Raspberry and Lemon Swiss Roll Cake (Jelly Roll Cake)

4.95 from 18 votes
Jump to RecipeJump to Video

This post may contain affiliate links. Please read our disclosure policy.

A light and fruity raspberry and lemon Swiss roll cake – this Jelly roll cake is made up of a moist, light sponge cake, topped and filled with coconut whipped cream and homemade raspberry preserve

As much as I love your classic cake (and I do, a lot), there’s something quite special about a Swiss roll cake. The filling to cake ratio is delicious, and it just looks a little bit special, doesn’t it? Whenever spring and Summer roll around (do you get it? – roll), I’m bound to make a homemade Swiss roll, and this lemon raspberry cake option is one of my favorites. 

rasberry and lemon swiss roll with coconut cream

Whether you call this a Swiss roll cake, jelly roll cake, Swiss log, or even roulade – this cake is made up of a light and fluffy thin layer of lemon sponge cake rolled around a raspberry preserve and fluffy coconut whipped cream. The resulting cake is a great special occasion cake – Valentines, Mothers day, Easter, birthdays, etc. I also often make them for friends birthdays and ‘afternoon tea’.

Within this post, I’ll take you through how to make a roll cake and some of my tips and tricks for getting it right every time. I’ll even through in some ways you can customize this recipe to your liking – within my recipe notes. 

Tips On How To Make A Roll Cake

I have to admit that I actually don’t mind a sponge cake roll with a few cracks here and there. I feel like they give the cake some character. Plus, if any are a bit too unsightly then you can cover ’em up with some whipped cream and other delicious toppings. 

However, I have still picked up some tips to help your sponge cake roll without completely cracking up and/or falling apart. 

rasberry and lemon swiss roll with coconut cream

  • Make sure not to over-beat the eggs. Over-whisking can lead to air bubbles that are too large, that affect the structural integrity of the sponge cake and make it more prone to cracking. 
  • Use fresh, room temperature eggs. Fresh eggs have a ‘tighter’ protein structure in the whites and will be more stable.
  • Make sure not to overcook the sponge. Because of how thin the layer of sponge cake is, it can brown and burn within minutes, which will dry out the cake and lead to cracking. Take the cake out of the oven as soon as they are firm on top (but not super firm), with a springy texture when touching with a finger.
  • The oven needs to be fully pre-heated. Because of the short cooking time, having the temperature correct as soon as you put it in, is best. 
  • If you only plan on filling the Swiss roll cake hours and hours after pre-rolling, then add a very light dusting of cornstarch to the cake and it will prevent layers sticking together.
  • Pan size is critical. Too small and your cake will be too thin, too large and it will be too thin. Either way, this can make rolling the Swiss roll cake a nightmare.
  • And then, of course, using the pre-roll method. Which ill take you through properly below. 

Bonus Tip: Corn starch (or cornflour) can help a Swiss roll cake become more flexible. Simply replace some of the flour with cornflour. I’ve not tried this but I’d say 1/4-1/3 of the flour can be substituted successfully, but no more than that. 

Readers Tip: Someone sent me a message to say that if you beat your egg whites and yolks in separate bowls then it can help with the cakes flexibility too. I haven’t tried this but it may be worth trying if this is something you have issues with repeatedly.

How To Make The Lemon Swiss Roll Cake Recipe

Whilst being fairly simple to actually make, this homemade Swiss roll recipe will definitely show your loved ones that you’ve gone into some effort and I’m sure mothers everywhere will appreciate the gesture. Plus, this recipe is easy to make, with a moist and fluffy cake, and super customizable!

swiss roll cake

Also, as I said previously. I used a home-made raspberry preserve simply by mixing blended raspberries and sugar to a large pan with some lemon juice and optional cornstarch, to thicken. This takes just a few minutes to make. However, feel free to use store-bought if you’re short on time.

For the full list of ingredients and quantities then refer to the recipe card at the bottom of this post. 

The Steps:

First, preheat your oven to 190 degrees. Lightly grease and line the oven tin you’ll be using for your Swiss roll. Something around 30×25 cm would be perfect (the cake pans size is critical for a cake that isn’t too thin or thick- mine is on the thicker side, even).

 Sift your flour thoroughly to reduce the risk of getting any lumps in the cake batter then set aside in a medium bowl.

Add the eggs to a medium-sized bowl and whisk until the eggs are frothy and pale. Then, add in the vanilla extract and lemon flavor drops and whisk for a further few seconds to fully combine. 

swiss roll cake

Gradually pour in 1/2 cup of sugar, whisking constantly, until you have a pale, glossy batter. Leave the remaining 1/4 cup sugar to one side for now. 

Pour this mixture into a large bowl and then fold in the sifted flour carefully. Be careful when doing this as you don’t want to knock too much air out of the batter or you won’t have a lovely, light and fluffy cake.

Pour the cake mix into your baking tin and use a spatula to help level the mix. I try not to tap it too much for leveling as this can knock out the air. (This is important in having an even Swiss roll).

swiss roll cake

Bake in the oven for between 10-13 minutes. It needs to be soft, springy, and golden in color. Be very careful not to over-bake as this will ruin your chances of being able to roll it!

Meanwhile, while baking, place a tea towel down on your kitchen surface (optionally, with a layer of parchment paper over it). Sprinkle the remaining caster sugar over this.

As soon as the cake is out of the oven place it face down onto the sugared baking paper/tea towel. Using the tea-towel to stop yourself getting burnt, begin the roll the cake from the short side across.
swiss roll cake

Next, it’s time to pre-roll the cake

As soon as your cake is out of the oven turn it out onto a tea towel that is lightly dusted with powdered sugar or cornflour and peel off the parchment paper. 

Beginning at one of the short ends, place a bit of the tea towel over onto the cake and roll it up, so that the tea towel is between the layers. You can also do this on a layer of parchment paper with the sugar/cornflour, but as it’s hot – I prefer a tea towel. 

swiss roll cake

Now, you have two choices here. If you’re short on time you can leave this to cool slightly for 5-10 minutes on a wire rack. Then, unroll and leave to cool completely. However, if you’re really wanting to avoid any imperfections then leave it to cool completely, rolled up within the tea towel.

 swiss roll cake

Once completely cooled, top the cool cake with your fruit preserve and the whipped coconut cream. Finally, it’s time to re-roll! I like to leave a 1/2″ gap of no fillings at each side of the cake (but don’t always do this precisely, as you can see), to allow it room to spread while rolling. 

When re-rolling, try to roll it in the exact same direction you did the first time. 

rasberry and lemon swiss roll

rasberry and lemon swiss roll. SPreading the raspberry preserve

One re-rolled, place back in the fridge, to help keep the filling in place and make it easier to slice. Just before serving, remove from the fridge and finish off any outer decoration like dusting powdered sugar, etc. 

rasberry and lemon swiss roll with coconut cream

Tip* Although I didn’t do it this time, it can also help to cut off the ends of the cake when making a Swiss roll. The ends will be the hardest bits of the cake and can affect the rolling process.

How To Store:

I find it best to prepare the roulade on the same say as serving it or the day before. However, it can be stored for 2-3 days. When making ahead, make sure to keep it in the fridge, to keep the fillings intact. It also makes it easier to slice. 

This homemade Swiss roll cake is freezer-friendly. Although I have to admit that I’ve never tried this so can’t vouch for any textural changes, once thawed. It should last two months in the freezer. 

Other Recipes You May Like

If you give this recipe a go then let me know your thoughts in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.

This post was originally posted in March 2019 and has been updated with new photos and recipe tips. The recipe remains the same though. 

Raspberry and Lemon Swiss Roll

4.95 from 18 votes
By: Samira
A light and fruity raspberry and lemon Swiss roll cake - this Jelly roll cake is made up of a moist, light sponge cake, topped and filled with coconut whipped cream and homemade raspberry preserve.
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 12 servings

Ingredients 
 

  • 3 eggs
  • 3/4 Cup Self-raising flour
  • 1 Tsp Vanilla Extract
  • 3 drops of Lemon Extract or 1/2 tsp lemon zest
  • 3/4 cup white sugar
  • 1/2 Cup raspberry preserve or jam of your choice
  • 2 cups coconut cream whipped

Instructions 

  • Preheat your oven to 190ºC. Lightly grease and line the oven tin you'll be using for your swiss roll. Something around 30x25 cm would be perfect (the cake pans size is critical for a cake that isn't too thin or thick- mine is on the thicker side, even).
  • Sift your flour thoroughly to reduce the risk of getting any lumps in the cake batter then set aside in a medium bowl.
  • Add the eggs to a medium-sized bowl and whisk until the eggs are frothy and pale. Then, add in the vanilla extract and lemon flavor drops and whisk for a further few seconds to fully combine.
  • Gradually pour in 1/2 cup of sugar, whisking constantly, until you have a pale, glossy batter. Leave the remaining 1/4 cup sugar to one side for now.
  • Pour this mixture into a large bowl and then fold in the sifted flour carefully. Be careful when doing this as you don't want to knock too much air out of the batter or you won't have a lovely, light and fluffy cake.
  • Pour the cake mix into your baking tin and use a spatula to help level the mix. I try not to tap it too much for leveling as this can knock out the air. (This is important in having an even Swiss roll).
  • Bake in the oven for between 10-13 minutes. It needs to be soft, springy, and golden in color. Be very careful not to over-bake as this will ruin your chances of being able to roll it!
  • Meanwhile, while baking, place a tea towel down on your kitchen surface (optionally, with a layer of parchment paper over it). Sprinkle the remaining caster sugar over this.
  • As soon as the cake is out of the oven place it face down onto the sugared baking paper/tea towel. Using the tea-towel to stop yourself getting burnt, begin the roll the cake from the short side across.

Next, it's time to pre-roll the cake

  • As soon as your cake is out of the oven turn it out onto a tea towel that is lightly dusted with powdered sugar or cornflour and peel off the parchment paper.
  • Beginning at one of the short ends, place a bit of the tea towel over onto the cake and roll it up, so that the tea towel is between the layers. You can also do this on a layer of parchment paper with the sugar/cornflour, but as it's hot- I prefer a tea towel.
  • Now, you have two choices here. If you're short on time you can leave this to cool slightly for 5-10 minutes on a wire rack then unroll and leave to cool completely. However, if you're really wanting to avoid any imperfections then leave it to cool completely, rolled up within the tea towel.
  • Once completely cooled, top the cool cake with your fruit preserve and the whipped coconut cream then it's time to re-roll! I like to leave a 1/2" gap of no fillings at each side of the cake (but don't always do this precisely, as you can see), to allow it room to spread while rolling.
  • When re-rolling, try to roll it in the exact same direction you did the first time.
  • One re-rolled, place back in the fridge, to help keep the filling in place and make it easier to slice. Just before serving, remove from the fridge and finish off any outer decoration like dusting powdered sugar, etc.
  • Tip* Although I didn't do it this time, it can also help to cut off the ends of the cake when making a swiss roll. The ends will be the hardest bits of the cake and can affect the rolling process.

How To Store:

  • I find it best to prepare the roulade on the same say as serving it or the day before. However, it can be stored for 2-3 days. When making ahead, make sure to keep it in the fridge, to keep the fillings intact (and it also makes it easier to slice).
  • This homemade swiss roll cake is freezer-friendly. Although I have to admit that I've never tried this so can't vouch for any textural changes, once thawed. It should last two months in the freezer.

Video

Notes

Recipe Variations:

One of the best things about this Swiss roll cake is how easy it is to customize. For example:
  • Swap out the coconut whipped cream for traditional whipped cream, butter icing, cream cheese icing creme fraiche, etc. 
  • Use your fruit preserve of choice - strawberry, pineapple, rhubarb, lemon curd, etc. 
  • Instead of lemon extract, you can use orange (including orange/lemon zest), nuts, or even coffee. 
  • You may be able to use stevia/ erythritol in place of sugar within the sponge cake roll. 
  • You can also use thinly sliced fruits/passionfruit, in place of the fruit preserve. 
  • Top with some grated/shaved chocolate (dark chocolate, milk chocolate, or white chocolate)
Course: Dessert
Cuisine: European
Freezer friendly: 2 Months
Shelf life: 3 Days

Nutrition

Serving: 1slice, Calories: 265kcal, Carbohydrates: 31g, Protein: 4g, Fat: 15g, Saturated Fat: 13g, Cholesterol: 41mg, Sodium: 22mg, Potassium: 164mg, Fiber: 1g, Sugar: 19g, Vitamin A: 59IU, Vitamin C: 2mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

 

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments