📝 About This Recipe
This elegant Swiss Roll, also known as a roulade, features a feather-light Genoise sponge that is as flexible as it is delicious. Filled with a luscious homemade raspberry preserve and clouds of vanilla-scented Chantilly cream, it offers a sophisticated balance of tart fruit and rich dairy. It is a timeless centerpiece dessert that showcases the delicate art of European patisserie with its iconic spiral design.
🥗 Ingredients
For the Sponge
- 4 Large Eggs (at room temperature)
- 1/2 cup Granulated Sugar (plus extra for dusting)
- 3/4 cup All-Purpose Flour (sifted)
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 2 tablespoons Unsalted Butter (melted and cooled)
- 1 teaspoon Vanilla Extract
For the Filling
- 1 cup Heavy Whipping Cream (very cold)
- 3 tablespoons Powdered Sugar (sifted)
- 1/2 teaspoon Vanilla Bean Paste (or extract)
- 1/2 cup Raspberry Jam (high quality, seedless preferred)
- 1/2 cup Fresh Raspberries (for scattering)
For Garnish
- 1 tablespoon Powdered Sugar (for dusting)
- 4-5 pieces Fresh Mint Leaves (optional)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a 10x15 inch jelly roll pan, line it with parchment paper, and grease the paper as well to ensure the delicate sponge releases easily.
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2
In a large bowl or stand mixer, beat the 4 eggs and 1/2 cup granulated sugar on high speed for about 5-7 minutes. The mixture should become thick, pale, and reach the 'ribbon stage' where it leaves a trail when the whisk is lifted.
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3
Gently whisk in the vanilla extract and the melted, cooled butter. Be careful not to deflate the air you've just whipped into the eggs.
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4
Sift the flour, baking powder, and salt together. Gradually fold the dry ingredients into the egg mixture using a rubber spatula, using a gentle 'figure-eight' motion until no flour streaks remain.
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5
Pour the batter into the prepared pan and spread it evenly into the corners with an offset spatula. Tap the pan once on the counter to pop any large air bubbles.
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6
Bake for 10-12 minutes, or until the top is light golden brown and springs back when lightly touched. Do not overbake, or the cake will crack when rolled.
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7
While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with granulated sugar. This prevents the cake from sticking to the towel.
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8
Immediately upon removing the cake from the oven, invert it onto the sugared towel. Carefully peel off the parchment paper.
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9
Starting from the short end, roll the hot cake and the towel together tightly. Let it cool completely in this rolled position for at least 45 minutes; this 'sets' the memory of the shape.
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10
While the cake cools, prepare the filling. Whip the cold heavy cream, powdered sugar, and vanilla bean paste until stiff peaks form.
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11
Once the cake is cool, gently unroll it. Spread a thin, even layer of raspberry jam over the surface, leaving a 1-inch border at the edges.
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12
Spread the whipped Chantilly cream over the jam. Scatter fresh raspberries over the cream if using.
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13
Carefully re-roll the cake (without the towel this time). Position the roll seam-side down on a serving platter.
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14
Trim about half an inch off both ends of the roll with a sharp serrated knife to reveal the clean, beautiful spiral inside.
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15
Dust with powdered sugar and garnish with extra berries and mint before serving.
💡 Chef's Tips
Always use room temperature eggs as they achieve much better volume when whipped. Do not wait for the cake to cool before the initial roll; rolling it while hot is the secret to a crack-free finish. If your jam is too thick to spread, warm it slightly in the microwave for 10 seconds and stir until smooth. Use a serrated knife and a gentle sawing motion to slice the roll to avoid squashing the cream filling. For a chocolate version, replace 1/4 cup of the flour with high-quality Dutch-processed cocoa powder.
🍽️ Serving Suggestions
Serve with a chilled glass of Moscato d'Asti or a light Dessert Wine. Pair with a hot cup of Earl Grey tea for a classic afternoon tea experience. Add a dollop of extra whipped cream and a drizzle of raspberry coulis on the plate for a restaurant-style presentation. Excellent when served alongside a scoop of lemon sorbet to cut through the richness of the cream.