Here’s a classic Swiss Roll recipe—light, fluffy sponge cake rolled with creamy filling. Perfect for dessert or tea time 🍰
Swiss Roll Cake
Ingredients (makes 1 roll, ~8–10 slices)
Sponge Cake
- 4 large eggs
- 100 g (½ cup) sugar
- 80 g (2/3 cup) all-purpose flour
- 1 tsp vanilla extract
- 1 pinch of salt
- Optional: 1 tsp cocoa powder for chocolate sponge
Filling
- 100 ml (½ cup) heavy cream
- 1–2 tbsp powdered sugar
- ½ tsp vanilla extract
- Optional: fruit jam (strawberry, raspberry, apricot)
Instructions
1. Prepare Oven & Pan
- Preheat oven to 180°C / 350°F.
- Line a 10×15-inch jelly roll pan with parchment paper. Grease lightly.
2. Make the Sponge
- Beat eggs and sugar in a bowl for 5–7 minutes until pale, fluffy, and tripled in volume.
- Stir in vanilla.
- Gently fold in flour, salt, and cocoa powder (if using) in batches, using a spatula. Be gentle to keep the batter airy.
3. Bake
- Pour batter into prepared pan and spread evenly.
- Bake 10–12 minutes until the top springs back when touched.
4. Roll Cake
- While warm, dust a clean kitchen towel with powdered sugar.
- Invert the cake onto the towel and peel off parchment.
- Roll the cake with the towel inside from the short end. Let cool completely.
5. Prepare Filling
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Optional: spread a thin layer of jam first, then whipped cream.
6. Assemble
- Unroll the cooled cake carefully.
- Spread whipped cream (and jam if using) evenly.
- Roll up tightly without the towel.
- Chill 1–2 hours before slicing.
Tips for Perfect Swiss Roll
- Roll the cake while warm to prevent cracking.
- Don’t overfill; too much cream makes rolling messy.
- Dust with powdered sugar or cocoa powder before serving.
- Add fresh fruit slices (strawberries, peaches) for extra flavor.
If you want, I can also give a chocolate ganache Swiss roll, a no-bake Swiss roll, or a mini Swiss roll cupcakes version for parties.
Do you want me to give one of those variations?
