Swedish Rulltårta is a timeless rolled sponge cake filled with raspberry jam and lightly dusted with powdered sugar. Soft, airy, and gently sweet, it’s a classic fika treat that’s simple to prepare yet elegant to serve. The cake is rolled while still warm so it forms a neat spiral and keeps a tender crumb—perfect for a coffee break, a casual gathering, or a birthday dessert.
Whether you’re new to Nordic baking or revisiting a nostalgic favorite, this raspberry-filled Rulltårta is easy to make and sure to delight.
In Sweden, Rulltårta is a beloved component of fika — the daily pause for coffee and something sweet. It’s commonly served in homes and cafés, especially in spring and summer when light, fruit-filled cakes are welcome. Raspberry jam is the traditional filling, but strawberry, blueberry, or light cream variations are also popular and work beautifully.
Because the cake is quick to bake and easy to slice, it’s a popular choice for family gatherings, casual celebrations, and everyday entertaining. Its spiral shape and straightforward ingredients make it a perennial favorite across generations.
Ingredients
- Cake flour and all-purpose flour – a blend yields a delicate yet stable sponge. Using only all-purpose flour will work, but the texture will be slightly less tender.
- 5 large eggs – a higher proportion of eggs creates the light structure that lets the cake roll without cracking.
- Baking spray – ensures easy release from the pan and parchment.
Variations
- Other jams: swap raspberry for any favorite preserve.
- Pastry cream: add a thin layer of vanilla pastry cream or custard over the jam, or use it alone as a filling.
- Whipped cream: spread a thin layer of lightly sweetened whipped cream over the jam for extra richness.
- Homemade fruit fillings: roasted strawberries, strawberry-rhubarb compote, blueberry-cardamom compote, or peach-ginger compote all make excellent alternatives to jam.
How to Make Swedish Rulltårta (Jelly Roll Cake)
- Step 1: Whisk cake flour, all-purpose flour, baking powder, and salt together in a medium bowl. Set aside.
- Step 2: Heat milk and butter over low heat until the butter melts. Stir in vanilla and set aside to cool slightly.
- Step 3: Separate 3 eggs and place the whites in a mixer bowl. Beat until foamy, then add 6 tablespoons granulated sugar gradually and beat to soft peaks. Transfer the whipped whites to a large bowl and set aside.
- Step 4: Add the 3 reserved yolks, the remaining 2 whole eggs, and the remaining 6 tablespoons sugar to the empty mixer bowl. Beat until thick and pale yellow, about 3–5 minutes, then fold this mixture gently into the whipped whites.
- Step 5: Sift the dry ingredients over the egg mixture and fold with a rubber spatula until just combined. Fold in the milk-and-butter mixture until the batter is uniform.
- Step 6: Spread the batter in a prepared 12 x 17.5 inch sheet pan and smooth the top. Bake in a preheated 350°F oven until set and just starting to turn golden, about 12 minutes.
- Step 7: Remove the pan from the oven and run a knife around the rim to loosen the cake. Flip the cake onto a tea towel generously dusted with powdered sugar, peel off the parchment, and roll the warm cake inside the towel from one short side to the other. Let it rest in this shape for 15 minutes to cool.
- Step 8: Unroll the cooled cake carefully and spread a thin, even layer of raspberry jam across the surface. Roll the cake back up without the towel, transfer to a serving plate, dust with powdered sugar, slice, and serve.
Expert Tips
- Generously dust the tea towel with powdered sugar to prevent the cake from sticking while you roll it.
- Roll the cake while it is still warm. If the cake cools before rolling it, the sponge is much more likely to crack.
Recipe FAQs
A Rulltårta is the Swedish version of a jelly roll or Swiss roll: a thin, tender sponge cake wrapped around a filling such as fruit preserves, pastry cream, whipped cream, or a combination of those.
Store the cake tightly covered in the refrigerator for up to one day. For best texture, slice and serve within 24 hours.
Related Recipes
Looking for more berry-forward desserts? Try other simple Scandinavian favorites like galettes, skyr tarts, or almond tarts for summer baking.
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Rustic Strawberry Rhubarb Rye Galette
-
Summer Skyr Tart with Fresh Berries
-
Finnish Strawberry Almond Tart
-
Vanilla Cake with Strawberry Filling (Swedish Midsummer Cake)
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Recipe
Traditional Swedish Rulltårta (Jelly Roll Cake)
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Equipment
- 1 12 x 18 rimmed baking sheet
- 1 cotton kitchen towel (tea towel) — NOT terry cloth
- Parchment paper
Ingredients
- Baking spray
- ½ cup cake flour
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons milk
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- 5 large eggs, room temperature
- ¾ cup granulated sugar, divided
- Powdered sugar for dusting
- ⅔ cup raspberry jam, preferably seedless
Instructions
- Place the oven rack in the middle position and preheat the oven to 350°F. Spray a 12 x 17.5 inch sheet pan with baking spray. Line the pan with parchment and spray the top of the parchment.
- Whisk the cake flour, all-purpose flour, baking powder, and salt together and set aside. Heat milk and butter over low heat until the butter melts, add vanilla, and set aside.
- Separate 3 eggs and place the whites in a mixer bowl. Beat until foamy, add 6 tablespoons sugar gradually, and beat to soft peaks. Transfer the whipped whites to a large bowl.
- Add the yolks and the remaining 2 whole eggs to the empty mixer bowl with the remaining 6 tablespoons sugar and beat until thick and pale, about 5 minutes. Fold the yolk mixture into the whipped whites.
- Sift the dry ingredients over the eggs and fold until just combined. Pour the milk-butter mixture in and fold until incorporated.
- Spread the batter in the prepared pan, smooth the top, and bake until set and slightly golden, about 12 minutes.
- Remove from the oven, loosen the cake around the rim, flip onto a powdered-sugar-dusted tea towel, peel off the parchment, and roll the warm cake in the towel from one short side to the other. Let rest for 15 minutes.
- Unroll carefully, spread a thin layer of jam over the surface, roll back up, transfer to a plate, dust with powdered sugar, slice, and serve.
Notes
Nutrition
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Carbohydrates: 32 g
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Protein: 3 g