Raspberry Jam Swiss Roll
We’re back in the kitchen today with a childhood classic – the Raspberry Jam Swiss Roll! Known in French as “Roulé à la Framboise”, this nostalgic treat certainly brings a lot of people back to their childhood. Personally, it reminds me of being a kid in France and enjoying countless swirly slices if it during the “goûter” (after-school snack time). This soft and spongy Génoise cake, covered with sticky sweet raspberry jam and rolled into a pretty swirl is eye-catching, absolutely delicious – and good news, far easier to make than…
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- ½ cup + 2 tbsp (125g) sugar
- 4 large eggs, at room temperature
- ½ tsp vanilla extract
- 1 cup flour (128g) all-purpose flour
- ¼ tsp salt
- ½ cup raspberry jam
Instructions
- 1
Pre-heat your oven to 375F (190F) with a rack in the middle. Butter a 10x15-inch (25x38cm) rimmed baking sheet and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.
- 2
Step 1 - In a large mixing bowl, combine the sugar, eggs and vanilla extract. Whisk with an electric hand mixer for 10 minutes, until the mixture is pale, fluffy and has tripled in volume.
- 3
In a separate bowl, sift together the flour and salt. Gently fold the flour into the egg mixture in three additions using a large spatula. Stop mixing when just incorporated.
- 4
Gently spread the batter into the prepared pan and smooth it out with a spatula so it covers the whole pan. Bake for 13-15 minutes, until a tooth pick inserted in the center of the cake sheet comes out clean.
- 5
Step 2 - Right out of the oven, sprinkle a clean kitchen towel with about 1 tbsp of sugar and flip the cake onto it. Peel off the parchment paper and roll the cake in the kitchen towel, from the narrow (shorter) side. Set aside for 30 minutes.
- 6
For assembling, unroll the Genoise and evenly spread the raspberry jam (previously warmed up) onto the entire cake sheet. Roll the cake back up tightly, into a log. Cut off about 1/2inch on both ends and let it rest for at least 2 hours before sprinkling with powdered sugar.