Raspberry Swiss Roll Cake
This Raspberry Swiss Roll Cake feels like a little celebration on a plate, with soft sponge, bright berry flavor, and a swirl that always looks special. It is the kind of dessert that makes a simple afternoon tea or family dinner feel a bit more memorable.
Equipment
- 1 Jelly roll pan lined with parchment paper
- 1 Clean kitchen towel for rolling the cake
- 1 Mixing Bowl
- 1 Electric Mixer or whisk
Ingredients
- 4 eggs room temperature
- 1 cup granulated sugar
- 3 4 cup all purpose flour
- 1 tsp baking powder
- 1 4 tsp salt
- 1 tsp alcohol-free vanilla
- 2 tbsp milk
- 2 tbsp butter melted and cooled
- 1.5 cups fresh raspberries or thawed frozen raspberries
- 0.25 cup powdered sugar plus more for dusting
- 1 cup heavy cream whipped until fluffy
- 1 tsp lemon juice optional
Instructions
- Heat the oven and line a jelly roll style pan with parchment paper, leaving a little overhang for easy lifting.
- Beat the eggs and sugar until pale, thick, and airy. Stir in the vanilla, then gently fold in the flour, baking powder, and salt, followed by the milk and melted butter.
- Spread the batter evenly in the prepared pan and bake until the top springs back lightly when touched. Avoid overbaking so the sponge stays flexible.
- Turn the hot cake onto a clean kitchen towel dusted with powdered sugar, peel away the parchment, and roll it up gently with the towel. Let it cool in this shape.
- Mash the raspberries with a little powdered sugar and optional lemon juice. Fold them into whipped cream, or layer them with the cream for a more rustic swirl.
- Carefully unroll the cooled cake, spread the filling evenly, then roll it back up without pressing too hard. Chill briefly before slicing.
Notes
Store covered in the refrigerator for up to 3 days. Serve chilled or at cool room temperature. Use room temperature eggs and do not overbake for the best roll texture.