Raspberry Jam Swiss Roll

Soft and moist vanilla sponge cake, layered with raspberry jam and rolled up!

Raspberry Jam Swiss Roll | Marsha's Baking Addiction

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!

Raspberry Jam Swiss Roll | Marsha's Baking Addiction

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? 😉

Raspberry Jam Swiss Roll | Marsha's Baking Addiction

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 | Marsha's Baking Addiction

Raspberry Jam Swiss Roll | Marsha's Baking Addiction

Raspberry Jam Swiss Roll | Marsha's Baking Addiction

Raspberry Jam Swiss Roll | Marsha's Baking Addiction

Raspberry Jam Swiss Roll

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yields 8
Author Marsha


  • 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


  1. Preheat the oven to 350F/180C. Line a 13x9" Swiss roll pan with parchment paper, then set aside.
  2. Using a hand or stand mixer fitted with the whisk attachment, whisk the egg whites until stiff but not dry or overbeaten. Set aside.
  3. Using the whisk again, mix the egg yolks on high speed until pale. Gradually add the sugar and vanilla. Mix until pale and fluffy.
  4. 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.
  5. Pour the batter into the prepared pan, and bake for 10 - 15 minutes or until light golden-brown in colour.
  6. 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.
  7. 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.

 Raspberry Jam Swiss Roll | Marsha's Baking Addiction


  • Reply
    Vanessa @ VanessaBaked
    September 23, 2015 at 1:20 pm

    Marsha, this looks amazing! It is such a beautiful looking cake roll. I would need at least 2 slices!

    • Reply
      September 23, 2015 at 1:38 pm

      Thank you, Vanessa! 🙂

  • Reply
    Natalie @ Obsessive Cooking Disorder
    September 24, 2015 at 1:44 am

    Sooo impressed by how perfect your rolls are. Mine are always….oblong… with filling oozing out…and torn haha. Tea and cake = winning combo

    • Reply
      September 24, 2015 at 10:52 am

      Thanks so much, Natalie! 🙂

  • Reply
    Linda @ Today She Loves
    September 24, 2015 at 11:50 am

    Rolls are definitely not my forte, but after seeing yours, I do want to try again!

    • Reply
      September 24, 2015 at 12:07 pm

      Thanks, Linda! You such definitely give it a go!

  • Reply
    Anu-My Ginger Garlic Kitchen
    September 24, 2015 at 4:24 pm

    Wow! How beautifully and delicately you crafted this roll. Elegant and delicious.

    • Reply
      September 24, 2015 at 4:26 pm

      Thank you, Anu! 🙂

  • Reply
    September 27, 2015 at 2:14 pm

    I love Swiss rolls. They always look so classy, and they never fail to catch everyone’s eye. This looks great, and I love your Nutella idea too.

    • Reply
      September 28, 2015 at 8:14 am

      Thanks, Amanda!

  • Reply
    October 28, 2015 at 11:35 pm

    i’ve made SO many of these and i’m pretty sure i’ve never had results as perfect as this–kudos to you! love the flavors too!

    • Reply
      October 28, 2015 at 11:46 pm

      Thank you, Grace! 😀

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