Swiss Roll
Delight your taste buds with this classic Swiss Roll recipe, a light and airy sponge cake rolled to perfection around a luscious whipped cream filling. With just a handful of pantry staples like all-purpose flour, eggs, and sugar, this delicate treat comes together in no time, making it ideal for both special occasions and everyday indulgence. The key to this dessert's irresistible texture is whipping the eggs and sugar until pale and tripled in volume, ensuring a fluffy, melt-in-your-mouth sponge. A touch of vanilla enhances the flavor profile, while a finishing dusting of powdered sugar adds a touch of elegance. Perfectly chilled for a clean slice, this Swiss Roll is as beautiful as it is delicious—a show-stopping centerpiece for tea time or dessert tables. Try this timeless recipe and discover the joy of creating a homemade masterpiece!
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Recipe Information
Ingredients
- 65 grams All-purpose flour
- 90 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 20 grams Powdered sugar (for dusting)
- 240 ml Heavy cream
- 30 grams Powdered sugar (for filling)
- 0.5 teaspoons Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, making sure to leave some overhang for easy removal.
In a large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 5-7 minutes, or until the mixture is thick, pale, and tripled in volume.
Add the vanilla extract and mix until just combined.
In a separate bowl, sift together the all-purpose flour and salt. Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.
Pour the batter evenly into the prepared pan and spread it into an even layer using an offset spatula.
Bake in the preheated oven for 8-10 minutes, or until the sponge springs back when lightly pressed and pulls away slightly from the edges of the pan.
While the cake is baking, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar to prevent sticking.
Once the cake is baked, immediately invert it onto the prepared towel. Peel off the parchment paper and, starting from a short end, carefully roll the cake and towel together into a log. Allow it to cool completely in this rolled position.
To prepare the filling, whip the heavy cream, powdered sugar, and vanilla extract together in a chilled bowl until stiff peaks form.
Once the cake is cool, unroll it gently and spread the whipped cream filling evenly over the surface, leaving a 1/2-inch (1.25 cm) border along all edges.
Carefully roll the cake up again (this time without the towel), keeping it as tight as possible without squeezing out the filling.
Trim the edges for a clean look, if desired, and dust the outside of the roll with powdered sugar.
Refrigerate the Swiss roll for at least 30 minutes before slicing to ensure it holds its shape.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 140.9 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 122 mg | 9% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 355 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
