swiss roll cake with blueberry marmalade and flowers

Swiss Roll cake with Blueberry Marmalade

Treat Yourself to a Blueberry Marmalade Swiss Roll Cake. This cake is all about that perfect blend of airy softness and just the right sweetness, tailored exactly to your taste.

This dessert? It’s my secret weapon for surprise visits. Quick, smooth, and a guaranteed crowd-pleaser.

Simple Prep

Let’s talk about how simple it is to make. In no time, you’ve got this beauty ready to roll. And the magic lies in your hands – how sweet you want it is all in the fillings you choose. Plus, it vanishes quicker than you’d imagine. That’s why I love whipping up different variations to keep the excitement alive. My personal go-to? A roll cake filled with both Nutella and strawberry jam – an absolute hit with the kids.

Swiss Roll Cake with Blueberry Marmalade
Swiss Roll Cake with Blueberry Marmalade


Now, let’s dive into the filling adventure. Whether it’s Nutella, dreamy buttercream, your favorite marmalade, or a heavenly combo of whipped cream and fresh strawberries – the choice is yours. And oh, the fun doesn’t stop there. Craving a touch of chocolate? A hint of cocoa powder added to the batter turns it into a decadent chocolate treat. Swap 3 tablespoons of flour for 3 tablespoons of cocoa powder and you’re good to go. For an extra twist, fill it with a creamy mocha buttercream. See? Endless possibilities, driven by your imagination.

If you’re going for marmalade or Nutella, spread it while the cake is warm. But when it’s whipped cream or buttercream, wait till the cake cools down. That way, the cake’s warmth won’t melt your creation.

How to make Swiss Roll cake with Blueberry Marmalade

Making the cake

  • Preheat the oven to 200°C (392°F).
  • To start, beat the eggs and sugar until you achieve a fluffy texture. This will set the stage for a light and airy Swiss roll.
  • Following that, introduce the delightful aroma of vanilla extract. This will enhance the flavor profile of your batter.
  • In a separate bowl, combine the flour and baking powder. Gradually add this mixture to the egg and sugar blend. This will lend structure to the batter.
  • Carefully, use a rubber spatula to blend in the flour mixture. This step maintains the desired fluffiness. Additionally, incorporate the milk for added moisture.
  • Now, place a non-stick baking paper on a larger baking sheet (30 x 40 cm). Spread the batter evenly on the paper using the spatula.
  • Bake for a quick 5 minutes. This rapid baking process is key to achieving the desired texture for your Swiss roll.

Assembling the Swiss Roll

  • Once out of the oven, add a touch of sweetness by sprinkling sugar onto another non-stick baking paper. Gently flip the cake onto this sugared surface, peeling off the original baking paper.
  • Ensure the cake doesn’t stick by brushing a bit of cold water on the back of the paper. This simple step facilitates a smooth detachment.
  • Moving forward, spread the delectable blueberry marmalade evenly over the cake. This creates a burst of fruity flavor.
  • Start rolling your cake. Utilize the same baking paper to help shape the iconic Swiss roll.
  • While it cools, keep its form intact by keeping it wrapped in the baking paper. This ensures your Swiss roll remains inviting and intact.
  • When it’s time to enjoy, cut as many slices as you’d like. For any remaining portions, maintain their freshness by wrapping them in the same baking paper that guided your baking journey.

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Swiss Roll Cake with Blueberry Marmalade

Swiss Roll Cake with Blueberry Marmalade

Swiss roll cake filled with blueberry marmalade. This cake is fluffy, light and just as sweet as you want it to be.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Baking
Cuisine Uncategorized
Servings 10
Calories 169 kcal


  • 3 Eggs
  • 150 g Sugar (⅔Cup) (5.3 oz) White
  • 120 g All-purpose Flour (1 Cup) (4.2 oz)
  • 2 tsp Baking powder
  • 2 tsp Vanilla extract or Vanilla powder
  • 50 ml Milk (1.7 fl.oz)
  • 230 g Marmalade (1½ cup) (8.1 oz)


  • Preheat the oven 200°C (392 ℉).
  • Beat eggs and sugar for a fluffy texture, the base for a light Swiss roll.
    swiss roll batter
  • Add vanilla extract to elevate the batter's flavor.
    vanilla extract in batter
  • Combine flour and baking powder in a separate bowl. Gradually mix into egg-sugar blend for structure.
    flour mix
  • Gently blend in flour mixture using a spatula, keeping the fluffiness. Also, add milk for moisture.
    swiss roll batter
  • Place non-stick baking paper on a 30 x 40 cm sheet. Spread batter evenly with the spatula.
    swiss roll batter in form
  • Bake for 5 minutes for the desired Swiss roll texture.
    cake for swiss roll
  • Sprinkle sugar on another baking paper. Flip the cake onto it and peel off the original paper.
    swiss roll in the making
  • Brush the paper's back with cold water to prevent sticking.
    brush paper
  • Spread blueberry marmalade evenly over the cake.
    swiss roll in the making
  • Roll the cake using the baking paper for the iconic shape. Keep it wrapped in baking paper to maintain shape while cooling.
    swiss roll in the making
  • Slice and enjoy. Wrap any leftovers in the same baking paper for freshness.
    Swiss Roll Cake with Blueberry Marmalade


Βon appétit

Βon appétit

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