Make a raspberry Swiss roll cake perfect for Mother's Day and special celebrations. This delicate cake has a light sponge cake and is topped and filled with sweet coconut whipped cream and raspberry preserve.
Preheat your oven to 375ºF/190ºC. Lightly grease and line the sheet pan with parchment paper.
In a medium bowl, sift the flour thoroughly and set aside
Add the eggs to a large bowl and whisk until frothy and pale. Add the vanilla extract and lemon flavor drops and whisk for a further few seconds to fully combine.
Gradually pour in only 1/2 cup of sugar, whisking constantly, until you have a pale, glossy batter. Fold in the sifted flour carefully without knocking too much air out.
Bake and roll
Pour the cake mix into your sheet pan and use a spatula to help level it.
Bake in the oven at 375ºF/190ºC for about 10-13 minutes until it becomes soft, springy, and golden in color.
While baking, place a kitchen towel on your kitchen surface (optionally, with a layer of parchment paper over it). Sprinkle the remaining 1/4 cup of caster sugar over this.
As soon as the cake is out of the oven, place it face down onto the sugared towel. Roll the cake from the short side across. Place a bit of the towel over onto the cake and roll it up, so that the towel is between the layers.
Leave the cake aside, wrapped in the towel, until completely cooled. If you are in a hurry, let it cool for 5- 10 minutes on a wire rack.
Decorate
Once completely cooled, carefully unroll the cake and remove the towel.
Spread the fruit preserve and whipped coconut cream, leaving a 1/2-inch margin with no fillings on each side.
Carefully re-roll the cake, making sure to roll it in the same direction as you did the first time.
Chill the cake in the fridge before slicing and serving.Alternatively, spread whipped cream on the outside, top with red berries or other delicious toppings, and then place in the fridge.Enjoy this light and fluffy Swiss roll cake!
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Notes
To make ahead and store: I find it best to make the cake the day of or the day before serving it. However, it can be stored for 2-3 days. Keep it in the fridge to keep the fillings intact. Check the blog post for more tips!