Chocolate Raspberry Swiss Roll
Yield
1 Swiss roll (serves 8–10)
Ingredients
Chocolate Sponge Cake
4 large eggs, room temperature
½ cup (100 g) granulated sugar
¼ cup (30 g) all-purpose flour
¼ cup (30 g) unsweetened cocoa powder
1 tsp vanilla extract
¼ tsp salt
Raspberry Filling
Choose one option:
Option A – Raspberry Jam (easy & classic)
¾ cup raspberry jam (seedless preferred)
Option B – Fresh Raspberry Cream (lighter)
¾ cup heavy whipping cream, cold
2 tbsp powdered sugar
½ tsp vanilla extract
½ cup fresh raspberries, mashed or finely chopped
Chocolate Ganache (Optional but Highly Recommended)
½ cup (120 ml) heavy cream
4 oz (115 g) dark chocolate, chopped
1 tbsp butter (optional, for shine)
Equipment
10×15 inch (25×38 cm) jelly roll pan
Parchment paper
Clean kitchen towel
Electric mixer
Fine mesh sieve
Instructions
1. Prep the Pan
Preheat oven to 350°F / 175°C.
Line pan with parchment, leaving overhang on short sides.
Lightly grease parchment.
2. Make the Sponge
Beat eggs and sugar on high 5–6 minutes until pale, thick, and ribbon-like.
Beat in vanilla.
Sift flour, cocoa powder, and salt together.
Gently fold dry ingredients into egg mixture in 2 additions.
Use a spatula, light hand—don’t deflate.
3. Bake
Spread batter evenly in pan.
Bake 10–12 minutes, until cake springs back lightly when touched.
4. Roll While Warm (CRUCIAL)
Dust a clean kitchen towel generously with powdered sugar.
Immediately invert hot cake onto towel.
Peel off parchment carefully.
Starting from a short end, roll cake with the towel inside.
Let cool completely (30–45 minutes).
👉 Rolling warm prevents cracks.
5. Prepare the Filling
Jam:
Stir jam until smooth and spreadable.
Raspberry Cream:
Whip cream, powdered sugar, and vanilla to soft peaks.
Gently fold in raspberries.
6. Fill & Re-Roll
Carefully unroll cooled cake.
Spread filling evenly, leaving a ½-inch border.
Re-roll gently (without towel).
Wrap tightly and refrigerate 30 minutes to set.
7. Make Ganache (Optional)
Heat cream until just simmering.
Pour over chopped chocolate.
Let sit 2 minutes, then stir smooth.
Add butter if using.
8. Finish
Pour ganache over roll or drizzle decoratively.
Chill 15–20 minutes to set.
Trim ends for clean slices.
Serving
Slice with a sharp knife, wiping between cuts.
Garnish with fresh raspberries or powdered sugar.
Pro Tips & Q&A
Q: Why did my cake crack?
A: Cake cooled before rolling OR overbaked. Roll while warm—always.
Q: Can I make it ahead?
A: Yes! Best made 1 day ahead and kept refrigerated.
Q: Can I freeze it?
A: Freeze without ganache, wrapped tightly, up to 1 month.
Q: Can I use other fillings?
A: Absolutely—strawberry, cherry, orange marmalade, or Nutella.
Q: How do I keep it light?
A: Properly whipped eggs + gentle folding = airy sponge.
