Swiss Roll

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Swiss Roll is one of the first things that come to my mind when I hear the word “roll”. You may call it Cake Roll or Rolled Cake or Jelly Roll, but essentially the meaning remains the same. A sheet of super light and super spongy sponge cake filled with the filling of your choice and then rolled up! 

Just how many times have you seen these beautifully tempting Swiss rolls in the show windows of upscale bakeries (oh do they call themselves Patisseries these days?) and wondered how on earth would you be able to ever manage to make one yourself?

What if I told you it was easy as a snap? Come on, smile already!!So get ready to rock n ROLL baby!!

What You Will Need:
  • 5 eggs (separated)
  • 170 gm of castor sugar
  • 50 ml of vegetable oil
  • 2 tbsp of cocoa powder
  • 50 ml of milk
  • 50 gm of flour
  • ¼ tsp of salt
  • 20 gm of cornflour
  • 2 tsp of vanilla
  • ¼ tsp of cream of tartar (optional)

For the filling:

Whipping cream (chilled) – 200 mls

  • 200 ml of chilled whipping cream
  • Chopped fresh strawberries
How To Make It:
  • Preheat the oven to 170º C.

  • Grease a 12 x 16 inches (30 x 40 cms) baking tray and line it with baking paper. While lining, take care that the paper is as crease-free as possible. If your tray size is slightly smaller than this, the roll would be a little thicker than the one you see here. But if your tray is really small, just divide the batter among two trays.

  • Beat the egg yolks and 50 gms of sugar for about 2 to 3 minutes at medium to high speed. By then, the sugar should be completely dissolved and the mixture should be light pale, and creamy smooth.

  • Sift half of the flour in this yolk-sugar mixture and fold it gently.

  • Mix the oil and milk. Add half of this mixture and mix gently.

  • Now add the rest of the flour and oil-milk mixture to get a smooth batter.

  • Cover and keep this aside and now on to the meringue. For the meringue, beat the egg whites with cream of tartar (it really won’t make much of a difference even if you did not add cream of tartar) for two minutes so till the eggs get foamy. Start adding the sugar a little at a time and beat well after each addition till the sugar is completely dissolved.

  • And then keep beating. In a few minutes, you will have stiff peaks and that’s your glossy, shiny, stiff meringue ready!

Important Note: Now you need to mix the two batters. Here is where you will need a little care. Now is when you will try to make sure that all that air trapped in your meringue deflates as little as possible during the mixing process because this air is what will give the structure and airy lightness to your Swiss Roll.

Begin by adding a third of the meringue to the yolk mixture and mixing it all through to get a homogeneous mix.

  • Now it will be easier to mix the rest of the meringue (in two additions) very gently without deflating it.

  • Pour this batter in your prepared baking tray and bake it at 170º C for 12 minutes or till the top is light golden.

  • Here’s my cake out of the oven and look at the light golden color that it should have.

You need to do the following steps as soon as the cake is out and while it’s still hot otherwise the cake will crack badly and can even break:

  • Dust sifted icing sugar evenly all over a sheet of baking paper or clean towel. Now invert the tray over this. Place it on a countertop. I kept it on my wire rack here.

  • After inverting the baking tray on the sugar-sprinkled paper, gently remove the sheet you used to line the baking tray and dust icing sugar all over this surface of the cake as well.

  • Now, roll up the cake. Refrigerate it for at least half an hour.

  • Cover the rolled cake in cling film so that it is all closed up from all sides. If you let it get exposed to air, the cake will dry out and lose the whole magic.

How to assemble:

  • Whip the cream till stiff.

 

  • Take the cake out of the fridge. Cut off the roll edges. Unroll it.

  • Chop or slice the strawberries to your liking. Spread the whipped cream evenly all over the open cake sheet. Spread the strawberry.

  • Roll the cake gently again. Cover with cling film and chill again.

  • Slice chilled and serve!

And now, as I always say, grab your prettiest apron and a whisk, put on your favorite song, and start creating the magic! Do share your experience of this post and recipe and your views and opinions! I would love to hear them!

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  2. Cocoa powder: https://amzn.to/3kgWYFw
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  5. Whipping cream: https://amzn.to/2HHa9Bc

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Swiss Roll

Recipe by Anjali Giri

Ingredients

  • 5 eggs (separated)

  • 170 gm of castor sugar

  • 50 ml of vegetable oil

  • 2 tbsp of cocoa powder

  • 50 ml of milk

  • 50 gm of flour

  • ¼ tsp of salt

  • 20 gm of cornflour

  • 2 tsp of vanilla

  • ¼ tsp of cream of tartar (optional)

  • For the filling
  • 200 ml of chilled whipping cream

  • Chopped fresh strawberries

Directions

  • Preheat the oven to 170º C.
  • Grease a 12 x 16 inches (30 x 40 cms) baking tray and line it with baking paper.
  • Beat the egg yolks and 50 gms of sugar for about 2-3 minutes at medium to high speed. By then, the sugar should be completely dissolved and the mixture should be light pale, and creamy smooth.
  • Sift half of the flour in this yolk-sugar mixture and fold it gently.
  • Mix the oil and milk. Add half of this mixture and mix gently.
  • Now add the rest of the flour and oil-milk mixture to get a smooth batter.
  • Cover and keep this aside.
  • For the meringue, beat the egg whites with cream of tartar for two minutes so till the eggs get foamy. Start adding the sugar a little at a time and beat well after each addition till the sugar is completely dissolved.
  • And then keep beating. In a few minutes, you will have stiff peaks and that’s your glossy, shiny, stiff meringue ready!
  • Pour this batter into your prepared baking tray and bake it at 170º C for 12 minutes or till the top is lightly golden.
  • You need to do the following steps as soon as the cake is out and while it’s still hot otherwise the cake will crack badly and can even break:
  • Dust sifted icing sugar evenly all over a sheet of baking paper or clean towel.
  • Now invert the tray over this. Place it on a countertop. I kept it on my wire rack.
  • After inverting the baking tray on the sugar-sprinkled paper, gently remove the sheet you used to line the baking tray and dust icing sugar all over this surface of the cake as well.
  • Now, roll up the cake. Refrigerate it for at least half an hour.
  • Cover the rolled cake in cling film so that it is all closed up from all sides. If you let it get exposed to air, the cake will dry out and lose the whole magic.
  • How to assemble
  • Whip the cream till stiff.
  • Take the cake out of the fridge. Cut off the roll edges. Unroll it.
  • Chop or slice the strawberries to your liking. Spread the whipped cream evenly all over the open cake sheet. Spread the strawberry.
  • Roll the cake gently again. Cover with cling film and chill again.
  • Slice chilled and serve!

Notes

  • While lining the baking tray, take care that the paper is as crease-free as possible.
  • If your tray size is slightly smaller than this, the roll would be a little thicker. But if your tray is really small, just divide the batter among two trays.
  • Cream of tartar is optional and not adding it won’t make much of a difference.
  • You need to take extra care when mixing meringue with the batter. You will try to make sure that all that air trapped in your meringue deflates as little as possible during the mixing process because this air is what will give the structure and the airy lightness to your Swiss Roll.

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