowl, whisk the eggs with granulated sugar and vanilla extract until the mixture triples in volume and becomes pale and fluffy—this aeration is the secret to a light sponge that rolls without cracking. Gently fold in sifted flour, baking powder, salt, and confectioners’ sugar, being careful not to deflate your batter. Pour the batter evenly onto a parchment-lined baking sheet and bake for about 10 minutes until the surface springs back lightly when touched.
Step 2: Roll and Cool the Sponge
While it’s still warm, carefully invert the sponge onto a clean towel dusted with confectioners’ sugar. Peel off the parchment and lightly roll the cake with the towel inside. This step trains the sponge to hold its rolled shape and prevents cracking later. Leave it to cool completely rolled up—patience here pays off big time for that perfect roll later.
Step 3: Make the Cream Filling and Spread the Raspberry Layer
Whip the chilled heavy cream with sugar, mascarpone, and vanilla until soft peaks form—a luscious, stable filling perfect for spreading without dripping. Meanwhile, thin out raspberry preserves with water so it spreads smoothly without overwhelming the sponge. Gently unroll your cooled sponge and spread the raspberry preserve first, then a generous layer of the mascarpone cream on top. Scatter half of the fresh raspberries evenly over the cream for bursts of juicy sweetness in every bite.
Step 4: Roll the Cake and Chill
Carefully re-roll the cake, this time without the towel. Place seam-side down on a serving plate. Use the remaining mascarpone cream to frost the top or sides if you like it extra creamy. Garnish with the rest of the fresh raspberries and a dusting of confectioners’ sugar. Pop it into the fridge for at least an hour to set—it will slice beautifully and maintain its delicate shape.
How to Serve Raspberry Swiss Roll Cake Recipe
Garnishes
A simple dusting of confectioners’ sugar over a few plump raspberries adds a pretty, fresh finish. For added flair, a sprig of mint or edible flowers elevates the plate setting without overpowering the delicate flavor.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for an extra indulgent treat. For a fresher touch, serve alongside a mixed berry salad or a crisp, citrusy sorbet to brighten each bite.
Creative Ways to Present
Try slicing the Raspberry Swiss Roll Cake Recipe into rounds for an elegant tea party presentation, or place small slices on dessert plates with drizzles of raspberry coulis and fresh mint. If you’re feeling adventurous, assemble mini versions in individual glass jars layered with extra berries for a stunning visual and personalized portion.
Make Ahead and Storage
Storing Leftovers
The Raspberry Swiss Roll Cake Recipe keeps best when wrapped tightly with plastic wrap and stored in the refrigerator. It stays fresh for up to 3 days, with the cream maintaining its texture and the sponge remaining soft and moist.
Freezing
You can freeze the cake wrapped carefully in plastic and foil for up to 1 month. Thaw overnight in the refrigerator and refresh with a dusting of sugar and fresh raspberries before serving for that just-made appeal.
Reheating
This dessert is best enjoyed chilled, so reheating is not recommended as it will affect the cream and sponge texture. Instead, serve straight from the fridge and allow it to come briefly to room temperature for optimum flavor.
FAQs
Can I use frozen raspberries for the Raspberry Swiss Roll Cake Recipe?
Fresh raspberries are ideal for the best texture and flavor, but if frozen are your only option, thaw and drain them well before adding to avoid excess moisture that could make the cake soggy.
What if my sponge cracks when rolling?
Rolling the sponge while it is still warm helps prevent cracks. If cracks do appear, don’t worry—a cream coating can mask small imperfections beautifully, and the cake will still taste amazing.
Can I substitute mascarpone with cream cheese?
Mascarpone has a richer, silkier texture and milder flavor than cream cheese, but you can use softened cream cheese if needed—just be aware it might slightly change the cream’s creaminess and tanginess.
How long should I whip the mascarpone cream?
Whip just until soft peaks form to avoid overbeating, which can cause the mascarpone to break down and become grainy. Aim for a smooth, fluffy consistency that holds its shape lightly.
Is this recipe suitable for beginners?
Absolutely! While it feels fancy, the Raspberry Swiss Roll Cake Recipe has straightforward steps and forgiving techniques that make it a perfect project for anyone eager to impress with fresh, homemade cake.
Final Thoughts
Making the Raspberry Swiss Roll Cake Recipe is like wrapping yourself in a tender, fruity hug that feels both elegant and homey. Once you taste that light sponge with its creamy, tangy filling and bursts of fresh raspberry, you’ll find it hard to wait for a special occasion to bake this again. Go ahead, dive in—the joy of this cake is truly meant to be shared and savored.
Print
Raspberry Swiss Roll Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes plus 1 hour chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Raspberry Swiss Roll Cake is a light and airy dessert featuring a delicate sponge cake rolled with luscious raspberry preserves, mascarpone cream, and fresh raspberries. Ideal for special occasions, this dessert combines a tender cake texture with rich creaminess and tart fruit, creating a balanced and elegant treat.
Ingredients
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
Filling
- ½ cup raspberry preserves (plus 2 Tbsp water or as needed)
- 1 cup heavy cream (chilled)
- ½ cup granulated sugar
- 8 ounces mascarpone (chilled)
- 2 teaspoons pure vanilla extract
- 12 ounces fresh raspberries (divided)
Instructions
- Prepare the batter. Preheat your oven and prepare a 15×10 inch jelly roll pan lined with parchment paper. In a bowl, sift together the confectioners’ sugar, all-purpose flour, baking powder, and salt. In a separate large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed until the mixture is thick, pale, and tripled in volume, about 7-10 minutes. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Add the vanilla extract and mix gently to combine.
- Bake the sponge cake. Pour the batter evenly into the prepared pan and spread it out smoothly. Bake in the preheated oven for about 10 minutes or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean. Remove from the oven and immediately loosen the cake from the edges of the pan. Carefully invert the cake onto a clean kitchen towel dusted with confectioners’ sugar, peel off the parchment paper, and while warm, gently roll the cake up in the towel starting from the short end. Allow the cake to cool completely while rolled up, which helps it keep its shape without cracking.
- Prepare the raspberry filling and cream. While the cake cools, mix the raspberry preserves with 2 tablespoons of water to loosen it slightly for easier spreading. In a chilled bowl, whip the heavy cream with granulated sugar and vanilla extract until soft peaks form. Gently fold the mascarpone into the whipped cream until combined and smooth. Set aside some fresh raspberries for garnish and slice the rest for layering.
- Assemble the Swiss roll. Unroll the cooled cake carefully and spread the raspberry preserve mixture evenly over the surface. Layer the sliced fresh raspberries over the preserves. Then, spread an even layer of the mascarpone whipped cream over the berries. Carefully re-roll the cake without the towel, wrap it in plastic wrap, and refrigerate for at least 1 hour to set the cream. Before serving, dust the cake with confectioners’ sugar and decorate with the reserved whole fresh raspberries.
Notes
- Using room temperature eggs is important to achieve a light and fluffy sponge.
- Be gentle when folding the dry ingredients into the eggs to preserve airiness.
- Rolling the cake while warm prevents cracks in the sponge during assembly.
- Chilling the assembled cake helps the filling set and makes slicing easier.
- Aluminum-free baking powder is preferred to avoid any metallic taste.
- If fresh raspberries are not available, frozen raspberries can be used after thawing and draining excess moisture.
