Easy Raspberry Swiss Roll Recipe | Soft & Creamy Filling

By Natasha's Kitchen · 60 min

Ingredients

Instructions

1. Preheat the oven to 375°F. Line a 13 × 18-inch rimmed baking sheet with parchment and leave it ungreased. Lay a towel on the counter and dust it generously with confectioners' sugar.
2. Whisk together ¾ cup flour, ½ teaspoon baking powder and ¼ teaspoon salt.
3. Beat 5 eggs and ¾ cup granulated sugar on high for 7 to 8 minutes, until ribbons form when the whisk is lifted and the mixture has at least doubled and turned pale yellow.
4. Fold in the flour mixture one third at a time, scraping the bottom of the bowl, until no streaks remain. Fold in the vanilla, then spread the batter evenly to the edges of the pan.
5. Bake for 10 to 12 minutes, until golden and the top springs back when gently pressed.
6. Run a knife around the pan edges, slide the cake on its parchment onto a rack, then flip it top side down onto the sugar-dusted towel and peel off the parchment. While still hot, roll the cake up tightly from the short end in the towel. Cool on a rack to room temperature.
7. Stir the raspberry preserves with 2 tablespoons water until syrupy, adding more water if needed.
8. Beat 1 cup chilled heavy cream and ½ cup granulated sugar on medium-high for 3 to 4 minutes, until stiff peaks form.
9. Stir 8 ounces chilled mascarpone and 2 teaspoons vanilla together, then fold in the whipped cream one third at a time.
10. Coarsely mash half of the raspberries with a fork and fold them into the filling until just dispersed, without overmixing.
11. Unroll the cooled cake, spread the syrup over it with the back of a spoon, then spread the filling evenly to the edges. Roll it back up fairly tightly.
12. Optionally trim the ends, move to a platter, cover and refrigerate 1 to 2 hours (or up to overnight). Before serving, dust with confectioners' sugar and scatter the remaining raspberries over and around the cake.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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