Raspberry Chocolate Cake Roll: the Great British Swiss Roll Recipe

Introducing The Ultimate Raspberry Chocolate Cake Roll: A British Classic

There is nothing quite like the smell of rich, warm cocoa mingling with vanilla as this delicate sponge comes out of the oven. It hits you instantly. Then, once sliced, you see that gorgeous, tight spiral a dark chocolate ribbon encasing a sharp, bright stripe of raspberry jam and a cloud of fluffy, cold cream.

It’s seriously mesmerizing.

This dessert is my go-to when I want maximum impact for minimal effort. Forget fussy layer cakes; this Raspberry Chocolate Cake Roll is fast, it’s elegant, and it genuinely looks like you spent hours crafting a masterpiece.

You need simple ingredients you probably already have, and the entire baking process takes less than fifteen minutes.

We are taking the classic British Swiss Roll often just jam and sponge and giving it a major upgrade with intense chocolate flavour and that essential, tangy raspberry zing. If you’ve cracked a roll cake before, don't worry.

I’m sharing the non-negotiable secrets to ensure your sponge stays flexible and perfect every single time. Let’s get rolling!

Decoding the Perfect Cake Roll: Science of Sponge and Swirl

What is a Swiss Roll, Really?

The term "Swiss Roll" is confusing because it's wildly popular in Britain, not Switzerland, where they often call it a Roulade . Essentially, it’s a flat, rectangular sponge cake baked thin, which is then spread with filling and rolled tightly while it's still warm.

This technique creates the signature spiral look we all adore.

The Chocolate Sponge: Light, Airy, and Flexible

We are using a variation of the Genoise sponge. This means the primary structure comes entirely from whipped eggs, with very little fat. Fat makes cakes crumbly and stiff when cooled.

By separating the eggs and whipping the whites to stiff peaks, we incorporate huge amounts of air, resulting in a featherlight cake that is incredibly flexible and won't crack when you roll it up.

A Flavor Profile Breakdown: Sharp Raspberries Meet Rich Cocoa

Chocolate needs a sharp counterpart to really shine; otherwise, it just feels heavy. That’s why the raspberry jam is non-negotiable here. The high acidity and tartness of the raspberry cut through the richness of the cocoa and the sweetness of the cream. If you love that high contrast flavour, you might also adore my recipe for a Desserts: Decadent Lemon Raspberry Tart Recipe .

The Role of Sugar in Maintaining Sponge Flexibility

Sugar is hygroscopic, meaning it loves water. When you incorporate the sugar into the egg yolks (and slightly into the whites), it helps retain moisture in the sponge, which is critical for that pliability.

The sugar also tenderises the flour protein just enough to keep the sponge from developing too much gluten structure, which would make it brittle.

Why Baking Soda Isn't Needed for This Light Genoise Style

Because we are whipping the eggs so vigorously, we are incorporating more than enough lift naturally. Using chemical leaveners like baking powder or baking soda can actually make the sponge overly delicate or prone to cracking.

We rely purely on mechanical aeration here the power of your mixer is the only thing doing the work!

Achieving the Ideal "Ripple" Texture in the Filling

The secret to a beautiful, clean ripple is layering the jam and the cream. Spread the jam first, keeping the layer thin and even, then add the whipped cream on top. As you roll, the pressure forces the layers to compress and spiral neatly, avoiding a muddy mix.

Essential Components for Your Raspberry Chocolate Cake Roll

Selecting the Right Cocoa Powder (Natural vs. Dutch Process)

I strongly recommend using a high-quality Dutch processed cocoa powder for this recipe. Dutch process cocoa has been alkalised, giving it a darker, richer colour and a smoother, less acidic flavour that pairs beautifully with the sweet, acidic raspberries. Trust me, the difference in the final product is dramatic. If you're serious about deep chocolate flavor, check out my tips on achieving that incredible richness in my German Chocolate Cake Recipe: Decadent Coconut Pecan Custard Frosting .

The Importance of Double Cream vs. Whipping Cream

We want Double Cream (if you're in the UK) or Heavy Whipping Cream with at least 35% milk fat. Lower fat creams will struggle to hold their shape, especially once layered with jam and rolled under pressure. You need a filling that sets firm in the fridge, not one that collapses into a puddle.

Recommended Raspberry Preserves for Maximum Zing

Skip the cheap jelly jars and grab a preserve or high fruit jam. The seedless variety works best here for a cleaner texture, but the key is high fruit content. If your jam tastes bright and tart straight from the jar, it will be perfect for cutting through the rich chocolate sponge.

Dairy and Flour Substitutions for Dietary Needs

Making substitutions doesn't mean sacrificing flavour! Here are my tested swaps:

Rolling Success: step-by-step Guide to the Chocolate Swiss Roll

Preparing the Sponge Batter and Achieving Peak Peaks

First, preheat your oven to 375°F (190°C) and line your jelly roll pan with parchment, letting the paper hang over the edges. Don't skip the parchment overhang, you’ll need it later for lifting!

Now, the magic happens: whip your egg whites until they are glossy and hold very stiff peaks. Set them aside. Then, beat the yolks and sugar until they turn pale yellow and thick this is known as the ribbon stage, where the batter drizzles like a ribbon off the whisk.

The Critical Baking Time and Cooling Preparation

Gently fold your sifted flour and cocoa into the yolk mixture, then carefully fold in the egg whites in three additions. The goal is combining without deflating the air you worked so hard to incorporate. Spread the batter evenly and bake for exactly 10 to 12 minutes.

The cake is done when the centre springs back instantly when you touch it gently. Do not overbake!

Technique for the First Roll: The Warm Towel Method

This is the moment of truth. While the cake is in the oven, lay a clean, lint free tea towel onto your counter and dust it heavily with powdered sugar. Immediately flip the hot cake onto the towel and peel off the parchment.

Chef's Note: Tightly roll the cake and towel together from the short end. The warm cake is pliable like clay, but this window closes fast. The towel prevents sticking and helps create a perfect, tight inner spiral that dictates the final roll shape.

Filling, Re-Rolling, and Setting the Final Cake

Let the rolled cake cool completely on a rack while still wrapped in the towel, about an hour. Once cool, gently unroll it. Spread the raspberry jam evenly first, leaving a small border at the far end. Then, top with your stabilised whipped cream and scatter some fresh raspberries inside for bursts of flavour.

Re-roll the cake, starting from the end closest to you, quickly and tightly. Transfer the finished roll, seam side down, to your serving plate and chill for at least 30 minutes to let the cream fully set.

Troubleshooting and Expert Tips for Rolling Perfection

Preventing Cracks: The Secret to a Flexible Sponge

Cracks happen for two reasons: overbaking and waiting too long to roll. To ensure flexibility, pull the cake from the oven the moment it passes the spring back test. Roll it immediately, while it’s still piping hot and ultra pliable.

If your cake cracks as you unroll it later, don't despair the cream filling usually hides a multitude of sins, and a heavy dusting of icing sugar makes everything look intentional.

Why Your Filling Might Be Leaking (And How to Fix It)

Leaking is usually caused by over whipped or unstable cream. If you whip the cream past stiff peaks, it becomes grainy and loses moisture quickly, resulting in weeping when the cake is sliced. Next,, ensure your jam is spread in a thin, even layer. Too much jam adds too much liquid and weight, stressing the roll.

The Ideal Consistency for the Cream Filling

You want medium stiff peaks, sometimes called "yogurt like" consistency. The cream should hold its shape on the whisk but still look glossy and smooth, not curdled or lumpy. Adding a tablespoon of icing sugar helps stabilise it beautifully.

Quick Fixes for a Sponge That Sticks to the Parchment

If your sponge sticks, it means either you didn't line the pan correctly or you didn't dust the tea towel generously enough. If the parchment won't budge, try gently placing the parchment/cake back on a hot sheet pan for 30 seconds. Sometimes, the residual heat helps release the sugars near the bottom.

Storing Your Chocolate Raspberry Dessert Roll

Best Practices for Refrigerated Shelf Life

Once filled and rolled, the Raspberry Chocolate Cake Roll must be stored, covered, in the refrigerator. It is best eaten within 2 to 3 days. After day three, the sponge starts to absorb too much moisture from the cream, becoming slightly soggy. Keep it on the middle shelf, away from strong smelling foods.

Can You Freeze a Filled Swiss Roll? (The Freezing Test)

Yes, you absolutely can freeze it! This is great for making desserts ahead. Wrap the completely set, chilled roll tightly in plastic wrap, then place it inside a freezer safe bag or container. It keeps well for up to one month. To thaw, unwrap the frozen roll and let it sit overnight in the refrigerator.

Don’t thaw it at room temperature, or the cream will break down.

Elegant Serving and Pairing Suggestions

When serving this elegant roll, simplicity is key. A light dusting of powdered sugar makes the dark chocolate pop. You can add extra fresh raspberries along the top or shave some high-quality dark chocolate for a sophisticated garnish.

This cake pairs beautifully with a slightly chilled glass of Moscato or a very strong, black coffee. If you are serving it for a special event, consider having a bowl of homemade Dark Chocolate Peppermint Bark: Get the Perfect Glossy Snap nearby for guests who prefer pure chocolate decadence. The tartness of the raspberry in the roll contrasts perfectly with the sharp peppermint.