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Light and Fluffy Raspberry Ripple Swiss Roll Cake

raspberry ripple swiss roll cake - featured image
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A quick and easy Swiss roll cake featuring a light, airy sponge with a tangy raspberry ripple cream filling. Perfect for any occasion, this dessert is both simple and delicious.

Ingredients

Scale
  • 4 large eggs, room temperature
  • ½ cup (100g) caster sugar
  • ¾ cup (100g) plain flour, sifted (or almond flour for gluten-free option)
  • 1 tsp baking powder (optional)
  • 1 tsp vanilla extract
  • A pinch of salt
  • ¾ cup plus 2 tbsp (200ml) heavy cream, chilled
  • 3–4 tbsp raspberry jam or preserves
  • 100g fresh raspberries (optional)
  • 2 tbsp powdered sugar
  • Powdered sugar for dusting
  • Extra fresh raspberries or mint leaves for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your Swiss roll pan with baking parchment, covering base and sides.
  2. Separate the eggs carefully. Whisk egg whites with a pinch of salt until soft peaks form (3-4 minutes).
  3. In a separate bowl, whisk egg yolks and caster sugar until pale and thick (4-5 minutes). Add vanilla extract.
  4. Gently fold the egg whites into the yolk mixture using a spatula without deflating the whites.
  5. Sift flour and baking powder over the mixture and fold in slowly, maintaining airiness.
  6. Pour batter into the lined pan and spread evenly. Tap pan gently to release air bubbles.
  7. Bake for 10-12 minutes until golden and springy to the touch.
  8. Prepare a clean kitchen towel dusted with powdered sugar. Invert sponge onto towel immediately after baking and peel off parchment.
  9. Roll sponge up in the towel from the short end to ‘train’ it. Let cool completely while rolled.
  10. Whip chilled cream with powdered sugar until soft peaks form. Gently fold in raspberry jam to create ripples.
  11. Unroll cooled sponge carefully. Spread raspberry ripple cream evenly and scatter fresh raspberries if using.
  12. Roll cake back up without the towel and place seam-side down on a serving plate.
  13. Dust with powdered sugar and garnish with raspberries or mint. Chill at least 30 minutes before slicing.

Notes

Use room temperature eggs for better whipping. Fold batter gently to keep sponge airy. Roll sponge while warm to prevent cracking. Use chilled cream and equipment for best whipping results. Swirl raspberry jam gently into cream to create ripple effect. If sponge cracks, chilling helps it hold together. Frozen raspberries can be used if thawed and drained well.

Nutrition

Keywords: Swiss roll, raspberry ripple, sponge cake, easy dessert, quick cake, raspberry jam, light cake, fluffy cake

Find it online: https://chrisfeasts.com/light-and-fluffy-raspberry-ripple-swiss-roll-cake-recipe-easy-and-perfect/