Raspberry Jelly Roll (or Swiss Roll)

Raspberry Jelly Roll in the America, Swiss Roll here in the UK. This is my first bake from new recipe book Hummingbird Bakery Home Sweet Home and I was looking for something a little more technically challenging this week. When I received my new mixer for Christmas I did wonder if I’d ever need to use my gorgeous Mason Cash bowl again, but I needed it for this recipe as the eggs need to beaten separately.

What you need:

4 eggs, separatedDSCF5231
6 1/2 oz caster sugar
1 tbsp vanilla essence
4oz plain flour
3/4 tsp baking powder
1/4 tsp salt
Icing sugar, for dusting

What you do:

Prepare a Swiss roll tin; greased and lined. Heat your oven to 180°c.


The tin that I used was not a traditional Swiss Roll tin, it was about 3 inches short. I wasn’t prepared to buy a new one if this was going to fail!


Separate the eggs and using a freestanding or electric whisk, beat the egg whites until stiff but not dry (for my electric whisk this was no more than 2 minutes). Leave to one side.

Raspberry Jelly Roll

In another bowl, mix the egg yolks until pale. Then gradually add the caster sugar and vanilla whilst on high speed.

Sift the flour with the baking powder and salt. Fold this in to the egg yolk mixture. This forms quite a stodgy batter.

Raspberry Jelly Roll

Gently fold in the egg whites. This will makes the batter become more runny and loose, more like the cake mixture you’d expect (only lighter).

Pour into the prepared tin and level out. Bake for approx 10-15 minutes.

Raspberry Jelly Roll

Now for the fun bit….

Dust a clean tea towel with icing sugar. Tip out the sponge onto the tea towel.

Starting from the narrow edge of the sponge, roll the sponge and the towel up to together. Word of advice, it’s best to crack on and do it; don’t over-think it, and roll it as tight as you can to get the iconic swirl in the middle.

Cool on a rack, seam side down, for approx 15 mins.

Raspberry Jelly Roll

When cool, carefully unroll and peel away the greaseproof paper. Spread the jam over the sponge and re-roll.

Raspberry Jelly Roll

You can see by the end photo that if I’d had a longer tin I could have got more of a roll, having said that, for a first effort I consider this a success; no cracking!!

Dust with icing sugar and serve with a cuppa!

Raspberry Jelly Roll



  1. 17th January 2016 / 2:35 pm

    Oh wow. That looks fab Lindsay and I expect it tasted great too 😉

    • 17th January 2016 / 6:55 pm

      It was lovely Shaz. The sponge was very light but it had an eggy taste on the day of baking. Tasted much better on day 2 🙂

  2. 17th January 2016 / 4:49 pm

    Brilliant result! And you’re a braver woman than me. I’ve never attempted this because if it cracked on me I’d cry 🙂

    • 17th January 2016 / 6:56 pm

      Ha, thanks! It was actually quite easy. I can say that now that I’ve done it and turned out ok. Using the tea towel was a top tip 🙂

  3. 18th January 2016 / 7:30 pm

    Wow that looks amazing and so very tasty – my mouth is watering!

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