This delicious Raspberry Swiss Roll makes for a perfect spring or summer dessert. An easy roll cake recipe combines a light lemon sponge with a layer of Bonne Maman Intense Raspberry Jam and crème fraîche whipped cream. Delectable, to say the least!
This beautiful roll cake combines the simplicity of a classic genoise sponge with fresh, fruity raspberries and tangy crème fraîche whipped cream. The pairing of lemon and raspberries is a favourite of mine, and if you love it too, then you’ll be a fan of my Raspberry Lemonade Layer Cake and my Lemon Raspberry Baked Donuts.
Not long ago, I shared with you my Chocolate Swiss Roll and my Gingerbread Swiss Roll Cake, but with the days getting longer and warmer as we head into Spring, I wanted to bring you something lighter and fresher!
In this post, I’ll break down just how easy a swiss roll cake recipe really is. With step-by-step photos and detailed descriptions, you’ll succeed in the most beautiful roll ever! For more useful tips, read my How To Make A Swiss Roll Guide.
This post is sponsored by Bonne Maman. All views and opinions are my own. Thank you for supporting the brands that make Emma Duckworth Bakes possible.
Why you'll love this recipe
- Fresh, summery flavours. The light lemon sponge, sweet, Intense Raspberry Jam, and tangy crème fraîche are a match made in heaven.
- Make ahead. This is a great option for an easy dessert that can be made ahead of time.
- It feeds a crowd! Depending on how thinly you slice the roll-up cake, you can get 10 to 12 slices out of this one roll. Perfect for entertaining or enjoying over a couple of days.
For the sponge cake
- Eggs - provide structure and, more importantly, moisture to the sponge. Make sure to whip them for the required time.
- Sugar - to sweeten the cake roll.
- Lemon zest - this is optional, but a little lemon goes a long way in creating a beautiful flavour profile.
- Vanilla extract - to add extra flavour.
- Oil - I find that a small amount of oil in the sponge helps create a supple sponge that rolls without cracking.
- Plain flour - To provide structure. Weigh the flour so that you don’t add too much, which will cause a dry sponge that will crack.
- Baking powder - adds a little additional lift to the sponge.
- Salt - balances out the sweetness.
For the crème fraîche whipped cream
Crème fraîche, double cream and powdered icing sugar are whipped together to create this luscious filling. The crème fraîche adds the perfect tang to the cream and also stabilises it.
- Bonne Maman Raspberry Intense Jam - A new offering from Bonne Maman, their Intense range packs in more fruit and 30% less sugar into each jar than their classic conserves. This results in a flavour bomb of intense flavour - this is now my favourite Bonne Maman product- I love it!
- Fresh raspberries and mint- optional extras to decorate your raspberry roll cake with, but I guarantee that with a dust of powdered icing sugar and a handful of fresh raspberries and some mint leaves, you’ll have a spectacularly beautiful roll on your hands!
How to make a raspberry swiss roll
*Be sure to see the recipe card below for the full list of ingredients & instructions!*
Make the lemon sponge
1. Prepare your pan—grease with butter the base and sides of your baking pan and line with parchment paper. The paper should overhang the side so that it’s easier to remove the sponge from the tray later on. Grease the parchment paper as I find this will help with peeling off the paper before rolling the sponge.
2. Whip the eggs, sugar, lemon and vanilla extract. In the bowl of a stand mixer fitted with a whisk attachment, add eggs, sugar and lemon and whip for a good 4 minutes until they are pale and thick. (Image 1) Add the oil. Then add the oil and whip again until combined. (Image 2)
TIP: When you lift the whisk up, you should be able to see the trail of mixture for a couple of seconds
3. Sift dry ingredients. Into a separate bowl, sift the flour, baking powder and salt.
Using a large metal spoon or rubber spatula, fold the ingredients together, ensuring that you get right to the bottom of the bowl, rotating the bowl as you go. There should be no dry bits remaining, but you don’t want to over-mix and knock out all the air from your whipped eggs. (Image 4)
4. Pour batter into baking pan. Pour the batter into the prepared pan and wiggle/turn the pan to move the batter to the pan's corners. Use an offset spatular if needed. (Image 5 & 6)
5. Bake. Bake for 7 to 9 minutes until the centre springs back. Be careful not to overbake the sponge; otherwise, you may get cracks when rolling the cake roll later.
6. Prepare your tea towel. Whilst the sponge is baking, sift powdered icing sugar liberally onto a tea towel or sheet of parchment paper laid flat on the work surface. The powdered icing sugar needs to cover a slightly larger surface area than the pan the sponge is baking in. (Image 7)
7. Invert the sponge onto the tea towel. Once the sponge has baked, please remove it from the oven and invert it immediately onto the icing sugar on the prepared tea towel. (Image 8)
TIP: I prefer to use a tea towel as I find the sponge stays soft when it comes to unrolling it later on
8. Peel off the parchment paper. Use your fingertips to gently peel the parchment paper away from the sponge. (Image 10)
Roll sponge up. Using your hands and starting from the short end of the sponge rectangle, gently but firmly roll the warm sponge into the tea towel. It would help if you did this whilst the sponge is still warm. Set the cake roll aside with its seam side down to cool completely. (Image 9 & 10)
Make the creme fraiche whipped cream filling
Whilst the cake roll is cooling, this is the perfect opportunity to make your creme fraiche whipped cream.
1. Add all the ingredients to your bowl. Whip the cream, crème fraîche and powdered icing sugar on low for 10 to 20 seconds. It thickens super quickly, so keep an eye on it! Refrigerate until needed. (Image 11 & 12)
TIP: If the cream over whips and goes lumpy, add 1 or 2 tablespoons of double cream into the mixture and whisk together until it just comes together. You should be able to 'save' your whipped cream!
How to roll a Swiss Roll
Once the lemon sponge has cooled down, it's time for the fun part- filling and re-rolling!
2. Unroll the sponge. Gently unroll the sponge from the tea towel or baking paper.
Cover with jam. Spoon Bonne Maman Raspberry Intense Jam onto the sponge and smooth evenly over the sponge, leaving a 2 cm (1-inch) gap around the edge. (Image 13)
3. Top with crème fraîche whipped cream. Dollop crème fraîche whipped cream onto the raspberry jam sponge and, using an offset spatula, smooth out into an even layer. (Image 14)
4. Roll time! Gently roll the sponge up again, trying not to squeeze out the filling too much. Use the tea towel to help you lift the sponge over itself. (Image 15) (Don’t worry if the cream and jam squish out a little bit, we’ll be cutting off the ends later to neaten it up!
Wrap and refrigerate. Wrap the roll in a piece of parchment paper and then tightly in plastic wrap to hold its shape. Refrigerate for 1-2 hours for the filling to set. (Image 16)
How to slice neatly
Before serving, slice the two ends to neaten the Swiss roll. There are two ways to do this effectively.
- With a knife: Heat the knife's blade by running it under hot water, wiping it dry and slicing through. Heat and wipe the blade for every cut.
- With dental floss: Cut a long piece of dental floss, and holding each end, manoeuvre it under the Swiss roll to where you want the cut. Bring the two ends up around the roll to crossover on the top and pull together to slice through the cake roll.
PHOTOGRAPHERS TIP: Even with refrigerating the swiss roll, the cream can still be quite soft when cutting through it. If this is the case, try freezing the roll for an hour and you'll then find that a hot knife will slice through it like butter!
Liberally dust the roll with powdered icing sugar for a simple raspberry cream roll.
If you’d like to add a little decoration, then top the Swiss roll with fresh raspberries and fresh mint leaves. You’ll feel like you’ve created something Delia would be proud of!
Types of Swiss Roll
There are many variations to a Swiss Roll, and I can’t wait to share more here on the blog. Other types I’m hoping to make in the future are:
- Strawberry Swiss Roll: Vanilla sponge roll filled with roasted strawberry buttercream and decorated with fresh strawberries and mint leaves. A Summer favourite.
- Simple Vanilla Swiss Roll: Filled with sweetened whipped cream, this is refined simplicity at its best!
- Chocolate Swiss Roll: Chocolate sponge encasing a cream cheese filling, encased in a chocolate ganache and topped with blackberries. A chocolate lover's delight- trust me!
- Espresso Swiss Roll: Rich chocolate sponge filled with an espresso buttercream that would make a perfect base for a Christmas time yule log.
- Cookies n’ Cream Swiss Roll: For the ultimate treat for the kiddies, fill your chocolate Swiss Roll with whipped cream and crushed Oreo’s.
Fillings and topping substitutions
Here are some ideas for creating the Swiss Roll of your dreams by mixing up the fillings and toppings.
- Cocoa powder: Dust the chocolate sponge with cocoa powder keeping it plain and simple
- Chocolate Ganache: Cover in rich, smooth chocolate ganache for a decadent twist.
- Caster sugar: Roll the sponge in caster sugar. Sprinkle the tea towel with caster sugar instead of powdered icing sugar for a little crunch.
Recipe pro tips
- Weigh your flour. Use digital scales for an accurate measurement. Too much flour will lead to a dry sponge that can crack when rolling.
- Don’t overbake the sponge. If you do, you’ll most likely develop cracks.
- Roll the sponge immediately from the oven. To create 'muscle memory' with the sponge, roll it when hot.
- Take care not to overwhip the cream. The creme fraiche whipped cream filling thickens incredibly quickly. Whip on low speed and keep an eye on it.
- Refrigerate the roll before serving so that the cream has a chance to set.
Frequently asked questions
A Swiss Roll is typically made up of a thin sponge filled with jam, whipped cream or buttercream and rolled into a spherical shape. On the other hand, a roulade is sweet or savoury and often involves rolling meat or pastry. Both are traditionally served as slices.
You can buy specific Swiss Roll pans or jelly roll pans if you like (as seen here in the UK and the US), but as long as your baking pan is approximately 25x38cm (10x15-inch) with a 2.5cm (1-inch) lip all around, you will do great!
This type of cake actually works really well as a make-ahead dessert. Fill the sponge, roll and wrap in plastic wrap and refrigerate overnight. The Swiss Roll can then be stored in an airtight container in the refrigerator for up to 5 days.
If you over-mix the batter, then the gluten strands in the flour can tighten and, when baked, cause a rubbery sponge. Fold the dry ingredients with a light hand and mix until the flour is just combined.
Don't worry if the sponge cracks slightly. Keep going. The taste will still be the same. Dust the roll liberally with powdered icing sugar and cover in raspberries to complete the roll.
How to store and freeze
To store: The Swiss roll can be stored in an airtight container in the refrigerator for up to 5 days. Unfilled, a rolled sponge can be wrapped in plastic wrap and then foil and frozen for up to 2 months. Thaw in the refrigerator overnight and allow to come to room temperature before filling and continuing with the recipe instructions.
To freeze: I would recommend freezing it without the ganache. Fill the sponge and roll it up, wrapping it in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and continue with the recipe to cover in ganache.
Tools you’ll need
- Baking Pan / Swiss Roll Pan / Jelly Roll Pan: It needs to be approximately 25x38cm (10x15-inch) to bake a sponge that is 1cm (½ inch) flat.
- Stand mixer fitted with whisk attachment: The eggs and sugar need a good amount of whipping to increase their volume, and a stand mixer does this effortlessly. A handheld mixer can be used if necessary.
- Offset spatula: When dolloping the creme fraiche whipped cream onto the sponge, the spatula helps smooth it evenly.
More light, fruity dessert recipes
If you tried this Raspberry Swiss Roll or any other recipe on my website, please let me know how you go in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!
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Raspberry Swiss Roll Recipe
- 4 large eggs
- 100 g caster sugar (superfine)
- 15 ml vegetable oil
- 1 teaspoon vanilla extract
- 1 lemon zest
- 100 g plain flour (all-purpose)
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 60 g Bonne Maman Raspberry Intense
Crème fraîche whipped cream
- 240 ml double cream (heavy cream)
- 300 g crème fraîche
- 15 g powdered icing sugar (confectioners’ sugar)
- 125 g fresh raspberries, washed and patted dry
- 1 teaspoon powdered icing sugar (confectioners’ sugar), to dust
- fresh raspberries
- mint leaves
- Heat the oven and prepare the pan: Preheat your oven to 180°C (350°F).Grease with butter or spray with non-stick spray the base and sides of a 25x38cm (10×15-inch) baking pan /swiss roll pan/jelly roll pan. Line the pan with parchment paper, ensuring the paper overhangs the pan's sides. This will help you later when trying to remove the sponge from the tin. Grease the parchment paper with butter, as this will help with peeling the paper off once the sponge has baked.
- Whip the eggs and sugar: In the bowl of a stand mixer fitted with the whisk attachment, add the eggs, sugar, vanilla extract and lemon zest and whip until the mixture is light and creamy, about 5 minutes. When lifting out the whisk, you want to be able to see trails of the mixture for a few seconds. Add the oil and whisk until incorporated.
- Sift dry ingredients: Into a separate bowl, sift in the flour, baking powder and salt. Sift ¼ of the flour mixture into the whisked eggs and, using a metal spoon or rubber spatula, gently fold through until just combined. Fold together: Sift in the remaining flour mixture and again fold through whilst rotating the bowl. Ensure that you scrape right to the bottom of the bowl where flour air-pockets can remain. Try not to over mix/fold, as this will deflate the lovely air created during the initial whisking of the eggs.
- Pour into the prepared pan: Pour the batter into the prepared pan and shake/wiggle the pan to help guide the batter into the pan’s corners. If necessary use an offset spatula if necessary to help smooth out the batter.
- Bake: Bake in the oven for 8-10 minutes until a toothpick inserted into the centre comes out clean and springs back when pressed lightly.
- Prepare your teatowel: Whilst the sponge is baking, lay a tea towel or piece of parchment paper on your work surface and dust lightly with powdered icing sugar. (Alternatively, sprinkle with caster sugar)
- Invert sponge onto the teatowel: Once the sponge has baked, remove it from the oven and immediately invert the sponge onto the tea towel whilst it is still hot.
- Peel off paper and roll: Gently peel off the parchment paper on the bottom of the sponge. Starting from the sponge’s short end, using your hands, roll the sponge up gently but firmly until it is totally rolled into the tea towel (or parchment paper). Set the roll aside with its seam side down to cool completely.
Crème fraîche whipped cream
- Whip ingredients: In a bowl of a stand mixer fitted with the whisk attachment, add the crème fraîche, double cream, powdered icing sugar and whip on low speed until soft peaks form. This doesn’t take very long, about 10 to 30 seconds. If you feel you have slightly over whipped the cream- then add a tablespoon of double cream and whip very slowly to loosen the cream.
- Spread jam: Once the sponge roll has cooled, gently unroll it. Spread the Bonne Maman Raspberry Intense all over.
- Spread cream: Then spread the crème fraîche whipped cream filling evenly over the sponge’s surface, leaving a 2cm (1-inch) gap around the edge. Distribute the raspberries over the sponge and press them in.
- Re-roll sponge: Re-roll the sponge up again and wrap it in parchment paper and then in plastic wrap for the roll to hold its shape. Refrigerate for 1-2 hours for the filling to firm up.
- To serve: Dust with extra powdered icing sugar and top with fresh raspberries and mint leave (optional). See tips below for slicing.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- Step-by-Step Photos: My blog post includes insightful step-by-step photos to help guide you through making this recipe.
- How to store: Swiss roll can be stored in an airtight container in the refrigerator for up to 5 days.
- How to freeze: An unfilled, rolled sponge can be wrapped in plastic wrap and then foil and frozen for up to 2 months. Thaw in the refrigerator overnight and allow to come to room temperature before filling and continuing with the recipe instructions.
- Alternatives: For a variation on the fillings, try chocolate spread or buttercream. For variation in toppings, cover in chocolate ganache, roll in caster sugar or drizzle with melted white chocolate.
- Tip 1: To prevent the sponge from cracking: Ensure that you don’t over bake as this will create a dry sponge. Invert and roll up when straight out of the oven as this is when the sponge is most pliable.
- Tip 2: For neat, clean cuts. Use a hot bladed knife wiped clean between each cut or use dental floss to slice through. For that food stylist neat cut, freeze the roll for an hour or two before styling!