Danish Version of a Swiss Roll!
A roulade is not technically a Danish dessert, but we would classify it as a classic, favorite cake in both Denmark and in our family. It is similar to a Swiss Roll (not actually sure what the difference is), but whereas a lot of Swiss Rolls and other roulades contain cream or meringue, we like to keep it simple with this raspberry jam roulade. The fluffy, vanilla sponge rolled together with a tart raspberry jam is seriously amazing, not to mention addicting. There’s just something about the texture and the simplicity that makes you want to keep eating this cake!
Tips & Tricks
The sponge is made with the simplest and most basic ingredients – eggs, sugar, flour, salt, vanilla, and baking powder. After you whip up your eggs and sugar, make sure you carefully fold in your dry ingredients so you don’t deflate the eggs. Avoiding cracks in the final roll is the only tricky part of this recipe. You need to roll up the sponge with a dishtowel or parchment paper while it is still hot, so that it can mold to the rolled-up shape. We would recommend putting a bit of regular white sugar (powdered sugar is fine too) on the towel or parchment paper, so that it coats the exterior of the cake. It gives the final cake a really fun crunch!
Once the cake has cooled, you can add the jam and roll it up again. Then, feel free to eat the cake as is, super simple and delicious, or dress it up with whipped cream and decorations if it’s for a fancier occasion. Enjoy! Leave a comment and a rating below and be sure to tag us on Instagram if you post a photo!
Hindbærroulade (Raspberry Roulade)
Ingredients
SPONGE
- 4 large eggs (room temperature)
- 130 grams (2/3 cup) sugar
- 1 tsp vanilla extract
- 130 grams (about 1 cup) all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
FILLING
- 300 grams raspberry jam (you can also use storebought!)
Instructions
- Preheat your oven to 390 F (200 C).
- Add your eggs and sugar to the bowl of a stand mixer. Beat until light and fluffy and tripled in size (about 5 minutes). Add your vanilla extract and mix to combine.
- Meanwhile, measure out your flour, baking powder, and salt and whisk to combine.
- Sift your dry ingredients into your egg mixture in two parts, folding gently to combine.
- Spread your batter onto a parchment lined rectangular baking sheet, aiming for about half an inch thickness.
- Bake for 6-8 minutes – make sure not to overbake! Check it right after 6 minutes. Overbaking will make this sponge tough.
- Once your sponge is baked, let it cool for just a few minutes and then turn out onto a piece of parchment paper dusted with icing sugar or granulated sugar.
- You want to do this while the sponge is still warm, so it doesn't crack later!
- Roll up your sponge and parchment paper along the short edge.
- Let it cool completely in its rolled up shape.
- Once it has cooled, unroll and spread the jam evenly across the sponge.
- Carefully roll up your sponge again, the same way you did the first time, but leaving out the parchment paper.
- Decorate however you would like, slice, and serve!
