Raspberry Jam Swiss Roll Recipe

I absolutely love this recipe because it’s such a nostalgic treat that effortlessly brings back fond childhood memories of enjoying homemade desserts in the kitchen. Plus, the combination of a light, fluffy sponge with rich raspberry jam is simply irresistible and never fails to impress my friends at gatherings!

The sheer simplicity of my Raspberry Jam Swiss Roll is what I find delightful. It requires just a handful of ingredients, fresh and otherwise, to come together.

They are basic and essential to many cakes, but here they shine in the most effortless way. Fresh eggs are key to the light, defeated structure of the sponge; granulated sugar makes not only a baser sweetener but also a necessary texture and color miracle happen; and all-purpose flour is, well, the flour of all purposes.

This dusted-with-powdered-sugar confection rises from these not-so-special ingredients because one special ingredient makes up for their bas-midweek grocery list nature: freshness.

Ingredients

Provide protein for structure and richness: eggs.

Sugar, in granulated form, provides sweetness and assists in the leavening process of the cake.

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Raspberry Jam: Delivers a sugary and fruity flavor explosion.

Sugar, in powdered form, serves as a delightful decoration when it comes to presentation.

Ingredient Quantities

• 3 large eggs
• 85g (3 oz) granulated sugar
• 85g (3 oz) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 100g (4 oz) raspberry jam
• Powdered sugar, for dusting

Instructions

1. Set your oven to 200°C (400°F) and fit a 33×23 cm (13×9 inch) baking pan with parchment paper.

2. In a bowl for mixing, combine the eggs and granulated sugar. Using a whisk, beat these two ingredients together until the mixture is pale, thick, and creamy. This will take about 5 minutes of vigorous whisking.

3. Carefully incorporate the vanilla extract.

4. Sift the all-purpose flour and baking powder onto the egg mixture, then fold them in with a spatula until no dry flour is visible. Be gentle, as folding them in too vigorously can do away with the batter’s voluminous quality.

5. The batter should be poured into the prepared baking tray and spread evenly to the edges with a spatula.

6. Place in the preheated oven, and set a timer for 8-10 minutes. The sponge is done when it is lightly golden and springs back when touched.

7. As the sponge bakes, take a clean kitchen towel and lay it out on your work surface. Dust it with a generous amount of powdered sugar.

8. Once baked, immediately invert the sponge onto the prepared towel. Carefully peel off the parchment paper and trim any crisp edges that need it.

9. Evenly spread the raspberry jam over the warm sponge, then roll it up tightly from the short end, using the towel to help guide it, to make a Swiss roll.

10. Allow the roll to cool thoroughly in the towel. When it is cool, dust the top with powdered sugar and serve. Cut the roll into slices and enjoy!

Equipment Needed

1. Oven
2. 33×23 cm (13×9 inch) baking pan
3. Parchment paper
4. Mixing bowl
5. Whisk
6. Sifter
7. Spatula
8. Kitchen towel
9. Knife (for trimming edges)
10. Timer

FAQ

• Can I use a different type of jam?Certainly! Other jams, such as strawberry or apricot, can be substituted if you prefer.
• What size should the baking pan be?This recipe is best using a jelly roll pan that measures 33×23 cm (13×9 inches).
• How do I prevent the cake from cracking?To prevent cracking when rolling the cake, do it while the cake is slightly warm and use a damp towel.
• Can I make this recipe gluten-free?Certainly! A gluten-free flour blend can be used instead of all-purpose flour.
• Is it necessary to sift the flour?The flour is aerated and ensured to be light and airy in the sponge through the act of sifting.
• How do I store the Swiss roll?Cover it securely with plastic wrap and keep it in the fridge for no longer than three days.
• What can I use instead of vanilla extract?A different flavor profile can be achieved using almond or lemon extract.

Substitutions and Variations

To achieve a coarser texture when using sugar, replace granulated sugar with the same amount of caster sugar, which is closer to a powdered form.
For all-purpose flour, substitute cake flour in equal measure for a lighter roll.
Substitute an equal amount of lemon curd for raspberry jam to create a tangy twist.
Use almond extract in place of vanilla extract for a different flavor profile.
Use unsweetened apple butter instead of raspberry jam for an option that is less sweet.

Pro Tips

1. Egg Temperature For optimal volume, use room-temperature eggs when whisking with the granulated sugar. This will create a fluffier and more stable batter.

2. Whisking Technique Whisk the eggs and sugar until the mixture forms a ribbon that holds its shape for a few seconds when the whisk is lifted. This ensures the desired texture and lightness in the sponge.

3. Gentle Folding When incorporating the flour and baking powder, use a light touch to fold them in. Overmixing will deflate the batter, so be careful to preserve its airy consistency.

4. Rolling the Sponge If you’re having trouble with the sponge cracking when rolling, roll it gently while still warm and pliable. Rolling it with the towel can help maintain an even shape.

5. Jam Layering For added flavor, warm the raspberry jam slightly in the microwave or on the stovetop before spreading it on the sponge. This makes it easier to spread evenly and soak into the sponge.