Equipment
Ingredients
Vanilla Sponge
- 4 eggs, room temperature
- 100 g caster sugar
- 5 ml vanilla extract
- 100 g plain flour
- 2 g baking powder
- 1 g salt, fine
Raspberry Ripple
- 150 g raspberries, fresh or frozen
- 30 g caster sugar
- 15 ml lemon juice, freshly squeezed
Whipped Cream Filling
- 250 ml heavy cream, cold
- 30 g icing sugar, sifted
- 5 ml vanilla extract
Nutrition (per serving)
Method
Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). Grease a 33x23cm baking tin and line the bottom and sides with parchment paper.
In a saucepan, combine the raspberries, 30g caster sugar, and lemon juice over medium heat. Simmer for 10 minutes until broken down and thickened into a jam-like consistency.
Transfer the raspberry reduction to a bowl and place in the refrigerator to chill completely.
In the bowl of a stand mixer, combine the room temperature eggs, 100g caster sugar, and 5ml vanilla extract. Beat on high speed for 5 to 7 minutes until pale, thick, and tripled in volume.
Place a sieve over the bowl and sift in the plain flour, baking powder, and salt.
Using an offset spatula or large metal spoon, gently fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the trapped air.
Pour the batter into the prepared baking tin and gently tilt the pan to spread it into an even layer.
Bake for 10 to 12 minutes at 190 degrees Celsius (375 degrees Fahrenheit) until the sponge is golden and springs back lightly when touched.
While the cake bakes, lay a clean tea towel flat on the counter and sprinkle it evenly with the extra 20g of caster sugar.
Immediately upon removing from the oven, invert the hot sponge onto the sugar-dusted tea towel. Carefully peel off the parchment paper.
Starting from the short edge, roll the hot sponge up tightly together with the tea towel rolled inside it.
Set the rolled sponge aside to cool completely while maintaining its rolled shape.
In a mixing bowl, whip the heavy cream, icing sugar, and remaining vanilla extract until stiff peaks form.
Carefully unroll the cooled sponge cake. It will naturally curve at the edges, which is fine.
Spread the whipped cream evenly over the unrolled sponge using an offset spatula, leaving a small border at the edges.
Dollop spoonfuls of the chilled raspberry reduction over the cream and gently swirl it in with a knife or spatula to create a ripple effect.
Roll the sponge back up tightly, this time without the tea towel. Use the towel to help guide and support the cake as you roll.
Transfer the finished Swiss roll seam-side down to a serving platter and chill for at least 30 minutes to set before slicing.
Chef's Notes
- Always roll the sponge while it is fresh out of the oven. The trapped steam helps set the circular shape without cracking the crumb.
- Ensure your heavy cream is whipped to stiff peaks, but stop whisking before it turns grainy or separates into butter.
- Make the raspberry reduction ahead of time. If it is even slightly warm when added to the whipped cream, it will melt the fat and ruin the structural integrity of your swirl.
- Using a warm, sugar-dusted tea towel prevents the hot, sticky sponge from adhering to the fabric while simultaneously giving the cake a delicate crunchy exterior crust.
Storage
Refrigerator: 3 days — Keep tightly wrapped in plastic wrap or in an airtight container to prevent the sponge from drying out.
Freezer: 1 month — Wrap the filled roll in plastic wrap followed by aluminum foil. Defrost overnight in the refrigerator before serving.
