Raspberry Cake Roll: The Perfect Spiral Slice

Introduction

Did you know that the “Swiss Roll” (or jelly roll) actually originated in Central Europe, likely Austria, not Switzerland? Despite the misnomer, this dessert remains a technical marvel of the baking world. It is the ultimate test of a baker’s ability to manipulate structure: creating a sponge that is airy enough to be fluffy, yet elastic enough to bend into a tight spiral without snapping.

This recipe for a Raspberry Cake Roll features a classic Genoise sponge—a fatless cake leavened primarily by air whipped into eggs. This lack of butter makes the cake pliable while warm. Filled with a vibrant layer of tart raspberry jam and stabilized vanilla whipped cream, every slice reveals a stunning red-and-white vortex. It is light, refreshing, and visually intricate, making it the perfect showstopper for afternoon tea or a summer brunch.

Ingredients List

To ensure the cake rolls without cracking, the ratio of sugar to eggs is vital for structural elasticity. Here is your curated shopping list.

The Sponge (The Structure):

4 Large Eggs: Room temperature.
- Why? Room temp eggs whip up to a greater volume than cold eggs, creating the air bubbles needed for a light sponge.
¾ Cup Granulated Sugar.
1 Teaspoon Vanilla Extract.
¾ Cup Cake Flour: Sifted.
- Critical Spec: Cake flour has less protein (gluten) than All-Purpose, ensuring a tender crumb that bends rather than breaks.
1 Teaspoon Baking Powder & ¼ Teaspoon Salt.
Powdered Sugar: For dusting the towel (prevents sticking).

The Filling (The Flavor):

½ Cup Raspberry Jam: Seedless is best for a smooth texture.
- Role: The jam provides a concentrated tartness and creates a sharp, dark definition line in the spiral slice.
1 Cup Heavy Cream: Cold.
2 Tablespoons Powdered Sugar.
1 Cup Fresh Raspberries: Gently chopped (optional, for inside texture).

Substitutions:

Flour: If you don’t have cake flour, remove 2 tablespoons of All-Purpose flour and replace them with Cornstarch. Sift 3 times.
Flavor: Swap raspberry for strawberry or apricot jam.
Dairy-Free: Use a coconut whipped cream filling (chilled coconut cream whipped with vanilla).

Timing

The timing here is fast-paced. Once the cake comes out of the oven, you must move quickly.

Preparation Time: 20 minutes.
Baking Time: 10–12 minutes.
Cooling/Rolling Time: 1 hour.
Assembly Time: 10 minutes.
Total Time: Approx. 1 hour 40 minutes.

Data Insight: A sponge cake loses moisture rapidly once removed from the oven. The window to roll it without cracking is approximately 3 to 5 minutes post-baking. After that, the starches set, and the cake becomes rigid.

Step-by-Step Instructions

Step 1: The Pan Prep (Critical)

Preheat oven to 375°F (190°C).

Grease: Spray a 10×15 inch Jelly Roll Pan with cooking spray.
Line: Line the bottom with parchment paper. Leave a 1-inch overhang on the sides for easy lifting.
Grease Again: Spray the parchment paper lightly. This ensures zero sticking.

Step 2: The Ribbon Stage

In a stand mixer, beat the eggs and granulated sugar on high speed for 5–7 minutes.

Visual Cue: The mixture should triple in volume, turn pale yellow, and reach the “ribbon stage”—where the batter falls off the whisk in thick folds that sit on the surface for a few seconds before sinking. Stir in vanilla.

Step 3: The Fold

Sift the flour, baking powder, and salt over the egg mixture.

Technique: Gently fold the flour in by hand using a spatula. Do not overmix, or you will deflate the air bubbles you just created. Stop as soon as the flour streaks disappear.

Step 4: The Bake

Pour the batter into the prepared pan. Spread evenly to the corners.

Bake: Bake for 10–12 minutes.
Doneness: The top should spring back when touched. Do not overbake, or it will be too dry to roll.

Step 5: The Hot Roll (The Memory Set)

While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.

Flip: Immediately upon removing from the oven, flip the hot cake onto the sugared towel. Peel off the parchment paper carefully.
Roll: Starting at one short end, roll the cake and the towel up together into a tight log.
Cool: Place the wrapped roll on a wire rack to cool completely (about 1 hour).
- The Science: Cooling it in a rolled shape trains the cake’s “memory,” so it won’t crack when you fill it later.

Step 6: The Filling and Slice

Once cool, whip the heavy cream and powdered sugar until stiff peaks form.

Unroll: Gently unroll the cake (it will look curved).
Layer: Spread the raspberry jam in a thin layer over the cake. Top with the whipped cream, leaving a 1-inch border at the edges. Scatter fresh berries if using.
Re-roll: Roll the cake back up (without the towel this time). Place seam-side down.
Chill: Refrigerate for 30 minutes to firm up the cream before slicing.

Nutritional Information

A light, airy dessert. Estimated breakdown per slice (based on 10 slices):

Nutrient	Amount	% Daily Value
Calories	240 kcal	–
Total Fat	10g	15%
Cholesterol	85mg	28%
Carbohydrates	32g	11%
Sugars	22g	–
Protein	4g	8%

Data Insight: Unlike pound cakes or butter cakes, sponge cakes are naturally lower in fat because they rely on eggs rather than butter for volume. The majority of the fat comes from the whipped cream filling.

Healthier Alternatives for the Recipe

Customize your Cake Roll for wellness goals:

Lower Sugar:
- Use a sugar-free raspberry jam.
- Sweeten the whipped cream with Stevia or Monk Fruit.
Gluten-Free:
- Use a specialized 1:1 Gluten-Free Flour (like King Arthur or Bob’s Red Mill). Since sponge cakes rely on egg structure more than gluten structure, they convert to GF surprisingly well.

Serving Suggestions

The Clean Cut: To get the perfect slice (as seen in photos), dip a sharp knife in hot water, wipe it dry, and slice. Wipe the knife clean between every cut to prevent the red jam from smearing into the white cream.
Garnish: Dust the top with powdered sugar and top with fresh mint leaves.
Pairing: Serve with a cup of Earl Grey tea or Prosecco.

Common Mistakes to Avoid

Fear the crack.

Overbaking:
- The Error: Baking until brown and crispy.
- The Result: The cake snaps when you try to roll it.
- The Fix: Pull it when it is just barely pale golden and springy (approx. 10 mins).
Rolling Cold:
- The Error: Letting the cake cool flat on the counter.
- The Result: It will crack instantly when you try to curl it.
- The Fix: Roll it while it’s steaming hot.
Too Much Filling:
- The Error: Overstuffing with cream.
- The Result: The filling squirts out the sides when you slice it.
- The Fix: A thin layer is elegant.

Storing Tips for the Recipe

This cake needs the fridge.

Refrigeration: Store loosely covered in the fridge for up to 3 days. The sponge may absorb moisture from the cream, making it softer (which is often delicious).
Freezing:
- Method: Wrap the unsliced roll in plastic wrap and foil. Freeze for up to 1 month.
- Thawing: Thaw in the fridge overnight before slicing.

Conclusion

The Raspberry Cake Roll is a triumph of texture and technique. It transforms humble ingredients—eggs, flour, and jam—into a dessert that looks like it came from a patisserie. The contrast between the tart, jeweled jam and the airy, sweet cream makes every slice a perfect bite.

Summary: A fatless vanilla sponge cake rolled while hot to prevent cracking, filled with raspberry jam and whipped cream. Served in spiral slices.

Ready to roll?

Get your towel ready! Rate this recipe 5 stars if you avoided the cracks, and leave a comment below: do you use fresh or frozen berries? Subscribe for more technical baking guides!

FAQs

Why did my cake stick to the towel?

You likely didn’t use enough powdered sugar on the towel. Be generous—it should look like snow. Alternatively, you can roll it up using a piece of parchment paper instead of a towel to guarantee no lint/sticking.

Can I make a chocolate version?

Yes. Substitute ¼ cup of the flour for Cocoa Powder in the sponge recipe. Fill with a white chocolate ganache or peppermint cream for a festive look.

How do I fix a cracked roll?

If it cracks, don’t panic. Simply cover the entire outside of the roll with a layer of whipped cream or ganache. No one will know the spiral is broken inside!