Name: Raspberry Swiss Roll
Cook time: 10 min
Total time: 10 min
Ingredients: 4 eggs (size M); 100 g (½ cup) sugar; 1 tsp vanilla sugar; 1 pinch of salt; 80 g (⅔ cup) all-purpose flour; 20 g (2 tbsp) cornstarch; ½ tsp baking powder; 250 ml (1 cup) heavy cream; 20 g (1½ tbsp) sugar; 1 packet whipped cream stabilizer; 100 g (⅔ cup) fresh raspberries, chopped; Fresh raspberries; Powdered sugar for dusting; Extra whipped cream for piping

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FAQ

Raspberry Swiss Roll Questions

Why does my sponge crack when I roll it up?

The most common reason is waiting too long before the first roll. Turn the cake out onto the sugared towel immediately after the 10 minutes of baking and roll it loosely while it is still hot and flexible. A sponge that has cooled flat on the sheet has already set and will break along the fold, so the pre-roll while warm is what trains it into shape.

Can I use frozen raspberries instead of fresh ones?

For the filling you can, but thaw them completely and drain them well first, otherwise the released juice will thin the whipped cream and soak the sponge. Chop them as the recipe says and fold them in gently at the end. For the decoration on top, stick to fresh berries, since thawed ones lose their shape and will not sit neatly on the cream rosettes.

What can I substitute for the whipped cream stabilizer?

If you cannot find it, whip the 250 ml of heavy cream very cold and straight from the fridge, and use cream with a high fat content so it holds on its own. A teaspoon of powdered sugar whisked with a little cornstarch works as a homemade stand-in, since starch binds the moisture the same way. The stabilizer matters here because the chopped raspberries release juice into the filling and the roll needs to stay sliceable.

How do I store the finished Swiss roll and how long does it keep?

Because of the whipped cream filling, keep it covered in the fridge and eat it within a couple of days. Dust the powdered sugar on shortly before serving, as it dissolves on a chilled cake and disappears. Store it seam side down so the roll does not open up on the platter.

Can I prepare parts of it in advance?

Yes, bake the sponge a day ahead, roll it in the sugared towel as described and leave it rolled up in the towel at room temperature until you fill it. Whip the cream and fold in the raspberries only shortly before filling, since the fruit gradually loosens the cream. The rosettes and the fresh berries on top are best piped and placed on the day you serve it.