I’m partnering with the iconic sugar brand Domino® Sugar today to share a recipe for a Lemon-Raspberry Swiss Roll with you all. If you’ve never heard of a swiss roll, it’s a rolled sponge cake filled with something, whether that’s frosting or whipped cream or jam. In this recipe, I fill the cake with cream cheese filling. I’m excited to teach you how to make it; seeing the swirl at the end always makes me happy!
Infused with bright, fruity flavors, this rendition would be a dreamy dessert for Mother’s Day. It’s elegant, light, and special—the perfect way to finish a meal celebrating the amazing mamas in your life. I like to use Domino® Golden Sugar in this recipe because it’s less processed than granulated sugar and has a hint of molasses flavor that adds depth to the roll. For the cream cheese filling, I use Domino® Powdered Sugar, which has a very fine texture to yield a silky smooth result. Make sure to dust the top of the roll with powdered sugar before serving! It’s a subtle touch that adds to the roll’s whimsical aesthetic.
Lemon Raspberry Swiss Roll Recipe
For the cake:
4 Large eggs
½ cup Domino® Golden Sugar
¼ teaspoon Kosher salt
2 tablespoons Grated lemon zest (about 2 lemons)
2/3 cup All-purpose flour
For the filling & topping:
½ cup Full fat cream cheese
⅔ cup Heavy whipping cream
2 tablespoons + more for dusting Domino® Powdered Sugar
2 cups, separated Fresh raspberries
Preheat the oven to 400°F. Spray a 10×15-inch jelly roll pan with non-stick baking spray. Line the bottom of the pan with parchment paper. Set aside.
Beat the eggs and Domino® Golden Sugar with an electric mixer on medium speed for 2 minutes. Add salt and lemon zest and increase speed to medium-high. Continue to beat until thick and pale yellow, 8-10 additional minutes.
Sift the flour into the batter. Use a large, rubber spatula and fold the flour into the batter until no streaks remain. Pour the batter into the jelly roll pan and use an angled spatula (or butter knife) to smooth the batter into the cake pan in an even layer. Transfer the pan to the oven and bake until springy to the touch, and golden on top, 8-10 minutes. Remove the pan from the oven.
Dust a kitchen towel with Domino® Powdered Sugar. Flip the cake onto a kitchen towel, with the parchment paper side up. Carefully peel the parchment paper off of the cake. Roll up cake and towel, starting from a short side. Let cool completely on a wire rack. While the cake is cooling, prepare the filling.
Beat the cream cheese, heavy cream, and 2 tablespoons of Domino® Powdered Sugar in a bowl on medium speed until medium peaks form. Roughly chop 1 cup of the fresh raspberries.
Unroll the cooled cake. Spread the cream cheese filling evenly over the cake and sprinkle the chopped raspberries evenly on top of the filling. Carefully reroll the cake, using the towel to help to roll it tightly. Place the cake seam side down on a serving platter. Top with whipped cream, and the remaining one cup of fresh raspberries. Sprinkle a dusting of Domino® Powdered Sugar on top and refrigerate until ready to serve.
Note: This cake is best the day it’s made but can be refrigerated for up to three days.
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