The delicate swirl of airy sponge cake wrapped around luscious raspberry and mascarpone filling is a dessert that never fails to impress. This Raspberry Swiss Roll Cake Recipe is a special treat that’s as delightful to make as it is to eat — light, flavorful, and perfect for celebrations or simply cozy afternoons.
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Why You'll Love This Recipe
I remember the first time I made this Raspberry Swiss Roll Cake Recipe – it was for a friend’s birthday and everyone fell head over heels for its fresh, fruity charm. It combines a fluffy sponge that's perfectly moist with a silky, slightly tangy filling loaded with raspberries. It’s as rewarding to slice into that beautiful spiral as it is to taste!
- Light and airy texture: The sponge cake rises beautifully without heaviness, making every bite melt-in-your-mouth perfection.
- Fresh raspberry flavor: Using real raspberries in the filling plus a raspberry syrup adds vibrant, natural tartness that balances the sweet cream.
- Elegant and impressive: This cake looks stunning on any dessert table, yet it’s surprisingly straightforward to make even if you’re fairly new to baking.
- Versatile and customizable: You can tweak the filling or garnish based on what you have on hand or personal preferences, making it your own signature roll.
Ingredients & Why They Work
This Raspberry Swiss Roll Cake Recipe relies on simple, fresh ingredients that work harmoniously to create its light texture and rich flavor. Choosing quality ingredients upfront really pays off in the end.
- Confectioners’ sugar: Dusting the towel with this not only prevents sticking when rolling but adds a touch of gentle sweetness to the cake’s surface.
- All-purpose flour: Provides just enough structure for the sponge without weighing it down.
- Baking powder: Ensures the cake lifts lightly and evenly, for that classic Swiss roll texture.
- Sea salt: Enhances all the flavors subtly, especially important in sweet baked goods.
- Eggs: The star ingredient here, adding richness, moisture, and volume — just make sure they’re at room temperature for best results!
- Granulated sugar: Sweetens and helps create the silky, stable egg foam when whipped.
- Vanilla extract: Brings warmth and depth to the batter and filling alike.
- Raspberry preserves: Made into syrup for a wonderful fruity glaze that seeps into the cake layers.
- Heavy cream: Whipped to airy peaks, this forms the base of the luscious filling.
- Mascarpone cheese: Adds creaminess and a slight tang, making the filling rich without being too sweet.
- Fresh raspberries: Some mashed into the filling to spread flavor, some left whole for bursts of freshness in every bite.
Make It Your Way
I usually stick to the classic raspberry and mascarpone filling, but this Raspberry Swiss Roll Cake Recipe invites plenty of creativity. It’s great to tweak the flavors or swap components based on what’s in season or your mood.
- Variation: Sometimes I swap out the raspberries for strawberries or blueberries depending on what’s freshest, and it creates a whole new flavor profile while keeping that familiar creaminess.
- Diet-friendly tweaks: For a lighter version, try using Greek yogurt blended into the mascarpone to cut down on richness without losing creaminess.
- Presentation upgrades: For party time, consider adding a drizzle of melted dark chocolate on top or decorating with edible flowers for that wow factor.
Step-by-Step: How I Make Raspberry Swiss Roll Cake Recipe
Step 1: Whisk Eggs and Sugar to Fluffy Perfection
Start by beating room temperature eggs and granulated sugar on high speed for about 7-8 minutes until the mixture doubles in volume and forms ribbons when you lift the whisk. This step is crucial — it builds the airy structure that makes the sponge light. Don’t rush it! When you see pale yellow thick ribbons, you’re good.
Step 2: Gently Fold Dry Ingredients and Vanilla
Whisk together your flour, baking powder, and salt separately, then fold it into the egg mixture a third at a time. Use a light hand so you don’t knock out all the air. Finally, fold in vanilla extract. Make sure no flour pockets remain, but don’t overmix — a few air bubbles make the cake extra fluffy.
Step 3: Bake and Roll While Warm
Spread the batter evenly into your parchment-lined baking pan and bake for 10-12 minutes until it’s golden and springs back when touched. Right out of the oven, loosen the cake edges with a knife and turn it out onto a confectioners’ sugar-dusted towel. Peel off the parchment and carefully roll the cake with the towel while it’s still warm — this “training” helps prevent cracks later.
Step 4: Prepare Raspberry Syrup and Mascarpone Filling
Mix raspberry preserves with a little water to make a syrup to brush onto the unrolled cake later. Meanwhile, whip heavy cream with sugar until stiff peaks form. Fold that gently into mascarpone mixed with vanilla, then incorporate half of the raspberries, lightly mashed, to scatter bits of fresh fruit flavor throughout the creamy filling.
Step 5: Assemble and Chill the Roll
Carefully unroll the cooled cake, brush with raspberry syrup, then spread the mascarpone filling evenly all over. Roll it back up snugly but not too tight. Wrap in plastic wrap and chill for at least an hour — this sets the filling and makes slicing neat and easy.
Top Tip
Having made this Raspberry Swiss Roll Cake Recipe many times, I’ve learned a few tricks that really help everything come together beautifully. These can save you stress and help you get that perfect swirl and moist texture every time.
- Room temperature eggs: Cold eggs won’t whip up into those light ribbons that create the sponge’s airy base — be patient and let them warm to room temp.
- Don’t skip the sugar-dusted towel: This prevents the cake from sticking when rolling, and rubbing off that sugar on the towel adds a subtle sweetness to the outer layer.
- Roll while warm: Rolling the cake immediately after baking trains it to bend without cracking, leading to neater, more attractive spirals once filled.
- Fold gently: Whether folding in flour or cream, slow and steady ensures maximum fluff without deflating the batter or filling.
How to Serve Raspberry Swiss Roll Cake Recipe
Garnishes
I like to keep it simple and elegant: a light dusting of confectioners’ sugar over the rolled cake and scattering fresh whole raspberries on top. It adds a gorgeous pop of color and a fresh burst of flavor with every slice. Sometimes I add a few mint leaves for a bright, herbal note.
Side Dishes
This dessert pairs effortlessly with a cup of freshly brewed tea or a chilled glass of rosé. For a brunch or tea party, I serve it alongside fresh fruit salad or a plate of buttery shortbread cookies to round things out without overpowering the delicate cake.
Creative Ways to Present
One time I tried slicing the roll into pinwheel rounds for a party platter — everyone loved the bite-sized treats with their swirled centers! You can also unroll the cake slightly and pipe extra filling artistically or drizzle a raspberry coulis zigzag for a fancy finish.
Make Ahead and Storage
Storing Leftovers
Once assembled, I keep the cake wrapped tightly in plastic wrap and store it in the fridge. It stays fresh and moist for up to 3 days, perfect for planning ahead or enjoying over a couple of days. Just keep it chilled so the filling maintains its texture.
Freezing
I have frozen slices wrapped individually in plastic and foil for up to a month. Thaw them overnight in the fridge for best texture. The cake holds up surprisingly well, though the fresh raspberry burst is just a bit milder after freezing.
Reheating
I usually serve this cake cold or at room temperature, but if you prefer, let slices sit out for about 20 minutes before eating. Avoid microwaving — it can make the filling runny and cake dry.
Frequently Asked Questions:
Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Be gentle when folding to maintain the cake's airy texture. You might also want to add a bit of xanthan gum if your blend doesn’t include it, to help with structure.
Rolling the cake while it’s still warm and using a sugar-dusted towel underneath are the best ways to prevent cracks. Also, roll it gently but firmly. If you see cracks when unrolling after cooling, don’t worry — a few small ones are normal and won’t affect taste.
Yes, cream cheese can be used as a substitute for mascarpone in this filling. To mimic the milder flavor of mascarpone, use full-fat cream cheese and blend it well with the whipped cream. It will change the flavor slightly but still be delicious.
You can bake the sponge cake base up to 24 hours in advance and keep it covered at room temperature. This actually makes assembly easier since the cake has a bit of firmness. Just cover it well so it doesn’t dry out.
Final Thoughts
This Raspberry Swiss Roll Cake Recipe is truly one of my favorite desserts to make when I want to impress without fuss. It’s elegant, fresh, and surprisingly forgiving — even if you’re just getting comfortable with baking, you’ll find the process rewarding and the results delicious. Give this one a try; once you roll that first slice onto your plate, I promise you’ll be planning your next special occasion around it!
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Raspberry Swiss Roll Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 52 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
This Raspberry Swiss Roll Cake features a light and airy sponge cake rolled with a luscious mascarpone and fresh raspberry cream filling. It’s drizzled with a sweet raspberry syrup and garnished with fresh raspberries, making it a delightful dessert perfect for special occasions or an elegant 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 or as 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 your oven to 375°F and line a 13 × 18-inch rimmed baking sheet with parchment paper, no greasing necessary. Dust a clean linen or tea towel generously with confectioners’ sugar.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside.
- Beat the Eggs and Sugar: Using a stand mixer with a whisk attachment or a hand mixer, beat the eggs and granulated sugar on high speed for 7 to 8 minutes until the mixture doubles in volume, turns pale yellow, and forms ribbons when the whisk is lifted.
- Fold in Dry Ingredients: Gently fold the flour mixture into the egg mixture a third at a time using a silicone spatula, ensuring no streaks remain. Add the vanilla extract and fold until just incorporated. Spread the batter evenly in the prepared pan.
- Bake and Roll: Bake the cake for 12 minutes until golden and springy to the touch. Immediately run a knife around the edges and transfer the cake, parchment attached, to a cooling rack. Flip the cake onto the sugar-dusted towel, peel off the parchment, and while still hot, roll the cake tightly with the towel from the short end. Let cool to room temperature.
- Make the Syrup: Stir raspberry preserves and water in a small bowl until syrupy. Adjust water as needed for spreadability. Set aside.
- Prepare the Filling: Whip the heavy cream and granulated sugar on medium-high speed until stiff peaks form. In another bowl, blend mascarpone and vanilla. Fold the whipped cream into the mascarpone a third at a time until fully combined.
- Add Raspberries to Filling: Coarsely mash half of the raspberries with a fork and gently fold them into the mascarpone cream mixture. Avoid overmixing.
- Assemble the Cake: Unroll the cooled cake carefully. Spread the syrup evenly over the surface. Dollop the raspberry filling evenly, spreading it to the edges. Roll the cake back up tightly without the towel.
- Chill and Serve: Trim the ends for a neat look if desired. Transfer to a serving platter, wrap in plastic wrap, and refrigerate for 1 to 2 hours or overnight to set. Before serving, dust with confectioners’ sugar and garnish with remaining raspberries.
Notes
- You can make the sponge cake up to 24 hours ahead; keep it covered at room temperature.
- After assembling, refrigerate the roll covered in plastic wrap for up to 3 days.
- Using room temperature eggs helps the batter to rise properly and improves texture.
- Dusting the towel with confectioners’ sugar prevents the cake from sticking and tearing while rolling.
- For easier slicing, chill the cake thoroughly so the filling firms up.
- If raspberry preserves are too thick, add a little more water to get a spreadable syrup consistency.
Nutrition
- Serving Size: 1 slice (1/12 of roll)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
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