Soft and moist vanilla sponge cake, layered with raspberry jam and rolled up!
Today I bring you another cake roll recipe – Raspberry Jam Swiss Roll! Not autumn themed, but this traditional Swiss roll can be enjoyed throughout the year. Any day, any occasion, this roll is always a crowd pleaser.
This deliciously moist Swiss roll would look great alongside this Pumpkin and Cream Cheese Roulade on the table at your Halloween party!
If you’re not a fan of raspberry jam, you can use any jam you like. If you’re not a fan of jam at all, why not try this Swiss roll with your favourite spread? Nutella Swiss roll… Why not? 😉
Whatever you decide to do, I hope you enjoy this cake as much as I do! Now, I’m going to go grab a slice, and have it with my hot mug of tea…
Raspberry Jam Swiss Roll
- 4 large eggs separated
- 180 g granulated sugar
- 1 tablespoon vanilla extract
- 120 g plain flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- Icing sugar for dusting
- 160 g smooth raspberry jam
Preheat the oven to 350F/180C. Line a 13x9" Swiss roll pan with parchment paper, then set aside.
Using a hand or stand mixer fitted with the whisk attachment, whisk the egg whites until stiff but not dry or overbeaten. Set aside.
Using the whisk again, mix the egg yolks on high speed until pale. Gradually add the sugar and vanilla. Mix until pale and fluffy.
Sift together the flour, baking powder, and salt. Add to the wet mixture and fold in until incorporated, then gently fold in the egg whites.
Pour the batter into the prepared pan, and bake for 10 - 15 minutes or until light golden-brown in colour.
Dust a clean tea towel with icing sugar. Loosen the edges of the cake and invert the sponge onto the towel. Gently roll the sponge and the towel up together. Cool on a wire rack, seam side down, for 10 - 15 minutes.
Once cooled, gently unroll, peel away the paper and spread the raspberry jam over the inside of the sponge. Re-roll the sponge without the tea towel and dust with icing sugar just before serving.