These Swiss roll cake pops combine a light, fluffy sponge with a naturally sweet raspberry filling, rolled, sliced, and served on sticks for a fun and elegant dessert. They are fruity, lightly sweetened, and perfect for special occasions or a creative baking project at home.
Why You’ll Love This Recipe
Made with wholesome ingredients and naturally sweetened
Light texture with a fresh raspberry flavor
Fun presentation that’s great for parties or kids
Can be prepared ahead of time
Naturally halal and free from refined white sugar
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the raspberry filling
250 g raspberries, fresh or frozen
1½ tbsp chia seeds
1 tbsp honey
¼ tsp vanilla seeds
For the sponge cake
3 large eggs
¼ tsp salt
3 tbsp coconut sugar
2 tbsp wholemeal spelt flour
1 tbsp teff flour
1–2 tbsp dried rice syrup or xylitol, optional and to taste
Directions
Prepare the raspberry filling by adding the raspberries to a small saucepan over medium heat. Cook gently until they release their juices and soften.
Stir in the chia seeds, honey, and vanilla seeds. Remove from heat and let the mixture thicken for about 10–15 minutes. Set aside to cool completely.
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Separate the eggs. In a clean mixing bowl, beat the egg whites with the salt until stiff peaks form.
In another bowl, whisk the egg yolks with the coconut sugar until pale and creamy.
Gently fold the spelt flour and teff flour into the yolk mixture.
Carefully fold the whipped egg whites into the batter in batches, keeping as much air as possible.
Spread the batter evenly onto the prepared baking sheet in a thin rectangle.
Bake for about 10 minutes, until the sponge is set and lightly golden.
Remove from the oven and immediately place the sponge onto a clean kitchen towel. Peel off the parchment paper.
Roll the sponge up gently with the towel while still warm and let it cool completely.
Unroll the sponge, spread the raspberry filling evenly over the surface, then roll it up again tightly.
Chill the roll for at least 25 minutes to firm up.
Slice the roll into even pieces and insert paper straws or sticks into each slice to create cake pops.
Servings and timing
Servings: approximately 12 cake pops
Preparation time: 50 minutes
Baking time: 10 minutes
Resting and chilling time: 25 minutes
Total time: about 1 hour and 25 minutes
Variations
Use strawberries or blueberries instead of raspberries for a different fruit flavor
Add finely grated lemon zest to the sponge for a citrus note
Replace honey with maple syrup for a slightly deeper sweetness
Dust the finished cake pops lightly with coconut flour for a decorative finish
Storage/Reheating
Store the Swiss roll cake pops in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled or at room temperature. Reheating is not recommended, as it can affect the texture of the sponge and filling.
FAQs
Can I make these cake pops ahead of time?
Yes, they can be prepared a day in advance and stored in the refrigerator until serving.
Can I use frozen raspberries?
Yes, frozen raspberries work perfectly. No need to thaw them before cooking.
Are these cake pops very sweet?
They are lightly sweetened with fruit and natural sweeteners, making them mild and balanced.
Can I make this recipe gluten-free?
You can experiment with gluten-free flour blends, but the texture may vary slightly.
What can I use instead of chia seeds?
Ground flaxseeds can be used, but the filling may be slightly less firm.
Do I need special equipment?
A hand mixer or stand mixer is helpful, but the rest is basic kitchen equipment.
Can kids help make this recipe?
Yes, kids can help with spreading the filling and assembling the cake pops.
Why did my sponge crack when rolling?
This usually happens if the sponge is overbaked or rolled when too cool.
Can I skip the optional sweetener?
Yes, it’s optional and depends on how sweet you want the sponge.
Can these be served without sticks?
Absolutely, they can be served as simple Swiss roll slices.
Conclusion
Swiss roll cake pops are a delightful twist on a classic sponge cake, combining fresh fruit flavor with a playful presentation. They are light, naturally sweet, and perfect for sharing, making them a wonderful addition to any dessert table.
Swiss Roll Cake Pops are light sponge cakes filled with a naturally sweet raspberry chia filling, rolled, sliced, and served on sticks. They’re fun, fruity, and perfect for parties or a wholesome dessert.
Ingredients
250 g raspberries, fresh or frozen
1½ tbsp chia seeds
1 tbsp honey
¼ tsp vanilla seeds
3 large eggs
¼ tsp salt
3 tbsp coconut sugar
2 tbsp wholemeal spelt flour
1 tbsp teff flour
1–2 tbsp dried rice syrup or xylitol, optional and to taste
Instructions
In a saucepan, cook raspberries over medium heat until softened and juicy.
Stir in chia seeds, honey, and vanilla seeds. Let thicken for 10–15 minutes, then cool completely.
Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
Separate the eggs. Beat the egg whites with salt until stiff peaks form.
Whisk egg yolks with coconut sugar until pale and creamy.
Fold in spelt and teff flours to the yolk mixture.
Gently fold the whipped egg whites into the batter in batches to maintain airiness.
Spread batter into a thin rectangle on the baking sheet.
Bake for about 10 minutes until set and lightly golden.
Turn sponge out onto a clean kitchen towel, peel off parchment, and roll with the towel while warm. Cool completely.
Unroll, spread raspberry filling evenly, then roll tightly again.
Chill for 25 minutes to firm up.
Slice into even pieces and insert sticks or straws to serve as cake pops.
Notes
Use frozen berries directly from the freezer—no thawing needed.
Maple syrup can replace honey for a vegan option.
Add lemon zest to the sponge for brightness.
Lightly dust finished pops with coconut flour for decoration.
