The Swiss Roll Cake is a light, airy sponge cake rolled with sweet jam or honey, creating a delicate and delightful dessert that melts in your mouth. This classic rolled cake is made with a fluffy egg-based batter and a perfectly balanced touch of sweetness. Soft, moist, and easy to slice, it’s ideal for tea time, celebrations, or even as a fancy weekend treat. Whether filled with your favorite fruit jam or drizzled with golden honey, this Swiss roll offers a showstopping swirl and a cloud-like texture that’s surprisingly easy to master.
Preparation, Bake, and Total Time
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Preparation Time: 25 minutes
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Bake Time: 30 minutes
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Cooling Time: 1 hour
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Total Time: 1 hour 55 minutes
Yield: 1 Swiss roll (serves 8–10)
Cuisine: European/Swiss
Ingredients (in Grams and Cups)
Egg Mixture:
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Whole eggs – 5 large
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Egg yolks – 5 large
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Salt – 1 g (a small pinch)
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Sugar – 50 g (¼ cup), for egg yolks
Meringue:
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Egg whites – 5 large
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Sugar – 70 g (about ⅓ cup), divided into 3 additions
Dry Ingredients:
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Cake flour – 90 g (¾ cup)
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Baking powder – 2 g (½ teaspoon)
Wet Ingredients:
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Milk – 50 g (3½ tablespoons)
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Vegetable oil – 50 g (3½ tablespoons)
For Filling:
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Jam (apricot, raspberry, or strawberry) or honey – 2–3 tablespoons
Directions
Step 1: Prepare Egg Yolk Mixture
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In a large bowl, whisk 5 whole eggs, 5 egg yolks, 1 g of salt, and 50 g of sugar.
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Beat using an electric mixer for 3–4 minutes until the mixture becomes pale, light, and foamy. It should triple in volume.
Step 2: Prepare Meringue
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In another clean bowl, beat 5 egg whites until foamy.
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Gradually add 70 g of sugar in three parts while whipping.
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Beat until stiff, glossy peaks form. The meringue is crucial for the sponge texture.
Step 3: Combine Egg Mixtures
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Gently fold the egg yolk mixture into the meringue, being careful not to deflate the air.
Step 4: Add Dry Ingredients
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Sift together 90 g of cake flour and 2 g of baking powder.
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Add to the batter and mix just until you no longer see dry flour. Do not overmix.
Step 5: Prepare Milk-Oil Mixture
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In a small bowl, mix 50 g milk and 50 g vegetable oil.
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Take a small scoop of cake batter and mix it into the milk-oil mixture to lighten it.
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Fold it gently back into the main batter until fully combined and smooth.
Step 6: Prepare and Bake
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Preheat oven to 170°C (338°F).
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Line a baking tray (approximately 30×40 cm) with parchment paper.
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Pour the batter into the pan and spread evenly to the same height.
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Tap the pan gently against the counter to release bubbles.
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Bake for 30 minutes until golden and springy.
Step 7: Cool and Prepare for Rolling
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Once baked, immediately remove the parchment to prevent wrinkles.
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Let the sponge cool slightly.
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Cut shallow diagonal slits about 3 mm deep on one side to help with rolling (do not slice through).
Step 8: Fill and Roll
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Spread your preferred jam or honey over the cake.
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Gently but tightly roll up the cake from the slit end, using parchment to help guide it.
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Wrap and chill the roll in the refrigerator for at least 1 hour to set the shape.
Serving Suggestions
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Dust the top with powdered sugar or cocoa.
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Serve with whipped cream, fresh fruit, or tea.
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Slice cleanly with a serrated knife for beautiful swirls.
Cooking Tips
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Use room-temperature eggs for better volume.
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Don’t overwhip the meringue—it should be stiff but not dry.
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Always sift flour to keep the sponge airy.
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Be gentle when folding to preserve the airiness of the batter.
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Chilling before slicing helps the roll stay intact.
Nutritional Benefits
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Eggs: Provide high-quality protein and essential nutrients like choline and vitamin D.
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Jam or honey: Natural sweetness adds flavor without artificial additives.
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Oil: Keeps the sponge moist without butter.
Dietary Information
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Contains eggs, gluten
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Can be made dairy-free by replacing milk with a non-dairy option
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Suitable for vegetarians
Nutritional Facts (per slice, approx. 10 slices)
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Calories: ~170 kcal
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Protein: 5 g
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Carbohydrates: 20 g
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Fat: 8 g
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Sugar: 12 g
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Sodium: 50 mg
Storage
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Store wrapped in the refrigerator for up to 3 days.
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Can be frozen (wrap tightly), and thawed in the fridge before serving.
Why You’ll Love This Recipe
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Light and Airy: Melt-in-your-mouth texture.
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Elegant Presentation: Beautiful rolled swirl with glossy exterior.
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Versatile Filling: Use jam, honey, whipped cream, or even chocolate spread.
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Crowd-Pleaser: Looks fancy, but is easy to make with the right steps.
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Perfect for Occasions: Great for birthdays, tea parties, or holidays.
Recipe Conclusion
This Fluffy Swiss Roll Cake is a timeless dessert that combines elegance and simplicity. Whether you fill it with tart fruit jam or sweet honey, it offers a balance of richness and lightness that makes each bite a joy. With its pillowy texture and eye-catching spiral, it’s perfect for sharing, gifting, or indulging yourself. Once you master it, you’ll want to make it again and again.
Frequently Asked Questions (FAQs)
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Can I use all-purpose flour instead of cake flour?
Yes, but replace 1 tablespoon of each cup of all-purpose flour with cornstarch for a lighter texture. -
Why did my cake crack when rolling?
Overbaking can dry the sponge. Be sure to roll while it’s still slightly warm and pliable. -
Can I fill it with whipped cream instead?
Absolutely! Just keep it chilled and consume within 2 days. -
Do I have to use vegetable oil?
No, you can use melted butter or another neutral oil like canola or sunflower. -
How can I prevent air bubbles?
Tap the baking tray against the counter before baking to release them. -
Can I make this ahead of time?
Yes! It tastes even better after chilling overnight. -
What’s the best jam to use?
Apricot, raspberry, and strawberry are classics, but any fruit preserve will work. -
Can I make a chocolate version?
Add 2 tablespoons cocoa powder to the flour and reduce flour slightly. -
How do I slice cleanly?
Use a serrated knife and clean it between slices for neat edges. -
Can kids help with this recipe?
Yes! Let them whisk or spread the filling—just assist with rolling and baking.