Name: Raspberry Swiss Roll Cake Recipe
Prep time: 40 min
Cook time: 12 min
Total time: 1 h 50 min
Cuisine: European
Ingredients: 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; 1/2 cup raspberry preserves; 2 tablespoons water; 1 cup heavy cream, chilled; 1/2 cup granulated sugar; 8 ounces mascarpone, chilled; 2 teaspoons pure vanilla extract; 12 ounces fresh raspberries, divided

There’s just something magical about a light, fluffy sponge cake rolled up with fresh raspberries and creamy mascarpone. This Raspberry Swiss Roll Cake Recipe is that sweet, elegant treat that looks fancy but is surprisingly simple to make. Trust me, you’ll want to make this for every occasion once you try it!

A light yellow rolled cake with three visible spiral layers of white cream mixed with small red berry pieces, dusted with a fine layer of powdered sugar on top, is placed on a white plate. The plate is scattered with fresh bright red raspberries around the cake and on top. Two slices of the cake are cut and laid flat in front, showing the swirl pattern clearly. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Swiss Roll Cake Recipe
Top Tip
How to Serve Raspberry Swiss Roll Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Swiss Roll Cake Recipe

Why You'll Love This Recipe

Honestly, this Raspberry Swiss Roll Cake Recipe holds a special place in my heart. It’s that perfect balance of airy sponge, luscious filling, and fruity brightness. I still remember the first time I rolled this cake without a crack—it felt like such a win! Plus, it’s the kind of dessert that wows your friends without stress.

Light and Fluffy Sponge: The egg-whipped batter creates an irresistibly tender cake that’s easy to roll without cracking.
Fresh Raspberry Filling: Combining mascarpone with whipped cream and fresh raspberries gives you a creamy, tangy filling that’s just dreamy.
Simple Yet Elegant: It looks like you spent hours, but the steps are straightforward, even for beginner bakers.
Customizable: You can swap in different berries or add a drizzle of chocolate to make it your own signature dessert.

The image shows a Swiss roll cake sliced into thick pieces on a white plate, placed on a white marbled surface. The cake has one main spiral layer made of light golden sponge cake, rolled with a creamy white filling mixed with small red raspberry bits, creating a soft texture pattern. The outside of the roll is dusted lightly with white powdered sugar. Around the plate and near the cake slices, there are whole fresh raspberries scattered, adding a bright red contrast to the light tones of the cake. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Raspberry Swiss Roll Cake Recipe hinges on simple, quality ingredients that work harmoniously. The sponge needs eggs whipped just right for structure, while the filling blends richness and freshness for that perfect bite. Here are some tips for picking the best ingredients:

Flat lay of a simple white ceramic plate holding five whole brown eggs with clean shells, a small white ceramic bowl filled with fine all-purpose flour, a small white ceramic bowl containing granulated sugar, a small white ceramic bowl of bright red fresh raspberries, a small white ceramic bowl with creamy white mascarpone cheese, and a small white ceramic bowl holding light pink raspberry preserves, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Confectioners’ sugar: Dusting the towel with powdered sugar prevents sticking as you roll the hot cake – an essential trick I can’t emphasize enough!
All-purpose flour: The backbone of the sponge; make sure it’s fresh for the best rise and texture.
Baking powder: A small amount gives the cake a gentle lift without weighing it down.
Large eggs: Room temperature is key here; they whip up better to create that fluffy sponge.
Granulated sugar: Sweetens the sponge and helps with that beautiful browning in the oven.
Pure vanilla extract: Adds subtle warmth and depth to both sponge and filling.
Raspberry preserves: Made into a syrup, they keep the cake moist and infuse an extra raspberry punch.
Heavy cream: Chilled cream whips into fluffy peaks that lighten the rich mascarpone filling.
Mascarpone cheese: Its creamy, slightly tangy quality pairs perfectly with raspberries for a luscious filling.
Fresh raspberries: Using half mashed into the filling and half for garnish gives you bursts of fresh berry flavor and pretty presentation.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Raspberry Swiss Roll Cake Recipe is how easy it is to customize. I often swap fresh raspberries for blackberries or strawberries when they’re in season, and occasionally sprinkle a little lemon zest into the filling for extra zing. You have all the freedom to make it yours!

Variation: Once, I swapped the mascarpone for cream cheese with a touch of honey—deliciously tangy and slightly sweeter, which my family loved.

Step-by-Step: How I Make Raspberry Swiss Roll Cake Recipe

Step 1: Whip the eggs and sugar to ribbons

Start by beating room temperature eggs and granulated sugar at high speed for 7 to 8 minutes. This is crucial because the air you incorporate here gives the sponge its signature lightness. You’ll know it’s ready when the mixture forms thick ribbons as you lift the whisk out. It should also be pale yellow and at least doubled in volume.

Step 2: Fold in dry ingredients gently

Mix your flour, baking powder, and salt together, then gently fold this dry mix into your whipped eggs in thirds. The key here is patience: fold with a spatula just until you see no streaks of flour. Overmixing can deflate your batter, so keep it light and airy!

Step 3: Bake and roll while warm

Bake the batter in a parchment-lined 13x18-inch pan at 375°F for about 10-12 minutes. When it’s golden and springs back gently to touch, it’s done. Immediately loosen the edges with a knife and slide it onto a sugar-dusted towel. Then, flip it right side down onto the towel and peel off the parchment paper. Roll the cake and towel together starting from the short end—rolling it while warm helps prevent cracks and creates that beautiful spiral shape.

Step 4: Prepare your syrup and filling

Stir raspberry preserves with a bit of water to loosen it up for the syrup. For the filling, whip cold heavy cream with sugar to stiff peaks, then fold into mascarpone mixed with vanilla. Lastly, gently fold in half of the raspberries, lightly mashed, to disperse fruity bursts through the filling.

Step 5: Assemble and chill

Once cooled, carefully unroll the cake (don’t worry about small cracks—they’re normal). Spread the syrup evenly, then layer on the sumptuous raspberry mascarpone filling. Roll it up tightly again, wrap, and refrigerate for 1 to 2 hours or overnight. Chilling lets the filling set and makes slicing neat and easy.

Top Tip

Through my many attempts making this Raspberry Swiss Roll Cake Recipe, I’ve learned a handful of tricks that really make a difference. These helped me avoid common pitfalls and get the perfect sponge roll every time.

Whip the eggs fully: The air whipped in at this stage is your main leavening, so don’t rush it. You want thick ribbons and pale color for the best texture.
Use a sugar-dusted towel: Rolling the hot cake into a towel coated with confectioners’ sugar stops it from sticking and cracking as it cools.
Fold gently and in batches: Incorporate dry ingredients gradually with a light hand to keep the batter airy and free from lumps.
Chill before slicing: Patience is key—chilling the assembled cake sets the filling, so you get clean, elegant slices that hold their shape.

How to Serve Raspberry Swiss Roll Cake Recipe

raspberry swiss roll - Serving Suggestion

Garnishes

I like to keep garnishes simple but striking—just a dusting of extra confectioners’ sugar and a scatter of fresh raspberries on top. It adds that fresh, inviting pop of color and a hint of tartness against the creamy filling. For special occasions, sometimes a sprig of mint or edible flowers lifts the presentation beautifully.

Side Dishes

This raspberry Swiss roll pairs so well with a cup of freshly brewed tea or coffee. I’ve also served it with a simple berry compote or a scoop of vanilla bean ice cream to amp up the indulgence on dessert nights.

Creative Ways to Present

One time, for a birthday party, I sliced the roll into individual pinwheels and placed them on pretty dessert plates with dollops of whipped cream and whole raspberries around. It made a charming and approachable finger dessert option that everyone loved. You could also drizzle melted dark chocolate over the roll before slicing for a dramatic effect.

Make Ahead and Storage

Storing Leftovers

Store any leftover Raspberry Swiss Roll Cake wrapped tightly in plastic wrap in the fridge. I find it stays moist and delicious for up to 3 days. Just make sure it’s well covered so it doesn’t pick up other fridge odors.

Freezing

Freezing the assembled cake works best if you wrap it super tight in plastic wrap and then again in foil before popping it in the freezer. I usually slice it into portions first for convenience. When you’re ready, thaw it overnight in the fridge to preserve texture and freshness.

Reheating

This cake is best served chilled, so I don’t recommend reheating. If the sponge feels too firm from chilling, just leave it at room temperature for 15-20 minutes before slicing to soften it slightly.

Frequently Asked Questions:

Can I use frozen raspberries in this Raspberry Swiss Roll Cake Recipe?

You can, but frozen raspberries tend to release more juice, which might make the filling a little wetter. If you decide to use frozen, thaw and drain them first to prevent the cream from becoming too runny.

How do I prevent the cake from cracking when I roll it?

Rolling the cake while it's still warm and using a sugar-dusted towel to roll it up helps it stay flexible. Don’t try to roll a cold cake—it will crack. Also, roll it tightly but gently to avoid tearing the sponge.

Can I make the cake base and filling ahead of time?

Yes! The cake base can be baked up to 24 hours ahead and kept at room temperature, wrapped well. The filling should be made the same day for best freshness, but you can prepare it a few hours in advance and keep it chilled until assembly.

What’s the best way to slice the Raspberry Swiss Roll Cake?

Chilling the assembled cake ensures a firmer filling and fewer crumbs. Use a sharp serrated knife and wipe the blade clean between slices for neat, beautiful pieces.

Final Thoughts

This Raspberry Swiss Roll Cake Recipe is one of those desserts I always go back to when I want something impressive yet manageable. It’s light enough not to overwhelm, but rich enough to satisfy your sweet tooth. Plus, rolling and filling the cake feels like a little therapeutic project in the kitchen. Give it a try—I promise it’ll bring smiles all around your table and might just become your new favorite!