Swiss Rolls are such a fun and impressive dessert to make! Swiss cakes are made from a very thin sponge cake that are filled with cream. In this case, our Swiss Roll Recipe features a raspberry flavored cream that both fills the cake and is spread on top.
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Surprisingly, Swiss Roll cakes did not originate in Switzerland, though they are from Central Europe somewhere! I guess this problem is very similar to how French Fries are actually from Belgium.
It is guessed that this type of cake actually originated in Austria. They’re crazy about cake over there! Swiss Roll cakes in Austria are normally filled with cream, either flavored or not. There are other versions of this cake, however. Ones in America are often filled with jelly, whereas there are South American versions that are filled with Dulce de Leche!
Whichever way you choose to fill them, you’re going to love this Swiss Roll Recipe! If you’d prefer to use a different type of berry for your recipe, feel free to swap out the raspberries for whatever you want.
What Ingredients are In this Swiss Roll Recipe?
Ingredients for the Swiss Roll
Cake flour sifted
Granulated Sugar
Eggs
Vanilla
Salt
Ingredients for the Raspberry Filling
Raspberries
Sugar
Water
Cornstarch
Heavy Whipping Cream
Powdered Sugar
Vanilla
How to Make this Swiss Roll Recipe
How to Make the Swiss Roll
Heat oven to 350 degrees Fahrenheit.
Crisco a sheet pan, then cut a piece of parchment paper into the shape of the pan and lay it down on the bottom. Crisco the parchment paper and dust with flour.
Separate egg yolks from egg whites.
In a large bowl, combine the egg yolks and ¾ cup caster sugar. Beat with an electric mixer until mixture becomes pale and thick, about 3 to 5 minutes. Beat in vanilla and salt.
In the bowl of a stand mixer (if possible, or with a hand mixer if not) beat the egg whites until soft peaks form. Add 2 tbsp sugar. Beat again until stiff peaks form.
Fold your yolk mixture into the egg whites with a rubber spatula or wooden spoon. Take care to mix the ingredients, as you don’t want to stir the egg whites too roughly or they will deflate.
Once the eggs are mixed together, sift the cake flour over the eggs and fold gently to combine.
Put batter into the prepared pan and place in the oven.
Bake cake for 15 to 20 minutes, until a toothpick comes out clean when stuck into the middle of the cake.
Follow the instructions below for how to roll a Swiss Roll
How to Make the Filling
In a saucepan with a heavy bottom, heat the raspberries and the granulated sugar over medium heat until the raspberries release their juices and they begin to boil slightly. This should take about 7 or so minutes. Stir so as not to burn.
Once the raspberries are at a low boil, mix the water and the cornstarch together in a small bowl. Pour into the pot. Continue stirring the raspberries over the heat until they form the consistency of slightly watery jam. They will thicken up in the fridge. This should take about 4 minutes.
Once the desired consistency is reached, put the jam in the fridge for at least 30 minutes.
In the bowl of a stand mixer or with an electric hand mixer, add the cream, powdered sugar, and vanilla. Mix on high until a thick whipped cream is formed. This will take about 3-5 minutes.
Once cooled enough, remove the jam from the fridge and lightly fold it into the cream, reserving about ¼ of the jam.
Split the raspberry cream in half. One half is for the filling. One half is for the topping. Store in the fridge until you are ready to use it.
How Do You Roll a Swiss Roll?
Making sure that you roll your Swiss Roll correctly is very important. When you remove your Swiss Roll from the oven, let it rest for about 5 minutes, but NO LONGER. As soon as it is cool to touch, lay a dish towel (at least as large as your cake) out on the counter.
Turn your cake over to remove it from its baking tray. Peel the parchment paper from the bottom. Then, roll the cake up WITH the dish towel, so that the dish towel is between all of the layers of the cake, and the cake is not touching itself.
Rolling the cake up with the towel allows the cake to cool in the shape you want it to later take. This forms kind of a “muscle memory” in the cake, so that when you roll it with filling later, it will not crack. Allow the cake to cool completely.
Once the cake is completely cooled, unroll the cake. Spread the reserved raspberry jam across the bottom of the cake, then spread on the half of the cream mixture you reserved for the interior. Re-roll the cake without the dish towel. Then spread the remaining raspberry cream on top of the cake.
Do I need a Swiss Roll Tin?
A Swiss Roll tin in a large and shallow tin used to bake the sponge cake for Swiss Rolls. It is normally less than an inch deep and 9×13 inches wide with a smooth bottom.
If you do not have a Swiss Roll tin, you do not need to go out and buy one. Make sure that you bake your cake in a light-colored colored cookie sheet that has edges. As long as you line the bottom of the cookie sheet, this should work just fine.
I use a light-colored cookie sheet that is 1 inch deep and 12×17 in dimension, and it works perfectly for me! You can also use a 9×13 cookie sheet.
Can I Freeze my Cake?
Yes! Just as with a normal cake, Swiss Rolls last in the fridge for quite some time. My recommendation would be to make sure that you keep your Swiss Roll is in the fridge for no longer than 2-3 months for maximum freshness. However, it will keep a bit longer.
Make sure to thaw your Swiss roll completely before cutting into it. You can do this for leaving it in the fridge overnight before serving.
Thank you for reading! Did you enjoy this Swiss Roll Recipe with Raspberry Filling? If so, make sure to take a photo and post it on Instagram or Facebook with the hashtag #TheForeignFork and tag @TheForeignFork! And don’t forget to leave a comment on the bottom of this post letting me know what you thought!
If you liked this recipe, don’t forget to check out the other yummy cake recipes on my website:
- Dulce de Leche Roll Cake
- Chocolate Molten Lava Cake
- Canadian Christmas Fruit Cake
- Banana Cake with Cream Cheese Frosting
- Sacher Torte
Swiss Roll with Raspberry Cream
Ingredients
Swiss Roll Recipe Ingredients
- 1 cup Cake flour sifted
- ¾ cup sugar Superfine sugar caster sugar + 2 tbsp
- 5 Eggs
- 1.5 tsp Vanilla
- ¼ tsp Salt
Raspberry Filling Ingredients
- 6 oz Raspberries
- ¼ cup sugar
- 1 tbsp + 1 tsp water
- 2 tsp cornstarch
- 1 ⅓ cup cream
- 6 tbsp powdered sugar
- 1 tsp vanilla
- To Bake the Cake
Instructions
- Heat oven to 350 degrees Fahrenheit.
- Crisco a sheet pan, then cut a piece of parchment paper into the shape of the pan and lay it down on the bottom. Crisco the parchment paper and dust with flour.
- Separate egg yolks from egg whites.
- In a large bowl, combine the egg yolks and ¾ cup sugar. Beat with an electric mixer until mixture becomes pale and thick, about 3 to 5 minutes. Beat in vanilla and salt.
- In the bowl of a stand mixer (if possible, or with a hand mixer if not) beat the egg whites until soft peaks form. Add 2 tbsp sugar. Beat again until stiff peaks form.
- Fold your yolk mixture into the egg whites with a rubber spatula or wooden spoon. Take care to mix the ingredients, as you don’t want to stir the egg whites too roughly or they will deflate.
- Once the eggs are mixed together, sift the cake flour over the eggs and fold gently to combine.
- Put batter into the prepared pan and place in the oven.
- Bake cake for 15 to 20 minutes, until a toothpick comes out clean when stuck into the middle of the cake.
To Make the Filling:
- In a saucepan with a heavy bottom, heat the raspberries and the granulated sugar over medium heat until the raspberries release their juices and they begin to boil slightly. This should take about 7 or so minutes. Stir so as not to burn.
- Once the raspberries are at a low boil, mix the water and the cornstarch together in a small bowl. Pour into the pot. Continue stirring the raspberries over the heat until they form the consistency of slightly watery jam. They will thicken up in the fridge. This should take about 4 minutes.
- Once the desired consistency is reached, put the jam in the fridge for at least 30 minutes.
- In the bowl of a stand mixer or with an electric hand mixer, add the cream, powdered sugar, and vanilla. Mix on high until a thick whipped cream is formed. This will take about 3-5 minutes.
- Once cooled enough, remove the jam from the fridge and lightly fold it into the cream, reserving about ¼ of the jam.
- Split the raspberry cream in half. One half is for the filling. One half is for the topping. Store in the fridge until you are ready to use it.
To Roll the Cake
- Making sure that you roll your Swiss Roll correctly is very important. When you remove your Swiss Roll from the oven, let it rest for about 5 minutes, but NO LONGER. As soon as it is cool to touch, lay a dish towel (at least as large as your cake) out on the counter.
- Turn your cake over to remove it from its baking tray. Peel the parchment paper from the bottom. Then, roll the cake up WITH the dish towel, so that the dish towel is between all of the layers of the cake, and the cake is not touching itself. Allow the cake to cool completely.
- Once the cake is completely cooled, unroll the cake. Spread the reserved raspberry jam across the bottom of the cake, then spread on the half of the cream mixture you reserved for the interior. Re-roll the cake without the dish towel. Then spread the remaining raspberry cream on top of the cake. Enjoy!
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