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Raspberry Swiss Roll Cake Recipe

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4 from 62 reviews

A light and airy Raspberry Swiss Roll Cake featuring a delicate sponge cake rolled with a luscious mascarpone and whipped cream filling studded with fresh raspberries, topped with a drizzle of raspberry syrup and a dusting of confectioners’ sugar for an elegant dessert perfect for any occasion.

Ingredients

For the Sponge Cake

  • 1/3 cup confectioners’ sugar, plus more to garnish
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder, aluminum-free
  • 1/4 teaspoon fine sea salt
  • 5 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract

For the Syrup

  • 1/2 cup raspberry preserves
  • 2 tablespoons water (or as needed)

For the Raspberry Filling

  • 1 cup heavy cream, chilled
  • 1/2 cup granulated sugar
  • 8 ounces mascarpone cheese, chilled
  • 2 teaspoons pure vanilla extract
  • 12 ounces fresh raspberries, divided

Instructions

  1. Preheat and Prepare: Preheat the oven to 375°F. Line a 13 × 18-inch rimmed baking sheet with parchment paper, do not grease the pan. Lay a clean linen or tea towel on a work surface and dust it generously with confectioners’ sugar to prevent sticking when rolling the cake.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set aside for later.
  3. Beat Eggs and Sugar: Using a stand mixer with a whisk attachment or a hand mixer, combine the eggs and granulated sugar. Beat on high speed for 7 to 8 minutes until the mixture doubles in volume, turns pale yellow, and ribbons form when lifting the whisk.
  4. Fold in Dry Ingredients and Vanilla: Gently fold the flour mixture into the egg mixture in thirds using a silicone spatula, mixing just until incorporated each time. Fold in the vanilla extract at the end carefully to maintain the batter’s lightness.
  5. Spread and Bake: Evenly spread the batter to the edges of the prepared baking sheet. Bake for 10 to 12 minutes until the cake is golden and springs back when lightly pressed.
  6. Roll the Cake: Immediately after baking, run a knife around the edges, transfer the cake on the parchment to a cooling rack, then invert the cake onto the sugar-dusted towel. Remove parchment and carefully roll the cake with the towel from the short end into a tight log. Let it cool to room temperature.
  7. Make the Syrup: In a small bowl, stir together raspberry preserves with 2 tablespoons water to create a syrupy texture; add more water if needed. Set aside.
  8. Whip Cream: Beat the heavy cream with granulated sugar on medium-high speed until stiff peaks form. Set aside.
  9. Mix Mascarpone: In a medium bowl, stir mascarpone cheese with vanilla extract, then gently fold in the whipped cream a third at a time until combined.
  10. Prepare Raspberry Filling: Coarsely mash half of the raspberries using a fork, then fold into the mascarpone cream mixture without overmixing to retain a few raspberry pieces.
  11. Assemble the Cake: Unroll the cooled cake gently. Drizzle the raspberry syrup evenly over the surface. Spread the raspberry mascarpone filling evenly to the edges.
  12. Re-roll and Chill: Carefully roll the cake back up tightly. Trim the ends for a neat look if desired. Wrap in plastic and refrigerate for 1 to 2 hours or overnight to set the filling and make slicing easier.
  13. Serve: Before serving, dust the cake with confectioners’ sugar and garnish with remaining fresh raspberries around and on top of the cake.

Notes

  • Do not grease the baking sheet to ensure proper rising of the sponge cake.
  • Using room temperature eggs helps the cake achieve the right volume when beaten.
  • Folding the flour mixture gently prevents deflating the batter for a light sponge.
  • Rolling the cake while warm avoids cracking.
  • Chilling the cake after assembly helps the filling set for cleaner slicing.
  • Fresh raspberries can be substituted with other berries if desired for variation.
  • If syrup is too thick, add water slowly to achieve the right spreadable consistency.

Find it online: https://flavorspath.com/raspberry-swiss-roll-cake-recipe/