Delicious Raspberry Swiss Roll Cake Recipe Sweet Indulgence
Author:antaki
Total Time:35 minutes
Yield:8 servings 1x
Description
Try this Raspberry Swiss Roll Cake recipe for a sweet treat Perfect for dessert lovers seeking a delicious balance of flavors and textures 151 chars
Ingredients
Scale
4 large eggs, at room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
1 cup fresh raspberries or ½ cup raspberry jam
Powdered sugar for dusting
Whipped cream (optional, for serving)
Instructions
Preheat your oven: Preheat it to 375°F (190°C).
Prepare the baking sheet: Line a 15×10 inch jelly roll pan with parchment paper, letting it hang over the edges for easy removal later. Grease it lightly.
Make the batter: In a large mixing bowl, beat the eggs and sugar together until pale and fluffy—about 5 minutes.
Add the vanilla: Stir in the vanilla extract gently until combined.
Mix dry ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gently fold this into the egg mixture.
Spread the batter: Pour the batter into your prepared pan, spreading it evenly.
Bake: Bake for about 12-15 minutes or until the top is lightly golden.
Roll it up: Invert the cake onto a clean kitchen towel dusted with powdered sugar. Roll it up tightly with the towel while it's still warm.
Prepare the filling: Lightly mash the fresh raspberries or stir the jam to smooth it out.
Unroll the cooled cake: Spread the raspberry filling evenly on the surface of the unrolled cake.
Roll it back up: Carefully roll the cake back up without the towel.
Chill: Wrap the Swiss roll in plastic wrap and refrigerate for at least 30 minutes.
Notes
A delightful Raspberry Swiss Roll Cake that combines fluffy sponge and luscious raspberry filling, perfect for any occasion.
