Raspberry Swiss Roll Recipe
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Raspberry Swiss Roll Recipe
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Learn how to make a stunning Raspberry Swiss Roll Cake with a light, tender cake, creamy raspberry filling, and a foolproof rolling technique.
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Ingredients
Ingredients for Cake
- 8 eggs separated room temperature
- 1/2 cup granulated sugar
- ½ teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1 cup granulated sugar
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoons salt
- 1/8 cup powdered sugar for dusting
Ingredients for Raspberry Cream Filling
- 14 ounces sweetened condensed milk
- 1 1/2 cup frozen whipped topping thawed
- 1 1/2 cup fresh raspberries diced into small pieces
- 1/8 cup powdered sugar for top of cake roll
Instructions
Instructions for Cake
- Grease the bottom and sides of a 10x15x1-inch pan with cooking spray. Cut parchment paper to fit the bottom of the pan and place it in the pan. Spray and lightly flour the parchment paper. Preheat the oven to 350 degrees F.
- In a mixing bowl, beat egg yolks on high speed until thick and creamy. Add in 1/2 cup sugar, continuously beating until combined.
- Whisk in oil and vanilla extract.
- In a separate bowl, beat room-temperature egg whites until foamy. Slowly add the 1 cup sugar, beating until medium peaks form. The peaks should just start to curve lightly.
- Fold egg whites into egg yolks.
- In a separate bowl, combine flour, baking powder and salt. Add the dry mixture to the wet mixture. Slowly fold into egg mixture.
- Spread batter evenly into the pan.
- Bake on the center rack of the oven for approximately 10 minutes or until a toothpick inserted in the cake comes out clean. Do not overbake.
- Sprinkle powdered sugar onto a dish towel.
- When the cake is done, immediately turn it out onto the sugared towel.
- Roll the towel and cake into a roll. Cool completely on a wire rack, seam side down.
Instructions for Raspberry Cream Filling
- In a medium bowl, combine sweetened condensed milk with thawed topping.
- Fold the raspberries into the cream mixture.
- Unroll the cake, remove the parchment paper, and spread the filling across the surface, covering it completely.
- Carefully roll the cake and filling, ending seam-side down. Trim the ends evenly. Sprinkle the outside with more powdered sugar.
- Let the cake chill in the fridge for an hour or so after filling and rolling it.
- Transfer to a serving platter and slice.
Notes
- Room temperature eggs are crucial for this dessert. Cold eggs will not incorporate as much air, which means your cake will be less light and fluffy.
- You can also use frozen raspberries. Just be sure to thaw them completely and pat them dry with a paper towel before folding them into the filling.
- When you line the pan, try not to wrinkle the parchment paper. Any creases or bumps will transfer to the cake's surface.
- Keep a close eye on the egg whites when you're whipping them. You want medium peaks, not stiff peaks.
- As soon as the cake comes out of the oven, turn it out onto your sugared towel and roll it up. The warmth and moisture will help it form a nice, tight spiral without breaking.
- Let the cake chill in the fridge for an hour or so after filling and rolling it.
- Room temperature eggs are crucial for this dessert. Cold eggs will not incorporate as much air, which means your cake will be less light and fluffy.
- You can also use frozen raspberries. Just be sure to thaw them completely and pat them dry with a paper towel before folding them into the filling.
- When you line the pan, try not to wrinkle the parchment paper. Any creases or bumps will transfer to the cake's surface.
- Keep a close eye on the egg whites when you're whipping them. You want medium peaks, not stiff peaks.
- As soon as the cake comes out of the oven, turn it out onto your sugared towel and roll it up. The warmth and moisture will help it form a nice, tight spiral without breaking.
- Let the cake chill in the fridge for an hour or so after filling and rolling it.
Nutrition Information
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Calories
531kcal
(27%)
Carbohydrates
93g
(31%)
Protein
13g
(26%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
183mg
(61%)
Sodium
210mg
(9%)
Potassium
421mg
(12%)
Fiber
2g
(8%)
Sugar
72g
(144%)
Vitamin A
402IU
(8%)
Vitamin C
7mg
(8%)
Calcium
234mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 93g | 31% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 183mg | 61% |
| Sodium | 210mg | 9% |
| Potassium | 421mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 72g | 144% |
| Vitamin A | 402IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 234mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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