Raspberry Pistachio Swiss Roll

A light, velvety sponge wrapped around a creamy raspberry filling and finished with crunchy pistachios and fresh berries—this Raspberry Pistachio Swiss Roll is the kind of dessert that feels elegant but still comforting. It’s airy, fruity, slightly nutty, and beautiful enough for holidays, birthdays, or any special table.

Unlike layer cakes that require stacking, crumb-coating, and decorating, a swiss roll keeps things simple: one sheet of sponge, rolled with a lush filling. Once you get the hang of rolling the cake while it’s still warm, the rest feels surprisingly easy. Every slice reveals a gorgeous spiral of pale sponge, pink raspberry cream, and a sprinkle of green pistachios and red berries on top—pure eye candy on a dessert plate.

This cake is light yet satisfying: the sponge is soft and flexible, the filling is tangy and creamy, and the pistachios add just enough crunch to keep every bite interesting. Serve it slightly chilled for a refreshing finish to a meal, or enjoy it with a hot drink for a cozy afternoon treat.

Core Ingredients for Making the Recipe

To make this elegant Raspberry Pistachio Swiss Roll, you’ll use simple baking staples plus a few fresh, flavorful additions. Here’s everything you need.

For the Sponge Cake

Key ingredients first:

¾ cup all-purpose flour
4 large eggs, room temperature
½ cup granulated sugar

Additional sponge ingredients:

2 tablespoons vegetable oil (or any neutral oil)
2 tablespoons milk (whole or 2%)
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
Powdered sugar, for dusting the towel and finished cake

For the Raspberry Cream Filling

1 cup heavy whipping cream, very cold
4 ounces cream cheese or mascarpone, softened
⅓ cup powdered sugar (more to taste if you like it sweeter)
½ cup raspberry jam or raspberry puree (seedless if you prefer)
1 teaspoon lemon zest
½ teaspoon vanilla extract

For the Topping & Garnish

½ cup chopped pistachios, lightly toasted if desired
½–¾ cup fresh raspberries
Extra powdered sugar, for dusting
Optional: a drizzle of melted white chocolate for extra decoration

Step-by-Step

Guide to Making the Recipe

This swiss roll comes together in three main phases: baking the sponge, preparing the filling, and assembling everything into a neat spiral.

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan (or similar rimmed baking sheet) with parchment paper, leaving some overhang on the sides for easy lifting.
Lightly grease the parchment and sides of the pan to ensure the cake releases easily.

Having your pan ready before you start mixing is important—this batter needs to be baked as soon as it’s mixed to keep the sponge light and airy.

Step 2: Whip the Eggs and Sugar

In a large mixing bowl, add the 4 eggs and ½ cup granulated sugar.
Using a hand mixer or stand mixer with the whisk attachment, beat the mixture on medium-high speed for about 5–7 minutes, until it becomes:
- Pale in color
- Thick and foamy
- Able to fall in a ribbon off the whisk that briefly sits on the surface before sinking back in

This step is crucial—the volume of the cake comes largely from the air whipped into the eggs and sugar, not from lots of baking powder.

Step 3: Add Wet Flavorings

Gently whisk in the 2 tablespoons vegetable oil, 2 tablespoons milk, and 1 teaspoon vanilla extract.
Mix just until combined. Don’t over-beat here; you want to maintain the air you just worked into the eggs.

Step 4: Fold in the Dry Ingredients

In a separate bowl, whisk together:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Sift or sprinkle the dry mixture over the egg mixture in two or three additions.
Using a spatula, fold gently after each addition. Move the spatula around the bowl and lift from the bottom, turning the bowl as you go, just until you no longer see dry flour.

The batter should stay light and airy. Avoid stirring vigorously or beating, which can deflate the mixture.

Step 5: Bake the Sponge

Pour the batter into your prepared jelly roll pan.
Use an offset spatula or the back of a spoon to spread it evenly into the corners, smoothing the surface.
Bake in the preheated oven for 10–12 minutes, or until:
- The top is lightly golden
- The cake springs back when gently touched
- A toothpick inserted in the center comes out clean

The cake is thin, so it bakes quickly—keep an eye on it to avoid overbaking, which can make rolling harder.

Step 6: Prepare the Rolling Towel

While the cake bakes, get your rolling surface ready:

Spread a clean kitchen towel on your counter. (Use one without heavy texture or lint.)
Generously dust the towel with powdered sugar, covering an area slightly larger than your cake.

This powdered sugar prevents the warm cake from sticking to the towel when you roll it.

Step 7: Roll the Cake While Warm

As soon as the cake is done, run a knife along any edges that may have stuck to the pan.
Carefully invert the hot cake onto the prepared, powdered-sugar-covered towel.
Peel off the parchment paper gently.
Starting from the short side of the cake, roll the sponge up with the towel inside, forming a spiral.
Place the rolled cake seam-side down and let it cool completely at room temperature.

Rolling the cake while it’s warm “trains” the sponge to hold a spiral shape later without cracking.

Step 8: Make the Raspberry Cream Filling

Once the cake is cooling, prepare the filling:

In a medium bowl, beat the 4 ounces cream cheese or mascarpone until smooth and creamy.
Add ⅓ cup powdered sugar, ½ teaspoon vanilla extract, and 1 teaspoon lemon zest. Mix until smooth and fluffy.
In a separate cold bowl, whip the 1 cup heavy cream to soft peaks.
Gently fold the whipped cream into the cream cheese mixture until combined.
Finally, fold in the ½ cup raspberry jam or puree. Taste and adjust sweetness with a little more powdered sugar if you like.

You should end up with a pale pink, smooth, spreadable cream that holds its shape.

Step 9: Unroll and Fill the Cake

Once the cake is completely cool, carefully unroll it. It may have gentle cracks at the surface; that’s normal and will be hidden inside once rolled.
Spread the raspberry cream evenly over the entire surface, leaving a small ½-inch border around the edges to prevent filling from squishing out.
If you like, sprinkle a tablespoon or two of chopped pistachios inside the roll for extra crunch.

Step 10: Roll the Cake Again

Starting from the same short side you used before, roll the cake back up—this time without the towel inside.
Roll gently but firmly, guiding the cake into a tight spiral.
Wrap the rolled cake in plastic wrap or parchment paper and place it in the refrigerator for at least 1–2 hours to firm up.

Chilling helps the swiss roll hold its shape and makes slicing much cleaner.

Step 11: Garnish and Serve

Once chilled, unwrap the cake and place it seam-side down on a serving platter.
Dust the top with powdered sugar.
Sprinkle ½ cup chopped pistachios over the top.
Arrange fresh raspberries along the top or around the base of the roll.
Optional: drizzle with a little melted white chocolate for an extra festive look.

Slice with a sharp serrated knife, wiping the blade between cuts for beautiful, clean spirals.

Flavor Variations and Creative Twists

One of the joys of this Raspberry Pistachio Swiss Roll is how easy it is to customize. Once you’ve mastered the basic sponge and rolling technique, you can play with flavors, fillings, and toppings.

Swap the Berries

Strawberry Pistachio Roll: Replace the raspberry jam with strawberry jam or puree and garnish with fresh strawberries instead of raspberries.
Mixed Berry Roll: Use a mixed berry jam and decorate the top with a combination of raspberries, blueberries, and blackberries.

Try Different Nuts

Almond Raspberry Roll: Replace pistachios with sliced almonds, and add a few drops of almond extract to the sponge or filling for a subtle almond flavor.
Hazelnut Raspberry Roll: Use chopped toasted hazelnuts instead of pistachios and drizzle the top with chocolate for a “Nutella meets raspberry” feeling.

Add Citrus or Floral Notes

Lemon Raspberry Roll: Increase the lemon zest to 2 teaspoons and add a tablespoon of lemon juice to the filling for a brighter, tangier cream.
Rose Raspberry Roll: Add a drop or two of rose water to the filling for a delicate floral twist—especially lovely if you decorate with dried rose petals.

Adjust the Sweetness

Reduce the powdered sugar in the filling slightly if your jam is very sweet.
Use a tart raspberry puree instead of jam if you prefer a more tangy dessert.

How to Serve

This swiss roll is as versatile in serving as it is in flavor.

As a Show-Stopping Dessert

Slice the roll into 8–10 pieces and arrange them neatly on a platter or individual plates. The spiral pattern and pops of green pistachio and red raspberry make each slice look like a little piece of art.

Add a small dollop of whipped cream beside each slice.
Garnish with an extra raspberry and a sprinkle of pistachios on the plate.

With Coffee or Tea

Because the sponge is light and the filling is creamy rather than overly sweet, this cake pairs beautifully with:

Black tea or Earl Grey
Green tea
Espresso, cappuccino, or café au lait

It’s an ideal afternoon treat when you want something elegant but not heavy.

Chilled for a Refreshing Treat

Serve the cake slightly chilled straight from the fridge for a cool, refreshing dessert—especially nice in warmer weather. The cream firms up just enough to hold clean slices, and the flavors meld together beautifully overnight.

Tips & Variations for Success

A few smart techniques can make the difference between a cracked, frustrating roll and a smooth, professional-looking one.

1. Don’t Skip the Egg Whipping

The volume in your sponge comes primarily from the eggs and sugar. Whip them until they reach the ribbon stage—this gives you a light, flexible cake that rolls beautifully.

2. Work Quickly with the Warm Cake

Roll the cake while it is still warm. Waiting too long can cause the sponge to cool and become less flexible, which increases the risk of cracks.

3. Use Plenty of Powdered Sugar on the Towel

Generously dusting the towel with powdered sugar prevents the cake from sticking as it cools in its rolled shape. If you’re worried about sweetness, remember that most of the sugar stays on the outside and can be gently brushed off.

4. Don’t Overfill

It’s tempting to pile on the cream, but too much filling can cause it to squish out when you roll the cake. Aim for an even layer that’s thick enough to be creamy but still allows the cake to roll without bursting.

5. Chill Before Slicing

Chilling firms up both the filling and the sponge, making it much easier to cut neat slices. If you try to slice immediately, the cream may be too soft and the roll may lose its shape.

6. Make It Ahead

This dessert actually benefits from resting time. Prepare it a few hours or even a day ahead of serving. The flavors meld, and the roll holds together better.

Final Thoughts

Raspberry Pistachio Swiss Roll is one of those desserts that looks like it took hours of professional pastry training—but in reality, it’s surprisingly approachable once you know the steps. A simple sponge, a cloud-like raspberry cream, and a sprinkle of pistachios come together to create a dessert that’s light, flavorful, and visually stunning.

It’s the kind of recipe you’ll reach for when you want something special without committing to a complicated layer cake. With just one pan, a towel, and a handful of ingredients, you can serve a dessert that feels sophisticated enough for holidays, dinner parties, or celebrations, yet cozy enough for a quiet family gathering.

Each slice is a little celebration: tender sponge, tangy-sweet raspberry, and nutty pistachio crunch in perfect balance. Whether you’re baking for guests or just treating yourself, this swiss roll offers a beautiful mix of elegance, comfort, and flavor.

FAQ

Can I use frozen raspberries instead of raspberry jam?

You can. Cook frozen raspberries with a bit of sugar and a teaspoon of lemon juice until they break down and thicken slightly, then cool completely before folding into the cream. Just be sure the mixture isn’t too watery, or it may make the filling loose.

Can I make the swiss roll without pistachios?

Yes. The pistachios add crunch and color, but the cake is still delicious without them. You can:

Omit nuts entirely,
Or replace them with almonds, hazelnuts, or walnuts according to your preference.

What if my cake cracks when I roll it?

Small surface cracks are very common and not a problem—they’ll be hidden inside or under powdered sugar and toppings. To reduce cracking:

Roll the cake while warm,
Avoid overbaking,
And don’t skip the step of pre-rolling with the towel as it cools.

How should I store Raspberry Pistachio Swiss Roll?

Store the roll in the refrigerator, well wrapped in plastic wrap or in an airtight container. It will keep for 2–3 days. For the best texture, let it sit at room temperature for about 10–15 minutes before serving.

Can I freeze this swiss roll?

Yes, but with a few notes:

It freezes best without fresh berries on top.
Wrap the roll tightly in plastic wrap and then in foil.
Freeze for up to 1 month.
Thaw overnight in the refrigerator, then add fresh raspberries and pistachios before serving.

Can I reduce the sugar?

You can moderately reduce the sugar in the filling by a few tablespoons if you prefer a less sweet dessert, especially if your raspberry jam is quite sweet. Keep in mind that the sugar helps stabilize the cream, so avoid cutting it too drastically. You can also dust more lightly with powdered sugar on top if you’re watching sweetness.

With its soft sponge, berry-kissed cream, and nutty topping, this Raspberry Pistachio Swiss Roll is a dessert that feels both elegant and approachable—perfect for impressing guests or making an ordinary day feel just a little more special.