Swedish swiss roll with raspberries and cream

Swiss roll

Did you know that a swiss roll only needs 5 minutes in the oven? And the batter doesn’t include butter? A chocolate mud cake is the easiest chocolate dessert you can bake, but if you are looking for something fresh and with berries, this is your recipe! Swiss roll with raspberries and whipped cream! Mix the ingredients for a few minutes, bake in the oven for 5 minutes, and fill with filling of your choice. If the filling is not easy melting, you can fill while the cake still is warm. It’s easier to roll then.

There are many good recipes for the batter out there. I like this one, but I add some vanilla sugar (can only be better with it!) and write how I like to bake it.

Today I chose raspberry jam and whipped cream. Don’t be afraid to fill lots of your favourite jam, and don’t do the mistake I did and whipped the cream for too long. It needs to be thick, but not become butter. I was talking to my children while whisking, and if you look carefully at my photos you can see the almost butter haha.

Love berries and want to bake somthing else instead? Try raspberry caves!

Recipe for my swiss roll with raspberry jam and whipped cream (Swedish rulltårta)

  • 3 eggs
  • 1.5 dl sugar
  • 2 dl flour
  • 1 tsp baking powder
  • 1 tsp vanilla sugar
  • 0.5 dl milk
  • 2 dl Raspberry jam (Change for any other jam you like)
  • 3 dl whipping cream

Preheat the oven to 250 degrees C.

Line a tray with parchment paper and I recommend that you grease it with some oil.

Whisk eggs and sugar until fluffy and white, at least for 5 minutes. This will make your cake fluffy and soft. Mix flour and baking powder and sift it into the batter. Add the milk and gently blend with a spoon or spatula. You don’t want to press out the air you have built up while whisking eggs and sugar.

Spread the batter evenly on the parchment paper. Bake in the middle of the oven for about 5 minutes.

Take out the cake from the oven and sprinkle some sugar on the tip. Turn it upside down on a second parchment paper on a wire rack. Carefully pull off the first paper. If it’s difficult, brush the backside of the paper with some cold water first.

Spread the jam in an even layer over the cake (maybe less in the end because the cream will press out while rolling). Roll up from the long side and try to roll as tight as possible. Let the roll chill in the refrigerator before you cut it.

Variation ideas for this fika

This is a common roll recipe and you can fill it with anything you like. A classic Swedish roll is filled with either just jam or jam and whipped cream like mine. But go on with no-classic! The important thing is that you like it!

Try lemon curd, dulce de leche, chocolate sauce and vanilla frosting. And of course all kinds of fresh berries!

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