Go Back
+ servings
rasberry and lemon swiss roll with coconut cream
Print

Raspberry and Lemon Swiss Roll

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.
Course Dessert
Cuisine European
Freezer friendly 2 Months
Shelf life 3 Days
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 12 servings
Calories 265kcal
Author Samira

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)

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