The Ultimate Vanilla Raspberry Swiss Roll with Decadent Chocolate Ganache
Indulge in a truly classic dessert experience with our exquisite Vanilla Raspberry Swiss Roll, generously coated in a rich chocolate ganache. This recipe crafts a beautifully light and airy sponge cake, perfectly rolled with a luscious whipped cream and fresh, tangy raspberries. The entire creation is then draped in a silky, classic chocolate ganache, striking the ideal balance of sweetness and rich flavor. Every bite offers an incredibly pleasant texture – soft cake, creamy filling, vibrant fruit, and a smooth chocolate finish – making it an unforgettable treat for any occasion.
Discover the Timeless Charm of a Swiss Roll Cake
The Swiss roll cake, also known as a jelly roll or roulade, holds a special place in the world of desserts. Its elegant spiral design and delightful combination of cake and filling make it a showstopper at any gathering. While countless variations exist, ranging from fruity to nutty and everything in between, a simple vanilla Swiss roll truly showcases the essence of this beloved treat. Our recipe focuses on a light, fluffy vanilla sponge that is bright in both color and delicate flavor, providing the perfect canvas for the vibrant filling.
This particular rendition elevates the classic with a generous layer of fresh whipped cream and juicy, tart raspberries. You can certainly substitute with strawberries or other berries for a different twist, but the raspberries offer a delightful pop of color and acidity that beautifully complements the sweet vanilla cake. The sponge is carefully rolled around this glorious filling, encasing all the goodness within its delicate layers.
While a simple dusting of powdered sugar would suffice for a delightful finish, we’ve chosen to take this dessert a step further by enveloping it in a smooth, glossy chocolate ganache. This addition not only introduces another layer of sweetness but also ties all the flavors together, creating a harmonious and utterly irresistible treat. The chocolate ganache offers a touch of sophistication and richness that makes this Vanilla Raspberry Swiss Roll truly stand out.
Beyond its impressive appearance, this homemade Swiss roll is a fantastic make-ahead dessert. It’s perfect for feeding a crowd, ensuring that every guest’s taste buds are delighted. Whether for a holiday celebration, a special birthday, or simply an elegant weekend dessert, this cake roll is sure to become a cherished recipe in your baking repertoire.
Explore More Raspberry Delights
If you find yourself enamored with the sweet and tangy allure of raspberries, we have an array of other delightful bakes for you to explore. Expand your raspberry recipe collection with our irresistible raspberry coconut cake, the decadent raspberry white chocolate bundt cake, a luxurious chocolate raspberry mousse cake, the crowd-pleasing raspberry white chocolate cheesecake bars, or these fun and festive raspberry brigadeiros! Each offers a unique way to enjoy this incredible berry.
Essential Ingredients for Your Vanilla Swiss Roll
Creating a truly magnificent Vanilla Raspberry Swiss Roll begins with understanding the role of each ingredient. Here’s what you’ll need and why:
Sponge Cake Ingredients
- Large Eggs: The foundation of our fluffy sponge. You’ll separate the yolks and whites. It’s crucial that absolutely no yolk gets into the whites, as this will prevent them from whipping up into stiff, stable peaks, which are essential for the cake’s light texture.
- Granulated Sugar: Sweetens the sponge and aids in aerating the egg yolks.
- Whole Milk: Adds moisture and richness to the cake batter, contributing to its tender crumb.
- Vegetable Oil: Provides moisture without adding extra flavor, keeping the sponge soft and flexible, which is key for rolling without cracks. Canola oil works well too.
- White Vinegar: A touch of acid helps activate the baking powder and contributes to the cake’s soft texture and slight tang, balancing the sweetness. Don’t worry, you won’t taste it!
- Vanilla Paste or Extract: The star flavor for our vanilla sponge. Paste offers a more intense flavor and visible specks, but high-quality extract works beautifully.
- Kosher Salt: A pinch of salt enhances all the other flavors and balances the sweetness.
- All-Purpose Flour: The structural base of the cake. Sifting it with the baking powder ensures a lump-free batter and helps incorporate air.
- Baking Powder: Our leavening agent, which creates air bubbles and gives the sponge its characteristic lightness and lift.
Luscious Filling Ingredients
- Heavy Whipping Cream: Forms the base of our airy and creamy filling. Ensure it’s very cold for best whipping results.
- Instant Vanilla Pudding Mix: This is a secret weapon for stabilizing the whipped cream. It helps the cream hold its shape longer and prevents it from weeping or deflating, which is especially important for a rolled cake. We strongly recommend not skipping this ingredient for the best results.
- Powdered Sugar: Sweetens the whipped cream and contributes to its smooth texture.
- Fresh Raspberries: The vibrant, tart jewels of the filling. Fresh raspberries are essential here; frozen raspberries contain too much moisture and will make the filling watery, leading to a soggy cake.
Decadent Chocolate Ganache
- Semi-Sweet Chocolate: Provides the rich, chocolatey coating. You can use high-quality chocolate chips or finely chopped baking chocolate. The quality of your chocolate will directly impact the flavor of your ganache.
- Heavy Whipping Cream: Combined with the chocolate, it creates the smooth, pourable, and glossy ganache.
Step-by-Step Guide: Crafting Your Perfect Vanilla Swiss Roll
Preparing the Fluffy Vanilla Sponge Cake
STEP 1: Begin by preheating your oven to 350°F (180°C). Line a 10×14-inch rimmed baking sheet with parchment paper, allowing an overhang on the longer sides to help with lifting later. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the egg yolks and granulated sugar. Beat them on medium-high speed for about three minutes until the mixture turns pale yellow and becomes light and fluffy. Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
Next, pour in the whole milk, vegetable oil, white vinegar, vanilla paste (or extract), and kosher salt. Mix on low speed until all these wet ingredients are just combined with the yolk mixture. In a separate bowl, sift together your all-purpose flour and baking powder. Gradually add the sifted dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake. Transfer this batter to a large mixing bowl and set aside. Thoroughly clean your stand mixer bowl and whisk attachment, ensuring they are completely dry, as any trace of grease can prevent the egg whites from whipping correctly.
STEP 2: Add the separated egg whites to your clean stand mixer bowl, fitted with the whisk attachment. Whip them on high speed until stiff peaks form. The egg whites should be glossy and hold their shape firmly, clumping in the center of the whisk when lifted. This aeration is crucial for the sponge’s light texture. Gently fold the whipped egg whites into the yolk batter in three separate batches. Use a spatula to delicately incorporate each addition, moving from the bottom to the top and around the sides of the bowl, taking care not to deflate the airy egg whites. You’ll notice the batter gradually thickens and becomes increasingly light with each addition.
STEP 3: Carefully pour the finished batter onto your prepared 10×14-inch baking sheet. Using an offset spatula, spread the batter evenly all the way to the edges of the parchment paper. It’s important to distribute it as uniformly as possible, as this delicate sponge cake doesn’t spread much during baking. Ensure there are no mounded areas in the center to guarantee even cooking. Bake for 8-10 minutes, or until the cake springs back gently when lightly touched and the edges are lightly browned. Overbaking can make the cake dry and prone to cracking when rolled.
Hot tip! Achieving an evenly spread batter is key for a beautifully uniform Swiss roll. This sponge cake won’t spread like traditional cake batters, so take your time to smooth it out from edge to edge.
The Art of Rolling Your Swiss Roll
STEP 4: As soon as the cake comes out of the oven, lay a clean, lint-free dish towel flat on your counter and generously dust its entire surface with powdered sugar. This prevents sticking and helps form a barrier. Immediately invert the hot sponge cake onto the sugared dish towel. Carefully peel off the parchment paper from the bottom of the cake. While the cake is still warm, begin to gently and tightly roll the cake, starting from one of the shorter sides, incorporating the dish towel into the roll. Allow the cake to cool completely in this rolled form, still wrapped in the towel. This process can take about 1 hour.
Hot tip! Rolling the warm sponge cake in a towel gives it a “memory” for its coiled shape. This crucial step ensures the cake will easily roll back up later with the filling, preventing cracks and making assembly much smoother.
Whipped Cream and Raspberry Filling
STEP 5: Once the cake has cooled completely, gently unroll it from the dish towel. In the clean bowl of your stand mixer (with the whisk attachment), combine the very cold heavy whipping cream, instant vanilla pudding mix, and powdered sugar. Whip on high speed until stiff peaks form – the cream should be thick and hold its shape. Evenly spread the whipped cream onto the unrolled sponge cake. Extend the cream all the way to the short edge where your roll will begin, but leave a small 1 cm (about ½ inch) bare border 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: Starting from the same short edge you began with, carefully and tightly re-roll the sponge cake, this time without the dish towel. Roll firmly but gently to avoid squeezing out too much filling. Once rolled, wrap the entire Swiss roll tightly in plastic wrap. Place it seam-side down in the refrigerator for at least 30 minutes. This chilling period allows the filling to set and helps the cake maintain its shape, making it easier to handle and slice.
Crafting the Silky Chocolate Ganache Glaze
STEP 7: While your Swiss roll chills, prepare the chocolate ganache. Place the semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, with small bubbles forming around the edges (do not boil). Pour the hot cream over the chocolate and let it sit undisturbed for one minute. Then, gently stir with a whisk or spatula from the center outwards until the chocolate is completely melted and the mixture is smooth, glossy, and fully combined. Continue stirring occasionally to help release some of the heat and allow it to cool for about 10 minutes. The ganache should still be pourable but slightly thickened. If it’s too thin, let it cool a bit longer; if too thick, gently warm it over a double boiler or in short bursts in the microwave.
Assembling and Decorating Your Masterpiece
STEP 8: Prepare your glazing station. Place a wire rack over a large sheet pan. This setup will catch any excess ganache. Next, lay a 2-inch thick strip of parchment paper directly on the wire rack. This strip should be long enough to extend beyond both ends of your Swiss roll, creating “handles” for easy transfer. Retrieve your chilled Swiss roll from the refrigerator and unwrap it.
STEP 9: Using a sharp, serrated knife, carefully slice off about ½ inch from each end of the Swiss roll. This creates clean, straight edges and reveals the beautiful spiral pattern inside. Place the trimmed Swiss roll, seam-side down, onto the parchment paper strip on your wire rack. The parchment paper should run along the entire bottom of the cake, with exposed pieces on either side for gripping. Slowly and evenly pour the prepared chocolate ganache over the entire cake, ensuring it completely covers the top and sides, allowing the excess to drip onto the sheet pan below.
Hot tip! Don’t let excess ganache go to waste! Scrape it from the sheet pan into a bowl. It’s perfect for dipping fresh strawberries, drizzling over ice cream, or even enjoying by the spoonful!
STEP 10: Allow the ganache-covered Swiss roll to set for about 5-10 minutes. The ganache should still be slightly soft but not sticky. Using the extended ends of the parchment paper, carefully lift and transfer the finished Swiss roll from the wire rack to your desired serving platter. Gently pull the parchment paper strip out from underneath the cake. To decorate, use a vegetable peeler to create delicate chocolate curls and shavings from a chocolate bar, sprinkling them artfully over the top of the ganache for an elegant finish. Your beautiful Vanilla Raspberry Swiss Roll is now ready to slice and serve!
Delicious Flavor Variations to Explore
While our Vanilla Raspberry Swiss Roll is a triumph of flavor, its versatility allows for endless creativity. Here are a few ideas to inspire your next Swiss roll adventure:
- Berry Swaps: Instead of raspberries, try chopped fresh strawberries, blueberries, or blackberries for a different fruity profile. A mix of berries can also be delightful!
- Add a Jam Layer: For an extra burst of fruit flavor, spread a thin layer of strawberry or raspberry jam onto the cake before adding the whipped cream. This adds another dimension of sweetness and tang.
- Chocolate Whipped Cream: Transform the filling by adding one tablespoon of unsweetened cocoa powder to the heavy cream before whipping. This creates a rich chocolate whipped cream that pairs wonderfully with the vanilla sponge and berries.
- Lemon Zest: Incorporate lemon zest into the sponge cake batter or the whipped cream filling for a bright, citrusy note that beautifully complements the raspberries.
- Nutty Crunch: Sprinkle finely chopped toasted nuts (like pistachios, almonds, or pecans) over the whipped cream and raspberries before rolling for an added layer of texture and flavor.
- Cream Cheese Frosting: For a richer filling, consider using a light cream cheese frosting instead of whipped cream. Ensure it’s not too stiff to avoid cracking the cake.
Storage and Freezing Tips for Your Swiss Roll
To ensure your Vanilla Raspberry Swiss Roll remains fresh and delicious, proper storage is key:
Storing: Store any leftover Swiss roll cake at room temperature for one day if your home is cool, or preferably in the refrigerator for up to two days. To prevent the cake from drying out, always cover any sliced or exposed surfaces with a piece of plastic wrap, pressing it gently against the cut edge. The entire cake can be stored in an airtight container to maintain freshness and moisture.
Freezing: This Swiss roll is also an excellent candidate for freezing, allowing you to enjoy this delightful treat later. Once completely assembled and glazed, flash freeze the entire roll for about 30 minutes on a baking sheet until the ganache is firm. Then, tightly wrap the entire Swiss roll in several layers of plastic wrap, followed by a layer of aluminum foil. Place the well-wrapped cake in a freezer-safe ziptop bag or airtight container. It can be stored in the freezer for up to two months. When you’re ready to enjoy it, unwrap the frozen Swiss roll completely and thaw it slowly in the refrigerator for several hours or overnight before slicing and serving. This gradual thawing helps maintain the cake’s texture.
Frequently Asked Questions (FAQs) About Swiss Rolls
Swiss rolls are traditionally made with a light and airy sponge cake (also known as a genoise or roulade cake). This sponge is then spread with a variety of sweet fillings, which can include fruit jams, whipped cream, buttercream, chocolate ganache, lemon curd, or fruit compotes, before being carefully rolled into its distinctive spiral shape.
Despite its name, the exact origins of the Swiss roll are somewhat unclear and it’s widely believed that it did not actually originate in Switzerland. Food historians suggest it likely developed somewhere in Central Europe during the 19th century, with different variations emerging across various European cuisines. The “Swiss” in its name might simply refer to its elegant, pristine appearance, or perhaps it was a marketing term to suggest a European delicacy.
Cracking is a common issue when making Swiss rolls, but it’s usually preventable. The most common reasons for cracking are overbaking the sponge cake, which makes it dry and brittle, or allowing the cake to cool too much before the initial rolling. The cake needs to be warm and pliable when first rolled into the towel to “set” its memory. If your edges crack, don’t fret; these often get trimmed off anyway for a neater presentation.
Absolutely! Swiss rolls are excellent make-ahead desserts. You can bake the sponge, prepare the filling, and assemble the entire roll a day or two in advance. Store it wrapped tightly in plastic wrap in the refrigerator. The flavors often meld and improve over time. If you plan to glaze it with ganache, you can do so just before serving or after it has chilled, allowing the ganache to set.
For clean, beautiful slices, ensure your Swiss roll is well-chilled, especially if it has a ganache topping. Use a sharp, thin-bladed knife, and for the cleanest cuts, dip the knife in hot water and wipe it clean between each slice. This warms the blade, allowing it to glide through the ganache and cake without tearing.
More Irresistible Cake Recipes to Bake
If you enjoyed crafting this decorative and delicious Swiss roll, you might also love exploring these other stunning cake recipes:
- Strawberry Shortcake Layer Cake (with a delicate sponge)
- Lemon Pound Cake with Bright Blueberry Glaze
- Pear Spice Cake with Luxurious Brown Butter Frosting
- Zesty Orange Poppy Seed Bundt Cake
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📖 Recipe
Raspberry and Vanilla Swiss Roll with Chocolate Ganache
Authored by: Callan Wenner
A simple vanilla Swiss roll cake made with a fluffy sponge cake, rolled up with fresh whipped cream and tangy raspberries, and finished with a classic chocolate ganache. This recipe offers the perfect balance of sweetness and an incredibly pleasant texture!
Pin Recipe
Equipment
- 10×14 inch rimmed baking sheet
- Parchment paper
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Fine mesh sieve
U.S. Cups vs Metric: Use the metric toggle to convert the measurements
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), chopped or chips
- 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 until just combined. 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 for about 1 hour.
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, extending it to the edge where you’ll begin the roll, and leaving 1cm bare on the remaining three edges.
- Sprinkle on the raspberries so they are evenly distributed, then re-roll the cake (do not roll in the towel this time).
- Wrap the Swiss roll tightly in plastic wrap, then refrigerate for at least 30 minutes, seam side down, to allow the filling to set.
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 smooth and glossy.
- Allow the ganache to cool for about 10 minutes, stirring occasionally to release some heat and reach a pourable consistency.
Assembly
- Unwrap the Swiss roll and slice ~½” off of each side with a sharp knife so the ends are clean and straight.
- Add a wire rack onto a large sheet pan, then place a 2-3 inch strip of parchment paper on the wire rack to act as handles.
- 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 for the ganache to slightly set, 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 any cut and exposed side with a piece of plastic wrap to prevent it from drying out.
-Store the excess ganache in an airtight container 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 for an extra layer of flavor.
Carbohydrates: 33g
Protein: 6g
Fat: 27g
Saturated Fat: 15g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 7g
Trans Fat: 1g
Cholesterol: 101mg
Sodium: 109mg
Potassium: 219mg
Fiber: 3g
Sugar: 21g
Vitamin A: 682IU
Vitamin C: 4mg
Calcium: 66mg
Iron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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