Raspberry lemonade swiss roll is as delicious as it sounds. Truly. I was a tad bored and expecting company later. Our visitor made a comment about liking jelly rolls once, so I decided to try to make one for him.
This recipe began as all the others. By rummaging the pantry and refrigerator. I still had leftover raspberry jam and lemon buttercream from making macarons so the thought of raspberry lemonade hit me instantly. I based the sponge off of Paul Hollywood’s licorice swiss roll.
I’ll provide pictures and US cup measurements. However, I solely work in grams when baking now. Switching to the metric system will give you more consistent results. This recipe is roughly translated to cups based on the type of flour and sugar I used, so you may have to adjust quantities slightly. I highly recommend scales when it comes to baking breads, cookies and cakes.
Finally, if you want a detailed pictorial explanation on how to roll a swiss roll, hop over to my pumpkin roll recipe. Unfortunately, when you bake alone, you can’t always get photos of the process when creating new flavors like this fabulous raspberry lemonade swiss roll. Perhaps one day, I’ll get a video. If so, I’ll update the page.
Refreshingly Tart Raspberry Lemonade Swiss Roll
Ingredients
Cake
- 3 large (150g) eggs
- ½ cup (75g) flour
- ⅓ cup (67g) sugar
- 1 tbs (15mL) lemon juice
- 1 tsp (2g) lemon zest
- ½ tsp (2g) baking powder
- ¼ tsp (1.25g) salt
Filling
- 1 cup (125g) powdered sugar
- ½ cup (113g) softened butter
- ¼ cup (76g) raspberry jam
- 1 – 2 tbs (15-30mL) lemon juice
Topping
- 2 tbs (16g) powdered sugar
Instructions
- Preheat 375F (190C.)
- Grease and line the bottom of a 9×13 (23x33cm) cake pan with parchment or wax paper.
- Dust a clean, lint free towel generously with powdered sugar. You can also use wax or parchment paper, but they will hold onto moisture as the cake cools and make it sticky.
- Mix eggs and sugar 5 – 10 minutes, until nearly quadruple in volume and the eggs are light in color, making a ribbon pattern on the surface.
- Fold in the flour, salt, extract and lemon zest. Pour in pan.
- Bake 8 – 10 minutes or until toothpick in center comes out clean. Center of cake should reach 205F or 96C.
- Turn out on well sugared towel. Roll up from short end while cake is still warm. Allow to cool completely on rack.
Filling
- In a large bowl, blend softened butter and powdered sugar until smooth.
- Unroll cake gently, spread out peanut buttercream on cake. Spread an even layer of jelly on top of buttercream. Gently roll back up cake without the towel.
Topping
- If desired, sprinkle the top with more powdered or fine granulated sugar. This is completely optional.
How do I keep this fresh can I make it the day before an event
If you wrap it really well in plastic wrap, you can place it in the fridge up to 3 days or in the freezer up to 3 months. Bring it to room temperature inside the plastic wrap and then unwrap and dust with powdered sugar. The outside might be a little tacky from storing in the fridge, but the powdered sugar absorbs the moisture.
This recipe looks great, can´t wait to try it out. How about posting a recipe for homemade raspberry jam? I have never made raspberry jam, have tried blackberry and strawberry jam, though. Would love to have another recipe!
Thank you for you comment, Martha! If you click on this link, you will see I have a raspberry jam recipe. There is also link in the post above if you hover over raspberry jam or you can also do a search by clicking on the little hourglass. It’s really easy to make, give it a go!