Raspberry Jam Swiss Roll

We’re back in the kitchen today with a childhood classic – the Raspberry Jam Swiss Roll! Known in French as “Roulé à la Framboise”, this nostalgic treat certainly brings a lot of people back to their childhood. Personally, it reminds me of being a kid in France and enjoying countless swirly slices if it during the “goûter” (after-school snack time). This soft and spongy Génoise cake, covered with sticky sweet raspberry jam and rolled into a pretty swirl is eye-catching, absolutely delicious – and good news, far easier to make than what you might think.  

The origin of the Swiss Roll.

In spite of the name “Swiss roll”, this iconic dessert is believed to have originated in Central Europe, likely Austria. And like many other countries, France adopted this dessert and made it part of its classic baking repertoire. It is notably often made to be used in the creation of a “Charlotte Royale”, made from a Bavarian cream set in a mold that’s lined with slices of raspberry jam Swiss roll. 

A Swiss Roll is easy to make. 

Despite its elaborate look, a Raspberry Jam Swiss Roll is a simple combination of only two elements: a light vanilla Genoise cake baked on a sheet pan, that is then rolled into a cylindrical shape with some raspberry jam. Trust me, you’ll soon realize how this classic dessert is far easier to make than what you might think. To ease you even further into the process, here are a few of my cooking notes and handy tips. 

Take your eggs out of the fridge two hours before 

A Génoise cake is traditionally made with no chemical leaving agents (ie. baking powder). Instead it relies on the eggs being whipped for 10 minutes to absorb and retain air. Make sure your eggs are at room temperature, so they retain more air and whip to a fuller volume – making for a fluffier cake texture. 

Avoid cracks in the Genoise Cake

The trick to preventing cracks in a Genoise cake when rolling it (or any swiss roll cake) is to roll the Genoise right out of the oven while still warm, in a clean kitchen cloth dusted with sugar. This keeps the cake moist and allows it to “memorize” its rolled shape. When the cake is cool, gently unroll it and immediately spread the jam into it and roll it back up.

Warm up the jam 

I am going the easy route here and using store-bought raspberry jam. But feel free to make your own of course. Either way, I recommend you warm up the jam slightly to make it more runny before you spread it onto the cake. A Génoise cake has a delicate texture, so you may rip the crumb off the cake if you spread a jam that is too thick. 

Let it rest 

After spreading the jam and rolling the Swiss roll into it cylinder shape, I recommend you let it rest at room temperature for at least 2 hours. This will allow for the Génoise cake to absorb some of the moisture from the jam. And the two components (Génoise cake and jam) will bind together better. The cake will be moister and better tasting. 

I hope you enjoy this Raspberry Jam Swiss Roll as much as I do!
Any questions, don’t hesitate to leave a comment. 

You may also like:

• Orange Yogurt Cake 
• Raspberry Jam-Filled Sable Sandwiches
• Vanilla Chocolate Marble Cake 
• Lemon Poppy Seed French Yogurt Loaf

Raspberry Jam Swiss Roll

Print Recipe

Serves: 8 people Prep Time: 20 Minutes Cooking Time: 13-15 Minutes 13-15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 14 voted )

Ingredients

½ cup + 2 tbsp (125g) sugar
4 large eggs, at room temperature
½ tsp vanilla extract
1 cup flour (128g) all-purpose flour
¼ tsp salt
½ cup raspberry jam

Instructions

Pre-heat your oven to 375F (190F)  with a rack in the middle. Butter a 10x15-inch (25x38cm) rimmed baking sheet and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.

Step 1 - In a large mixing bowl, combine the sugar, eggs and vanilla extract. Whisk with an electric hand mixer for 10 minutes, until the mixture is pale, fluffy and has tripled in volume.

In a separate bowl, sift together the flour and salt. Gently fold the flour into the egg mixture in three additions using a large spatula. Stop mixing when just incorporated.

Gently spread the batter into the prepared pan and smooth it out with a spatula so it covers the whole pan. Bake for 13-15 minutes, until a tooth pick inserted in the center of the cake sheet comes out clean.

Step 2 - Right out of the oven, sprinkle a clean kitchen towel with about 1 tbsp of sugar and flip the cake onto it. Peel off the parchment paper and roll the cake in the kitchen towel, from the narrow (shorter) side. Set aside for 30 minutes.

For assembling, unroll the Genoise and evenly spread the raspberry jam (previously warmed up) onto the entire cake sheet. Roll the cake back up tightly, into a log. Cut off about 1/2inch on both ends and let it rest for at least 2 hours before sprinkling with powdered sugar.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.