BAKING cakes and sweet bakes

Raspberry & Strawberry Swiss Roll Cake

March 6, 2013

I made a Swiss Roll Cake today and I’m happy to report that with this cake ends my spate of kitchen mishaps that were a part and parcel of getting acquainted with my new gas oven. I have made over-baked cookies and under-baked cakes that I tried to salvage them in whatever way I could (vanilla ice cream topped with crumbled cookies, anyone?) From constantly looking up Celsius to Gas Mark conversions to being unable to gauge the colour of the crust through the tinted windows I’ve finally figured it all out. During this learning curve of mine, the only things that survived my unfamiliarity with the oven were the very resilient loaf cakes.

For the Swiss roll cake I used the recipe from David Lebovitz’s book Ready for Dessert. The only addition I made was adding a wee bit of melted butter in the end to keep the cake moist. Making this cake is a cinch if you’ve got electric beaters or muscle power (that’s how we made them at school). While a bunch of recipes for a Swiss roll cake call for using a special Swiss roll pan for making these, you really don’t need it. I remember one of the first cakes I baked was a Yule Log and the recipe called for a Swiss Roll pan – I went and bought a large pan thinking I’ll bake a nice, big log without realising that it wouldn’t fit in my oven! Back then I didn’t think I could use the Silpat alone (obviously, since I went and bought that pan), so I ended up using that pan placed at an angle in the oven with the oven door slightly ajar. Crazy times.

The one tool that will make things easy with this Swiss roll sponge is a large offset spatula. Of course, this can be put to many uses unlike that Swiss roll pan. When you use a large offset spatula, you will be able to spread the cake batter evenly and quickly without spending too much time trying to even it out. Using the large offset spatula you will also not end up over-working the batter and losing volume.

I love this cake because it’s got such a light texture and is filled with a layer of raspberry jam and strawberries cut into tiny cubes (or brunoise). Just writing this post I’ve eaten up three slices. Add a dollop of whipped cream on the side and it only gets better.

Strawberry and Raspberry Swiss Roll Cake

Rasbperry & Strawberry Swiss Roll Cake Recipe

Sponge recipe adapted from: Ready for Dessert (USA | UK | India)
Yield: 10 servings

80g flour
30g cornflour
1/2 teaspoon baking powder
3 eggs, seperated
25g butter, melted
1 tablespoon sugar
100g raspberry jam
100g strawberries, diced


  1. Preheat the oven to 170C/340F. Line a baking tray with a silicone baking mat.
  2. Sift together the flour, cornflour, baking powder together a few times.
  3. Place the yolks and caster sugar in a bowl and and whip for 4 minutes until pale, thick and a ribbon of the mixture swirled into a number 8 is visible for a few seconds.
  4. Whip the whites to stiff peaks.
  5. Fold a third of the flour into the egg yolks until perfect mixed in. Next mix in a third of the whites – this is done to lighten the entire mixture so that from this point on it will be easy to fold the whites in without overworking the batter.
  6. Now fold in the whites and the remaining flour a little at a time alternately, making sure to finish with the whites. Finally, stir in the melted butter.
  7. Pour the batter on the baking sheet lined with a silicone mat (11.5″x16.5″) and spread it with an offset spatula to an even thickness, making sure to keep a distance of 0.5 inch from the edges.
  8. Bake for 10-12 minutes until golden brown and springy to the touch.
  9. While the cake it baking get the rest of the things ready: a parchment sheet cut to the size of the Swiss roll cake, jam, and strawberries.
  10. Pull the sponge out of the oven and turn the sponge over on the sheet of parchment sprinkled with sugar.
  11. Trim the edges of the cake to form a perfect rectangle, spread the jam leaving some gap at the edges and scatter the strawberries.
  12. Start rolling up from the shorter edge of the rectangle, keeping it tight as you go. Cut off the ends with a knife – let it cool slightly before you serve.

If you’re in the mood for something with hazelnuts and chocolate, this is the perfect roll.

PS: I was recently interviewed by Saveur. Here’s a link.


  • Reply Srirupa March 6, 2013 at 3:57 PM

    This looks yum! I make a version too based n my grandma’s recipe of 3+3+3 i.e.
    3tbs flour+ 3tbs castor sugar + 3 eggs (separated)
    A pinch of baking pwd.
    With no butter at all, makes it a bit guilt free :)

    • Reply Shaheen March 7, 2013 at 8:56 AM

      That is such a simple recipe – grandmas are awesome like that. The original recipe doesn’t call for butter either, but I just had to add a wee bit.

  • Reply bergamot March 7, 2013 at 1:36 AM

    Looks great

  • Reply Ann March 7, 2013 at 1:49 AM

    Yum! And thanks for the Silpat tip. I’d love to try this with some rhubarb jam I’ve got kicking around in the fridge.

  • Reply Karen March 7, 2013 at 4:27 AM

    hey.. When do you add the butter to the recipe? Also, what size of pan do you use for baking?

    • Reply Shaheen March 7, 2013 at 8:57 AM

      Whoops thanks for pointing it out – updated the recipe!

  • Reply Karen March 7, 2013 at 12:34 PM

    Thanks so much .. trying this out this evening..

  • Reply Anuradha March 7, 2013 at 2:40 PM

    Shaheen this looks amazing!!

    I want to try making this next week. My issue is that I can do this either on a microwave or use and induction cooktop. Do you have any advice on time to cook or required temprature (for Induction cooktop) if I don’t have an oven?

    • Reply Shaheen March 7, 2013 at 2:57 PM

      Sorry! I don’t have a microwave, and you cannot use an induction cooktop for this.

  • Reply ERIKA March 7, 2013 at 5:36 PM

    Looks delish.I would have to do strawberries and blueberries since I dislike raspberries. Im sure still good. :)

  • Reply Pritam March 12, 2013 at 10:54 AM

    Hi Shaheen,

    The recipe looks interesting, I would love to try it out! What kind of a pan did you use for it? Also, I don’t have a silicon mat, can I just dust it with some flour?

    Thanks! :)

  • Reply Shaheen March 12, 2013 at 12:11 PM

    Hi Pritam, I placed the Silpat on a baking sheet (that comes along with the oven). If you don’t have a silicone mat, you can use parchment paper (not butterpaper!)

  • Reply Juan Carlo the caterer March 20, 2013 at 3:49 AM

    Wow! That looks really awesome! I suggest that you put one whole straberry on top of a cream on your roll cake. That will make it more inviting in terms of aesthetics. Awesome recipe and baking. I’ll definitely try this at home and would experiment with the recipe more. Will let you know what I get out of it!

    Thanks for sharing this post!
    Will definitely visit this site more often!

  • Reply Recipes and Travelogues | The Purple Foodie April 23, 2013 at 12:11 AM

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  • Reply Arushi December 22, 2013 at 8:16 AM

    Hi Shaheen,

    I love your recipes and they always result in bake of happiness but unfortunately I am having trouble with this recipe.. My batter does not rise and becomes too stiff to roll .. Is this due to the corn flour or is it some other mistake I might be making.. Please help !

    Thank you !

    • Reply Shaheen January 4, 2014 at 11:20 PM

      Hi Arushi – the key is to roll it while it’s still a bit warm – it’s delicate, so you have to be careful, but also a lot more flexible. The corn flour makes the cake tender – so it’s not because of that.

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