Raspberry Swiss Roll
A fresh and summery Swiss roll with a hint of lemon, soft berries, and whipped cream. Perfect as a dessert or for afternoon coffee. The airy base is rolled with a tangy and sweet filling and garnished with fresh raspberries, easy to make and tastes like summer.
Posted on 7/29/2025
Servings
10
Total time
50 minutes
Servings
10
Total time
50 minutes
Ingredients
Base
Lemon Sugar
Filling
Garnish
Instructions
Lemon Sugar
Grate the lemon zest and mix it with sugar in a bowl
Batter
Whisk sugar and eggs until fluffy, then fold in flour, baking powder, and vanilla sugar
Pour the batter onto a baking sheet lined with parchment paper and bake the base at 235°C (conventional oven) for 5–7 minutes
Spread the lemon sugar on a new piece of parchment paper and turn the hot freshly baked base onto the sugar
Immediately peel the parchment paper off the dough
Filling
Whip the cream with powdered sugar and vanilla sugar until light and fluffy.
Fold in finely grated lemon zest
Halve the raspberries and spread them over the base
Carefully roll the base into a Swiss roll and let it rest in a cool place.
Garnish the cake with whipped cream and the remaining raspberries.
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