Raspberry Swiss Roll Cake Recipe with Video

My First Roll Cake Disaster

I still laugh at my first Swiss roll. It cracked everywhere. I felt so disappointed. But you know what? We ate it anyway. It tasted wonderful.

That’s my first lesson for you. Cracks don’t ruin the flavor. They just give your cake character. This recipe helps prevent them. The towel trick is key. Why does this matter? Because baking should be fun, not perfect.

The Magic of a Light Sponge

That pale, fluffy batter is magic. You beat the eggs and sugar for a long time. It gets thick and creamy. Doesn’t that smell amazing? All that air makes the cake springy.

Folding in the flour gently keeps the air inside. That’s why we don’t grease the pan. The cake needs to cling to climb. *Fun fact: This sponge cake style is called a “jelly roll” cake in many old cookbooks.*

Rolling While Warm

This step seems scary. It’s not. You must roll the cake right from the oven. The heat makes it flexible. Roll it up with the sugared towel inside.

This trains the cake to stay in a roll. It cools in that shape. Later, it will unroll for filling without breaking. Did your cake crack a little? Tell me about it! We’ve all been there.

The Sweet Heart of the Cake

The filling is my favorite part. Chilled cream and mascarpone cheese. It’s like a cloud. You fold in mashed raspberries. They give a pretty pink color and a tangy taste.

That raspberry syrup is important too. It keeps the sponge moist. Why does this matter? A dry cake is no fun. This syrup gives every bite a little berry kiss. Do you prefer raspberries or would you try another jam?

Putting It All Together

Unroll your cooled cake. Spread the syrup, then the fluffy filling. Now roll it back up. Don’t worry if it’s messy. The ends always are.

Chilling it is the secret. It lets everything settle. Slicing a cold cake is so neat. You see beautiful swirls. What’s your favorite dessert to make that looks fancy but is secretly simple?

Your Turn in the Kitchen

This cake is a showstopper. But it’s just simple steps. The video will guide you. I watch it every time I make this for my grandkids.

Remember, my first one was a mess. Yours will be delicious no matter what. The most important ingredient is always joy. Now, who will you share your raspberry Swiss roll with?

Ingredients:

Ingredient	Amount	Notes
Confectioners’ sugar	1/3 cup	plus more to garnish
All-purpose flour	3/4 cup	for the sponge cake
Baking powder	1/2 teaspoon	aluminum-free
Fine sea salt	1/4 teaspoon
Large eggs	5	room temperature
Granulated sugar	3/4 cup	for the sponge cake
Pure vanilla extract	1 teaspoon	for the sponge cake
Raspberry preserves	1/2 cup	for the syrup, plus 2 Tbsp water or as needed
Heavy cream	1 cup	chilled, for the filling
Granulated sugar	1/2 cup	for the filling
Mascarpone	8 ounces	chilled
Pure vanilla extract	2 teaspoons	for the filling
Fresh raspberries	12 ounces	divided, for the filling

My Raspberry Swiss Roll Story

Hello, dear! Let’s make a raspberry Swiss roll. It looks fancy, but it’s just a happy little cake. I learned this from my friend Margot years ago. We laughed so much that first time. My kitchen was covered in flour! The secret is a light, fluffy sponge. Don’t be nervous about rolling it. A warm cake is much more flexible. It’s like a cozy blanket for the filling.

We’ll make a simple syrup from raspberry jam. It keeps the cake wonderfully moist. The filling is my favorite part. It’s sweet cream and soft mascarpone cheese. We’ll fold in fresh, tangy raspberries. Doesn’t that sound amazing? The final dusting of sugar looks like fresh snow. I still smile every time I make it. Let’s begin our baking story together.

Step 1

First, heat your oven to 375°F. Line your baking sheet with parchment paper. Do not grease the pan. The cake needs to stick a little to climb. Lay a clean towel on the counter. Dust it heavily with confectioners’ sugar. This will be our rolling blanket.

Step 2

Whisk your flour, baking powder, and salt in a bowl. Set it aside. Now, beat the eggs and granulated sugar. Beat them for a full 7-8 minutes. They will become pale, thick, and lovely. It should fall off the whisk in a ribbon. (My hard-learned tip: Room temperature eggs whip up much higher and fluffier!).

Step 3

Gently fold the flour into the egg mixture. Do it in three parts. Be gentle, like you’re tucking a child into bed. No streaks should remain. Stir in the vanilla. Then spread the batter evenly in your pan. Get it into every corner.

Step 4

Bake for 10-12 minutes. The top will be springy and golden. Now, work quickly! Run a knife around the edges. Flip the warm cake onto your sugared towel. Peel off the parchment paper. Then, roll it up with the towel inside. Let this rolled log cool completely. Why do we roll the cake while it’s warm? Share below!

Step 5

Make the syrup. Stir raspberry preserves with a little water. You want it syrupy. Set it aside. Now, make the filling. Whip the heavy cream and sugar until stiff. In another bowl, stir mascarpone and vanilla. Fold the whipped cream into the cheese.

Step 6

Mash half the raspberries with a fork. Gently fold them into the cream. Now, unroll your cooled cake. It’s okay if it cracks a bit. Drizzle the syrup over it. Then spread the pink filling all over. Roll it back up, nice and snug.

Step 7

Wrap the roll in plastic. Let it chill for 1-2 hours. This helps everything set. Before serving, dust it with more confectioners’ sugar. Scatter the remaining fresh berries around it. Slice and see your beautiful swirls. I still laugh at how proud I felt the first time.

Cook Time: 12 minutes
Total Time: 2 hours 30 minutes (includes chilling)
Yield: 10 servings
Category: Dessert, Cake

Three Fun Twists to Try

This recipe is like a blank canvas. You can paint it with different flavors. Here are three of my favorite ideas. They each tell a different story. Try one next time you feel playful in the kitchen.

Lemon Blueberry Sunshine

Use lemon curd for the syrup. Fold blueberries into the filling. It tastes like a bright summer morning.

Chocolate Cherry Dream

Add cocoa powder to the sponge. Use cherry jam for the syrup. The filling can have chopped dark chocolate. So rich and wonderful.

Orange Cranberry Winter

Add orange zest to the sponge. Use cranberry sauce for the syrup. The filling gets chopped dried cranberries. Perfect for the holidays.

Which one would you try first? Comment below!

Serving It With Style

A slice of this cake is a treat all by itself. But a little extra love makes it special. Place a slice on a pretty plate. Add a few extra raspberries and a mint leaf. Doesn’t that look lovely? For a party, slice it a bit thinner. You’ll get more pieces to share. Everyone will feel so fancy.

What to drink with it? For the grown-ups, a small glass of sparkling rosé is perfect. The bubbles cut through the cream. For everyone, I love a cold glass of raspberry lemonade. The tartness is just right with the sweet cake. Which would you choose tonight?

Keeping Your Swiss Roll Happy

This cake is best enjoyed fresh. But leftovers need love too. Wrap the whole roll tightly in plastic wrap. Store it in the fridge for up to three days. The cold helps the filling stay firm.

You can freeze it for a month. Wrap it well in plastic, then foil. Thaw it overnight in your fridge. I once froze a slice for my grandson’s surprise visit. His smile was worth the planning!

Batch cooking saves time for busy weeks. You can bake the sponge a day ahead. Just roll and cool it with the towel. Store the unfilled roll at room temperature. This matters because good food should make life easier, not harder.

Have you ever tried storing it this way? Share below!

Rolling Without the Cracks

First, a cracked sponge. This often happens if it overbakes. Bake just until the top springs back. Roll it in the towel while it is still warm and flexible. This keeps it from cracking later.

Second, a runny filling. Your cream and mascarpone must be very cold. I remember when my filling was soup. My bowl was too warm. Chilling your bowl first can really help. This matters for a neat slice that holds its shape.

Third, a soggy cake. Do not skip the syrup step. It adds wonderful raspberry flavor. But use just enough to moisten the cake. Too much will make it wet. Getting this right builds your confidence. It turns a good cake into a great one.

Which of these problems have you run into before?

Your Swiss Roll Questions, Answered

Q: Can I make this gluten-free?
A: Yes. Use a good gluten-free flour blend. Make sure it has xanthan gum in it.

Q: How far ahead can I make it?
A: You can assemble it the day before. Just keep it wrapped in the fridge.

Q: No mascarpone? What can I use?
A: Full-fat cream cheese is a fine swap. Let it soften a bit first.

Q: Can I make a smaller cake?
A: You can halve the recipe. Use a 9×13 inch pan. Watch the baking time.

Q: Any fun extras?
A: A little lemon zest in the filling is lovely. Fun fact: Swiss rolls are called “jelly rolls” in many places!

Which tip will you try first?

From My Kitchen to Yours

I hope you love making this beautiful cake. It is a special treat for someone you love. That includes you. Seeing your own pretty swirl is a wonderful feeling.

I would be so delighted to see your creation. Share a photo of your slice. Show me that perfect pink swirl inside.

Have you tried this recipe? Tag us on Pinterest! Let’s fill our boards with sweet, swirly joy. Happy cooking!

—Tessa Hammond.