Go Back
+ servings

Raspberry Swiss Roll

Vanilla jelly roll cake filled with raspberry yogurt whipped cream, fresh raspberries and strawberries and topped with more yogurt whipped cream.
Servings 8 Slices
Prep Time 35 minutes
Cook Time 18 minutes
Making the Coulis 20 minutes

Equipment

  • 1 10x15 inch jelly roll pan

Ingredients

Vanilla Jelly Roll Cake

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 6 large eggs, separated
  • 2/3 cup granulated sugar for the egg yolks
  • 6 tbsp. granulated sugar for the egg whites
  • 1/4 tsp. salt
  • 1 cup powdered sugar, sifted
  • 2 tbsp. butter for greasing the pan
  • 1 pint raspberries for filling can also use a combo of raspberries and strawberries

Raspberry Coulis

  • 12 oz. fresh raspberries
  • 1/2 cup granulated sugar
  • 2 tbsp. water

Yogurt Whipped Cream

  • 1 1/4 cups heavy cream, whipped
  • 1 cup plain nonfat Greek yogurt
  • 1 tsp. vanilla extract
  • 2 tbsp. powdered sugar
  • 5 tbsp. raspberry coulis (recipe below) or your favorite raspberry jam

Instructions

Vanilla Jelly Roll Cake

  • Preheat oven to 350 F.
    Generously butter the bottom and sides of a 11 x 17-inch rimmed jelly roll tin with butter. Fit a piece of parchment paper over the bottom of the pan and place right on top of the butter. Then, butter the parchment paper and dust with flour. Now, your pan is ready for action!
    Lay a clean flour sack cloth or dish towel flat on the counter, and generously sprinkle with sifted powdered sugar. You are going to turn your cooked cake out onto this cloth before rolling it. 
  • Sift flour and cornstarch together into a small bowl. Set aside. 
  • Place the 6 egg whites into the bowl of your standing mixer and using the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form. With the mixer still running, slowly add the 6 tablespoons of granulated sugar and continue to beat until the egg whites are stiff and shiny. Transfer the egg whites to another mixing bowl. 
  • Using the same bowl from your standing mixer, (no need to wash the bowl, since we beat the egg whites first and then the egg yolks) place the 6 egg yolks, 2/3 cup sugar, vanilla and salt in the bowl and beat until the egg yolks are thick and pale yellow, about 3-4 minutes.  
  • Gently fold the egg whites into the egg yolks to incorporate. Now, fold the flour mixture into the egg mixture in several batches, carefully folding until the flour is incorporated after each addition.
    Turn the batter out into the prepared pan and smooth out with a spatula all the way to edges. 
    Bake for 18 minutes, or until a tester comes out clean. Don’t over bake or the cake will crack when you roll it!
  • Use a knife to loosen the sides of the cake all the way around and then invert the cake onto the cloth covered with powdered sugar. Remove the parchment paper, if it doesn’t remove itself by staying in the pan!
    Dust the top of the cake with sifted powdered sugar. This will help keep the cake from sticking to the cloth. 
  • From the short end, start rolling the cake with the towel into a log shape. Place the seam side down and allow the cake to cool completely.
    Make your filling and dice your berries while the cake is cooling. 
  • When the cake is completely cool, unroll it, carefully pulling the towel away. Spread the raspberry yogurt-whipped cream covering the entire top surface. Then spread a thin layer of the chopped berries evenly on top of the cream filling and begin to roll the cake into a log again. 
  • Spread the plain yogurt-whipped cream over the top and garnish with whole berries. Dust the berries with powdered sugar. Refrigerate until ready to slice and serve. Serve with a drizzle of the extra raspberry coulis.

Raspberry Coulis

  • NoteIt’s a great idea to make this first, so it has time to cool. You can even make it several days in advance and store it in the refrigerator.
  • Make a simple syrup by whisking the sugar and water together in a small pot. Bring the mixture to a boil and continue on a low boil until the sugar is dissolved and the mixture is slightly thickened. Remove from heat.
  • Meanwhile, place rinsed raspberries into the food processor. Pour warm simple syrup over the berries and process until smooth.
  • Strain the mixture through a mesh sieve to eliminate the seeds, pressing down through the sieve with the back of a spoon. Use a rubber spatula to scrape the strained sauce into the receptacle bowl. The mixture will cool down through the straining process. Pour into a container with a tight-fitting lid and set aside if using soon, or refrigerate until ready to serve.

Yogurt Whipped Cream Filling

  • Using your standing mixer or a hand-held beater, beat the heavy cream until stiff peaks form. Whisk the plain nonfat Greek yogurt with a fork or whisk to smooth it out. Then, gently fold it into the whipped cream along with 2 tablespoons powdered sugar and1teaspoon vanilla extract.
  • Set aside about 1/3 of the yogurt-whipped cream for the top of the jelly roll cake and to the remaining 2/3 of the yogurt-whipped cream gently fold in 4-5 tablespoons of the raspberry coulis, or raspberry jam if you prefer to use that. Refrigerate until ready to assemble the cake. 

Notes

This same recipe could be made with a chocolate jelly roll cake and would be delicious, or even spread with some chocolate yogurt-whipped cream in place of the raspberry whipped cream. We just love the flavor of the yogurt blended with the whipped cream and then whatever flavors you want to add to it, just pick one and fold it into the cream mixture. 
Course: Dessert
Keyword: Raspberry Swiss Roll Cake