Fruity Raspberry Sponge Roll (with Video)

Fruchtige Himbeer-Biskuitrolle

This is a fairy dream come true. I made this fruity raspberry sponge roll the first time for our ten-year anniversary. Sooo good. This is a light and fluffy sponge base, filled with lots of raspberries and whipping cream infused with raspberry jam. This recipe is so delicious, I felt like filming it. So far there is only one more recipe video on my blog, if you would like to check out my brownie cookies, it has been the most popular recipe for a long time now. But let’s get back to this fruity raspberry sponge roll. I love sponge rolls because they only need between 8-9 minutes to bake. I find them perfect if you have company coming over. If you are a seasoned baker, you will be able to present a super delicious sponge roll in no time.

Fruchtige Himbeer-BiskuitrolleIt is no secret that I am a huge fan of sponge rolls. I have many different ones on my blog. If you are interested in the sponge roll, but not that much into raspberry, how about:

Blueberry sponge roll

Strawberry sponge roll

Tiramisu sponge roll

Pumpkin sponge roll with apple and cinnamon

Raspberries are one of my favorite berries (yes, I know, I like them even better than strawberries). Usually they are paired with chocolate, but you need to give them a try with some light vanilla flavor as well. The whipping cream and vanilla sponge roll are a perfect companion for this tart berry. I hope you want to bake this roll and try this super fruity and delicious raspberry sponge roll!

Fruchtige Himbeer-Biskuitrolle

Fruity Raspberry Sponge Roll

Serves: One regular sponge roll
Prep Time: 45min Cooking Time: 8-9min

Vanilla sponge roll, raspberry sauce and fresh fruit make this a delicious treat.


  • Sponge Roll
  • 5 eggs, size L at room temperature, important: eggs have to be at room temperature
  • 100 grams of white sugar
  • A pinch of salt
  • 75 grams of all-purpose flour
  • 30 grams of cornstarch

  • Raspberry Filling
  • 250 grams of either fresh or frozen raspberries
  • 50 grams of regular sugar
  • 1 tablespoon of cornstarch
  • Water

  • Cream Filling
  • 400 grams of heavy cream
  • 1 teaspoon of vanilla extract, see here how to make your own
  • 2 tablespoons of raspberry jam

  • Decoration
  • 125 grams of fresh raspberries
  • Mint leaves



For the sponge roll preheat oven to 200 degrees Celsius and prepare a regular baking sheet with parchment paper.


Then divide the eggs into egg white and egg yolks. Use a bigger bowl for the egg yolks. If you have a glass or metal bowl, use that one for the egg whites. Be sure that bowl is free of fat/grease and that your mixer was properly cleaned.


Now beat the egg whites with a pinch of salt until soft peaks form. You don't need stiff peaks, it is OK if you only have soft ones.


Without cleaning the mixer, bet the egg yolks with the sugar until the color becomes much paler and you have a creamy consistency. This usually takes several minutes.


Gently pour the egg whites on top of the mixed egg yolks and sift the flour and cornstarch on top. Don't skip this step. It is important that the flour mix was sifted. Gently mix all ingredients with a wooden spoon. Try to incorperate the flour mix and egg whites without losing volume. Don't overmix. Using a spoon, put batter on the prepared baking sheet and immediately bake. Don't let the batter sit for too long as it will quickly lose volume. Pour on prepared baking sheet and bake for 8-10 minutes. The top should look golden brown. Watch the oven carefully, it happens rather quickly. Meanwhile take a tea towel and spray with water or put in water and wring it out and put on clean surface.


Once you take the sponge cake out of the oven, transfer to the towel (parchment side paper up) and take off the parchment paper. Roll up with the towel inside (see video) and let cool off. Don't wait too long until you roll it up, otherwise you will get cracks.


For the raspberry filling heat raspberries with sugar until soft and raspberries can be mashed. Dissolve the cornstarch in a bit of cold water nd add to the mix, cooking on medium for another minute or so. Cool immediately.


For the cream filling beat the heavy cream with the vanilla extract and jam until stiff peak forms. Set aside


Carefully unroll the roll from the towel and first spread the cream, leaving the edges free. Keep some of it for decoration. Spread the raspberry filling, again keeping some for decoration. Carefully roll up the sponge roll and transfer to a plate. I like to lift mine with the towel still below.


Pipe on stripes of the cream onto the top (see video) and sprinkle with the raspberry filling. Cut thre fresh rasberries in half and also place on the top. Chill for at least half an hour or over night. Shortly before serving decorate with fresh mint leaves.

Fruchtige Himbeer-Biskuitrolle

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  • Reply
    Sunday May 24th, 2020 at 09:48 AM

    Liebe Jenny, deine fruchtige Himbeer Biskuitrolle klingt sehr sehr lecker, würd sie direkt am Liebsten probieren und ich liebe auch das Video sehr! War wieder ein großer Spaß mit dir. Liebe Grüße, Anna

    • Reply
      Sunday May 24th, 2020 at 10:30 AM

      Liebe Anna, ging mir auch so 🙂 Auf ein Neues!

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