Easy Swiss Roll Recipe – A simple dessert for any occasion

Craving a light and fluffy dessert? This Easy Swiss Roll Recipe evokes a lot of childhood memories to many. This delicate sponge cake and creamy filling, this roll is not only a delight to eat but also a breeze to make. Whether you’re a beginner or an experienced baker, this recipe offers a simple way to create a show-stopping dessert that’s sure to impress. Great for parties, gatherings, or just a sweet snack, this Swiss Roll is a must-try for anyone who loves homemade cakes!

Easy Swiss Roll Recipe :

Ingredients :

Cake

• ½ cup cake flour
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 3 eggs ( separated )
• 2 teaspoons vanilla
• 1 teaspoon water
• ¼ cup light brown sugar
• ¼ cup oil
• 1 teaspoon vinegar
• ¼ cup white sugar

Cream

• ½ or ⅔ cup heavy cream ( chilled )
• Jam ( optional )

Steps :

For the Cake : 

1. In a bowl, sift in cake flour, baking powder, and salt. Add in egg yolks, vanilla, water, light brown sugar, and oil. Mix until it turns into a paste. Set aside.

2. In another bowl, whip egg whites until bubbly. Add vinegar and whip until it doubles in size. Gradually add white sugar while whisking. Whisk until stiff peaks form.

3. Add a scoop of egg whites into the ‘paste’ mixture. Mix well. If it’s still too thick, add another scoop and mix well.

4. Add half of the egg whites and fold well. Add the last batch and fold until there are no white streaks left. 

5. Prepare a square or rectangle baking tray lined with parchment paper. Pour in the cake mix. Make sure it’s spread evenly. Tap a few times to remove air bubbles.

6. Bake in a 350°F or 180°C preheated oven for 15 – 20 minutes. Use a toothpick to check to poke the middle, it should come out clean or with dry bits.

7. When slightly warm, carefully roll the cake. Set aside to cool at room temperature.

For the Cream / to Arrange : 

1. In another bowl, pour in the heavy cream. Whisk until soft peaks form. Unroll the cake and spread the cream on top. Optional: add jam for flavor or beat the jam with the cream.

2. Carefully roll the cake without putting too much pressure. If you press too hard the fillings may squeeze out. Serve as is or chill in the fridge for 30 minutes to an hour.

3. Chilling makes it easier to cut later on. Slice and Serve!

A Short Swiss Roll History

The “Swiss Roll” many might also know as “Jelly Roll” is a dessert originating in 19th century Europe, made of sponge cake usually rolled with a filling of jam, icing, or cream. This cake is said to have come from Switzerland, maybe Austria, or around Central Europe thus the name. But there has been no evidence to support this. Some suggest that the name came from the ‘swirl’ shape created like a shirt a gypsy used to wear.

This snack has a number of variations depending on the country. Once called a “Jelly Cake” in 1852 America before being adopted into the term “Jelly Roll” where it was commercialized as “Bake quick and while hot spread with jelly. Roll carefully and wrap in cloth. Once cold cut sliced for the table”. In France the “Bǔche de Noël” it’s considered a traditional Christmas snack of rolled chocolate cake filled with chocolate cream, dusted with powdered sugar to look like a log covered in snow. InItaly this is made of chocolate sponge cake then filled with marzipan or ricotta. Hong Kong’ swiss roll looks similar to the European cake as it was a British territory before, it’s usually flavored as vanilla or chocolate and filled with either whipped cream, coffee, strawberry, or orange. Indonesia calls this “Bolu Gulung” eaten as a common snack sold at bakeries filled with buttercream, fruit jam, or cheese. India calls these “Jam Rolls” beside cream rolls and other local pasties. Japan, which has a fondness for fluffy cakes filled with cream, calls these “Roll Cake” and is often filled with a lot of whipped cream and fruits, especially strawberries. In the Philippines, the traditional pastry called “Pianono” which was influenced by the Spanish is like a cake roll filled with butter and a good sprinkling of sugar. These have a number of variants like ube, buko pandan, macapuno and more. Though the Philippines also have an array of roll cakes more so influenced by western desserts. From basic swiss roll recipes like a chocolate or vanilla swiss roll recipe nowadays you can find a number of more colorful swiss roll flavours.

How to make a Simple Swiss Roll ?

To make this light and fluffy swiss roll recipe all you need is to make the base ‘paste’ made of cake flour, baking powder to help the cake puff up, and salt. Sifted and mixed before adding in egg yolks, vanilla for extra flavor, a bit of water to help dilute the batter, then adding some sugar for sweetness. Once this is mixed into a paste, set this aside. While in another bowl whip some egg whites to make meringue, to make sure it stabilizes-once it turns bubbly, add in some vinegar, then whip it again until it forms soft peaks. This time while whipping, gradually add in the white sugar and keep whipping until it turns into stiff peaks. Scoop a bit of the meringue into the batter to help soften the paste. Once it looks easy to mix, add half of the meringue and fold, then fold the last half until you don’t see any white streaks left. Pour this in a slightly shallow baking tray lined with parchment. Spread it evenly and tap it a few times to remove any air bubbles. Bake until it looks fluffy and double its size. To make sure it’s fully baked, use a toothpick to poke the middle of the cake. The toothpick should come out clean or with a few dry bits. Once it’s slightly cool enough to touch, roll the cake with the parchment paper intact. This will help it be malleable enough to roll even when it’s cooled.

For the filling; you can whip up a cup or so of heavy cream, or mix that heavy cream with a good amount of jam for flavor. You can also choose other flavored syrups or once it’s whipped fold in chopped up fruits.  Make sure the cake has fully cooled before unrolling it. Spread the cream over the cake and with the help of the parchment paper, roll the cake like you would sushi. Try not to put too much pressure to avoid the cream from spilling out. Place this in the fridge for a few minutes to make it easier to cut. Slice the swiss cake roll cake and enjoy!

Questions

• Swiss Roll fillings

This Swiss roll recipe can be elevated by the addition of fillings, not just by adding creams but popular options to this basic cake is by turning it into a : 

• The Raspberry Jelly roll cake recipe ( sometimes called “baked jam roll recipe” ) just spread a really good amount of raspberry jam or jelly over the cake before being rolled.
• A very summery flavor option is the “Lemon swiss roll recipe” made by creating a filling by mixing ½ cup of lemon curd, with an equal amount of mascarpone cheese, and a bit of sugar to cut through the acidity, 1 cup of heavy cream, with an optional teaspoon of vanilla.
• Lastly, for the widely appreciated combo. Try making a filling for an Easy Chocolate Swiss roll recipe by making whipped chocolate ganache. Melt 1 cup of semi-sweet chocolate or your choice of chocolate. Mix it in with the same amount of whipping cream, adding a pinch of salt and a teaspoon of vanilla to help add to the flavor. Place in the fridge until cooled enough that it feels like peanut butter. Whip at medium speed until light and fluffy.

• Additional ingredients

Aside from changing up the fillings you can also add flavor into the chiffon cake. But in doing so there might be some changes needed as you are adding more ‘drier’ ingredients into the mix. Here are some popular examples:

• Chocolate Swiss Roll recipe – adding ¼ cup of cocoa powder with an additional ¼ cup of vegetable oil and ⅓ cup of water can help keep the chiffon fluffy. To fill up this deliciously chocolate-y cake, try filling the chocolate cake roll with mascarpone filling for that nice airy sweet but slightly tangy flavor. Or go for sure favorites like chocolate raspberry swiss roll or chocolate strawberry swiss roll by simply adding raspberry or strawberry jam in the middle. You can also whip up cream with the jam to make it look even more aesthetic.
• Similarly when adding other powdered flavoring like certain chocolate milk powders like Milo, Ovaltine, Mocha powder, or using Matcha. Do note that you’ll need additional liquids ( like the example of the chocolate roll above ) to help keep the cake from being too dry.
• For those who love anime and manga, you might be familiar with the Japanese Strawberry Roll cake. For this you can simply add 1 – 2 teaspoons of strawberry flavoring and or red food dye. This gives you that sweet pink color for the cake. The main strawberry flavor usually comes from the filling usually made of  cream and chopped strawberries, or cream with strawberry jam / syrup, and chopped strawberries.
• In the same technique, you can also use different food colorings, separating the batter into 5 or 7 different bowls each with different coloring to make a rainbow.

Try our other Yummy Cake Recipes :

• No Oven Mango Bravo  
• Mango Supreme Cake
• No Bake Chocolate Cake
• Carrot Cake  
• Mocha Cake Roll ( No-Oven )
• No Oven Pianono  
• No Oven Ube Cake

Easy Swiss Roll Resipi ( Tagalog ) :

Mga Sangkap :

Keyk

• ½ tasa cake flour
• ¼ kutsaritang baking powder
• ¼ kutsaritang asin
• 3 itlog ( ihiwalay ang puti sa pula )
• 2 kutsaritang vanilla
• 1 kutsaritang tubig
• ¼ tasa kayumangging asukal
• ¼ tasa mantika
• 1 kutsaritang suka
• ¼ tasa puting asukal

Kreama

• ½ o ⅔ tasa heavy cream ( pinalamig )
• Jam ( opsyonal )

Paano Lutuin :

Para sa Keyk : 

1. Sa mangkok, i-sift ang cake flour, baking powder, at asin. Haluan ng dilaw ng itlog, vanilla, tubig, kayumangging asukal, at mantika. Itabi.
2. Sa ibang mangkok. I-whip ang mga puti ng itlog hanggang bumula. Haluan ng suka at i-whip muli hanggang mga doble ang laki nito. Haluan ng puting asukal ng pakonti-konti. I-whisk hanggang makabuo ng stiff-peaks.
3. Ihalo ang 1 scoop nito sa ‘paste’ na mixture. Haluin ng mabuti. Pag masyado pa itong makapal, haluan uli ng 1 scoop. 
4. Haluan ang kalahati nito sa batter at i-fold. Ihalo ang natitira at i-fold hanggang mala makitang mga puting guhit.
5. Maghanda ng parisukat o parihaba na trey na may parchment paper. Ibuhos dito ang cake batter. Ipantay. Tapikin ng ilang beses para matanggalan ng bula.
6. Ihurno sa 350°F o 180°C na oben ng 15 – 20 minuto. Gamit ang toothpick, itusok ang gitna, dapat malinis ang paglabas nito o may mga tuyong pira-piraso.
7. Pag hindi na ito masyadong mainit, irolyo ang keyk. Itabi at palamigin ng konti.

Para sa Krema o Paano ihanda : 

1. Sa mangkok, ibuhos dito ang heavy cream. I-whisk hanggang makabuo ng soft peaks. I-unroll ang keyk at ipahid ang krema sa itaas. Opsyonal: lagyan ng jam panlasa. O haluan ang jam kasama ng krema bago ipahid sa keyk.
2. Maingat na irolyo ang keyk para hindi lumabas ang crema sa gitna. Ihanda o palamigin sa ref ng 30 minuto o 1 oras.
3. Mas mabilis itong hiwain pag pinalamig ng konti. Hawain at ihanda!

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