Introduction to Raspberry Cream Swiss Roll
Ah, the Raspberry Cream Swiss Roll! It’s like a sweet hug on a plate, perfect for any occasion. Whether you’re celebrating a birthday, hosting a summer picnic, or just treating yourself after a long day, this delightful dessert is sure to impress. The soft vanilla sponge, creamy filling, and juicy raspberries create a symphony of flavors that dance on your taste buds. Plus, it’s surprisingly easy to make! Trust me, once you roll this beauty up, you’ll feel like a pastry chef in your own kitchen.
Why You’ll Love This Raspberry Cream Swiss Roll
This Raspberry Cream Swiss Roll is a game-changer for dessert lovers! It’s not just about the taste—though, let’s be honest, it’s heavenly. The ease of preparation makes it a go-to for busy days. In just over an hour, you can create a stunning dessert that looks like it came from a fancy bakery. Plus, the combination of fresh raspberries and creamy filling is a refreshing treat that everyone will adore!
Ingredients for Raspberry Cream Swiss Roll
Gathering the right ingredients is the first step to creating your Raspberry Cream Swiss Roll masterpiece. Here’s what you’ll need:
- Large eggs: These are the backbone of your sponge cake, providing structure and moisture.
- Granulated sugar: Sweetness is key! It helps the cake rise and adds that delightful flavor.
- Vanilla extract: A splash of this aromatic essence elevates the taste, making it warm and inviting.
- All-purpose flour: This is your main dry ingredient, giving the cake its light and fluffy texture.
- Baking powder: A little leavening agent to help your cake rise beautifully.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Milk: Adds moisture to the batter, making it easier to spread.
- Powdered sugar: Used for dusting the towel and for sweetening the whipped cream filling.
- Heavy whipping cream: This is the star of your filling, creating a rich and creamy texture.
- Fresh raspberries: Juicy and vibrant, they add a burst of flavor and color to your dessert.
- Additional whipped cream: For decoration, because who doesn’t love a little extra cream?
- More fresh raspberries: These are for topping, making your roll look as good as it tastes.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Feel free to get creative! You can swap in other berries or even add a hint of lemon zest for a zesty twist. The possibilities are endless!
How to Make Raspberry Cream Swiss Roll
Now that you have all your ingredients ready, let’s dive into the fun part—making your Raspberry Cream Swiss Roll! Follow these simple steps, and you’ll be on your way to creating a dessert that’s as beautiful as it is delicious.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab a 10×15-inch jelly roll pan and line it with parchment paper. This will help your cake release easily later on. Trust me, you don’t want to skip this step!
Step 2: Beat Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar together using a mixer. You want to whip them for about 5 minutes until the mixture is thick and pale. It should look like a fluffy cloud! This step is crucial for getting that light sponge texture.
Step 3: Combine Ingredients
Next, add in the vanilla extract and milk. Then, sift in the all-purpose flour, baking powder, and salt. Gently fold everything together using a spatula. Be careful not to overmix; you want to keep that airy texture we just created!
Step 4: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly. Pop it in the oven and bake for about 10–12 minutes. You’ll know it’s done when the top springs back lightly when touched. It should be a lovely golden color!
Step 5: Roll the Cake
While the cake is still warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment paper. Starting from the short side, roll the cake up with the towel. This helps shape it while it cools. Let it cool completely in this rolled position.
Step 6: Prepare the Filling
While your cake cools, it’s time to whip up the filling! In a chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form. Then, gently fold in the fresh raspberries. This creamy mixture is going to be the star of your Raspberry Cream Swiss Roll!
Step 7: Assemble the Roll
Once the cake is cool, carefully unroll it. Spread the raspberry cream filling evenly over the surface. Then, roll it back up tightly, but don’t squeeze too hard! Wrap the roll in plastic wrap and refrigerate for about an hour to let it set.
Step 8: Chill and Serve
After chilling, it’s time to make your dessert shine! Unwrap the roll and top it with swirls of whipped cream, fresh raspberries, and a dusting of powdered sugar. Slice it up and serve chilled. Get ready for the compliments!
Tips for Success
- Make sure your eggs are at room temperature for better volume and fluffiness.
- Be gentle when folding in the raspberries to keep them intact and beautiful.
- Chill your mixing bowl before whipping the cream for better peaks.
- Use a clean towel dusted with powdered sugar to prevent sticking.
- Don’t rush the chilling process; it helps the roll set perfectly!
Equipment Needed
- Jelly roll pan: A 10×15-inch pan is ideal, but a similar-sized baking sheet works too.
- Parchment paper: Essential for easy cake release; aluminum foil can be a substitute.
- Mixing bowl: A large bowl is best; a stand mixer can save time.
- Whisk or electric mixer: Either will do for beating eggs and cream.
- Spatula: A rubber spatula is perfect for folding ingredients gently.
Variations
- Berry Medley: Swap out raspberries for a mix of strawberries, blueberries, and blackberries for a colorful twist.
- Lemon Zest: Add a teaspoon of lemon zest to the cream filling for a refreshing citrus kick.
- Chocolate Drizzle: Drizzle melted chocolate over the top for an indulgent touch that pairs beautifully with the cream.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this dessert suitable for gluten-sensitive friends.
- Vegan Version: Use aquafaba (chickpea water) instead of eggs and coconut cream for a dairy-free delight.
Serving Suggestions
- Pair your Raspberry Cream Swiss Roll with a scoop of vanilla ice cream for a delightful contrast.
- Serve alongside a refreshing mint tea or a glass of sparkling lemonade to enhance the flavors.
- For presentation, garnish with extra fresh raspberries and a sprig of mint for a pop of color.
FAQs about Raspberry Cream Swiss Roll
As I’ve shared my love for the Raspberry Cream Swiss Roll, I know you might have a few questions. Here are some common queries that pop up, along with my answers to help you on your baking journey!
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work well, but make sure to thaw and drain them first. This prevents excess moisture from making your filling too runny.
How do I store leftover Raspberry Cream Swiss Roll?
Store any leftovers in an airtight container in the fridge. It should stay fresh for about 2-3 days. Just be aware that the sponge may become a bit softer over time.
Can I make this dessert ahead of time?
Yes! You can prepare the roll a day in advance. Just wrap it tightly in plastic wrap and refrigerate. It’ll be just as delicious when you serve it!
What can I substitute for heavy whipping cream?
If you’re looking for a lighter option, you can use half-and-half or a non-dairy cream alternative. Just keep in mind that the texture may vary slightly.
Is this Raspberry Cream Swiss Roll suitable for special diets?
It can be! With a few tweaks, like using gluten-free flour or a vegan cream alternative, you can adapt this recipe to fit various dietary needs. Enjoy the deliciousness!
Final Thoughts
Making a Raspberry Cream Swiss Roll is more than just baking; it’s about creating sweet memories. The joy of rolling up that fluffy sponge with creamy filling is a delightful experience that brings a smile to my face every time. Whether you’re sharing it with family or enjoying a quiet moment with a slice, this dessert is sure to brighten your day. Plus, the vibrant colors and flavors make it a showstopper at any gathering. So, roll up your sleeves and dive into this delicious adventure—you won’t regret it!
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Raspberry Cream Swiss Roll: A Delightful Dessert Recipe
- Total Time: 1 hour 42 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This delightful raspberry roll cake combines a soft vanilla sponge with a creamy whipped filling and juicy fresh raspberries. It’s a beautiful dessert for spring, summer, or any celebration, with a show-stopping look and a refreshing taste.
Ingredients
- 4 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- 1 tsp vanilla extract
- ¾ cup (90 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp milk
- Powdered sugar (for dusting towel)
- 1 cup (240 ml) heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- 1 cup (125 g) fresh raspberries (plus more for topping)
- Additional whipped cream for decoration
- Fresh raspberries for decoration
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
- In a bowl, beat eggs and sugar with a mixer for about 5 minutes until thick and pale.
- Add vanilla and milk, then sift in flour, baking powder, and salt. Gently fold to combine.
- Pour batter into the prepared pan, spreading evenly.
- Bake for 10–12 minutes, until the top springs back lightly when touched.
- While the cake is still warm, dust a clean towel with powdered sugar and invert the cake onto it.
- Carefully peel off the parchment paper.
- Starting from the short side, roll the cake with the towel and let it cool completely.
- In a chilled bowl, whip cream, powdered sugar, and vanilla until soft peaks form.
- Gently fold in fresh raspberries.
- Unroll the cooled cake gently.
- Spread the raspberry cream evenly over the surface.
- Roll it back up tightly without squeezing too hard.
- Wrap in plastic wrap and refrigerate for 1 hour to set.
- Top with whipped cream swirls, fresh raspberries, and a dusting of powdered sugar.
- Slice and serve chilled.
Notes
- Ensure the eggs are at room temperature for better volume.
- Be gentle when folding in the raspberries to avoid breaking them.
- Chilling the cream before whipping helps achieve better peaks.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
