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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…

Enjoy!

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

  • 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 13×9″ 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

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grace

Wednesday 28th of October 2015

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!

Marsha

Wednesday 28th of October 2015

Thank you, Grace! :D

Amanda

Sunday 27th of September 2015

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.

Marsha

Monday 28th of September 2015

Thanks, Amanda!

Anu-My Ginger Garlic Kitchen

Thursday 24th of September 2015

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

Marsha

Thursday 24th of September 2015

Thank you, Anu! :)

Linda @ Today She Loves

Thursday 24th of September 2015

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

Marsha

Thursday 24th of September 2015

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

Natalie @ Obsessive Cooking Disorder

Thursday 24th of September 2015

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

Marsha

Thursday 24th of September 2015

Thanks so much, Natalie! :)