This raspberry Swiss roll is a light, fluffy sponge rolled with homemade raspberry jam, whipped cream, and fresh raspberries. I love how it looks so elegant when sliced, yet it’s surprisingly simple to put together. It makes a perfect treat for family gatherings, birthdays, or a special after-dinner dessert.

Why You’ll Love This Recipe

I like this recipe because the sponge is soft and airy, the cream is rich, and the tart raspberries balance the sweetness beautifully. I can prepare it in under an hour, and it always impresses when I bring it to the table. I also enjoy that I can swap the homemade jam for a good-quality conserve if I’m short on time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 free-range eggs
115g caster sugar, plus extra for dusting
1 vanilla pod, seeds only (or ½ tsp vanilla bean paste)
75g self-raising flour
200ml double cream
1 tsp vanilla extract
200g raspberries

For the raspberry jam:
150g caster sugar
½ lemon, zest and juice
350g raspberries

Directions

1. I preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm Swiss roll tin with baking paper.

2. I whisk the eggs, sugar, and vanilla seeds together until the mixture is pale, thick, and fluffy.

3. I sift in the flour and gently fold it through. Then I pour the batter into the tin, spreading it evenly, and bake for 10–12 minutes until just firm.

4. While it bakes, I place a sheet of baking paper on the counter, dust it with caster sugar, and when the sponge is done, I turn it out onto the paper, peel off the baking parchment, and let it cool slightly.

5. I whip the cream with the vanilla extract until soft peaks form.

6. To make the jam, I heat the sugar, lemon zest, and juice in a pan until dissolved, then add raspberries and cook until thickened. I let it cool before using.

7. I spread the jam over the sponge, leaving a small border, then spread the whipped cream on top. I sprinkle fresh raspberries over the cream.

8. Using the baking paper to help, I roll the sponge tightly from the long edge, keeping the filling inside. Finally, I dust the top with more caster sugar and slice to serve.

Servings And Timing

This raspberry Swiss roll serves 6–8 people. It takes less than 30 minutes to prepare and about 10–12 minutes to bake, so I can have it ready in under an hour.

Variations

I sometimes use strawberries instead of raspberries, or swap the cream for mascarpone for a richer taste. At Christmas, I like to dust it with icing sugar to give it a festive snow-dusted look. If I want a tangier flavor, I add a little orange zest to the cream.

Storage/Reheating

I keep leftovers in the fridge, wrapped in cling film, for up to 2 days. I don’t reheat it since it’s best served cold or at room temperature. If I want to make it ahead, I bake the sponge a day early and assemble it before serving.

FAQs

1. Can I use shop-bought jam instead of homemade?

Yes, I sometimes use a good-quality raspberry conserve when I don’t have time to make the jam.

2. How do I stop the sponge from cracking when rolling?

I like to roll the sponge while it’s still slightly warm, using the sugared paper to help. This prevents cracks.

3. Can I freeze a Swiss roll?

I don’t recommend freezing the finished roll with cream, but I sometimes freeze the sponge alone and fill it fresh later.

4. Can I make this recipe gluten-free?

Yes, I replace the self-raising flour with a gluten-free self-raising blend and it works nicely.

5. What other fillings work well?

I sometimes use lemon curd, chocolate spread, or even coffee cream instead of raspberry for different flavors.

Conclusion

This raspberry Swiss roll is one of my favorite desserts to make because it feels so special without being complicated. I love how the fluffy sponge, fruity jam, and creamy filling come together in every slice. It’s a crowd-pleaser that I can always rely on for celebrations or just a cozy afternoon tea.