From Nigel's Kitchen Table
Raspberry Swiss Roll
A light, airy Swiss roll filled with raspberry jam and smooth mascarpone cream.
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This raspberry swiss roll is super light, airy and easy to make. A beautiful sponge cake filled with raspberry jam and mascarpone cream, that is sublime.
The great thing about this recipe is you can use your most favourite jam to flavour the sponge cake, which makes it so versatile. I love it made with blackberry, strawberry or blueberry jam.
This is a beautiful recipe for both summer and winter. In summer it can be served with fresh fruit and in winter simply dusted with icing sugar.
If you like the sound of this sponge cake you might like my other raspberry mascarpone cake.
CONTENTS
RECIPE HIGHLIGHTS
- EASE: Easy.
- TASTE: A moist sponge cake with sweet raspberry jam and creamy mascarpone cream.
- TEXTURE: This cake has a light, airy sponge, filled with sticky jam and a creamy filling.
- QUANTITY: 8 slices (20 x 35cm (9 x 14 inch) baking tray)
- TIME: 47 minutes, including 20 minutes of cooling.
INGREDIENTS
For this raspberry mascarpone Swiss roll recipe, all you need are these ingredients:
- Medium eggs – build structure and aeration in the sponge. Make sure they are at room temperature before use.
- Caster or granulated white sugar – adds sweetness and structure to the bake.
- Milk – loosens the sponge batter.
- Neutral-tasting oil – makes the sponge light.
Nigel Recommends
The Vanilla I Recommend
I recommend Taylor & Colledge vanilla products because they add a delicious depth of flavour while enhancing the other ingredients in the recipe. Choose from pure vanilla extract, vanilla paste or vanilla pods, depending on the recipe and the intensity of flavour you prefer.
- Cake flour – is much finer than plain flour and ensures a nice light airy structure because it is also low in protein.
- Cornflour (US: cornstarch) – is very similar to cake flour, in that it is low in protein but it is also extra fine and creates a great lightness to the sponge.
- Baking powder – is a chemical leavening which increases the volume of the ingredients, creating a nice light texture.
- Mascarpone cheese – is made from two ingredients: heavy cream and citric or tartaric acid. The fat content is typically between 60-75 percent, making it great for using as a silky creamy spread.
- Powdered / icing sugar – adds sweetness and a decorative finish to the cake.
- Double or heavy cream – is the perfect accompaniment to mascarpone. The cream helps to lighten the filling.
- Raspberry jam – is the hero in this recipe, adding that distinctive flavour to the sponge cake.
Nigel Recommends
Don’t Skip the Salt
I always recommend adding a generous pinch of fine sea salt to your cakes. It balances the sweetness, softens any bitterness and brings out flavours such as chocolate, vanilla, fruit and spices. You should not taste the salt itself—it simply gives the finished cake greater depth and a more rounded flavour.
WHAT VARIATIONS CAN I MAKE?
- Use your favourite homemade jam or store bought – for the most delicious dessert. I have used blackberry, strawberry and blueberry before.
- Mascarpone – really adds a nice touch to this cake but if you would rather have it with just jam then simply omit it.
- Dust with icing sugar – or decorate with cream and fresh fruit.
Nutrition
Serving: one cake slice
400.16 kcal
CALORIES · 20% DV
22.11 g
TOTAL FAT · 32% DV
43.59 g
CARBOHYDRATES · 17% DV
29.64 g
SUGARS · 33% DV
5.14 g
PROTEIN · 10% DV
172.92 mg
SODIUM · 9% DV
0.43 g
FIBRE · 2% DV
% Daily Values based on a 2,000-calorie diet
Nutrition information is provided as an estimate and may vary depending on the ingredients and portion size used.
STORAGE AND FREEZING
This cake will keep well in an airtight container for 4-5 days in the fridge.
Freezing: Wrap the cake in a layer of clingfilm and freeze for up to 3 months. Defrost at room temperature. Dust and decorate the cake before serving.
TOOLS YOU’LL NEED
For this recipe, a electric hand mixer is ideal but not essential.
- Large mixing bowl – I recommend the 29 cm Mason Cash cream earthenware mixing bowl because it is sturdy, chip-resistant and has a generous four-litre capacity, making it ideal for everything from cake batters to bread doughs. It is also microwave, freezer and dishwasher safe. You can find this bowl and more of my favourite kitchen tools in my Amazon Baking Essentials collection.
- Silicone spatula – I recommend these sturdy silicone spatulas because they are incredibly useful for baking and everyday cooking. Their firm handles make them excellent for scraping mixtures from bowls, dishes and frying pans, while the raised centre of the larger spatula gives it extra strength. You can find them and more of my favourite baking equipment in my Amazon Cake Making collection.
This tray is ideal for smaller bakes. sometimes I don’t always want to use my main baking tray that came with my oven as it is so big. This one is just the right size and I can use the silicone baking mat on it.
RECIPE TIPS
To keep the sponge light and airy, always gently fold the flour into the egg mixture with a spoon or spatula.
Be careful not to overbake the sponge, as this will make it harder to roll and even cause cracks.
To get a nice round roll, simply roll it up, while it’s still hot. You don’t need to cut it or flip it onto a tea towel. Just roll it up using the baking parchment it was baked on. Leave it rolled up for 30 seconds then unroll it and leave it to cool completely before filling.
Raspberry Mascarpone Swiss Roll
- 20 x 35cm (9 x 14 inch) baking tray
INGREDIENTS LIST
Sponge
- 5 medium eggs (250g total)
- 100 g caster sugar
- 50 ml milk or water
- 3 tbsp neutral-tasting oil (vegetable or sunflower oil)
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 50 g cake or plain flour (all-purpose)
- 30 g cornflour (cornstarch)
- 1 pinch sea salt
- 1 1/2 tsp baking powder
Filling
- 100 g mascarpone
- 30 g icing sugar (US powdered sugar)
- 150 ml double or heavy cream
- 250 g raspberry jam (or your favourite flavour)
Preparation
- Preheat the oven to 170°C fan / 375°F / Gas 5.
- Line a 20 x 35cm (9 x 14 inch) baking tray with baking/parchment paper.
- Using a stand mixer or electric hand mixer, whisk the eggs and sugar in a medium bowl. Continue whisking for about 3-4 minutes until they are pale and fluffy and double in size.
- Next, add the milk, oil, flour, cornflour salt, baking powder, and gently incorporate them all by folding the batter with a rubber spatula or spoon.
- Just fold the ingredients enough that there are no lumps of flour. Be careful not to overmix or the batter or it will lose all the air we incorporated at the beginning while whisking the eggs.
- The cake batter may seem very liquid, but do not worry. Pour the batter into the prepared pan and smooth the batter into an even layer using the a spatula.
- Baking: Place the tray on the middle shelf and bake for 10-12 minutes until the cake is light and golden brown or a knife poked into the middle comes out clean.
- Remove the cake from the oven and roll the cake up into a roll. Be careful not to burn yourself. Let it sit rolled up for 30 seconds then unroll it and leave it to cool completely. (approx. 20 minutes)
- Filling: Whisk the cream with the mascarpone until it forms soft peaks and then add the icing sugar.
- Spread jam onto the sponge in a nice even layer.
- Then spread over the mascarpone cream.
- Finally, roll it up nice and tight.
- Place the swiss roll into the fridge for 30 minutes.
- Then dust with icing sugar and serve.
FROM MY KITCHEN TO YOURS
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Questions and kitchen notes
Made this recipe? Leave a rating and tell me how it turned out. Your questions and tips may also help the next person making it.
Is the cake suitable for serving at a birthday party?
Absolutely. Although as it contains dairy, I would serve it as close to the time you are going to actually eat it as possible! Enjoy and let me know how it goes!
50 grams of flour? Cake was like a gooey paste! Waste of ingredients!
Dear Michele, Sorry to hear that you did not like the consistency of the cake batter. This batter is actually supposed to be quite liquidly and only requires 50g of flour and 30g of cornflour. I have added this information to the method of the recipe as you have brought it up. Did you try baking it?