Raspberry Swiss Roll
This raspberry jelly roll, sometimes called a Swiss roll, is made with a simple homemade raspberry jam and a light raspberry whipped cream filling rolled in a soft sponge cake. This cake is the perfect dessert for Easter, Mother's Day, brunch, or bridal showers.
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Servings: 8 slices
Ingredients
For the raspberry jam
- 12 ounces raspberries
- 1 cup granulated sugar
- 1 teaspoon lemon juice optional
For the cake
- 1 cup all-purpose flour sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 large eggs egg whites and egg yolks separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam save the remaining jam to spread over the cake while assembling
For the raspberry whipped cream
- 1 cup heavy cream cold
- 3 tablespoons powdered sugar
- 1/4 cup raspberry jam
- powdered sugar for sprinkling over cake
- whipped cream to top cake
- raspberries for decor
Whipped Cream Topping (optional)
- 1/4 cup heavy cream cold
- 1 teaspoon powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
Make the Raspberry Jam
- Add raspberries, sugar, and lemon juice (if using) to a medium saucepan.
- Cook over medium heat on the stove, stirring occasionally, until the mixture begins to bubble and thicken – about 15-20 minutes.
- Mash the berries slightly as they cook. Once thickened, remove from heat.
- Let cool completely before using.
Make the Cake
- Preheat your oven to 350°F (175°C). Line a 12x17-inch half baking sheet with parchment paper, leaving extra overhang on the sides.
- In a small bowl, sift together flour, baking powder, and salt. Set aside.
- Separate the egg yolks and egg whites in two large bowls. Use a hand mixer or stand mixer on high to beat the egg whites until they form soft peaks. Set aside.
- Move on to the bowl of egg yolks and beat on high for about 5 minutes. Gradually add the sugar, continuing to beat until fully incorporated.
- Add the vanilla extract and mix just until combined.
- Gently fold in the flour mixture in batches using a rubber spatula. Then fold in the beaten egg whites. Finally, gently add in 1/2 cup raspberry jam. Be careful not to deflate the batter.
- Pour the batter into your prepared pan and spread it evenly.
- Bake for 10-12 minutes, or until the top springs back lightly when touched and the edges are lightly golden.
- While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.
Roll the Cake
- Once baked, immediately turn the warm cake out onto the prepared towel.
- Peel off the parchment paper, then carefully roll the cake up (starting from a short end) with the towel inside.
- Let the rolled cake cool completely, seam side down, on a wire rack.
Make the Raspberry Whipped Cream
- In a cold mixing bowl, beat the heavy cream until soft peaks form.
- Add the powdered sugar and beat until medium peaks form.
- Gently fold in the raspberry jam until smooth and pink. Keep refrigerated until ready to use.
Assemble the Cake Roll
- Carefully unroll the cooled cake, trim off the brown crusted edges if need be, and spread the remaining raspberry jam evenly over the surface.
- Then, spread the raspberry whipped cream on top of the jam, smoothing it out gently.
- Re-roll the cake, this time without the towel, keeping the seam side down.
- Optional: dust with powdered sugar, whipped cream, and more raspberries. If making the additional whipped cream to pipe on top of the cake, combine the heavy cream, powdered sugar, and vanilla extract in a cold bowl and mix with an electric mixer on high until soft peaks form. Transfer the whipped topping to a piping bag and pipe on top of the Swiss roll cake.
Nutrition
Serving: 1slice | Calories: 514kcal | Carbohydrates: 93g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 184mg | Potassium: 174mg | Fiber: 4g | Sugar: 71g | Vitamin A: 600IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 2mg
Calories: 514kcal
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