Raspberry Swiss Roll is a light and elegant dessert featuring a soft, fluffy sponge cake rolled around a luscious raspberry jam and whipped cream filling. Bursting with sweet and tangy raspberry flavor, this classic treat is perfect for afternoon tea, celebrations, or any special occasion.
Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
Prepare the sponge cake batter and spread it evenly into the prepared pan.
Bake for 10–12 minutes until the cake is lightly golden and springs back when touched.
Turn the warm cake onto a clean kitchen towel dusted with powdered sugar and gently roll it up. Let it cool completely.
Unroll the cake and spread an even layer of raspberry jam, followed by whipped cream.
Carefully roll the cake back into a tight log and refrigerate for at least 1 hour.
Dust with powdered sugar, slice, and serve chilled.
All-purpose flour
Eggs
Granulated sugar
Raspberry jam
Heavy whipping cream
Vanilla extract
Powdered sugar
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