Raspberry Swiss Roll

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.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂

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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.

• Pure vanilla extract or paste – adds flavour and enhances the other ingredient flavours in the recipe.

– Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.

• 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.

TIP:

I highly recommend adding a good pinch of salt to your cakes. It might seem counterproductive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.
I recommend Maldon Sea salt flakes or Cornish sea salt for baking.

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SUBSTITUTIONS

While I am making recommendations for alternative ingredients, I haven’t necessarily tried them. If you try making any adaptions, I would love to know how you get on and share it with the other readers.

SUGAR-FREE AND LOW-CALORIE OPTIONS

• Sugar-free or calorie reduced options: try alternatives such as coconut sugar, honey, natural erythritol, xylitol, stevia or fructooligosaccharide powder instead. There are also sweetener mixes available, that are 70% calorie reduced and low in carb.

• Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.

• Icing sugar suggestions: try alternatives such as Pure Via Baker’s icing sugar or Canderel Bake! sugar free icing sugar.

VEGAN OPTIONS

• Dairy-free milk: replace the milk with non-dairy milks such as almond, oat, rice or soy milk.

• Mascarpone: can be found in most supermarkets today

• Cream: I recommend the Coconut Collaborative double cream or Elmlea plant based double cream.

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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.

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NUTRITION

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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.

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TOOLS YOU’LL NEED

For this recipe, a electric hand mixer is ideal but not essential.

• Earthenware Mixing Bowl Mason Cash, Cream 29 cm Chip Resistant.

I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.

• Mixing Bowls Set of 5, Stainless Steel Nesting Bowls with Airtight Lids, 3 Grater Attachments, Size 5, 3, 2, 1.5, 0.63 QT

These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, so this set can be used as dry storage bowls with lids on. The plastic lid of the largest bowl has a removable centre. Where one of 3 graters can be used.

• 3 Plastic Mixing Bowls, Non-Slip Base, Soft Grip Handle, Microwave and Dishwasher Safe, Compact, Stackable, Ideal for baking and cooking, off-white, 1.5 Litre, 2 Litre, 2.5 Litre.

I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.

• Silicone Spatulas, Heat Resistant, Non-Stick Coating with Steel core, (3PCS)

These spatulas are so useful for baking. I use them everyday and not just for baking. Good rigid handles, excellent for scraping out bowls, dishes and frying pans. The large spatula is not flat, it has a raised centre, which makes it very strong.

• Baking Tray, 45 x 30 x 2 cm

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.

The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.

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take a look at my inspirational recipe collection for more ideas.

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HAPPY BAKING!