I can tell you I've frozen cake with a raspberry curd filling and Linzer cookies with a raspberry jam filling...no problem. I would probably fill and freeze the little jelly roll cakes. Be sure to thaw them in the fridge.

FWIW, I found the following online from a wedding cake site.

Question:

I picked up a cake yesterday from the bakery and the party was supposed to be today. I have decided to move party til next weekend. The cake has buttercream frosting and a raspberry filling. I have read in other sights to not freeze cakes with fruit filling because it will make cake soggy. I need an experts opinion. Please help!

Answer:
You can wrap your cake and freeze it with no problems. I freeze cakes with raspberry fillings without issues. If the raspberries are fresh when put into the layers they will freeze up pretty solid and will need a good amount of time to thaw. I would remove the cake the night before and place it in the fridge overnight. Just before your party starts you can remove the cake and let it sit out at room temperature for a few hours. If the filling is more like a jam then this will be ok too. I hope that helps.

It's a toss-up. If it were me that was making a ton of mini sponge cakes, I'd want to minimize my effort. I also wouldn't mind if my homemade jam soaked into my sponge, so I'd go ahead and fill and freeze them, then I'd either top with confectioner's sugar and/or fresh whipped cream for serving.

I agree a bit of jam soaking in isn't bad. A couple options are to mix some jam into buttercream for the filling or use raspberry curd (which is very tasty).

If you ever feel like making some, this is the recipe I use for raspberry curd. It comes from "Luscious Berry Desserts" by Lori Longbotham. Great book!

Raspberry Curd

Makes about 1 1/2 cups

"A curd is like a custard made with butter rather than milk, and this one is creamy, sweet, rich and tangy from the berries and lemon. Use the berries of your choice here, depending on what you will be using it for. But for me, strawberries are too watery for good results and blueberries are too purple. I sometimes make a triple batch of this in a Dutch oven, A potato masher makes quick work of mashing the berries."

1 stick unsalted butter
Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2 to 3 tsp. lemon juice

Melt butter in large saucepan over medium heat. Add berries, egg yolks, sugar and salt and cook, mashing berries and stirring frequently at first and then constantly at the end, until thickened, about 10 minutes.

Pour mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temp; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Chill, covered, until ready to use, or up to 1 month.

Thank you everyone for your comments. This is a fund raising tea that our boat club has every year. There was actually a tasting and items were voted on by committee for inclusion on the menu. The jelly roll I brought to the tasting was freshly made so I’d like the ones I make for the actual tea to look similar to what was voted on. Visual appearance of the sweets played a role in what was chosen. I have to make 200 serving/ slices. I have shortbread cookies, lemon curd tarts and cherry truffles to do as well so anything I can safely make ahead is going to be a huge help to me. You have given me a few good ideas. I think perhaps I will do a trial run and freeze one to see what happens when thawed.

Chloebud, that looks amazing and even if I don’t use it this time I will definitely try it. I think it would be great in tart shells or as a cake filling. Thank you for sharing it!

paradise, a trial run is a great idea. Let us know how it goes. I think you'll like the raspberry curd...perfect for tarts and cakes. :-)

I'm wondering if that Raspberry Curd could be made in the microwave, the same my my favorite easy lemon curd is made! Anyone? (may have to do a trial run when raspberries are on sale! might have to try to press out the seeds first, too)

sooz, I don't see why not but a trial run is a good idea. One of my favorite Lemon Curd recipes is from "Luscious Lemon Desserts"...also from Lori Longbotham.

From my experience making fruit curd, the mixture should be stirred almost constantly as it cooks. Additionally I normally cook this in a double boiler. I would not trust a microwave to properly cook custard.

Well, all I can say is that the Lemon Curd recipe I use is consistent, T & T, and I wouldn't change a thing, and yes, the microwave does properly cook this lemon curd (custard has milk in it, around my neck of the woods). The recipe is from allrecipes and was posted by Catseo. Of course, YMMV.

Chloebud, thanks for the recipe recommendation!