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 a try, let me know! Leave a comment and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag me @thegourmetlarder and #thegourmetlarder on Instagram! I love seeing what you come up with. 🙂
- Ease: Easy.
- Great for: Everyday baking, friends and family around.
- 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.
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
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.
Vanilla extract, sugar or vanilla paste – adds flavour and enhances the other ingredient flavours in the recipe.
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.
I highly recommend adding a good pinch of salt to your cakes. It would seem counter productive, 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.
WHAT VARIATIONS AND SUBSTITUTIONS 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.
Serving: one cake slice
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
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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For this recipe, a electric hand mixer is ideal but not essential.
Baking tray 45 x 30 x 2 cm (18 x 12 x 3/4 inch)
When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂
READY TO MAKE YOUR RASPBERRY SWISS ROLL?
Raspberry Mascarpone Swiss Roll
- 5 medium/US large eggs
- 100 g caster or granulated white sugar
- 50 ml milk or water
- 3 tbsp neutral-tasting oil (coconut, vegetable or sunflower oil)
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 50 g cake or plain flour
- 30 g cornflour (US -cornstarch) (US: cornstarch)
- 1 pinch sea salt
- 1 1/2 tsp baking powder
- 100 g mascarpone
- 30 g icing sugar (US powdered sugar)
- 150 ml double or heavy cream
- 250 g raspberry jam (or your favourite flavour)
- Preheat the oven to 170°C fan / 375°F / Gas 5.
- Line a 20x35cm baking tray (9” x 14” inches) with baking parchment.
- 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.
- 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.
TOOLS YOU’LL NEED
- A baking tray (see equipment suggestions on blog page)
- 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.
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
If you tried this raspberry swiss roll or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!
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