Raspberry Swiss Roll

This raspberry Swiss roll is made with a simple homemade raspberry jam and a light raspberry whipped cream filling rolled in a soft sponge cake. This light and fluffy cake is the perfect dessert for Easter, Mother’s Day, brunch, or bridal showers.

This raspberry Swiss roll recipe is light, fluffy, and absolutely delectable! This sponge cake comes together simply and is entirely homemade.

I walk you through the simple raspberry jam recipe below that will be used for the cake batter, filling, and in the homemade whipped cream filling.

This recipe is perfect for the summer time when ripe raspberries are plentiful, but really, it can be enjoyed whenever! It’s perfect for family gatherings, holidays, or as an after dinner dessert.

My family absolutely LOVED this raspberry jelly roll! I’d love to hear your thoughts if you try it out too!

Looking for more dessert recipes? Check these out:

• lemon curd cheesecake
• sourdough strawberry shortcake
• blueberry lemon olive oil cake
• strawberry filled cupcakes
• sourdough chocolate three layer cake

Ingredients

For the cake:

• raspberries – Fresh raspberries work best here.
• granulated sugar
• egg whites and egg yolks – Separate the egg whites and the egg yolks in two large bowls as directed. You’ll whip the egg whites until soft peaks form and add them at a separate time from the egg yolks.
• vanilla extract
• baking powder
• all-purpose flour

For the raspberry whipped cream filling:

• raspberry jam (see below for simple steps)
• heavy whipping cream – Make sure the heavy cream is very cold. I also put my mixing bowl and beaters in the freezer for about 10 minutes before I make the whipped cream.
• powdered sugar
• vanilla extract

For Decoration:

• raspberries
• powdered sugar – Some like to top their Swiss roll with powdered sugar and some raspberries. Gently dust it over the rolled cake.
• whipped cream – If you’d like to decorate the top with piped whipped cream, see steps below to make extra whipped cream after you’ve made the cake.

Step-By-Step Instructions

Make the Raspberry Jam

Step 1: Start by adding the raspberries, sugar, and lemon juice (if using) to a medium saucepan.
Set it over medium heat and cook, stirring occasionally, until the mixture becomes bubbly and thick—this usually takes about 15 to 20 minutes.

Step 2: As the jam cooks, you can gently mash the berries with the back of a spoon to help them break down. Once the mixture has thickened to a jammy consistency, remove it from the heat and let it cool completely before using. You’ll add it to the cake batter, the jam filling, and the whipped cream filling.

Preheat your oven to 350°F (175°C). Line a 12×17-inch half-sheet pan with parchment paper, making sure to leave a bit of overhang on the sides to make it easier to lift the cake later.

In a small bowl, sift together the flour, baking powder, and salt. Set this aside for now.

Separate the Egg Whites and Egg Yolks and Make the Batter

Steps 3 & 4: Use two large mixing bowls to separate the egg whites and the egg yolks, cracking the egg whites into one bowl and the yolks in the other.

Make the Batter

Step 5: Use a stand mixer or electric hand mixer on high speed to whip the egg whites until they form soft peaks. Set the bowl aside.

Mix the egg yolks on high for about 5 minutes. Gradually add the sugar as you continue to beat, and mix until fully incorporated. Stir in the vanilla extract just until combined.

Step 6: Using a spatula, gently fold in the dry ingredients a little at a time, being careful not to deflate the batter. Next, fold in the beaten egg whites. Finally, gently fold in 1/2 cup of the raspberry jam.

Step 7: Pour the batter into your prepared baking sheet and spread it out evenly. Bake for 10-12 minutes, or until the top springs back lightly when touched and the edges are just turning golden.

Step 8: While the cake is in the oven, lay out a clean kitchen towel on your counter and dust it generously with powdered sugar—this will help prevent sticking when you roll the cake.

Steps 9 & 10: As soon as the cake comes out of the oven, carefully turn it out onto the sugared towel. Peel away the parchment paper and gently roll the cake up from one of the short sides, with the towel rolled inside.

Place the rolled cake on a wire rack, seam side down, and let it cool completely. This step helps the cake hold its rolled shape without cracking later.

Make the Raspberry Whipped Cream

In a cold mixing bowl, beat the heavy cream until soft peaks form.
Add the powdered sugar and continue whipping until medium peaks hold their shape.

Fold in the raspberry jam gently until the cream turns a soft pink and is smooth and fluffy. Pop it in the fridge until you’re ready to assemble the cake.

Assemble the Raspberry Swiss Roll

Once your cake has completely cooled, carefully unroll it. If needed, trim off any browned or crusty edges with a sharp knife for a cleaner look.

Step 11: Spread the remaining raspberry jam over the entire surface of the cake.

Step 12: Then, spoon the raspberry whipped cream on top of the jam and gently smooth it into an even layer.

Roll the Cake and decorate

Now it’s time to roll it back up—this time without the towel. Roll slowly and gently, keeping it snug but not too tight.

Place the finished roll seam side down on your serving plate.

For a pretty presentation, dust the top with powdered sugar and garnish with whipped cream and fresh raspberries.