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Swiss Roll Recipe

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A classic Swiss roll with light, fluffy sponge cake rolled around your favorite filling. This foolproof recipe creates a tender cake that rolls beautifully without cracking, perfect for any celebration or afternoon tea.

Ingredients

Scale

For the Cake:

  • 4 large eggs, separated, room temperature
  • ¾ cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup powdered sugar (for dusting)

For the Filling:

  • 1 to 1½ cups filling of choice (jam, whipped cream, buttercream, chocolate ganache, etc.)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, making sure it extends slightly over the edges for easy removal. Lightly spray the parchment with cooking spray.
  2. Prepare your rolling towel: Lay a clean kitchen towel flat on your counter. Generously dust it with powdered sugar using a fine-mesh sieve. Set aside—this is crucial for the rolling process later.
  3. Beat egg yolks: In a large bowl using an electric mixer, beat the egg yolks with ½ cup of the granulated sugar for 3-4 minutes until thick, pale yellow, and ribbony. When you lift the beaters, the mixture should fall in thick ribbons that hold their shape for a few seconds. Beat in the vanilla extract.
  4. Whip egg whites: In a separate clean, grease-free bowl, beat the egg whites on medium speed until foamy. Gradually add the remaining ¼ cup sugar, one tablespoon at a time, while continuing to beat. Increase speed to high and beat until stiff, glossy peaks form, about 3-4 minutes. The peaks should stand straight up when you lift the beaters.
  5. Combine wet ingredients: Gently fold about one-third of the beaten egg whites into the yolk mixture using a rubber spatula. Use a gentle folding motion from the bottom up and around to maintain as much air as possible.
  6. Add dry ingredients: Sift the flour, baking powder, and salt over the yolk mixture. Gently fold in using the same folding technique until just barely combined—you should still see a few flour streaks.
  7. Fold in remaining whites: Add the remaining egg whites and fold gently until no white streaks remain. Be careful not to overmix or you’ll deflate the batter. The batter should be light, airy, and voluminous.
  8. Bake the cake: Pour the batter into your prepared pan and gently spread it to the edges with an offset spatula, ensuring even thickness. Bake for 10-12 minutes until the top is golden and springs back when lightly touched. The edges should just start to pull away from the pan.
  9. Roll while warm (critical step!): As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Immediately invert the hot cake onto your prepared powdered sugar-dusted towel. Carefully peel off the parchment paper. Starting from one short end, roll the cake up with the towel inside (the towel gets rolled into the cake). This trains the cake to hold its rolled shape.
  10. Cool completely: Place the rolled cake (still in the towel) seam-side down on a wire rack and let it cool completely, about 30-45 minutes. This step is essential—the cake needs to cool in its rolled shape to prevent cracking later.
  11. Unroll and fill: Once completely cool, gently unroll the cake and remove the towel. The cake should unroll easily with a gentle spiral shape. Spread your chosen filling evenly over the cake, leaving about a ½-inch border around the edges.
  12. Final roll: Carefully roll the cake back up (without the towel this time), starting from the same short end. Roll slowly and firmly, but not too tightly or the filling will squeeze out. Place seam-side down.
  13. Finish and serve: Dust with additional powdered sugar, or frost with a thin layer of frosting if desired. Trim the ends with a sharp knife for a clean presentation. Refrigerate for at least 30 minutes before slicing to help the roll hold its shape. Slice with a serrated knife using a gentle sawing motion.

Notes

  • Room temperature eggs are crucial – They whip up with much more volume than cold eggs. Set them out 30 minutes before baking.
  • Don’t overbake – An overbaked cake will crack when rolled. The cake is done when it springs back lightly to touch and just starts to pull from the pan edges.
  • Roll while hot – This is the secret to preventing cracks. The warm cake is pliable and sets in the rolled shape as it cools.
  • Support while rolling – Use the towel to help guide and support the cake as you roll to prevent tears.
  • Filling temperature matters – Make sure your filling is spreadable but not warm, which could make the cake soggy.

Nutrition

Find it online: https://focialy.com/swiss-roll-recipe/