Name: Raspberry Swiss Roll Cake Recipe
Prep time: 40 min
Cook time: 12 min
Total time: 1 h 50 min
Cuisine: European
Ingredients: 1/3 cup confectioners’ sugar, plus more to garnish; 3/4 cup all-purpose flour; 1/2 teaspoon baking powder, aluminum-free; 1/4 teaspoon fine sea salt; 5 large eggs, room temperature; 3/4 cup granulated sugar; 1 teaspoon pure vanilla extract; 1/2 cup raspberry preserves; 2 tablespoons water; 1 cup heavy cream, chilled; 1/2 cup granulated sugar; 8 ounces mascarpone, chilled; 2 teaspoons pure vanilla extract; 12 ounces fresh raspberries, divided

There’s something about a perfectly fluffy and fruity dessert that makes my heart sing. This Raspberry Swiss Roll Cake Recipe is exactly that—a light, tender sponge rolled with a luscious raspberry mascarpone filling that’s just as stunning to look at as it is to eat.

A white plate holds a rolled sponge cake dusted with powdered sugar on top. Inside, there are about three visible layers: a light yellow spongy cake layer rolled around white cream mixed with small pieces of red raspberries. The top of the roll is decorated with fresh red raspberries, and many raspberries are scattered around the plate. The texture of the sponge looks soft and airy, and the cream inside appears smooth with bits of fruit. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Swiss Roll Cake Recipe
Top Tip
How to Serve Raspberry Swiss Roll Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Swiss Roll Cake Recipe

Why You'll Love This Recipe

I honestly think this Raspberry Swiss Roll Cake Recipe is one that you’ll keep coming back to because it’s not just delicious but fun to make—almost like a little kitchen adventure rolled into every bite. It’s a showstopper that’s surprisingly approachable.

Light & Airy Sponge: This cake rises beautifully thanks to the beaten eggs, giving you a soft texture that melts in your mouth.
Tangy-Sweet Raspberry Filling: Combining fresh raspberries with mascarpone gives the perfect balance of creamy and fruity.
Elegant Presentation: Rolling the cake creates a beautiful swirl that looks impressive on any dessert table or family gathering.
Make-Ahead Friendly: You can prep the cake base and filling ahead of time, making it super convenient for parties or special occasions.

The image shows a close-up of a rolled cake sliced open, revealing three visible layers: a light yellow soft sponge outer layer, a white creamy filling with small red pieces of raspberries swirled inside, and the spiral shape formed by the rolling of the cake. The cake surface is dusted lightly with white powdered sugar. Around the sliced cake on a white plate, there are fresh raspberries scattered, adding bright red color to the scene. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about simple, quality ingredients that come together to create something magical. The balance between the fluffy sponge, raspberry syrup, and creamy filling is crucial, so using fresh and good-quality elements makes all the difference.

Flat lay of a small mound of fine confectioners’ sugar dusted lightly on the surface, a simple white ceramic bowl of all-purpose flour, a white ceramic bowl with aluminum-free baking powder, a small white ceramic bowl of fine sea salt, five large whole brown eggs with clean shells, a small white ceramic bowl filled with granulated sugar, a whole vanilla bean pod next to a white ceramic bowl of pure vanilla extract, a small white ceramic bowl of raspberry preserves, another small white ceramic bowl of water, a white ceramic bowl of heavy cream, a white ceramic bowl of granulated sugar (for the filling), a chunk of fresh mascarpone cheese on a small white ceramic plate, several bright red fresh whole raspberries scattered nearby, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: The heart of this sponge cake—room temperature eggs whip up to give that airy structure and volume.
Granulated Sugar & Confectioners’ Sugar: Granulated sugar for whipping with eggs balances sweetness, while confectioners’ sugar adds that perfect finishing touch.
All-Purpose Flour: Provides structure but a modest amount keeps the cake soft and tender.
Baking Powder: Helps the cake rise just enough for that perfect lightness.
Vanilla Extract: A splash of warmth that enriches the overall flavor without overpowering the raspberries.
Raspberry Preserves: Make a syrup that infuses the cake with juicy raspberry flavor and moisture.
Heavy Cream: Whipped to add air and creaminess to the mascarpone filling.
Mascarpone Cheese: Gives the filling that rich, luxurious texture that isn’t too heavy.
Fresh Raspberries: Both mashed into the filling and scattered on top for a burst of freshness and natural tartness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Raspberry Swiss Roll Cake Recipe depending on the season or mood. Sometimes I swap out fresh raspberries for frozen ones when fresh just aren’t available—or add lemon zest to the filling for an extra zing.

Variation: One time, I swapped mascarpone for cream cheese and added a subtle almond extract—it was unexpectedly delicious and gave the cake a lovely twist.
Dietary Adjustments: For a lighter version, try substituting half the mascarpone with Greek yogurt, though it’ll change the texture slightly.
Seasonal Changes: You could mix in other berries, like blackberries or blueberries, or swirl in some passionfruit pulp for a tropical take.

Step-by-Step: How I Make Raspberry Swiss Roll Cake Recipe

Step 1: Whip Up the Perfect Sponge

Start by preheating your oven to 375°F and lining a large rimmed baking sheet with parchment paper—don't grease the pan because the batter needs to grip the surface to rise. Whisk your dry ingredients together, then beat your eggs and sugar on high speed until thick, pale, and ribbon-like (this usually takes 7 to 8 minutes). This step is so important because it's where the volume builds—don't rush it! Carefully fold in the flour mixture in thirds to keep as much air in the batter as possible, then spread it evenly and bake for 10–12 minutes. The cake should be golden and spring back lightly to the touch.

Step 2: Roll While Warm

As soon as the cake comes out of the oven, run a knife gently around the edges and invert it onto a sugar-dusted towel. Peel off the parchment paper—this step can be a little delicate, but patience pays off! While the sponge is still warm, roll it up tightly in the towel starting from the short end (this is easier to roll later when you add the filling). Let the rolled sponge cool completely on a rack.

Step 3: Prepare the Raspberry Syrup and Filling

Mix raspberry preserves with a bit of water to create a syrupy layer that keeps the sponge moist and adds extra flavor. Then, whip your heavy cream and sugar until stiff peaks form before folding that gently into mascarpone and vanilla. Mash half your fresh raspberries lightly with a fork and fold those in too, giving the filling a rustic texture with the raspberry bursts throughout.

Step 4: Assemble and Chill

Carefully unroll your cooled cake—don’t worry if you see a few cracks, they’re totally normal. Brush on the raspberry syrup, spread your luscious filling evenly, and then roll it back up as tightly as you can without squeezing the filling out. Wrap in plastic and pop it in the fridge for at least an hour; this helps everything settle and makes slicing smoother.

Top Tip

From my experience baking this Raspberry Swiss Roll Cake Recipe multiple times, a few little tricks have made a huge difference in the final result—and I’m excited to share them with you.

Egg Temperature Magic: Using room temperature eggs lets you whip more volume into the batter, making your sponge super fluffy every time.
Folding Technique: Folding the flour gently and gradually into the eggs keeps the air in your batter—think of it like caressing rather than stirring.
Rolling While Warm: Rolling the cake right after baking helps prevent cracking later when you fill it. Don’t skip dusting the towel with plenty of powdered sugar for easy rolling!
Chilling for Clean Cuts: Let the rolled cake chill well before slicing. It firms up the filling and sponge, so your slices come out neat and pretty.

How to Serve Raspberry Swiss Roll Cake Recipe

raspberry swiss roll - Serving Suggestion

Garnishes

I love dusting the top with a little extra confectioners’ sugar for that elegant snowy effect, then scattering fresh raspberries all over and around the cake. It adds brightness and a fresh pop of color that’s irresistible.

Side Dishes

Pair this roll with a simple cup of tea or coffee, or serve alongside a scoop of vanilla bean ice cream to turn it into a decadent summer dessert. For a brunch spread, fresh fruit salad complements it beautifully.

Creative Ways to Present

For a fancy gathering, I’ve lined a tray with edible rose petals and placed the Raspberry Swiss Roll Cake in the center topped with mint leaves and a drizzle of melted white chocolate. It’s always a conversation starter and perfect for celebrations.

Make Ahead and Storage

Storing Leftovers

I keep leftover cake wrapped tightly in plastic wrap in the fridge, where it stays fresh for up to three days. The flavors actually deepen and blend nicely, though the texture is best within the first day.

Freezing

When I freeze slices, I wrap them individually in plastic and aluminum foil, then thaw them in the fridge overnight. I found the texture holds up well if you don’t freeze it longer than a month.

Reheating

I usually enjoy it chilled, but if you want a cozy treat, let your slice come to room temperature or warm briefly in the microwave (around 10 seconds) to revive that softness without melting the filling.

Frequently Asked Questions:

Can I use frozen raspberries for this Raspberry Swiss Roll Cake Recipe?

Absolutely! If using frozen raspberries, thaw and drain excess liquid before mixing into the filling to prevent it from getting watery.

How do I avoid cracks when rolling the cake?

Rolling the cake immediately while it's warm onto a sugar-dusted towel helps it bend easily without cracking. Also, be gentle and don’t force it if you feel resistance.

Can this recipe be made gluten-free?

You can substitute all-purpose flour with a gluten-free baking blend that includes xanthan gum. Make sure to use one designed for cakes for best texture results.

How far ahead can I assemble the cake?

You can assemble the full cake and refrigerate it for up to 24 hours before serving. This resting time allows the flavors to meld and makes slicing easier.

Final Thoughts

This Raspberry Swiss Roll Cake Recipe holds a special place in my kitchen repertoire because it manages to be both elegant and accessible. Every time I slice into that delicate spiral of fruit and cream, it feels like a little celebration—I hope you feel that same joy making and sharing it with your loved ones. Give it a try, and I promise it’ll become a crowd favorite at your table too!