Almond Swiss Rolls with Cream & Raspberry Jam
🍰 Almond Swiss Rolls with Cream & Raspberry Jam
Elegant, Light & Patisserie-Style
These almond Swiss rolls feature a soft, flexible almond sponge filled with silky vanilla cream and vibrant raspberry jam. The rolls slice cleanly into beautiful spirals, making them perfect for refined desserts and special occasions.
Ingredients
Almond Swiss Roll Sponge
- 4 large eggs, room temperature
- 100 g (½ cup) granulated sugar
- 80 g (¾ cup) finely ground blanched almond flour
- 30 g (¼ cup) cornstarch
- ½ tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
⚠️ Use fine almond flour, not coarse almond meal.
Vanilla Cream Filling
- 250 ml (1 cup) cold heavy cream
- 120 g (½ cup) mascarpone or full-fat cream cheese
- 40 g (⅓ cup) powdered sugar
- 1 tsp vanilla extract
Raspberry Jam Layer
- Smooth raspberry jam, seedless if possible
- Slightly warmed for easy spreading
💡 Jam should be thin but not runny for clean spirals.
Instructions
Step 1: Prepare the Pan
Heat oven to 175°C / 350°F. Line a 25×30 cm (10×12 inch) jelly roll pan with parchment paper.
Step 2: Whip Eggs & Sugar
Beat eggs and sugar for 6–8 minutes until very pale, thick, and tripled in volume. Beat in vanilla extract.
Step 3: Fold Dry Ingredients
Sift almond flour, cornstarch, baking powder, and salt together. Gently fold into the egg mixture in two additions.
Step 4: Bake
Spread batter evenly and bake for 10–12 minutes. The sponge should spring back lightly and remain pale.
Step 5: Roll While Warm
Dust a clean kitchen towel with powdered sugar. Turn the cake out, remove parchment, and roll from the short side. Cool completely.
Step 6: Fill & Re-Roll
Unroll gently. Spread a thin layer of vanilla cream, followed by a thin layer of raspberry jam. Re-roll tightly.
💡 Chill at least 1 hour before slicing.
Tips & Tricks
- Roll the sponge while warm to prevent cracking.
- Slice only when fully chilled for clean spirals.
- Do not overbake — almond sponge sets quickly.
- Add ½ tsp almond extract for extra aroma (optional).
- Use a sharp knife wiped clean between cuts.
FAQs
Can I make the sponge ahead of time?
Yes. Bake and roll the sponge, then wrap tightly and refrigerate for up to 24 hours before filling.
Is this recipe gluten-free?
Yes. The sponge uses almond flour and cornstarch and contains no wheat flour.
Why add cornstarch?
Cornstarch adds flexibility, helping the almond sponge roll without cracking.
Can I freeze the rolls?
Yes. Freeze the filled roll whole, tightly wrapped, for up to 1 month. Thaw overnight in the refrigerator before slicing.