Irresistible Vanilla Raspberry Swiss Roll with Decadent Chocolate Ganache
Step into the delightful world of classic baking with our recipe for a truly irresistible Vanilla Raspberry Swiss Roll. This elegant dessert features a light-as-air vanilla sponge cake, generously rolled with a creamy, stable whipped cream, bursts of fresh, juicy raspberries, and finished with a luxurious blanket of rich chocolate ganache. Each bite offers a harmonious blend of textures and flavors, striking the perfect balance between sweet indulgence and refreshing fruitiness. It’s a show-stopping dessert that’s surprisingly approachable to make, perfect for any occasion from a casual family gathering to a festive holiday celebration.
The Swiss roll, also known as a jelly roll, has a rich history as a beloved dessert across many cultures. While its name suggests a Swiss origin, its true birthplace remains a sweet mystery, with variations appearing throughout Central Europe. This particular rendition brings the classic to its flavorful core: a tender vanilla sponge that is light in both appearance and taste, providing the perfect canvas for vibrant fillings. Our recipe focuses on enhancing these fundamental elements, ensuring that every component contributes to an exquisite culinary experience.
The heart of this cake lies in its delicate vanilla sponge. Unlike heavier cakes, a well-made sponge is airy and pliable, allowing it to be rolled without cracking, a common concern for many bakers. We achieve this through careful preparation, separating egg yolks and whites to create a truly fluffy texture. Once baked and cooled, this sponge becomes the ideal vessel for our decadent filling.
Nestled within the soft vanilla cake is a generous layer of fresh whipped cream, stabilized with instant vanilla pudding to ensure it holds its shape beautifully. This creamy layer is dotted with an abundance of fresh, ripe raspberries, their tartness providing a delightful contrast to the sweet cream and cake. While raspberries are a personal favorite, this recipe is incredibly versatile, allowing you to substitute with other fresh berries like strawberries or blackberries, or even incorporate a thin layer of your favorite fruit jam for an extra burst of flavor. You could, of course, stop here, dust the roll with powdered sugar, and have a wonderfully simple yet elegant dessert.
However, for those seeking an extra touch of sophistication and indulgence, a smooth, glossy chocolate ganache takes this Swiss roll to another level. The semi-sweet chocolate ganache adds a depth of flavor and a touch of luxurious sweetness that beautifully complements the vanilla and raspberry. It encases the entire roll in a glistening chocolate shell, making it not only a treat for the taste buds but also a feast for the eyes. This ganache acts as the perfect binder, tying all the delightful elements together into one harmonious creation.
This Vanilla Raspberry Swiss Roll is an excellent choice for entertaining, as it can be prepared in advance, allowing you to enjoy your guests without last-minute fuss. Its impressive presentation and crowd-pleasing flavors make it a guaranteed hit at any gathering. Whether you’re a seasoned baker or new to the art of Swiss rolls, our detailed instructions and helpful tips will guide you to baking success.
If you’re eager to explore more delightful raspberry-infused treats after mastering this Swiss roll, consider trying our raspberry coconut cake, the elegant raspberry white chocolate bundt cake, a rich chocolate raspberry mousse cake, our scrumptious raspberry white chocolate cheesecake bars, or these playful raspberry brigadeiros!
Essential Ingredient Notes for Your Perfect Swiss Roll
Crafting a perfect Vanilla Raspberry Swiss Roll begins with understanding the role each ingredient plays. Here’s a closer look at the key components and why they are vital:
- Large Eggs: The foundation of our fluffy sponge cake. It is crucial to separate the yolks from the whites with utmost care. Even a tiny speck of yolk in the whites can prevent them from whipping up to stiff peaks, which are essential for the cake’s light texture. Ensure your mixing bowl and whisk are completely clean and free of any grease.
- Dry Ingredients: A simple combination of plain all-purpose flour, baking powder, and a pinch of salt. The flour provides structure, while baking powder is our leavening agent, giving the cake its lift. Salt balances the sweetness and enhances overall flavor. Always remember to sift these ingredients together to prevent lumps and ensure even distribution.
- Wet Ingredients: Granulated sugar for sweetness, egg yolks for richness and color, whole milk for moisture, vanilla for its signature aroma, and a touch of white vinegar and vegetable oil. The vinegar reacts with the baking powder, further aiding in the cake’s airy texture, while the vegetable oil keeps the sponge moist and flexible, preventing it from cracking when rolled. Vanilla paste or extract adds depth to the cake’s flavor profile.
- Heavy Whipping Cream: This forms the luscious, creamy filling and is also a key component of our rich chocolate ganache. For best results, ensure your cream is very cold before whipping. The high fat content in heavy cream is what allows it to whip into stable peaks.
- Instant Vanilla Pudding: This is a secret weapon for stabilizing the whipped cream. It adds a subtle vanilla flavor while preventing the cream from weeping or deflating, ensuring your filling stays beautifully plump and firm inside the rolled cake. Do not skip this ingredient for optimal results, especially if making ahead.
- Fresh Raspberries: These provide a bright, tart counterpoint to the sweet cake and cream. Use only fresh raspberries for this recipe, as frozen raspberries tend to release too much water as they thaw, which can make the filling soggy and potentially compromise the cake’s structure.
- Semi-Sweet Chocolate: For the decadent ganache glaze. High-quality semi-sweet chocolate is recommended. You can use chopped chocolate bars or good quality chocolate chips. Chopping chocolate ensures it melts smoothly and evenly, creating a silky ganache.
Crafting Your Vanilla Raspberry Swiss Roll: A Step-by-Step Guide
Making a show-stopping Swiss roll might seem intimidating, but by following these detailed steps, you’ll achieve a perfectly light sponge and a beautifully assembled dessert.
PREP WORK: Before you begin, preheat your oven to 350°F (180°C). Line a 10×14-inch rimmed baking sheet with parchment paper, allowing some overhang on the longer sides. This overhang will help you lift the cake later. Ensure the parchment paper is smoothed down to prevent wrinkles, which can affect the cake’s evenness.
The Light and Airy Sponge Cake
STEP 1: Create the Flavorful Yolk Batter. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the separated egg yolks and granulated sugar. Beat on medium-high speed for about three minutes until the mixture turns pale yellow, thickens, and becomes visibly fluffy. This creaming process incorporates air, contributing to the sponge’s light texture. Stop the mixer and scrape down the sides of the bowl to ensure everything is well combined.
Next, add the whole milk, vegetable oil, white vinegar, vanilla paste or extract, and kosher salt to the yolk mixture. Mix on low speed until these wet ingredients are fully incorporated. In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add these dry ingredients to the wet batter, mixing on low speed only until just combined. Overmixing can develop gluten, resulting in a tough cake. Transfer this batter to a large mixing bowl and set aside. Thoroughly clean and dry your stand mixer bowl and whisk attachment; any residual grease can hinder the egg whites from whipping properly.
STEP 2: Gently Fold in the Whipped Egg Whites. In the now clean and dry stand mixer bowl with the whisk attachment, add the separated egg whites. Whip on high speed until stiff, glossy peaks form. The egg whites should hold their shape firmly and clump in the center of the whisk when lifted. This meringue is crucial for the sponge cake’s lightness. Carefully add the whipped egg whites to the yolk batter in three equal batches. Using a spatula, gently fold each batch into the batter, taking care not to deflate the air you’ve worked so hard to incorporate. The batter will gradually thicken and become beautifully aerated with each addition.
STEP 3: Bake to Golden Perfection. Gently pour the finished batter onto your prepared 10×14-inch baking sheet. Using an offset spatula, spread the batter as evenly as possible from edge to edge. This step is crucial because this sponge cake batter does not spread much on its own during baking. A uniform layer ensures even baking and a consistent thickness, which is vital for easy rolling later. Bake for 8-10 minutes, or until the cake springs back lightly when gently touched and the edges are faintly golden brown. Avoid overbaking, as this can lead to a dry cake that will crack when rolled.
Baker’s Insight: An even batter layer is key! Spend a moment to ensure it’s perfectly spread, as this sponge cake won’t level itself out in the oven like other batters.
The Art of Rolling: Step-by-Step for a Flawless Swiss Roll
The rolling technique is critical for a beautiful Swiss roll. Follow these steps carefully to achieve a perfect spiral without cracks.
STEP 4: The Initial Warm Roll. As soon as the cake comes out of the oven, lay a clean, lint-free dish towel flat on your counter and generously dust it with powdered sugar. Immediately invert the hot sponge cake onto the prepared towel. Carefully peel off the parchment paper that lined the baking sheet. While the cake is still warm and flexible, begin rolling it from one of the shorter sides, gently incorporating the dish towel into the roll. Roll it tightly but not so much that it tears. Once fully rolled, allow the cake to cool completely in this towel-wrapped form, seam-side down, on a wire rack. This “memory roll” while warm trains the cake to hold its spiral shape, making it much easier to roll later with the filling.
Pro Tip for Rolling: Rolling the warm cake in a towel gives it a “memory,” significantly reducing the chances of cracks when you unroll and re-roll it with the delicate filling.
STEP 5: Prepare the Whipped Cream and Raspberry Filling. While the cake cools, prepare your filling. In the bowl of a stand mixer fitted with the whisk attachment, combine very cold heavy whipping cream, instant vanilla pudding, and powdered sugar. Whip on high speed until stiff peaks form. The cream should be thick and hold its shape well. Once the sponge cake has completely cooled, gently unroll it from the dish towel. Spread the whipped cream evenly over the entire surface of the cake, extending it all the way to the short edge where you will begin rolling. Leave approximately 1 cm (about ½ inch) bare on the other three edges; this prevents the filling from squeezing out excessively. Evenly sprinkle the fresh raspberries over the whipped cream layer.
STEP 6: The Final Roll and Chill. Starting from the short edge with the whipped cream extended to the very edge, carefully and tightly re-roll the sponge cake, this time without the dish towel. Take your time to keep the roll compact and even. Once fully rolled, wrap the entire Swiss roll tightly in plastic wrap. Place it seam-side down in the refrigerator for at least 30 minutes, or up to several hours. Chilling allows the filling to set, the cake to firm up, and the flavors to meld beautifully, making it much easier to slice and glaze.
Crafting the Decadent Chocolate Ganache Glaze
The chocolate ganache provides a sophisticated finish to our Swiss roll, adding richness and a beautiful sheen. Achieving the perfect consistency is key for a smooth glaze.
STEP 7: Prepare the Ganache Base. In a small saucepan, gently heat the heavy cream over medium heat until it just begins to simmer around the edges, but do not let it boil. Remove from heat immediately. Place your semi-sweet chocolate (chopped or chips) in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit undisturbed for one minute to allow the chocolate to melt. Then, gently stir with a whisk or spatula starting from the center and working outwards, until the mixture is completely smooth, glossy, and uniform. Ensure there are no lumps of chocolate remaining.
STEP 8: Cool the Ganache. Allow the prepared ganache to cool at room temperature for about 10 minutes. Stir it occasionally during this time to release heat and ensure even cooling. You want the ganache to be pourable but slightly thickened, resembling a luxurious paint. If it’s too hot, it will run off the cake too quickly. If it’s too cool, it will be too thick to pour smoothly.
STEP 9: Glaze the Swiss Roll. Set a wire rack over a large sheet pan; this will catch any excess ganache, making cleanup easier. Place a 2-3 inch wide strip of parchment paper directly on top of the wire rack, running lengthwise. Carefully unwrap your chilled Swiss roll and, using a sharp knife, slice approximately ½ inch off each end to reveal the beautiful spiral interior and create clean, straight edges. Position the Swiss roll, seam-side down, in the center of the parchment paper strip on the wire rack. Slowly and steadily pour the cooled ganache over the entire cake, ensuring it covers the top and all sides completely. You may need to use an offset spatula to gently guide the ganache over any bare spots.
Smart Tip: Don’t let the excess ganache go to waste! Scrape it into a bowl and use it as a delicious dipping sauce for fresh fruit like strawberries or bananas, or a decadent topping for ice cream.
STEP 10: Set and Serve. Allow the ganache-covered Swiss roll to sit on the wire rack for about 5-10 minutes, giving the ganache time to set slightly. Once the ganache is no longer dripping, use the parchment paper strip on either side to carefully transfer the entire roll to your desired serving platter. Gently pull the parchment paper strip out from underneath the cake. For an elegant decorative touch, use a vegetable peeler to create delicate chocolate curls and shavings from a chocolate bar, sprinkling them over the top of the ganache. Your stunning Vanilla Raspberry Swiss Roll is now ready to be sliced and served!
Exciting Flavor Variations for Your Swiss Roll
One of the beauties of the classic Swiss roll is its adaptability. While our vanilla and raspberry combination is delightful, feel free to experiment with these exciting flavor variations to suit your taste or the season:
- Berry Bonanza: Instead of, or in addition to, raspberries, try using other fresh berries. Chopped fresh strawberries add a familiar sweetness, while fresh blackberries offer a deeper, slightly tarter flavor. A mix of seasonal berries can also create a visually stunning and flavorful filling.
- Jam-Filled Delight: For an extra layer of fruitiness and moisture, spread a thin layer of strawberry or raspberry jam directly onto the sponge cake before adding the whipped cream. Ensure the jam is at room temperature for easy spreading. This intensifies the fruit flavor and adds a lovely tang.
- Rich Chocolate Whipped Cream: Transform your filling by adding one tablespoon of unsweetened cocoa powder to the heavy cream before whipping. This creates a decadent chocolate whipped cream that pairs wonderfully with any berry. For a mocha twist, you could also add a teaspoon of instant espresso powder.
- Lemon Zest Brightness: Incorporate finely grated lemon zest into your whipped cream filling for a bright, citrusy lift that beautifully complements the raspberries.
- Nutty Crunch: Sprinkle finely chopped pistachios or toasted almonds over the whipped cream and raspberries before rolling for an added textural element and nutty flavor.
- Tropical Twist: Substitute a portion of the raspberries with finely diced mango or passion fruit pulp for a vibrant, tropical-inspired Swiss roll.
Storing and Freezing Your Raspberry Vanilla Swiss Roll
Proper storage is essential to keep your Vanilla Raspberry Swiss Roll fresh and delicious. Here’s how to ensure it remains a delightful treat for days or even months:
Storing at Room Temperature: While not ideal for extended periods due to the whipped cream filling, a Swiss roll can be safely kept at cool room temperature (below 70°F/21°C) for up to one day, especially if it’s uncovered. However, to maintain its pristine condition and for optimal food safety, refrigeration is highly recommended.
Storing in the Refrigerator: For best quality and freshness, store your vanilla Swiss roll cake in the refrigerator for up to two days. If the cake has already been sliced, it’s crucial to cover any exposed cut surfaces with a piece of plastic wrap. This prevents the cake from drying out and helps maintain the moisture and freshness of both the sponge and the filling. An airtight container is also an excellent option for preserving its quality.
Storing Excess Ganache: Don’t discard any leftover chocolate ganache! Transfer it to an airtight container and refrigerate for up to a week. When you’re ready to use it, gently rewarm it in a microwave in 10-second intervals, stirring in between, or over a double boiler until it reaches a pourable consistency. It’s perfect for drizzling over ice cream, fresh fruit, or another slice of cake.
Freezing for Long-Term Enjoyment: The Swiss roll is also surprisingly freezer-friendly, making it a fantastic make-ahead dessert. To freeze, ensure the cake is completely assembled and the ganache has set. Flash freeze the entire Swiss roll on a baking sheet for about 30 minutes, or until the exterior is firm. This prevents the plastic wrap from sticking to the ganache. Once firm, tightly wrap the Swiss roll first in plastic wrap, then in aluminum foil, ensuring no air can get in. Place the double-wrapped roll into a freezer-safe ziptop bag or an airtight container. It can be stored in the freezer for up to two months.
Thawing Frozen Swiss Roll: To enjoy your frozen Swiss roll, remove it from the freezer and unwrap it completely. Place it on a serving platter and thaw slowly in the refrigerator overnight. Avoid thawing at room temperature, as this can cause condensation and affect the texture. Once thawed, it will be ready to slice and serve, tasting almost as fresh as the day it was baked.
Frequently Asked Questions About Swiss Rolls
A Swiss roll is typically composed of a delicate, flexible sponge cake that is baked in a thin sheet. This sheet is then spread with a variety of fillings—most commonly jam, whipped cream, or a light buttercream—and tightly rolled into a spiral. The exterior is often dusted with powdered sugar, glazed with chocolate ganache, or adorned with other decorations.
Despite its name, the exact origins of the Swiss roll are somewhat debated and unclear, with many food historians believing it did not originate in Switzerland at all. It is thought to have first appeared somewhere in Central Europe, potentially in Austria or Germany, possibly in the 19th century. The “Swiss” in its name might simply be a marketing term or a misattribution that stuck over time, similar to how “French toast” isn’t exclusively French. It remains a beloved dessert globally regardless of its true geographical beginning.
Several factors can contribute to a Swiss roll cracking, but the most common culprits are over-baking the sponge cake or improper cooling and rolling techniques. If the cake is baked for too long, it loses its moisture and becomes dry and brittle, making it difficult to roll without cracking. It’s also vital to roll the cake while it’s still warm, as this teaches the cake to retain its spiral “memory.” If the cake cools too quickly or is not rolled immediately after coming out of the oven, it can lose its flexibility and become prone to cracking. Don’t worry if the very edges crack a little during the initial roll; these imperfections are typically trimmed off during the assembly process for a neat finish.
More Exquisite Cake Recipes to Explore
If you enjoyed the elegance and flavor of this Swiss roll, you might love these other decorative and delicious cake recipes:
- Delicate Strawberry Shortcake Layer Cake (sponge cake base)
- Zesty Lemon Pound Cake with a Refreshing Blueberry Glaze
- Warm Pear Spice Cake with Luxurious Brown Butter Frosting
- Bright Orange Poppy Seed Bundt Cake with Citrus Glaze
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📖Recipe
Raspberry and Vanilla Swiss Roll with Chocolate Ganache
Callan Wenner
Pin Recipe
Equipment
- 10×14 inch rimmed baking sheet
- Parchment paper
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Fine mesh sieve
Ingredients
Sponge Cake
- 4 large eggs separated
- ½ cup granulated sugar 100g
- ⅛ cup whole milk 30ml
- ⅛
cup vegetable oil 30ml
- 2 teaspoons white vinegar
- 2 teaspoons vanilla paste or extract
- ¼ teaspoon kosher salt
- 1 cup all purpose flour 120g
- ½ teaspoon baking powder
Filling
- 1 cup heavy whipping cream 240ml
- 1 tablespoon instant vanilla pudding to help stabilize
- 2 tablespoons powdered sugar 15g
- 6 ounces fresh raspberries
Glaze
- 1½ cups semi-sweet chocolate 8oz
- 1 cup heavy whipping cream 240ml
Instructions
- Preheat the oven to 350℉/180℃ and line a 10×14″ rimmed baking sheet with parchment paper.
Sponge Cake
- Add the egg yolks and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat over medium high speed for three minutes until pale and fluffy. Scrape down the sides.
- Add the milk, canola oil, vinegar, vanilla, and salt and mix until combined.
- Sift together the flour and baking powder, then add to it the batter and mix on low speed. Transfer the mixture to a large bowl, then clean the stand mixer bowl and dry it completely.
- Add the egg whites to the clean mixing bowl and whip on high speed (with the whisk attachment) until stiff peaks form and clump up in the center of the whisk.
- Add the egg whites into the batter in three batches, folding each addition in gently so it doesn’t deflate. It will get thicker with each addition.
- Add the batter to the prepared baking sheet and spread it as evenly as possible so it meets the edges. Be sure the center isn’t mounded.
- Bake for 8-10 minutes until the cake springs back when touched and becomes lightly browned.
Preparing the Swiss Roll
- Lay out a clean dish towel and dust the entire towel with powdered sugar. Immediately turn out the sponge cake onto the dusted towel, then remove the parchment paper.
- Begin gently and tightly rolling up the cake from the short side, incorporating the towel into the roll. Allow the cake to cool completely in the rolled form.
Filling and Rolling
- To the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, instant vanilla pudding, and powdered sugar and whip on high speed until stiff peaks form.
- Gently unroll the cake, then spread the whipped cream onto the cake, meeting the edge when you’ll begin the roll, and leaving 1cm bare on the remaining edges.
- Sprinkle on the raspberries so they are evenly distributed, then re-roll the cake (don’t roll in the towel this time).
- Wrap the Swiss roll tightly in plastic wrap, then refrigerate for at least 30 minutes, seam side down.
Chocolate Ganache Glaze
- Heat the heavy cream until just simmering, then pour over the semi-sweet chocolate. Allow it to stand for one minute, then stir until it comes together.
- Allow it to cool for about 10 minutes, stirring occasionally to release some heat.
Assembly
- Unwrap the Swiss roll and slice ~½” off of each side so it’s completely straight.
- Add a wire rack onto a large sheet pan, then place a 2-3 inch strip of parchment paper on a wire rack.
- Add the Swiss roll (seam side down) centered on the long strip of parchment paper, then pour the chocolate ganache slowly and evenly over the top and sides until it’s completely coated.
- Allow it to sit for about 5 minutes, then use the parchment paper to carefully transfer the Swiss roll to a serving platter. Pull out the parchment paper strip to remove it.
- Use a vegetable peeler to add chocolate curls and shavings to the top for a decorative effect. Slice, and serve!
Notes
-Store the cake uncovered in the fridge for two days. Cover the cut and exposed side with a piece of plastic wrap to prevent it from drying out.
-Store the excess ganache and use it to drizzle over fruit or ice cream.
Freezing:
The Swiss roll can also be flash frozen for 30 minutes (completely assembled), then tightly wrapped in plastic wrap, foil, and placed in a ziptop bag for two months. Unwrap completely then thaw in the fridge.
Flavor variations:
-Use chopped strawberries or blackberries in place of raspberries
-Spread strawberry or raspberry jam on the cake before adding the whipped cream