Raspberry Swiss Roll Cake Video Tutorial Recipe

I’m sharing my Sponge Roll Recipe for a soft vanilla Swiss roll layered with raspberry jam and Chantilly cream, finished with a simple cream decoration and a picture perfect cake roll design.

I filmed a Raspberry Swiss Roll Cake tutorial because I couldn’t find a roll that looked this good and actually held together. In the video I show how a simple raspberry jam filling and a cloud of Chantilly cream transform a light sponge into something unexpected, and I even show the one trick that stopped my rolls from cracking.

I messed up lots of times so I kept the real mistakes in the video, you’ll see what to avoid. This is my take on a Sponge Roll Recipe, and trust me once you watch you’ll want to bake it.

Ingredients

• Eggs give protein and structure, help sponge rise, adds moisture and mild richness.
• Sugar supplies carbs and sweetness, helps browning and tender crumb, not very healthy.
• Cake flour is low protein, makes cake soft and fine textured, lighter than all purpose.
• Unsalted butter adds flavor, fat and richness, yields tender crumb, watch calories if dieting.
• Raspberry jam brings bright sour sweet fruit flavor, adds sugar and concentrated fruit, sometimes seeds.
• Heavy whipping cream is mostly fat, whips into light Chantilly, gives richness and creamy mouthfeel.
• Fresh raspberries add fibre, vitamins and tart pops, great for garnish and freshness.

Ingredient Quantities

• Sponge batter
• 4 large eggs, room temperature
• 3/4 cup (150 g) granulated sugar
• 1 tsp vanilla extract
• 3/4 cup (95 g) cake flour, sifted
• Pinch of fine salt
• 2 tbsp (30 g) unsalted butter, melted and cooled
• 1 tbsp whole milk, room temperature
• Raspberry jam filling
• 3/4 cup (about 200 g) raspberry jam, seedless if possible
• Chantilly cream
• 1 1/2 cups (360 ml) heavy whipping cream, very cold
• 3 tbsp (25 g) powdered sugar, sifted
• 1 tsp vanilla extract
• To finish and assembly
• Powdered sugar for dusting, about 2 tbsp
• Parchment paper sized for a 10 by 15 inch baking tray
• Fresh raspberries for garnish, optional

How to Make this

1. Preheat oven to 350 F (180 C). Line a 10 by 15 inch baking tray with parchment paper and dust the paper lightly with powdered sugar so the cake wont stick.

2. In a large bowl whisk 4 large room temp eggs with 3/4 cup (150 g) granulated sugar and 1 tsp vanilla extract on high until pale, thick and ribbony, about 6 to 8 minutes. Add a pinch of fine salt. (Tip: you can warm the bowl over simmering water for a minute first to get more volume, but dont cook the eggs.)

3. Sift 3/4 cup (95 g) cake flour over the whipped eggs and gently fold in with a spatula, scraping the sides and folding from the bottom so you dont deflate the batter.

4. Fold in 2 tbsp (30 g) melted cooled unsalted butter mixed with 1 tbsp whole milk, just until combined. Dont overmix, you want a light batter.

5. Pour and spread the batter evenly in the prepared tray, smooth the top and bake 10 to 12 minutes until the surface is springy and lightly golden at the edges.

6. While the cake bakes, lay a clean kitchen towel or another sheet of parchment and dust it with powdered sugar. As soon as the cake comes out of the oven invert it onto the sugared surface, peel off the baking paper, trim rough edges, then roll the cake up with the parchment or towel from the short side. Let it cool rolled up so it sets without cracking.

7. Make the chantilly cream: chill your bowl and whisk, then whip 1 1/2 cups (360 ml) very cold heavy cream with 3 tbsp (25 g) sifted powdered sugar and 1 tsp vanilla extract to soft to stiff peaks. Dont overwhip or it will get grainy.

8. Unroll the cooled sponge gently, spread about 3/4 cup (200 g) raspberry jam evenly leaving a small 1/2 inch border, then spread a thin layer of chantilly cream over the jam, reserving some cream for decoration. If the jam is too stiff warm it a few seconds in the microwave so it spreads easier.

9. Re-roll the cake tightly using the parchment to help, seam side down. Chill the roll for at least 30 minutes to set. Trim the ends for a tidy look.

10. Finish by spreading the remaining chantilly cream on top or piping simple decorations, dust with about 2 tbsp powdered sugar and garnish with fresh raspberries if you like. Slice with a sharp serrated knife while the cake is cold, wiping the blade between cuts for clean slices.

Equipment Needed

1. Oven set to 350 F (180 C)
2. 10 by 15 inch baking tray (jelly roll pan)
3. Parchment paper, cut to fit the tray
4. Electric mixer (stand with whisk attachment or a hand mixer)
5. Large mixing bowls (one for the batter, one chilled for the cream)
6. Measuring cups and spoons
7. Fine mesh sieve or flour sifter (for cake flour and powdered sugar)
8. Rubber spatula for folding and an offset spatula or butter knife for spreading
9. Small saucepan or microwave safe bowl to melt the butter
10. Clean kitchen towel or extra sheet of parchment for rolling, plus a sharp serrated knife for slicing

FAQ

Raspberry Swiss Roll Cake Video Tutorial Recipe Substitutions and Variations

• Eggs: replace 4 large eggs with 3/4 cup aquafaba (chickpea can liquid). Whip to soft peaks and fold in like beaten egg whites, works great for a light sponge but it might be a bit less tall. Or use a commercial egg replacer, following package amounts for 4 eggs.
• Cake flour: if you don’t have cake flour use all-purpose plus cornstarch. For the 3/4 cup cake flour measure 3/4 cup all-purpose, remove about 2 tbsp and stir in 2 tbsp cornstarch, then sift well to aerate — gives a finer crumb.
• Unsalted butter: swap with equal salted butter but cut the recipe pinch of salt, or use 2 tbsp neutral oil (canola or sunflower) instead of the melted butter for a slightly more tender, moister sponge, you’ll notice a different mouthfeel.
• Heavy whipping cream (for Chantilly): for dairy free use 1 1/2 cups chilled full-fat coconut cream (chill can, scoop solids) whipped with the powdered sugar and vanilla. For extra stable whipped cream you can gently dissolve 1 tsp gelatin in 2 tbsp warm water, cool slightly, add while whipping the 1 1/2 cups cream.

Pro Tips

1) Warm the mixing bowl over simmering water for 20 to 30 seconds before you whip the eggs, it helps them get taller faster. Dont let the bowl get hot or you’ll start cooking the eggs.

2) Fold like this: cut down the middle with a wide spatula then scoop underneath and rotate the bowl, that keeps the batter airy. When you add the melted butter, mix a tablespoon of batter into the butter first to temper it, then fold that back in so you dont deflate everything.

3) If the jam is stiff microwave it just 10 to 15 seconds and stir, or push it through a fine sieve if you want a seedless spread. For the cream chill the bowl and whisk, whip to soft-stiff peaks not beyond, and if it starts to look grainy stop and add a tbsp or two of cold cream and gently rescue it.

4) Roll while the cake is still warm onto the sugared towel so it sets without cracking, then let it cool rolled. After filling chill the roll at least 30 minutes, trim the ends cold, and slice with a sharp serrated knife using a gentle sawing motion wiping the blade between cuts for tidy slices.