The other night, my daughter said,”mom, I want some cake ! ” , but I didn’t have any at home and it was a little too late to bake. So the next day, I decided to make a Swiss Roll, using some fresh raspberries that I had. The first attempt……not so good, I put too much filling in and did a bad job in rolling, so it looked more like a Halloween cake with “blood” all over. Lucky the cake tasted pretty good, so my daughter could at least have some tasty cake. The second time around, much better. I tried not to use my electric mixer and do everything by hand. It came out perfect! I actually learned that when making meringues, you can get more volume whisking it by hand. Also you don’t need to worry about overbeating, cause you sore arms will tell you to stop! I used raspberries as the filling, you can switch it up easily with other fruits, whipped cream, Nutella, even peanut butter.
Makes one log (about 6-8 slices)
For the raspberry filling
- 350 g fresh raspberry
- 60 g granulated sugar (adjust to your own taste)
- 15 mL lemon juice
For the sheet cake
- 4 eggs (separated)
- 120 g granulated sugar (20 g is used for the meringue)
- 75 g cake and pastry flour, sifted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- icing sugar for dusting
- Prepare raspberries by heating them together with sugar and lemon juice in a non-stick pot over medium heat
- Turn heat down to low when liquid starts to bubble
- Gently mash raspberries with a wooden spoon, cook until thickened
- Strain seeds, let cool
- To make the cake, preheat oven to 350ºF
- Lightly grease a 8″ x 10″ baking tray and line bottom with parchment paper
- In a mixing bowl, beat together egg yolks and 100 g of sugar until pale
- Add vanilla and the flour, mix until blended
- In a separate bowl, whisk egg whites, and cream of tartar until frothy, then add sugar slowly, a little at a time, and whisk until medium peak is formed
- Gently fold meringue into batter, do not over mix
- Pour into baking tray and bake for about 15 minutes until golden
- Let cool, but still a little warm to touch
- Gently invert cake and place on top of another piece of parchment paper
- Carefully remove top sheet of parchment and trip sides of cake
- Spread a very thin layer of raspberry sauce on top
- Gently roll cake up
- Dust with icing sugar
Tiny Sweet Tooth 
Swiss Roll Cake is on my baking bucket list.Your second try looks like it was well worth taking; great job 🙂
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Thanks! Let me know how yours turn out! 😊
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Your Swiss Roll looks fantastic! It has been years since I made one, I am inspired to make one soon!
Have a spectacular weekend.
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Thanks! You have a great weekend too 😊
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Who can resist a slice of Swiss roll? Especially one this pretty! Raspberry filling is a great compliment to the light cake.
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Yes, I can’t resist it, I think I ate like 3 slices….😁
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First of all, wow. Whisking by hand? I only did that once – suffered immensely! – and vowed never to do it again lol. Love roll cakes. And this is a lovely way to take advantage of all these berries we have now!
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Thanks Jolina! Yes it was tiring doing by hand, but I can “taste test” and work out at the same time! 😂
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When you want cake, you want cake! Your daughter is a lucky girl to have such an amazing baker for a mom. Your Swiss roll looks perfect.
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Cause I like cake myself too, so it’s a perfect excuse to make one when my daughter wants it 😊
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It’s always nice when your failures are delicious, isn’t it? Your second attempt definitely looks lovely, and I’d take a slice for sure. I’m not really a big icing person, so I love the light simplicity of a Swiss roll. Great work!
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Thanks Sean! I prefer a lighter more fruity flavour myself as well!
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I have always wanted to make a roll cake, this looks so yummy! I will have to finally give it a try!
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Thanks! 😊
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