Recipes and Cooking Raspberry and Rhubarb Swiss Roll Be the first to rate & review! A serrated knife ensures clean slices and minimal squishing with all cake roll recipes. By Vallery Lomas Vallery Lomas Website Vallery Lomas is the author of Life is What You Bake It, a cookbook, and the blogger who started FoodieinNewYork.com. She has more than 4 years of experience as a writer and content creator for her blog and contributes regularly to brands such as ABC, FOX, CNN, Hallmark Channel, Buzzfeed's Goodful, and more. Vallery Lomas got her bachelor's degree from the University of Southern California and her law degree from the University of Southern California Gould School of Law. Learn about BHG's Editorial Process Published on April 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 25 mins Bake Time: 9 mins Total Time: 2 hrs 25 mins Servings: 10 Jump to Nutrition Facts Ingredients 4 large eggs ½ cup plus 2 tablespoons granulated sugar Dash salt ⅔ cup all-purpose flour Red food coloring 2 tablespoon Powdered sugar, plus more for dusting 1 6 ounce package fresh raspberries ½ cup sliced fresh or frozen rhubarb 3 ounce cream cheese, cut up and softened ⅔ cup whipping cream ½ teaspoon vanilla Directions Preheat oven to 400°F. Coat a 15x10-inch baking pan with nonstick cooking spray. Line pan with parchment paper. Coat paper with cooking spray. In a large bowl beat eggs, 1/2 cup granulated sugar, and a dash salt with a mixer on medium for 2 minutes. Increase speed to medium-high; beat 8 to 10 minutes or until thick and light in color. Sift flour over egg mixture; fold in until no streaks of flour remain. Place 1/3 cup batter in a small bowl. Add enough food coloring to tint pink. Place pink batter in a small resealable plastic bag. Snip off one corner. Pipe small circles of batter in a random pattern over bottom of the prepared pan. Bake 2 minutes. Spread remaining batter over circles. Bake 7 to 8 minutes more or until cake is golden and springs back when lightly touched. Line a baking sheet with parchment paper. Invert cake onto prepared sheet. Carefully remove parchment from cake. Dust a kitchen towel with powdered sugar. Use parchment to flip cake, pattern side down, onto towel. Roll up cake and towel, starting from a short side. Let cool completely on a wire rack. For filling: In a medium saucepan combine raspberries, rhubarb, and remaining 2 tablespoons granulated sugar. Bring to boiling, stirring to break up berries; reduce heat. Simmer, uncovered, about 10 minutes or until fruit is softened. Remove from heat; let cool slightly. Place in a blender or food processor. Cover; blend until smooth. Press mixture through a fine-mesh sieve to remove seeds. Let fruit puree cool completely. In a medium bowl beat cream cheese with a mixer on medium until smooth. Slowly beat in cream until smooth. Add 2 tablespoons powdered sugar and the vanilla; beat until soft peaks form. Unroll cake. Spread with half the fruit puree. Spread cream mixture evenly over puree. Drizzle with remaining fruit puree. Using a knife, swirl mixtures together. Carefully reroll cake, using towel to help tightly roll. Place seam side down on a platter. Cover; chill at least 2 hours. Before serving, dust with powdered sugar. Serves 10. Rate it Print Nutrition Facts (per serving) 212 Calories 11g Fat 25g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 212 % Daily Value * Total Fat 11g 14% Saturated Fat 6g 30% Cholesterol 101mg 34% Sodium 89mg 4% Total Carbohydrate 25g 9% Total Sugars 17g Protein 5g Vitamin C 5mg 25% Calcium 41mg 3% Iron 0.9mg 5% Potassium 107mg 2% Folate, total 30.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.