15 Frozen Raspberry Swiss Roll Cake Recipe You Must Try Them!

Ingredients

For the sponge cake:

• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar

For the raspberry filling:

• 1 cup frozen raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon water

For the whipped cream frosting:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

Step 1: Prepare the sponge cake

To start, preheat your oven to 350 degrees Fahrenheit and line a 10x15 inch jelly roll pan with parchment paper. In a large mixing bowl, beat the egg yolks and sugar until light and fluffy. In a separate bowl, sift together the flour and salt. Gradually add the dry ingredients to the egg mixture, mixing until well combined. Stir in the vanilla extract.

Step 2: Whip the egg whites

In a clean mixing bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the cake batter until just combined. Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.

Step 3: Prepare the raspberry filling

While the cake is baking, prepare the raspberry filling by combining the frozen raspberries, sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and let cool.

Step 4: Assemble the swiss roll cake

Once the cake is done baking, remove it from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up tightly in the towel, starting from the short end. Let the cake cool completely.

Step 5: Make the whipped cream frosting

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 6: Assemble and freeze the cake

Unroll the cooled cake and spread the raspberry filling evenly over the surface. Next, spread the whipped cream frosting on top of the raspberry filling. Carefully roll the cake back up and place it on a platter or baking sheet. Cover with plastic wrap and freeze for at least 4 hours, or overnight.

Step 7: Serve and enjoy

Before serving, let the cake sit at room temperature for about 10-15 minutes to soften slightly. Slice and enjoy this delicious and refreshing frozen raspberry swiss roll cake. You can also top it with additional fresh raspberries and a dusting of powdered sugar for a beautiful presentation.

Now that you have mastered the art of making a frozen raspberry swiss roll cake, you can get creative and try different flavor combinations with the sponge cake and filling. This versatile dessert is sure to become a staple in your recipe collection and will impress anyone who tries it. So go ahead and give it a try, and don't forget to share your creation with us!