The Foreign Fork

Raspberry Cream Swiss Roll

Swiss Rolls are such an impressive dessert to make! Swiss cakes are made from a very thin sponge cake that are filled with cream. Our Swiss Roll Recipe features a raspberry flavored cream that both fills the cake and is spread on top.


Cake + Filling Sugar + Caster Sugar Eggs Vanilla Salt Raspberries Cornstarch Cream Powdered sugar

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Heat oven to 350 degrees Fahrenheit.



Separate egg  yolks from egg whites.

In a bowl, combine the egg yolks and sugar. Beat with a mixer until mixture becomes pale. Beat in vanilla and salt.



In the bowl, beat the egg whites until soft peaks form. Add 2 tbsp sugar. Beat again until stiff peaks form.

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


When you remove your Swiss Roll from the oven, let it rest for about 5 minutes, but NO LONGER. Lay a dish towel out on the counter. Remove cake from tray. Peel the parchment paper. then, roll the cake up WITH the dish towel, so that the cake is not touching itself.

Rolling the cake up with the towel allows the cake to cool in the shape you want it later. Once the cake is completely cooled, unroll it, spread the raspberry jam across the bottom, then spread half of the cream mixture. Re-roll the cake without the dish towel. Then spread the remaining raspberry cream on top of the cake.

Serve and enjoy!

The Foreign Fork 

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