How I Ended Up Rolling Cake (And Why I Love It)
Alright, so you know those moments when you're staring at a pile of raspberries and a couple lemons, and you think, "What now?" That’s pretty much how I stumbled into making my first Lemon Raspberry Swiss Roll. Actually, the first one was a bit of a disaster—the cake cracked, the filling oozed everywhere, and I'm pretty sure my dog ate more than half the scraps. But, and here’s the good bit, the taste was so good that nobody minded the mess. Now, whenever I want something that looks (sorta) fancy but isn’t actually that much work, I go right for this recipe. Plus, it gives me an excuse to eat cake with my morning coffee—don’t judge!
Why You'll Love This (Or at Least Why My Bunch Does)
I make this when I want to impress people with minimal effort—seriously, it looks like a showstopper. My family goes crazy for this because it’s just the right amount of tart and sweet (and no one complains about eating cake for breakfast). I used to get so annoyed trying to roll the cake up without cracking it, but then I learned: it’s never perfect, and that’s fine. And if you sneak a spoonful of filling before it goes in? Well, who’s gonna know?
Here’s What You’ll Need (And What You Can Swap)
- 4 large eggs (room temp is best, but I’ve used cold in a pinch)
- 100g (about ½ cup) granulated sugar – my gran always said C&H is best, but honestly, store-brand works too
- 1 teaspoon vanilla extract (or a splash more, I’m not the vanilla police)
- Zest of 1 lemon – if you’re out, try orange, it’s not the same but still good
- 100g (¾ cup) plain flour (all-purpose, but self-raising will work if you like it fluffier)
- ½ teaspoon baking powder
- A pinch of salt – I always forget this, but it does help
- 3-4 tablespoon powdered sugar (for dusting)
- For the filling:
- 200ml (about ¾ cup plus a bit) heavy cream (double cream is best, but I’ve made it with regular whipping cream)
- 2 tablespoon powdered sugar
- Zest of half a lemon
- 100g fresh raspberries (frozen are fine, just defrost and drain them first—otherwise, hello, soggy cake!)
- 1 tablespoon lemon juice (optional: raspberry jam if you want it sweeter)
Alright, Let’s Get Rolling (See What I Did There?)
- Set the stage: Heat your oven to 180°C (350°F). Line a Swiss roll tin (or just a small baking tray, about 9x13 inches) with baking paper. If you forget this step, good luck getting the cake out—I’ve learned the hard way.
- Whip those eggs and sugar: Pop the eggs and granulated sugar in a big bowl. With an electric mixer (or heaps of elbow grease and a whisk—done it both ways), beat until it’s pale and super frothy. You want the mixture to hold a trail on top. If you don’t have an electric mixer, just brace yourself for a mini-workout.
- Add the good stuff: Mix in the vanilla and lemon zest. Sift in the flour, baking powder, and salt. Fold gently—don’t beat the life out of it. It’ll look a bit odd and lumpy, but trust me, it’ll work out.
- Bake it up: Pour the batter into your lined tin and spread it gently to the edges. Bake for 10 to 12 minutes—do NOT wander off to check Instagram, as I once did. You want it light golden, springy, and just cooked through. Overbaking = crack central.
- Turn out and roll (the magic part): Dust a clean tea towel with powdered sugar, turn the cake onto it while still hot (careful, it’ll steam your glasses), and peel off the baking paper. Roll it up with the towel inside and leave it to cool. Yes, this feels weird, but it works. Don’t panic if you see a crack or two—jam will hide it.
- Make the filling: Whip the cream with powdered sugar and lemon zest until just firm (don’t go for butter here, trust me). Gently fold in the lemon juice and most of the raspberries, saving a handful for the top. On second thought, if the raspberries are mushy, just swirl in a few spoonfuls of jam.
- Assemble! Carefully unroll the cake (it’ll be a bit curly). Slather with cream filling and dot with raspberries. Roll it up again, gently, and place seam-side down. Dust with more powdered sugar. If it looks rustic, you’re doing it right.
Things I’ve Learned (The Hard Way)
- If you overfill, the cake will ooze everywhere. It’s not a crime, but it is messy.
- Don’t try to slice while it’s still warm. I have done this and, well, it’s a mushy mess.
- Actually, I find it works better if you chill it for about 30 minutes before slicing. Personal opinion.
- If you forget the salt, it’s edible but just a bit flat.
My Tries at Tweaks (And Some Fails)
- I swapped blackberries for raspberries once—good, but a bit too seedy for my taste.
- Lime instead of lemon? Interesting, but maybe not worth repeating.
- One time, I layered Nutella and raspberry in the filling. Kids loved it, adults were a bit confused.
What You’ll Need (But Don’t Stress If You Don’t Have It)
- Swiss roll tin – or just use a regular small baking tray, honestly
- Electric hand mixer – but a balloon whisk and some determination work too
- Clean tea towel
- Baking parchment
If you don’t have parchment, I once used well-buttered foil. Didn’t love it, but it did the job!
Storing Your Swiss Roll (Assuming It Lasts)
Wrap leftovers in cling film or keep in an airtight container in the fridge. It’ll keep for two, maybe three days. Though honestly, in my house it never lasts more than a day! If you want to freeze it, slice first and wrap individually—texture gets a bit weird, but in a pinch it works.
How I Like to Serve It (And How My Family Does)
I love a big slice with a good, strong cup of Yorkshire tea. My kids go for a scoop of vanilla ice cream on the side (even for breakfast, which I pretend not to notice). At summer get-togethers, I bring this out with extra berries scattered over the top, and it’s always the first thing to vanish.
What I Wish I’d Known: Pro Tips
- I once tried rolling the cake before it cooled and—wow—regretted it because it just turned into a sticky pile.
- Don’t skip dusting the towel with sugar before rolling—otherwise, you’ll be scraping cake bits off for ages.
- Honestly, sift the flour. I used to skip this, but it makes a difference, trust me.
Questions I Get (And My Honest Answers)
- Can I use other fruits?
- Yep! Blueberries, strawberries, even peaches (though slice ‘em thin). But keep in mind some fruits are juicier and might make the cake soggy.
- Does it have to be cream filling?
- Nope. I’ve used mascarpone mixed with a splash of lemon, or even plain whipped cream. Once, I tried Greek yogurt—good, but a bit tangy for some.
- How do I stop the cake from cracking?
- Roll it up while it’s hot and don’t overbake. Even if it cracks, just cover with powdered sugar or extra berries. No big deal!
- My cake stuck to the towel—what went wrong?
- Probably not enough powdered sugar on the towel. Or maybe the cake was too warm. Next time, be generous with the dusting.
By the way—if you want to geek out on perfect sponges, BBC Good Food has a great basic guide, and for a video walkthrough, check out this YouTube tutorial (I’ve followed along and only slightly burnt the edges once!).
Anyway, that’s my not-so-perfect, definitely delicious Lemon Raspberry Swiss Roll. Let me know if you give it a go—or if you have better luck keeping it from cracking! (Oh, and have you ever tried rolling one with chocolate? I haven’t yet, but it’s on my list.)
Ingredients
- 4 large eggs, room temperature
- 100 g (½ cup) granulated sugar
- 100 g (¾ cup) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- 200 ml heavy cream
- 2 tablespoon powdered sugar
- 2 tablespoon lemon juice
- 120 g fresh raspberries
- Powdered sugar, for dusting
Instructions
-
1Preheat the oven to 180°C (350°F). Line a 10x15 inch jelly roll pan with parchment paper.
-
2In a large bowl, beat the eggs and granulated sugar with an electric mixer until thick and pale, about 5 minutes. Gently fold in the flour, baking powder, salt, and lemon zest until just combined.
-
3Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
-
4While the cake is baking, lay a clean kitchen towel on a flat surface and dust with powdered sugar. Once baked, immediately invert the cake onto the towel, peel off the parchment, and roll the cake up with the towel from the short end. Let cool completely.
-
5Whip the heavy cream with powdered sugar and lemon juice until stiff peaks form. Carefully unroll the cooled cake, spread the lemon cream evenly, and scatter fresh raspberries over the cream. Gently re-roll the cake without the towel.
-
6Transfer to a serving platter, dust with powdered sugar, and garnish with extra raspberries if desired. Slice and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!