Raspberry Swiss Roll Recipe

Front on perspective of a sliced swiss roll

4.17 from 6 votes

Homemade Raspberry Swiss Roll. Light lemon sponge layered with sweet raspberry jam and whipped crème fraîche cream, then rolled in a spiral. This is a simple yet elegant summertime treat.

Prep Time40

Cook Time10

Chill Time2

Total Time2 50

Course: Cakes

Cuisine: British/Americain

Servings: slices

Calories: 269kcal

Author: Emma Duckworth

Equipment

Ingredients

Lemon Sponge

4 large eggs separate egg yolks and egg whites
100 g caster sugar (superfine)
1 lemon zest
1 teaspoon vanilla extract
100 g plain flour (all-purpose)
1 teaspoon baking powder
¼ teaspoon fine salt
60 g raspberry jam

Crème Fraîche Whipped Cream

240 ml double cream (heavy cream)
300 g crème fraîche
30 g powdered icing sugar (confectioners’ sugar) plus extra for dusting tea towel

To Serve

1 teaspoon powdered icing sugar (confectioners’ sugar) to dust
125 g fresh raspberries washed and patted dry
mint leaves

Metric - US Customary

Instructions

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.
Whisk egg whites. Using handheld electric beaters or in the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium to high speed until soft peaks form.
Whip the egg yolks and sugar. In a separate bowl, whip the egg yolks, sugar, lemon zest and vanilla extract on medium-high for 5 minutes until the mixture is light and creamy. When lifting out the whisk, you want to see trails of the mixture on the surface of the batter for a few seconds.
Sift dry ingredients and add egg whites in two parts.
Sift in half the flour directly into the egg yolk mixture in the bowl. Add in half the egg whites. Using a rubber spatula or large metal spoon, fold the mixture until the flour and egg whites are just incorporated.
Then, sift in the remaining flour, baking powder and salt and add the remaining egg whites. Again, fold through until just a few flour streaks remain. This will ensure that you don't overmix. Fold them in with a light touch to maintain all the trapped air. This is one of the reasons why the sponge is so light and airy. Ensure that you scrape right to the bottom of the bowl where flour air pockets can remain.
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.
Cool: Remove the baking pan from the oven and set it on to a wire rack to cool for ten minutes until the sponge is warm and not steaming hot. It's important not to miss out on this step.
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.
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 jam into an even layer 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 leaves (optional). See tips below for slicing.

Notes

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 overbake, as this will create a dry sponge.

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!

Nutrition