There’s no denying that a Swiss Roll is one of the quickest and most dramatic cake recipes available. In less than 30 minutes you can have a baked cake – just waiting for it to cool down to become a real showstopper. You don’t have to go all out on the decoration but the option is there to make the decoration as wild as you like.
The variations of Swiss Roll recipes are so wide – even just changing one slight ingredient can yield incredible difference. I’m sticking with a traditional swiss roll recipe with a whipped cream filling today though- Let’s go back to basics! Happy baking!
Tips for the perfect Swiss Roll
If you tend to keep your eggs in the fridge (I’m saving that debate for another day) then bring them out and leave to come to room temperature for at least 20 minutes before starting to mix.
It is so important not to skimp on that first whisk – When I say the sugar and egg mixture need to be whisked for at least 10 minutes, I mean it. It is the only way to get some air and make the cake light. This recipe does not contain any raising ingredients so make sure you continue until your mix is pale and thickens to as near to stiff peaks as possible, but at the least thick ribbons when you lift up the whisk. It will be worth it!
Again, I cannot stress enough how important it is to add your dry ingredients carefully and slowly in order to not knock out the air you have added during the mixing process.
Do Swiss Rolls contain egg yolks?
Yes, this recipe does use whole eggs. Makes it so much easier when you don’t have to separate the egg whites.
What cream is best for a Swiss Roll filling?
I use Elmlea (The long life use by date really helps by allowing us to always have a couple of tubs on the fridge). The double or heavy cream, can easily be whisked on high speed until thick enough to spread and hold its shape.
Instructions for making the perfect Swiss Roll Cake
Preheat the oven to 2200C and line a shallow baking sheet with baking parchment.
Using an electric whisk, mix together the sugar, vanilla and eggs thoroughly on a fast speed for at LEAST 10 minutes until the mix is pale and thickens. You will see from the picture that it is at ribbon stage (fairly liquidy) but still transforms into a cake.
Sieve the flour in and fold in using a figure of eight movement, really slowly.
Pour the cake batter into the prepared pan, making sure you scrape down the sides of the pan really well – I use a silcone or offset spatula to make sure I get it all. This is not a huge cake mix.
Bake for 11-12 minutes until just golden. While you are waiting for the cake to bake, prepare the rolling station (see below for tips) and whisk your cream.
Remove from the oven and start to roll as quickly as possible.
Tips for rolling a Swiss Roll
This one of the only cakes that I do not tip out onto a wire rack to cool.
Handle as soon as humanly possible after getting out of the oven as the cake cools (Best within about 1-2 minutes). The sooner you can roll, the less likely the cake is to crack.
Having said that about cracks, I’ve stopped stressing about them – They are part of the charm. This is a comforting, family cake – Its not meant to look perfect (but it does taste perfect!).
Put a clean tea towel down with baking parchment on top – As you roll, the weight of the tea-towel will stop it unrolling.
Sprinkle 2 tbsp of caster sugar on top of the baking parchment – this will stick to your cake as you flip it out of the baking tray and form the outside of your roll. You should get a glorious slight crunch on the outside of your cake.
Tip your perfect cake onto the sugared baking parchment.
Use a sharp knife to score down the short edge at around a 1-inch border of the slightly cooled cake – This will be the start of the middle of the roll and make it easier to roll.
Roll the empty cake up inside the baking parchment, the tea-towel will go around the outside.
EXTRA TIP: If you are wanting to serve a lot of people, roll the cake up at the long end – Your roll will be thinner but it will be easier to get more slices out of it.
ANOTHER EXTRA TIP: This cake is much easier to cut using a sharp serrated knife – Don’t even try it with a smooth knife.
Once completely cooled, unravel gently then spread whatever mixture you are using for your filling inside, then roll back up.
Best eaten on the same day.
Ideas for decorating a Swiss Roll
Something simple like a line of fresh fruit along the top works great.
If it is a particular season, you could use mini easter eggs or even truffle chocolate for chocolate lovers – we have resorted to smarties and skittles before now for a pop of colour!
A great way of disguising any imperfections is to sprinkle powdered sugar over the top.
What is the difference between a Swiss Roll and a Roulade?
There is not much difference, to be honest. A swiss roll is always sweet and cake-like. A roulade can be either sweet or savoury and a swiss roll can be a type of roulade.
I do have roulade recipes that do not contain flour but that is just a family way of describing the recipe.
Basically, they are both cylindrical bakes that contain a centre that is rolled up.
Clear? Maybe not!
Do I need an electric mixer for swiss roll?
It will definitely help to get those air bubbles in there by using an electric whisk attachment. It will be quite hard going whisking it by hand for at least 10-15 minutes in a medium bowl (add more time if doing by hand as you will be slower and exhausted!) but it is possible.
What tray/pan is best for a Swiss Roll?
You can buy a specific Swiss Roll or Jelly Roll Pan but I use an oven tray and it works just as well.
Baking Paper or a piece of Parchment Paper?
I always use Baking Parchment. I have no luck with Baking paper and find it sticks to your cake. My preference is Lakeland Baking Parchment which comes in a great size – Perfect if you do lots of baking.
Can this recipe be made into a Christmas Yule Log?
Yes, transform it into a Chocolate Swiss Roll (instructions below) then pour chocolate ganache over the top.
How can I make this into different flavours of Swiss Cake Roll Recipes?
The easy answer is to place chopped fresh fruit inside the cake mixture before rolling. Alternatively, more suggestions below:
Chocolate Swiss Roll
Swap 1 tbsp of the flour for Cocoa Powder instead and you will have a simple Chocolate Sponge cake Swiss Roll. You can change the fillings for a chocolate sauce. You may also like to try this Mint Chocolate Swiss Roll Recipe.
Lemon Swiss Roll
Swap the vanilla extract for lemon juice and use lemon curd instead of strawberry jam for a beautifully fresh lemon Swiss Roll. For an extra summery Swiss Roll, add raspberries instead of strawberries just before rolling, leaving a handful of raspberries for decoration on the top.
Simple Swiss Roll Recipe
Ingredients
- 3 large eggs
- 125 g caster sugar
- Splash of vanilla extract
- 125 g Plain Flour
- Plenty of strawberry jam
- Punnet of strawberries Optional
- Tub of whipping cream – whipped until fairly thick Around 284ml
- 4 tbsp extra caster sugar for decoration
- Icing Sugar to sprinkle over finished cake
Instructions
- Preheat the oven to 200C
- Line an oven tray with baking parchment and sprinkle the caster sugar over it evenly.
- Whisk the sugar and the eggs for at least 10 minutes until really pale and visibly thickened. You should get a trail when the whisk has been removed from the mixture.
- Add in the vanilla extract.
- Fold in the flour very gently and slowly.
- Spread evenly over the sugar sprinkled baking parchment and put in the oven to cook for 11 minutes. This was the biggest revelation for me, that the cake cooks in such a short time – If you get a move on, you could even have one ready for your afters (dessert if you are not northern ;-))
- Remove from the oven and allow to cool slightly.
- Before the cake is fully cooled, roll it so the cake is still malleable enough to shape – I also cut off the very ends to give a neat finish but I think that was a bit pretentious and actually wasted valuable cake.
- Allow to cool completely.
- Spread a generous layer of the jam and cream on the cake (Spread thin slices of strawberries evenly over the cake if you are adding fresh fruit.)
- Roll up again, sprinkle with the icing sugar and put on a rectangle plate if you have one.
For more adventurous flavours and decorations, here are some other Swiss Roll recipes you may enjoy:
- Mint Aero Swiss Roll
- Valentine’s White Chocolate & raspberry Swiss Roll
- Lemon and Lime Striped Swiss Roll
- Chocolate Orange Swiss Roll
Thankyou Helen from Western Australia such an easy recipe turned out beautifully .
Hope many more people will try your recipe I can highly recommend it kind regards julie
Oh thank you, Julie- Lovely to know that my recipe is enjoyed over the other side of the world! Thanks so much for letting me know x