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Raspberry Swirl Roll

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The Raspberry Swirl Roll is a light, airy sponge cake rolled around a tart and vibrant raspberry filling, finished with powdered sugar or glaze. It’s a visually stunning, fruity dessert that’s perfect for gatherings and easy to make ahead.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 45–60 minutes
  • Yield: 8–10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen raspberries
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar (for filling)
  • 1 tablespoon cornstarch
  • Powdered sugar (for dusting or rolling)
  • Optional: sweetened whipped cream or cream cheese for filling or serving

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
  2. In a small saucepan, combine raspberries, lemon juice, 2 tablespoons of sugar, and cornstarch. Cook over medium heat, stirring, until thickened. Let cool completely.
  3. In a mixing bowl, beat eggs and 3/4 cup sugar until pale and fluffy.
  4. Sift together flour, baking powder, and salt. Gently fold into egg mixture along with vanilla extract.
  5. Pour batter into prepared pan and spread evenly. Bake for 10–12 minutes or until cake springs back when touched.
  6. While warm, invert the cake onto a clean towel dusted with powdered sugar. Carefully peel off parchment and roll the cake up in the towel. Let cool completely.
  7. Unroll the cooled cake gently. Spread raspberry filling evenly over the surface.
  8. Optional: add a layer of sweetened whipped cream or cream cheese before the raspberry filling.
  9. Roll the cake back up tightly without the towel. Place seam side down and dust with powdered sugar or drizzle with glaze.
  10. Slice and serve. Store leftovers in the refrigerator.

Notes

  • Use frozen raspberries if fresh are unavailable, just simmer to reduce moisture.
  • Rolling the cake while warm prevents cracking.
  • Can be made a day ahead and stored in the fridge for easier slicing.
  • Try variations with different berries or almond extract for a twist.
  • Freezes well for up to 2 months when tightly wrapped.

Nutrition

Find it online: https://juliameals.com/raspberry-swirl-roll/