Swedish Rulltårta is a classic sponge roll cake filled with raspberry jam and lightly dusted with powdered sugar. Soft, airy, and delicately sweet, it’s a beloved fika treat that’s as beautiful as it is simple to make. Rolled while still warm, this traditional Scandinavian dessert comes together quickly and makes an elegant addition to any coffee table or celebration.
Whether you’re new to Nordic baking or looking for a nostalgic favorite, this raspberry-filled Rulltårta is sure to become a favorite.
In Sweden, Rulltårta is a cherished part of fika—the daily ritual of pausing for coffee and something sweet. It’s often served in homes and cafés alike, especially in spring and summer when light, fruit-filled cakes are most appreciated. Raspberry jam is the most traditional filling, though variations with strawberry, blueberry, or even cream are also popular.
Because it’s quick to make and easy to slice, Rulltårta is a common choice for birthdays, casual gatherings, and family get-togethers. Its elegant spiral shape and nostalgic charm make it a timeless favorite across generations.
Looking for more easy, classic fika cakes? Try my Swedish Sticky Chocolate Cake (Kladdkaka), Tosca Cake (Toscakaka), or Tiger Cake (Tigerkaka) next!
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Ingredients
- A combination of cake flour and all-purpose flour - creates a delicate, sturdy cake that works perfectly here. Using all-purpose flour alone will work but the cake won't be as tender in texture.
- 5 large eggs - a high number of eggs gives this cake the flexibility needed to effectively roll it up without cracking.
- Baking spray - helps the cake release easily from the pan and from the parchment paper.
Variations
- Other jam flavors - Substitute any flavor of jam for the raspberry.
- Pastry cream - Add a thin layer of vanilla pastry cream or vanilla custard on top of the jam or just enjoy the pastry cream as a filling on its own.
- Whipped cream - Add a thin layer of whipped cream on top of the jam.
- Homemade fruit fillings - These roasted strawberries, strawberry rhubarb compote, blueberry compote with cardamom or peach compote would make excellent fillings in place of the raspberry 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 in a small saucepan over low heat until the butter is melted. Add vanilla and set aside.
- Step 3: Separate 3 of the eggs and place the whites in the bowl of a stand mixer, reserving the yolks. Using the whisk attachment, beat at medium-high speed until foamy. Gradually add 6 tablespoons of granulated sugar and continue to beat until soft peaks form. Transfer whipped egg whites to a large bowl and set aside.
- Step 4: Add the yolks to the empty mixer bowl along with the remaining 2 eggs and the remaining 6 tablespoons of sugar. Beat with the whisk attachment until thick and pale yellow in color, about 3-5 minutes. Transfer to the bowl with the egg whites.
- Step 5: Sift the dry ingredients on top of the yolks and whites. Fold with a rubber spatula until the dry ingredients are just incorporated. Pour the milk mixture into the batter and fold until everything is incorporated.
- Step 6: Transfer to a prepared 12 x 17.5 inch sheet pan and smooth out the top. Transfer to the oven and bake until cake is set, about 12 minutes.
- Step 7: Flip the cake over on to a tea towel dusted with powdered sugar. Peel off the remaining layer of parchment. Roll up the warm cake inside the towel from one short side to the other. Let the cake rest and cool in this tube shape for 15 minutes.
- Step 8: Unroll the cake and spread the jam in a thin layer over the top. Roll back up and transfer to a serving plate. Dust with powdered sugar, slice and serve.
Expert Tips
- Be sure to generously dust the tea towel with powdered sugar to prevent sticking.
- The cake must be rolled while it is still quite warm from the oven. It will crack and break if you try to roll it once it is cool.
Recipe FAQs
A rulltårta is basically a Swedish version of the American jelly roll or Swiss roll cake. A thin, tender sponge cake is wrapped around a filling, usually some kind of fruit preserve, pastry cream, whipped cream or some combination of these.
Store the cake tightly covered in the refrigerator until you are ready to serve, anywhere from a couple of hours to 1 day.
Related Recipes
Looking for more delicious recipes featuring berries? Give one of these blog favorites a try!
If you tried this Swedish Rulltårta recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Traditional Swedish Rulltårta (Jelly Roll Cake)
Equipment
- 1 12 x 18 rimmed baking sheet
- 1 cotton kitchen towel (tea towel) NOT terry cloth
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 degrees F. Spray a 12 x 17.5 inch sheet pan (half sheet pan) with baking spray. Use your fingers or a pastry brush to spread it evenly over the pan. Place a sheet of parchment paper over the bottom of the pan and spray the top of the paper, spreading evenly with your fingers or the brush.
- Whisk the cake flour, all-purpose flour, baking powder and salt together in a medium bowl. Set aside. Heat the milk and butter in a small saucepan over low heat until the butter is melted. Add the vanilla and set aside.
- Separate 3 of the eggs and place the whites in the work bowl of a stand mixer. Using the whisk attachment, beat at medium-high speed until foamy. Gradually add 6 tablespoons of sugar and continue to beat until soft peaks form (do not over whip). Transfer whipped egg whites to a large bowl and set aside.
- Add the yolks and remaining 2 large eggs to the empty mixer bowl along with the remaining 6 tablespoons of sugar. Using the whisk attachment, beat the egg and sugar mixture until thick and pale yellow in color, about 5 minutes. Transfer the yolk mixture to the bowl with egg whites.
- Sift the dry ingredients over the top of the yolks and whites. Fold with a rubber spatula until the dry ingredients are just incorporated. Pour the milk mixture into the side of the bowl and fold until everything is incorporated.
- Transfer the cake batter to the prepared pan and smooth out the top. Transfer to the oven and bake until the cake is set in the middle and beginning to turn golden brown, about 12 minutes.
- Remove the pan from the oven. Immediately run a knife around the inside rim of the pan to loosen the cake. Flip the cake onto a tea towel that has been generously dusted with powdered sugar. Peel off the remaining layer of parchment and quickly roll the warm cake from one short side to the other inside the tea towel. Let the rolled cake rest and cool for 15 minutes.
- Carefully unroll the cake and spread jam in a thin layer evenly over the top. Roll back up and transfer to a serving plate. Dust with powdered sugar, slice and serve.
Kristi says
An easy, impressive and make ahead dessert!
Monica lacey says
I am from Sweden and my mama made this all the time. Now my granddaughter wants us to make it so I hope it turned out good. Thank you for sharing this receipt.
Kristi says
Hi Monica,
Thank you for the nice comment! Such a lovely and delicious cake. I hope you like it!
Kristi