This Chocolate Raspberry Swiss Roll with Cream Cheese Frosting is a delightful dessert that combines the rich flavors of chocolate with the tangy sweetness of raspberries, all wrapped in a delicate sponge cake and coated with a luscious cream cheese frosting. It’s an elegant treat perfect for special occasions or simply to brighten any day.
Why You Will Love This Recipe
This Swiss roll is not only visually stunning but also incredibly delicious. The combination of the moist chocolate sponge, the creamy and slightly tart cream cheese filling, and the bursts of fresh raspberry flavor create a symphony of tastes and textures that will tantalize your taste buds. It’s easier to make than it looks, and the result is a show-stopping dessert that will impress your family and friends. The white chocolate ganache adds a touch of sophistication and sweetness that perfectly complements the other flavors.
Ingredients:
For the Chocolate Sponge Cake:
- 4 large eggs
- 100 g (½ cup) granulated sugar
- 60 g (½ cup) all-purpose flour
- 25 g (¼ cup) unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the Cream Filling:
- 250 g (1 cup) mascarpone or cream cheese (softened)
- 200 ml (¾ cup) heavy cream (chilled)
- 80 g (⅔ cup) powdered sugar
- 1 tsp vanilla extract
- Fresh raspberries (about 150 g / 1 cup)
For the White Chocolate Ganache Coating:
- 200 g (7 oz) white chocolate
- 100 ml (½ cup) heavy cream
Decoration (optional):
- Fresh raspberries
- Rosemary sprigs (for garnish)
- Melted dark chocolate (drizzle)
Preparation:
Step 1: Prepare the Sponge Cake
Preheat your oven to 180°C (350°F). Properly lining the baking pan is crucial for easy removal of the cake later. Take a 10×15 inch (25×38 cm) jelly roll pan and line it with parchment paper. Make sure the parchment paper extends slightly over the edges of the pan to act as handles when lifting the cake.
Step 2: Separate and Beat the Eggs
Separate the eggs carefully, ensuring no yolk gets into the whites. In a clean, grease-free bowl, beat the egg whites with a pinch of salt until soft peaks begin to form. This step incorporates air into the whites, giving the cake a light and airy texture. Gradually add half of the granulated sugar and continue beating until stiff, glossy peaks form. Stiff peaks are essential for providing structure to the sponge.
In a separate bowl, beat the egg yolks with the remaining granulated sugar until the mixture becomes pale and fluffy. This may take a few minutes. The color change indicates that the yolks have been properly aerated, which contributes to the cake’s overall texture. Add the vanilla extract to the yolk mixture and stir to combine.
Step 3: Combine Dry and Wet Ingredients
Sift the all-purpose flour, unsweetened cocoa powder, and baking powder into the yolk mixture. Sifting ensures that there are no lumps in the dry ingredients, which can affect the cake’s texture. Gently fold the dry ingredients into the yolk mixture until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
Incorporate the whipped egg whites in 2–3 additions. This step lightens the batter and adds volume. Gently fold in the egg whites using a spatula, making sure not to deflate them. The batter should be light and airy.
Step 4: Bake the Sponge Cake
Spread the batter evenly into the prepared pan. Use an offset spatula to ensure the batter reaches all corners of the pan. Bake for 10–12 minutes, or until the cake is springy to the touch. A toothpick inserted into the center should come out clean. Overbaking will result in a dry, brittle cake that is difficult to roll.
Step 5: Roll and Cool the Cake
While the cake is still warm, invert it onto a clean kitchen towel that has been sprinkled generously with powdered sugar. The powdered sugar prevents the cake from sticking to the towel. Carefully peel off the parchment paper. Gently roll the cake up with the towel, starting from one short end. Let the rolled cake cool completely. Cooling it in the rolled position helps the cake maintain its shape and prevents it from cracking when you add the filling.
Step 6: Prepare the Cream Filling
In a large bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip, as this can result in grainy cream. In a separate bowl, beat the softened mascarpone or cream cheese with the powdered sugar and vanilla extract until smooth. Make sure the cream cheese is at room temperature to avoid lumps in the filling.
Gently fold the whipped cream into the mascarpone mixture until well combined. The filling should be light and fluffy.
Step 7: Assemble the Swiss Roll
Carefully unroll the cooled sponge cake. Spread the cream cheese filling evenly over the cake, leaving a small border at the edges to prevent the filling from squeezing out when you roll it up. Scatter fresh raspberries evenly over the filling. The raspberries add a burst of freshness and a pop of color.
Roll the cake back up tightly, starting from one short end. Wrap the rolled cake in cling film and refrigerate for at least 1 hour to allow the filling to set.
Step 8: Prepare the Ganache Coating
Chop the white chocolate into small pieces and place them in a heatproof bowl. Heat the heavy cream in a saucepan until it is hot but not boiling. Pour the hot cream over the chopped white chocolate and let it sit for 2 minutes to soften the chocolate. Stir until smooth and glossy.
Step 9: Coat and Decorate
Cool the ganache slightly until it is thick enough to spread without running off the cake. Spread the ganache evenly over the cake roll. If desired, pipe extra cream on top for decoration.
Add fresh raspberries and rosemary sprigs for garnish. Drizzle with melted dark chocolate for a finishing touch.
COOKING Rating:
Intermediate
Serving Suggestions:
Slice the Swiss roll with a hot, sharp knife for clean cuts. Serve chilled for the best texture. This dessert pairs well with a cup of coffee or tea.
Tips:
- Make sure your eggs are at room temperature for optimal volume when whipping the egg whites.
- Don’t overbake the sponge cake, or it will be too dry and brittle to roll.
- Cool the cake completely before adding the filling to prevent the filling from melting.
- Refrigerate the Swiss roll for at least an hour before serving to allow the filling to set.
- Use a hot knife to slice the Swiss roll cleanly.
- For a richer flavor, use high-quality white chocolate for the ganache.
- If you don’t have fresh raspberries, you can use frozen raspberries that have been thawed and drained.
Prep Time:
30 minutes
Cook Time:
10-12 minutes
Total Time:
1 hour 45 minutes (including chilling time)
Nutritional Information:
(Approximate values per serving)
Calories:
350 kcal
Protein:
6 g
Sodium:
80 mg
Conclusion
The Chocolate Raspberry Swiss Roll with Cream Cheese Frosting is a show-stopping dessert that combines the best of flavors and textures. The moist chocolate sponge, the creamy filling, and the bursts of fresh raspberries create a truly unforgettable treat. Whether you’re making it for a special occasion or just to indulge your sweet tooth, this Swiss roll is sure to impress. So, gather your ingredients, follow these steps, and enjoy creating this delightful dessert.
Five Questions and Answers About This Recipe
Q1: Can I use a different type of fruit instead of raspberries?
A: Absolutely! While raspberries provide a wonderful tartness that complements the chocolate and cream cheese, you can certainly substitute them with other fruits. Strawberries, blueberries, or even blackberries would work beautifully. Just make sure to use fresh, ripe fruit for the best flavor and texture. You could also use a combination of different berries for a mixed berry Swiss roll.
Q2: What can I do if my sponge cake cracks when I try to roll it?
A: Cracking can be a common issue when making Swiss rolls, but there are a few things you can do to prevent it. First, make sure you don’t overbake the cake, as this can cause it to become dry and brittle. Secondly, roll the cake while it is still warm, as it is more pliable at this stage. Thirdly, use a generous amount of powdered sugar on the kitchen towel to prevent the cake from sticking. If your cake does crack, don’t worry too much. The cracks will be hidden by the filling and frosting.
Q3: Can I make this Swiss roll ahead of time?
A: Yes, you can definitely make this Swiss roll ahead of time. In fact, it’s often better to make it a day in advance, as this allows the flavors to meld together and the filling to set properly. Simply wrap the finished Swiss roll tightly in cling film and store it in the refrigerator. It will keep well for up to 2-3 days.
Q4: What is the best way to slice the Swiss roll for serving?
A: The best way to slice a Swiss roll is to use a hot, sharp knife. Run the knife under hot water, wipe it dry, and then slice the roll. Repeat this process between each slice to ensure clean, even cuts. The heat from the knife will help to prevent the filling from sticking to the blade.
Q5: Can I freeze this Swiss roll?
A: Yes, you can freeze this Swiss roll, but the texture of the filling may change slightly upon thawing. To freeze, wrap the Swiss roll tightly in cling film and then in aluminum foil. Freeze for up to 2-3 months. When ready to serve, thaw the Swiss roll in the refrigerator overnight. You may want to add a fresh dusting of powdered sugar or a drizzle of chocolate before serving to freshen it up.
