Raspberry Cream Swiss Roll Recipe 🍰

Introduction

Making desserts can be one of the most rewarding experiences in the kitchen, and nothing showcases that better than a beautifully rolled cake. The Raspberry Cream Swiss Roll is a delightful blend of fluffy sponge cake and creamy raspberry filling that never fails to impress. I remember the first time I made this recipe; the aroma of the baking cake wafted through the house, drawing my family into the kitchen. They eagerly awaited the final result, and when I finally sliced into it, the vibrant raspberries nestled in the cream were a feast for both the eyes and the palate. Each bite was light, refreshing, and bursting with flavor, and my family couldn’t get enough. If you’re looking for a dessert that’s not only delicious but also visually stunning, this Raspberry Cream Swiss Roll is a perfect choice!

Ingredients

For the Sponge Cake:

• 4 large eggs, room temperature
• ½ cup sugar
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• A pinch of salt
• Powdered sugar for dusting

For the Filling:

• 1 ½ cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups fresh raspberries (plus more for decoration)

For Garnish:

• Additional fresh raspberries
• Extra whipped cream for piping (optional)
• Powdered sugar for dusting

Instructions

Prepare the Sponge Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper to prevent sticking.
2. Mix the Eggs and Sugar: In a mixing bowl, beat the eggs and sugar together on high speed until pale, thick, and fluffy (approximately 4-5 minutes). This step is crucial for a light and airy sponge.
3. Add Vanilla and Dry Ingredients: Gently fold in the vanilla extract, followed by the sifted flour, baking powder, and salt until just combined. Be careful not to overmix, as this can deflate the batter.
4. Bake the Cake: Pour the batter into the prepared pan, spreading it out evenly. Bake for 10-12 minutes or until the cake is lightly golden and springs back when touched.

Roll the Cake:

1. Cool the Cake: While the cake is still warm, turn it out onto a clean kitchen towel that has been lightly dusted with powdered sugar. This prevents sticking.
2. Peel Off Parchment: Gently peel off the parchment paper, then roll the cake up with the towel (starting from the short end) and let it cool completely while rolled up. This helps maintain its shape.

Whip the Cream Filling:

1. Prepare the Cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This creates a rich and stable filling.
2. Add Raspberries: Gently fold in the fresh raspberries, leaving some whole for bursts of flavor in every bite.

Assemble the Roll:

1. Unroll the Cake: Once the cake is completely cool, carefully unroll it.
2. Spread the Filling: Spread the whipped cream and raspberry mixture evenly over the surface of the cake.
3. Re-Roll the Cake: Gently re-roll the cake (without the towel this time) and transfer it to a serving plate, seam side down.

Decorate:

1. Piping: If desired, pipe additional whipped cream on top for an elegant look.
2. Garnish: Top with more fresh raspberries and dust with powdered sugar for a delicate finish.

Chill and Serve:

1. Refrigerate: Chill the cake for at least 1 hour before serving to let the flavors meld and the cream firm up.
2. Slice and Enjoy: Slice, serve, and enjoy this light and refreshing raspberry roll!

Nutrition Facts (Per Serving)

• Servings: 10
• Calories: 250
• Sugar: 15g
• Sodium: 50mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 80mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes (including chilling)

How to Serve

• Slice the roll into even pieces.
• Garnish each slice with additional fresh raspberries.
• Drizzle with a bit of raspberry sauce for extra flair.
• Serve with a dollop of whipped cream on the side.
• Enjoy it as a refreshing dessert after dinner or at a summer gathering!

Additional Tips

1. Room Temperature Eggs: Make sure your eggs are at room temperature to achieve a better volume in the sponge.
2. Don’t Overmix: When folding in the flour and dry ingredients, be gentle to maintain the airiness of the batter.
3. Use Fresh Raspberries: Fresh raspberries provide the best flavor and texture; if using frozen, make sure they are fully thawed and drained.
4. Cool Completely: Allow the sponge cake to cool completely before adding the filling to prevent melting the cream.
5. Store in the Fridge: Keep any leftover cake in the refrigerator to maintain its freshness.

Recipe Variations

• Different Berries: Substitute raspberries with strawberries, blueberries, or blackberries for a different flavor.
• Chocolate Version: Incorporate cocoa powder into the sponge cake for a chocolatey twist.
• Lemon Zest: Add lemon zest to the whipped cream for a citrusy note that pairs beautifully with raspberries.
• Nutty Flavor: Fold in crushed nuts like pistachios or almonds into the filling for added texture.
• Vegan Option: Use aquafaba (chickpea water) instead of eggs and a plant-based cream for a vegan version.

Serving Suggestions

• Pair with a cup of tea or coffee for a delightful afternoon snack.
• Serve at picnics or garden parties for a refreshing summer treat.
• Use as a centerpiece for a dessert table at birthdays or celebrations.
• Accompany with a scoop of vanilla ice cream for an indulgent dessert.

Freezing and Storage

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: To freeze, wrap the roll tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.

FAQ Section

1. Can I use a different pan size?
   • Yes, but baking time may vary. Adjust accordingly if using a different size.
2. What if my cake cracks while rolling?
   • Don’t worry! Just use some whipped cream to cover the cracks when assembling.
3. Can I make the cake ahead of time?
   • Absolutely! You can bake the sponge a day in advance and assemble it when ready to serve.
4. How do I know when the cake is done?
   • The cake should be lightly golden and spring back when touched.
5. Is there a substitute for heavy cream?
   • You can use coconut cream or a dairy-free whipping cream if needed.
6. Can I use frozen raspberries?
   • Yes, just ensure they are fully thawed and drained before mixing.
7. What other fillings can I use?
   • You can use different types of curds, mousses, or even flavored whipped creams.
8. How do I prevent the whipped cream from deflating?
   • Ensure the bowl and beaters are cold and whip to stiff peaks for stability.
9. Can I add food coloring to the whipped cream?
   • Yes, gel food coloring can be added for a fun twist!
10. How do I serve leftovers?

• Simply slice and serve, but it’s best enjoyed fresh within the first few days.

Conclusion

The Raspberry Cream Swiss Roll is not just a dessert; it’s an experience that brings people together. Its beautiful presentation, light texture, and delightful flavor make it a favorite for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet treat, this roll is sure to impress. So roll up your sleeves, gather your ingredients, and create a dessert that will leave everyone asking for seconds! Enjoy the process, the flavors, and the smiles that come with each delicious slice.

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