Raspberry Swiss Roll

Sprinkle Goodies
Where Baking Meets Happiness
Simple ingredients. Seasonal flavors. Homemade happiness.

“Sometimes the simplest desserts become the ones we remember the longest.”

There is something wonderfully nostalgic about a homemade Swiss roll. Long before elaborate desserts filled bakery windows, families gathered around simple sponge cakes rolled by hand and filled with whatever the season had to offer. Sometimes it was homemade jam. Sometimes fresh fruit from the garden. And sometimes, if you were lucky, both.

This Raspberry Swiss Roll celebrates exactly that kind of baking.

Made with a light, airy sponge, fluffy mascarpone cream, fresh whipped cream, and juicy raspberries, it is a dessert that feels elegant without ever becoming complicated. Every slice reveals beautiful swirls of soft sponge and creamy filling dotted with vibrant raspberries—a reminder that homemade baking can be both simple and beautiful.

At Sprinkle Goodies, I believe baking is never only about the finished dessert. It is about creating memories, filling the kitchen with comforting aromas, and finding happiness in ordinary moments.

Because sometimes happiness really does begin with a homemade cake.

Why You’ll Love This Recipe

• Soft, light sponge cake
• Fresh raspberries add brightness
• Creamy mascarpone filling
• Beautiful enough for celebrations
• Simple everyday ingredients
• Perfect for afternoon coffee or tea

Ingredients

For the sponge cake:

6 eggs
6 tablespoons granulated sugar
6 tablespoons all-purpose flour
3 tablespoons cornstarch
½ packet (5 g) baking powder
3 tablespoons water

For the filling:

100–150 g fresh raspberries
200 ml heavy whipping cream
250 g mascarpone cheese
4–5 tablespoons powdered sugar

Instructions

Line a 37 × 40 cm (15 × 16 inch) baking tray with parchment paper.
Separate the egg whites from the egg yolks.
Beat the egg whites with a pinch of salt and a small amount of the sugar until stiff peaks form.
In a separate bowl, beat the egg yolks with the water and the remaining sugar until pale and fluffy.
Gradually add the flour, baking powder, and cornstarch, mixing on low speed until just combined.
Fold a small amount of the whipped egg whites into the batter first, then gently fold in the remaining egg whites using a spatula.
Preheat the oven to 175°C (350°F). Spread the batter evenly in the prepared tray and bake for 15–20 minutes until lightly golden.
Turn the sponge onto a clean, damp sheet of parchment paper while still hot. Roll it up with the paper and let it cool on a wire rack.
Prepare the filling by beating the mascarpone, heavy cream, and powdered sugar until smooth and fluffy.
Press a few raspberries through a fine sieve and stir the juice into the cream. Fold in extra whole raspberries if desired.
Unroll the cooled sponge, remove the parchment paper, spread the filling evenly, sprinkle with fresh raspberries if desired, and roll it up again.
Cover the outside with the remaining cream, decorate with extra cream and fresh raspberries, and refrigerate for at least 2 hours before serving.
Enjoy!

Baking Tips

Roll the sponge while it is still warm to help prevent cracking. Use fresh, ripe raspberries for the best flavor and chill the Swiss roll well before slicing.

Serving Suggestions

Serve chilled with coffee or tea, or garnish with fresh raspberries and a light dusting of powdered sugar.

Storage

Store covered in the refrigerator for up to 3 days.

Frequently Asked Questions

Can I make it ahead? Yes.
Can I use frozen raspberries? Yes, thaw and drain them.
Can I use other berries? Absolutely.
Why did my Swiss roll crack? Small cracks are normal; rolling it while warm helps prevent them.

A Little Happiness from My Kitchen to Yours

Some desserts are made to impress. Others are made to bring people together.

This Raspberry Swiss Roll does both with quiet simplicity.

Bake slowly. Share generously. Savor every bite.

With love,

The Sprinkle Goodies Kitchen