Impress your friends and family with this raspberry roll cake! This homemade raspberry swiss roll recipe is so delicious and beautiful, you’ll be surprised how simple it is to make!
Raspberry Swiss Roll Recipe
Desserts that look super fancy but don’t take long are totally my jam, so this gorgeous raspberry roll cake is just up my alley.
This isn’t my only go-to gorgeous recipe though. If you are looking for something citrusy check out these beautiful and delicious lemon bars.
Want something more classic?
Back to these amazing raspberry swiss rolls though. You don’t need any special equipment or kitchen gadgets and they taste way better than the storebought swiss rolls, I promise!
This will be you and your kids’ favorite new dessert to make together in the kitchen.
Raspberry Swiss Roll Recipe
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients for Raspberry Swiss Roll
8 large eggs, room temperature, separated
½ cup granulated sugar
½ tsp vanilla extract
2 Tbsp vegetable oil
1 cup granulated sugar
1 ½ cup cake flour
2 tsps baking powder
¼ tsp salt
⅛ cup powdered sugar for dusting
14 oz sweetened condensed milk
1 ½ cup frozen whipped topping, thawed
1 ½ cup fresh raspberries, diced
⅛ cup powdered sugar for topping
- Mixing Bowls
- Electric Hand Mixer
- Jelly Roll Pan
- Measuring Spoons
- Measuring Cups
- Cooling Rack
- Parchment Paper
- Cake Flour
How to Make this Raspberry Swiss Roll Recipe
I’m sure you’ve seen these beautiful swiss rolls and thought they were so tricky, but I promise you can definitely make this recipe with ease! It’s easier than it looks.
The first thing you want to do is prepare your pan and preheat your oven to 350 degrees. Grab a 10x15x1 inch pan and grease the sides and bottom of it completely. Cut a piece of parchment paper to fit nicely in the bottom of the pan and place it in the pan.
It’s really important that there’s no sticking, so you’ll want to spray and lightly flour the parchment once inside the pan as well.
In a mixing bowl, beat the egg yolks until they become thick and creamy. Add ½ cup sugar and continuously beat until combined and smooth. Whisk in the oil and vanilla as well and set aside.
In a separate bowl, beat the room temperature egg whites until they become foamy. Slowly add in the remaining 1 cup of sugar and beat until medium peaks form. When you pull a spoon out of the egg whites, they should have a slight curve at the top.
Fold the eggs whites carefully into the egg yolks until just combined. Be careful not to over mix!
In another bowl, combine the flour, baking powder, and salt. Whisk together until there are no clumps and the mixture is smooth. Fold these dry ingredients into the egg mixture slowly just until you can’t see any more dry ingredients.
Spread the batter into the prepared pan and make sure that it is nice and even. Bake on the center rack for 10 minutes or until a toothpick comes out clean.
While the cake bakes, prepare a dish towel by dusting it with powdered sugar. When the cake is removed from the oven, immediately turn the cake onto the towel and roll into a roll shape. Let sit on a wire rack until completely cooled.
To make the filling, combine the sweetened condensed milk with the thawed whipped topping. Fold your diced raspberries into the cream mixture until combined.
When the cake is cooled, unroll it and remove the parchment paper. Spread your filling across the surface of the cake, covering it completely, and get ready to roll!
Roll your cake from narrow end to narrow end, carefully avoiding filling seeping out the sides. Trim the ends and place the roll on a serving platter with the seam side down. Dust with additional powdered sugar and you are ready to serve!
Tips and tricks for Raspberry Swiss Roll
- Make sure that the parchment paper sits nicely inside your pan before adding the batter. If there are any wrinkles, it will make the outside of your roll look wrinkled and messy once done. Pull it tight and take your time with this step!
- When rolling your raspberry roll cake, the trickiest part is to avoid the filling spilling out the sides. To avoid this, make sure that your roll is nice and loose and handle carefully. Remember that you want a good layer of that filling so it’s okay if the cake isn’t rolled tight!
Can I substitute all-purpose flour for cake flour?
In this raspberry roll cake recipe, you should be able to substitute all-purpose flour if you do not have cake flour, but be aware that it will be the best consistency with cake flour!
Cake flour is much finer than all-purpose flour, and it also has a lower amount of protein. It makes for a really light and fluffy cake that is typical of a swiss roll. I wouldn’t suggest using other varieties of flour, but all-purpose should be okay!
How should I store a raspberry roll cake?
Raspberry Swiss Rolls should be stored in the fridge if there are any leftovers. To keep the filling creamy and allow the roll to hold it’s shape, the fridge is the best spot!
I actually love raspberry roll cake served chilled as well, so don’t be afraid to eat it right out of the fridge when you pull it out again!
Share with us in the comments how your raspberry roll cake turns out! And tag us on Instagram with a picture of your recipe! We would love to see it!
Check out these other great dessert recipes!
- Ingredients for Cake
- 8 large eggs separated, room temperature
- 1/2 c granulated sugar
- ½ tsp vanilla extract
- 2 tbsp vegetable oil
- 1 c granulated sugar
- 1-1/2 c cake flour can use regular all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/8 c powdered sugar for dusting
- Ingredients for Raspberry Cream Filling
- 14 oz sweetened condensed milk
- 1-1/2 c frozen whipped topping thawed
- 1-1/2 c fresh raspberries diced into small pieces
- 1/8 c powdered sugar for top of cake roll
Instructions for Cake
1. Grease bottom and sides of a 10x15x1 inch pan with a cooking spray. Cut parchment paper to fit bottom of pan and place in pan. Spray and lightly flour parchment paper. Make sure parchment paper does not wrinkle in pan, as this will cause your cake surface to look blemished.
2. In mixing bowl, beat egg yolks on high speed until thick and creamy. Add in 1/2 cup sugar, continuously beating until combined.
3. Whisk in oil and vanilla extract.
4. In separate bowl, beat room temperature egg whites until foamy. Slowly add the 1 cup sugar, beating until medium peaks form. Peaks should be just starting to lightly curve.
5. Fold egg whites into egg yolks.
6. In separate bowl, combine flour baking powder and salt. Add the dry mixture to wet mixture. Slowly fold into egg mixture.
7. Spread batter evenly into pan.
8. Bake on center rack of 350-degree oven for approximately 10 minutes or until toothpick inserted in cake comes out clean. Do not overbake.
9. Sprinkle powdered sugar onto dish towel.
10. When cake is done, immediately turn it out onto sugared towel.
11. Roll towel and cake into a roll. Cool completely on wire rack, seam side down.
Instructions for Raspberry Cream Filling
1. Combine sweetened condensed milk with thawed topping.
2. Fold raspberries into cream mixture.
3. Unroll cake, remove parchment paper and spread filling across surface, covering completely.
4. Beginning on a narrow end, carefully roll cake and filling, ending with seam side down. Trim ends evenly. Sprinkle with more powdered sugar if desired.
5. Carefully transfer to a serving platter and slice.