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- Dish type
- Sponge cake
- Swiss roll
This light, almost fat-free whisked sponge, rolled up round a crushed fresh raspberry and passion fruit filling, makes a very pretty pudding. It's ideal for late summer, when raspberries are particularly sweet. Serve with home-made custard, if you like.
4 people made this
- Fruit filling
- 350 g (12½ oz) fresh raspberries
- 25 g (scant 1 oz) icing sugar, sifted
- 4 passion fruit
- Whisked sponge
- 3 large eggs
- 115 g (4 oz) golden caster sugar
- 115 g (4 oz) plain flour
- 1 tbsp tepid water
- To decorate
- 24 fresh raspberries, about 100 g (3½ oz) in total
- sprigs of fresh mint
- Fresh custard, to serve (optional)
MethodPrep:20min ›Cook:12min ›Ready in:32min
- Set aside half of the raspberries for the filling. Put the rest into a bowl with the icing sugar, and crush lightly with a fork. Cut the passion fruit in half, scoop out the pulp and stir into the crushed raspberries.
- Preheat the oven to 200°C (400°F, gas mark 6). Grease a 23 x 33 cm (9 x 13 in) Swiss roll tin and line the bottom with baking parchment.
- Put the eggs and sugar in a large bowl and beat with an electric mixer until very thick and pale, and the mixture leaves a trail on the surface when the beaters are lifted out. (If using a hand whisk or rotary beater, set the bowl over a pan of almost boiling water, making sure the water is not touching the base of the bowl.)
- Sift half the flour over the whisked mixture and gently fold it in with a large metal spoon. Sift over the remaining flour and fold in together with the tepid water.
- Pour the mixture into the prepared tin and shake gently so that it spreads evenly into the corners. Bake for 10–12 minutes or until the sponge is well risen and pale golden, and springs back when pressed gently.
- Turn out onto a sheet of baking parchment that is slightly larger than the sponge. Peel off the lining paper. Trim the crusty edges of the sponge with a sharp knife and make a score mark 2.5 cm (1 in) from one of the shorter edges (this will make the sponge easier to roll up).
- Spread the crushed raspberry mixture over the hot sponge, leaving a 1 cm (½ in) border all round. Scatter over the reserved raspberries. Carefully roll up the sponge from one of the short edges and place seam side down on a serving plate.
- Serve warm or cold, cut into slices. Decorate each serving with a few extra raspberries and a sprig of mint. Serve with custard, if liked.
Each serving provides
A, B12, C, copper
Some more ideas
For a wholemeal sponge roll, use 55 g (2 oz) plain wholemeal flour and 55 g (2 oz) plain white flour. * Instead of the raspberry and passion fruit filling, spread the warm sponge with 5 tbsp of your favourite fruit conserve, warmed so that it will spread easily. * Make an apple, strawberry and hazelnut sponge roll. For the filling, put 225 g (8 oz) cooking apples and 225 g (8 oz) dessert apples, both peeled and finely chopped, in a saucepan with 1 tbsp orange juice. Cover and cook gently for 15 minutes, then remove the lid and cook for a further 5–6 minutes, stirring frequently, until most of the fruit juices have evaporated and the apples are thick and pulpy. Stir in 30 g (1 oz) caster sugar and 170 g (6 oz) sliced small strawberries. For the sponge, replace the flour with a mixture of 55 g (2 oz) each ground hazelnuts and plain flour. Bake, fill and roll up as in the main recipe. When serving, decorate with extra strawberries and sprigs of fresh mint.
Raspberries not only provide plenty of vitamin C (32 mg per 100 g/3½ oz), they also contain vitamin E, both of which are powerful antioxidants.
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Raspberry Cake Roll
Preheat oven to 375° F. Spray 1 jelly roll pan (15x10x1-inch) generously with baking spray. Sprinkle clean kitchen towel with 1/4 cup confectioner’s sugar set aside.
Beat egg whites in large bowl with electric mixer on medium-high speed until light and foamy. Slowly sprinkle in 1/4 cup granulated sugar and continue beating until whites have reached stiff peaks set aside.
In another large bowl, beat egg yolks, remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla until fluffly and pale yellow, about 3 minutes. Sift cake flour over beaten egg yolks and continue mixing until just combined. Stir in about 1/3 of the beaten egg whites to loosen the batter. Using a large rubber spatula, gently fold in remaining egg whites just until combined, scraping the bottom of the bowl as you go.
Pour batter onto prepared pan and spread evenly using an offset spatula. Bake 10 to 12 minutes, just until lightly browned. Immediately invert cake onto prepared towel remove pan. Starting at one of the short sides, roll up cake and towel. Cool completely on wire rack, about 1 hour.
Meanwhile, lightly mash 1 cup raspberries in medium bowl set aside. Beat heavy cream, remaining 1/4 cup confectioner’s sugar and remaining 1 teaspoon vanilla on medium-high speed in large bowl until light and fluffy. Gently fold half of the whipped cream into mashed raspberries. Cover and refrigerate remaining whipped cream.
Unroll cake. Spread jam onto cake and raspberry cream over the jam. Re-roll cake, using towel as a guide. Place cake seam-side down on serving platter cover with plastic wrap and refrigerate 1 hour. Spread remaining whipped cream over cake and top with remaining 1 cup raspberries just before serving.
Raspberry and Mascapone Roll Cake
A refreshing dessert with fruit and cream cheese perfect if you want to impress your guests.
Keyword raspberry and cream cheese easy to make cake
For the cake
For the cream
- 1 container mascarpone cheese
- 200 ml heavy cream
- 1/2 cup confectioner sugar
- 1 package raspberry
preheat the oven at 320 degrees
Whisk the yolks until they change a little bit in color.
Beat the whites with the mixer until they become stiff. Back home we used to turn the bowl upside down and if the eggs wouldn't fall then they were ready.
Add the sugar and continue to mx until the sugar melts.
Add the yolks and continue mixing until they incorporate
Sift the flour and add it over the batter and stir with a spatula from top to bottom. We don't want to lose the air from the batter.
Place a parchment paper on a baking tray and add the batter trying to spread evenly.
place it in the oven and bake for 15-20 minutes or until it gets brown.
Wet a clean kitchen towel with water and then wring it well so there is no more water.
Remove the cake from the oven and place it upside down on the kitchen towel.
Remove the parchment paper and then roll the cake.
While the cake cools off we can make the cream.
In a bowl mix the heavy cream until it thickens.
In a separate bowl mix the mascarpone cheese with the sugar.
Add the heavy cream over the mascarpone cheese and mix with a spatula until it incorporates.
Unroll the cake. Spread the cream over the cake and then add the raspberrys.
Decorate as you like. I sprinkled some confectioner sugar over it and added a few raspberrys.
Roulades are not difficult to make and the outcome is this soft delicate sponge-like cake, and then add a creamy fruit filling. In this case, I used fresh raspberries but it’s not to say you can’t use any fruit of your choice. However, keep in mind the water content of the fruit you use. Any berry will work but if you use peaches, I would recommend slicing the peaches, add some lemon to avoid browning and allow to sit for 30 minutes to an hour so this allows any water to released from the peaches. If you don’t do this step, then you the risk of the cake to get wet.
Cake: simple ingredients that only requires you need large eggs, salt, water, sugar and flour use all-purpose for this recipe.
Filling: to create a creamy filling, use heavy cream, cream cheese and light cream cheese can be easily substituted, icing sugar, vanilla, and raspberry jam and fresh raspberries.
Fruit: I used a combination of fresh and a preserve, but if you have only fresh, then I would recommend making your own preserve/jam by cooking your fruit and taste test to decide how much sugar to add.
Best roulade recipes
Looking for meringue roulade recipes? Try one of our impressive dessert ideas, from lemon meringue roulade to yule logs, swiss rolls to decadent chocolate roulades. Plus many more festive show-stopping rolls to choose from…
For more inspiration, check out our Christmas dessert recipes and Christmas baking recipes.
Pistachio and chocolate roulade
Made with double cream, dark chocolate and slithers of pistachio, a poshed-up roulade is the perfect dessert for your Christmas dinner table.
St Clements swiss roll
Simple citrus flavour combinations makes this swiss roll super light and refreshing. An airy lemon sponge is layered with tart marmalade and a rich vanilla and orange cream, perfect for an easy Christmas afternoon treat serve your guests.
Christmas yule log
Need a show-stopping dessert recipe to impress guests over the Christmas period? Check out our indulgent festive yule log with a boozy Baileys cream and crunchy hazelnut brittle.
Lemon meringue roulade with blueberries
Crisp on the outside, marshmallowy on the inside and packed with creamy curd. This is a surprisingly easy yet showstopping dessert to serve at Christmas.
This rich showstopper of a roulade would make a great dessert to serve alongside or instead of the traditional Christmas pudding or to round off a luxurious Christmas or New Year’s Eve dinner party.
Gingerbread bûche de Noël
A beautiful rolled cake flavoured with warming ginger and cinnamon, Edd Kimber's bûche de Noël comes filled with a lemony Lotus Biscoff cream.
White chocolate roulade with Baileys
White chocolate roulade with Baileys is an indulgent dessert for Christmas Day. Despite its impressive appearance, it's quite easy to make so you won't have to spend hours in the kitchen. If it goes down well you could make it for New Year's Eve, too. Click here for other roulade recipes.
Strawberry roulade with passion fruit
Looking for an easy sweet roulade recipe? Packed with strawberries and passion fruit this roulade looks as good as it tastes. Serve to friends and family over the festive season.
Raspberry roulade with a bakewell twist
Feed your hungry festive guests with our easy roulade twist – we've combined two desserts into one. Check out more of our raspberry recipes here.
Chocolate yule log
Everyone will attempt to save room for this dark chocolate roulade with Bailey's cream. Dusted with a snow drift of icing sugar, this Christmas log is seriously irresistible.
Strawberry roulade with Earl Grey
A clever update for the classic Swiss roll. This easy Earl Grey flavoured roulade filled with strawberries and cream is designed to impress with every slice as a smart dinner-party dessert. Give it a go for an easy way to end a decedent Christmas dinner!
Chocolate espresso and hazelnut roulade
This chocolate, espresso and hazelnut roulade is everything you could want in a grown-up dessert this Christmas. These flavours are classic combinations and while it may take a little more effort, it's guaranteed to be a show-stopper and an indulgent way to end your epic festive feast.
Easy swiss roll with matcha
This vibrant matcha white chocolate roulade from baker and former GBBO winner Edd Kimber is light, creamy and a great alternative to the classic Swiss roll. Plus it has less than 350 calories per serving, an easy win for when you've overindulged over the festive season.
Coffee swiss roll cake with walnuts
Why not take your coffee in the form of a swiss roll. Packed with walnuts and creamy mascarpone, this grown-up version is just so delicious and a great addition to a festive dinner.
Lemon curd and raspberry roulade
A freshly made roulade is always a real treat and this lemon curd, whipped cream and fresh raspberry version combines sweetness and tartness to make a really special dessert. It's perfect for an impressive end a Christmas family feast.
Almond Sponge Cake with Quark Mousse and Fresh Fruit
For the cake: Separate the eggs. Whip the egg whites until stiff, sprinkling in 1/3 of the sugar. Whisk the egg yolks with the remaining sugar, vanilla sugar, orange zest and water until thick and creamy. Fold in the egg whites. Sift the flour, cornstarch and baking powder over top and fold in until just combined. Fold in the almonds. Line the base of a 26 cm (approximately 10-inch) springform pan with parchment paper, fill with the batter, smooth the surface and bake in a preheated oven at 180°C (approximately 350°F) for 35-40 minutes. Let cool in the pan for 10 minutes then carefully invert onto a wire rack, discard the parchment paper and let cool completely.
Bring the jam with raspberry liqueur to a boil. Cut the sponge cake into 2 horizontal layers. Place a cake ring around the bottom layer, spread the jam over the base then top with the top cake layer.
For the mousse: Bloom the gelatin for 5 minutes in cold water. Mix the quark, sugar and vanilla sugar together. Warm the cream. Squeeze the excess water from the gelatin, add to the warm cream and gently stir until melted. Quickly stir into the quark mixture then spread over the top of the cake.
Rinse the raspberries and pat dry. Rinse the strawberries, hull and cut in half. Rinse the grapes and pat dry. Spread the fruit over the mousse and chill for 1-2 hours in the refrigerator. Carefully remove the cake ring before serving.
Victoria Sponge Number Cake
For the cake
- 30g butter, softened
- 30g caster sugar
- 1 egg, beaten
- 30g self-raising flour
- 20g coloured Renshaws Ready-To-Roll Icing
- A little white vegetable fat for rolling out icing
- 1 tbsp apricot jam, sieved
- If desired, sweets such as chocolate beans, jelly sweets, edible coloured balls etc
- Preheat the oven to 180°C/Gas 4.
- Cream together the butter and sugar until pale and creamy. Add the eggs, a little at a time, beating well between each addition. Fold in the flour and mix gently until well combined.
- Spoon the mixture into the mould with a teaspoon, spreading the mixture to ensure the corners are filled.
- Bake for 10-15 minutes until well risen and golden brown. Transfer the mould to a cooling rack and leave to cool for 5 minutes before carefully removing the cake from the mould. Leave to cool completely then trim away any excess cake so your number sits flat.
- To decorate, rub a little fat onto the worktop to prevent sticking then roll out the icing. Place the mould on top of the icing then cut around it with a knife, leaving about 5cm spare all the way around. Warm the jam a little and brush over the cake then carefully lift the icing onto the cake and press to secure. Gently press the excess icing down the sides of the cake, carefully easing it into the corners. If your number has a hole, cut a narrow strip of icing to cover the inside and gently press it into place with the handle of a wooden spoon, blending the pieces together with your fingertips to smooth away the joins. Decorate with sweets or add faces with icing.
Tip: This recipe works well with Foodie Natural Flavours ─ try Raspberry, Strawberry or Cherry and add just before putting the cake mix into the mould.
* Put the butter in a mixer bowl and cream until smooth and creamy using a paddle attachment.
* Add the sugar, ground almonds, and vanilla bean seeds. Mix until combined.
* Add the eggs one at a time, fully incorporating the previous one before adding the next one (the dough might look curdled at this point but don't worry, it'll come together once you add the flour)
* Combine the flour and salt. Add to the dough in about three addition. Mix until just it comes together. Do not overwork! Like Pierre said, "it's better to have lumps of butter rather than to have an overworked dough".
* Divide the dough in the portions you need. Form each one into a ball and flatten it into a disk. Wrap each disk with plastic wrap and store in the fridge overnight (you can also freeze the dough at this point and thaw it in the fridge overnight).
* Remove one disk from the fridge, and roll it either between two sheets of parchment paper, or just well-floured surface. You need to move quickly though. You don't want the dough to be soft and overworked.
* Line your tart pan with the dough and put it back in the fridge for at least 1-2 hrs to rest.
* Preheat the oven to 350 F.
* When you're ready to bake, put a parchment paper on top of the dough and fill the bottom with either rice or beans.
* Bake for 20 minutes. Take the parchment paper and the beans/rice off, then continue to bake for another 5-10 minutes until it's golden brown.
* Let cool in the ring.
Passion Fruit Cream
200g whole eggs
180g granulated sugar
150g passion fruit pulp (no seeds)
15g lemon juice
300g unsalted butter, at room temperature
Mix the eggs, sugar, passion fruit pulp, and lemon juice and cook in a bain-marie, making sure that the bottom of the bowl doesnt touch the hot water underneath. Stir/whisk constantly until the mixture thickens and reach 85-86C. Strain the mixture and let cool to about 55-60 C and put it in a blender (if you don't have a hand-held blender). Add the butter a couple of pieces at a time, to make an emulsion. The mixture will lighten in color. Continue running the blender for a few minutes after all of the butter has been added to ensure the airy and light cream. Make sure stop and run the blender a few times to avoid over-heating.
Joconde - or use any thing sponge
Raspberry jelly - you might want to quarter the recipe depending on how many tarts you're making
Passion Fruit Glaze
neutral glaze (see below)
passion fruit juice (with pulp)
250 ml water
1 used vanilla pods or ½ vanilla bean seeds
100 g sugar
10 g pectin NH (15g for regular pectin)
10 g lemon juice
3-4 chopped mint leaves
Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.
Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency.
Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture.
Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes.
Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring.
Decorate the cupcakes with the icing and top each cupcake with a raspberry.
Recipe: Raspberry, Pistachio & White Chocolate Roulade + 10th Blog Birthday
Yeah, as of today I’ve been at this blogging thing for ten years. An entire decade. I’m still going! I always find my birthday post a bit difficult to write as I don’t actually know what to say, so instead I’m going to talk about cake. More specifically, this Raspberry, Pistachio & White Chocolate Roulade from the latest Ottolenghi book Sweet (ad) which – since making it as one of the desserts last Easter lunch – has become my go-to entertaining dessert it is actually way easier to make than it looks! And you know how I’m not really a sweets person.
There are two things I love about this cake / roulade. The first is that it is very forgiving if it cracks a little when you roll it you’re covering the outside in white chocolate cream cheese anyway. And if it cracks a little when you cut it, like you can see in these pictures, it does not matter as it is already on the table for you to serve up – FYI, this is less likely to happen if you let the cream set in the fridge for a bit before serving, I just did not get a chance to do this as there is barely enough room for the roulade in my tiny fridge after a few slices had been taken off!
The second thing I love about this cake is that is is sparing with pricy ingredients, only using 70g of ground pistachios. If you keep in mind that shelled, unsalted pistachios are £28.06 per kilo in Waitrose, and that 300g of them went into the truly awful Pistachio & Seville Orange Cake in this month’s Waitrose Food magazine (soggy, way too bitter and with a really odd texture) you can see why I’m a bit hyper aware of this at the moment. And if you’re already shelling out for fresh raspberries and two bars of white chocolate, a load of pistachios when you only need a few for a beautifully light, nutty sponge would just be adding insult to injury.
So yeah, here is a little something to serve up at your next celebration, in honour of my little celebration today. I initially did not have any plans, but then I figured that ten years of blogging – 10 years of sticking to anything solidly is kind of a big achievement, so I’m going to be spending the day in Kent with my parents, the two people I think have given the most time and support to my little website over the years with a celebratory lunch at my all time favourite gastropub.
Thanks all of you for sticking with me, reading my blog, cooking my recipes, and buying my book since 2009! I really, really do appreciate the love and support you all send by way!