The Swedish Hembakatdagen (Home baking day) is on May 6, and if you haven’t yet tried any of our classic Swedish pastry recipes, here’s one you simply must add to your list of quick and easy desserts or ultimate picnic take-along.
Rulltårta - similar to Swiss or jelly rolls, this baked pastry is a perfect spring dessert. Here in the U.S. they are known as Swiss or jelly rolls, but in Sweden they go under the name “rulltårta” (rolled up cake) and are commonly served with coffee or an extra serving of whipped cream and fresh berries on top as a dessert. Here’s the most basic recipe:

3 eggs
6 oz sugar
8 oz flour
1 teaspoon baking powder
1 teaspoon vanilla
1 tablespoon water


For the raspberry/cream filling:
8 oz heavy cream
1-1/2 cups raspberries

- Preheat the oven to 475˚F and cover a roasting pan with oven paper.
- Beat eggs, sugar and vanilla.
- Mix flour and baking powder and add the water. Spread the batter over the paper and bake in the middle of the oven for about 5 minutes.
- Sprinkle some sugar over the cake. Let it cool.

- Beat the cream lightly, add the raspberries and beat again until it’s a firm cream and the berries are distributed evenly throughout.
- Spread the raspberry cream over the cake and begin rolling it (from one long side to the other).
- Roll the cake in the paper and let it rest with the “seam” down.

When you’ve made it once, you’ll find a way to add your own favorite flavors, berries and combinations. Our favorite is a combination of raspberries with a lemon curd: Rulltårta med hallon och citronfyllning (Recipe in English)