Snacks & baking

Hallon-rulle (raspberry roll)

A soft sponge cake rolled around whipped cream and raspberry jam, dusted with icing sugar. Very popular in Sweden, this rolled cake is enjoyed in slices for an afternoon snack or at celebrations.

37 min
8 servings
Medium
Moderate
🇸🇪 Sweden

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Ingredients

Optional extras

100 g Fresh raspberries

Nutrition facts

350 kcal per serving

Protein: 6.2 g
Carbohydrates: 48.1 g
of which sugars: 37.7 g
Fat: 14.2 g
Fiber: 0.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Preheat the oven to 200 °C and line a 35 x 25 cm baking tray with baking paper.
Whisk the eggs and sugar with an electric mixer for 5 minutes, until the mixture turns pale and triples in volume.
Gently fold in the sifted flour with the baking powder, then the hot water, using a spatula.
Spread the batter over the tray and bake for 8 to 10 minutes, until golden and springy.
Turn out immediately onto a damp tea towel dusted with icing sugar, peel off the paper, then roll the warm sponge up in the towel and let it cool.
Whip the cream into chantilly with the icing sugar, unroll the sponge, spread with jam and cream, scatter with raspberries, then roll it up again and chill for 1 hour.