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 (or as needed); 1 cup heavy cream, chilled; 1/2 cup granulated sugar; 8 ounces mascarpone, chilled; 2 teaspoons pure vanilla extract; 12 ounces fresh raspberries, divided

Imagine a light, fluffy sponge cake rolled up with luscious raspberry mascarpone cream and fresh raspberries bursting in every bite — that’s exactly what you get with this Raspberry Swiss Roll Cake Recipe. It's a showstopper that tastes as dreamy as it looks and makes any occasion feel a little extra special.

A light yellow rolled cake with three visible spiral layers of white cream mixed with small red berry pieces, dusted with a fine layer of powdered sugar on top, is placed on a white plate. The plate is scattered with fresh bright red raspberries around the cake and on top. Two slices of the cake are cut and laid flat in front, showing the swirl pattern clearly. 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

From the moment I made this Raspberry Swiss Roll Cake Recipe, it quickly became a favorite to share with family. The balance of sweet, tart, and creamy all wrapped in a delicate, tender sponge is what keeps me coming back to it—and I think you’ll love it just as much.

Incredibly Light Sponge: The airy egg-based cake rises beautifully without heavy ingredients, giving you that perfect tender texture every time.
Fresh Raspberry Filling: Mixing fresh raspberries and mascarpone cream creates a decadently smooth yet slightly tangy spread inside the roll.
Impressive Presentation: The rolled shape and dusting of powdered sugar with scattered raspberries make this cake a feast for the eyes as well as the palate.
Make-Ahead Friendly: You can prep the sponge in advance and assemble when you’re ready, making dessert stress-free for busy days.

The image shows a Swiss roll cake sliced into thick pieces on a white plate, placed on a white marbled surface. The cake has one main spiral layer made of light golden sponge cake, rolled with a creamy white filling mixed with small red raspberry bits, creating a soft texture pattern. The outside of the roll is dusted lightly with white powdered sugar. Around the plate and near the cake slices, there are whole fresh raspberries scattered, adding a bright red contrast to the light tones of the cake. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Raspberry Swiss Roll Cake Recipe plays a key role, and choosing fresh, quality components really elevates the final dish. Here’s a quick rundown of why these ingredients are perfect and a few tips for picking them.

Flat lay of a simple white ceramic plate holding five whole brown eggs with clean shells, a small white ceramic bowl filled with fine all-purpose flour, a small white ceramic bowl containing granulated sugar, a small white ceramic bowl of bright red fresh raspberries, a small white ceramic bowl with creamy white mascarpone cheese, and a small white ceramic bowl holding light pink raspberry preserves, 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: Room temperature eggs help create volume and stability in the sponge cake, giving that light, airy texture.
Granulated sugar: Balances sweetness and aids in creating structure when beaten with eggs.
Confectioners’ sugar: For dusting and adding a lovely delicate sweetness on top without graininess.
All-purpose flour: Provides the right amount of structure without weighing down the sponge.
Baking powder (aluminum-free): Helps the cake rise gently without any metallic aftertaste.
Sea salt: Enhances all the flavors and balances the sweetness.
Vanilla extract: Adds warmth and depth to the cake and filling flavors.
Raspberry preserves: Used to make the syrup that moistens the cake, adding concentrated raspberry flavor.
Heavy cream: Whipped to stiff peaks, giving richness and stability to the filling.
Mascarpone cheese: Creamy and mildly sweet, it blends with whipped cream to create a luscious filling.
Fresh raspberries: Both folded into the filling and used for garnish, they bring fresh, tart notes and texture.

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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 always enjoy adding my own little twists to this Raspberry Swiss Roll Cake Recipe depending on the occasion. Don’t hesitate to play around with the filling or even substitute the raspberries for other berries when in season.

Variation: I’ve swapped out the raspberry preserves for strawberry jam when I didn’t have any on hand—it’s a subtle but delicious change that keeps things fresh and seasonal.
Dietary modification: For a lighter take, you can replace the mascarpone with Greek yogurt, though the texture will be less rich.
Flavor tweak: A teaspoon of lemon zest in the sponge adds a lovely brightness that pairs beautifully with the tart raspberries.
Chocolate lovers: Adding a thin spread of melted dark chocolate on the cake before the filling makes this roll feel a bit more indulgent.

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

Step 1: Preparing the Sponge Cake with Care

First things first, preheat your oven and line that large rimmed baking sheet with parchment paper — no greasing here, because trust me, it helps the cake rise beautifully. Whisk together your dry ingredients so they’re ready to gently fold into the beaten eggs.

When beating the eggs and granulated sugar, patience is key. I usually set a timer for 7-8 minutes because you want the batter to get really light, pale, and thick enough that when you lift the whisk, those gorgeous ribbons appear. This is the secret to a springy, airy sponge. Then, fold the flour mix in gradually, carefully scraping the bowl’s bottom to avoid any unincorporated flour.

Spread the batter evenly to the edges and bake just until golden — around 10 to 12 minutes. When it comes out, speed matters: slide it off the pan onto a sugar-dusted towel and roll it up while still warm. Rolling it tight but gentle here will make unrolling later much easier and keep your cake from cracking too much.

Step 2: Crafting the Raspberry Syrup and Filling

While the cake cools, mix your raspberry preserves with a bit of water to create a syrupy glaze. This will soak into the sponge a little, adding moistness and raspberry punch.

Next, whip heavy cream and sugar to stiff peaks — I find using chilled cream and a cold bowl really helps it whip up faster and hold shape better. Fold this whipped cream carefully into mascarpone mixed with vanilla for a silky, rich filling. Then, fold in half the fresh raspberries gently — you want fruity bursts throughout but still keep the cream light and airy.

Step 3: Assembling Your Showstopper

Unroll your cooled sponge with care (a few small cracks are totally normal, so don’t stress!). Brush the raspberry syrup evenly over the surface, then spread the mascarpone filling all the way to the edges. Roll it back up tightly but gently to keep that beautiful spiral.

I trim the ends off the roll for a neat presentation and chill the cake for at least an hour. This resting time helps the filling set and makes slicing much easier. Just before serving, I dust the top with confectioners’ sugar and scatter the remaining fresh raspberries around for the perfect finishing touch.

Top Tip

Over time, I’ve learned that mastering the sponge and folding technique instantly upgrades this Raspberry Swiss Roll Cake Recipe. Here’s what I’ve learned from my kitchen adventures:

Beat the Eggs Properly: Take your time whipping the eggs and sugar until they’re thick and pale—you can’t rush this step, so set a timer and trust the process.
Gentle Folding: Fold your flour and cream mixtures gently but thoroughly to preserve that delicate texture without deflating your batter or whipped cream.
Roll While Warm: Rolling the sponge cake with the towel while still warm stops cracking nightmares later and makes assembly smoother.
Chill Before Slicing: Don’t skip the chill! It helps the filling set, the roll hold its shape, and gives you clean slices that look as good as they taste.

How to Serve Raspberry Swiss Roll Cake Recipe

raspberry swiss roll - Serving Suggestion

Garnishes

I like to keep it simple yet elegant—just a light dusting of confectioners’ sugar and fresh raspberries scattered on top. Sometimes I add a few mint leaves or edible flowers for a pop of green and color, especially for special gatherings.

Side Dishes

This cake pairs beautifully with a cup of Earl Grey or a fresh berry salad. If you’re feeling indulgent, a scoop of vanilla ice cream on the side turns it into an unforgettable dessert experience.

Creative Ways to Present

For birthdays or celebrations, I like to slice the roll and arrange it vertically on a platter like a wreath, then pile more fresh berries and edible flowers around the edges. It looks stunning and feels festive without extra fuss.

Make Ahead and Storage

Storing Leftovers

Once assembled, I cover the cake tightly with plastic wrap and store it in the fridge. It keeps beautifully for up to three days, though it rarely lasts that long around my kitchen! If you make the sponge in advance, keep it wrapped at room temperature for up to 24 hours.

Freezing

I’ve frozen slices wrapped individually in plastic and foil for up to a month. Thaw them in the fridge overnight and they still hold on to much of their flavor and creaminess—perfect for prepping desserts ahead of time.

Reheating

I typically enjoy the Raspberry Swiss Roll Cake chilled, but if you want a slight warmth, I let slices sit at room temperature for 15 minutes before eating. Avoid microwaving, as it can melt the cream filling and ruin the texture.

Frequently Asked Questions:

Can I use frozen raspberries for the filling?

Frozen raspberries can be used if fresh aren’t available, but they should be thawed and drained well to prevent the filling from becoming too watery. You might also consider folding them in gently to keep the texture intact.

How do I prevent the sponge cake from cracking when rolling?

Rolling the sponge cake while it’s still warm and using a sugar-dusted towel to help roll gently yet tightly is the key. This technique allows the cake to ‘remember’ its rolled shape, reducing cracks when you add filling and roll it back up later.

Can I make this recipe dairy-free?

To make a dairy-free version, substitute the mascarpone and heavy cream with coconut cream or a plant-based cream alternative that whips well. Keep in mind the texture and taste may vary slightly from the original.

What is the best way to slice the cake for serving?

Use a serrated knife and slice the roll slowly with a gentle sawing motion to avoid squishing the filling. Chilling the cake beforehand helps the slices hold their shape beautifully.

Final Thoughts

This Raspberry Swiss Roll Cake Recipe holds a special place on my dessert shelf because it captures that perfect balance of texture and flavor while feeling wonderfully light and elegant. It’s one of those recipes you’ll want to make again and again—not just for special occasions, but for those moments when you want to say, “I made something really delicious.” So grab your eggs, raspberries, and a bit of patience, and I promise you’ll end up with a cake that’s as fun to make as it is to eat.