Swiss Roll Cake -

Swiss Roll Cake, a delightful dessert that’s both visually appealing and delicious, has captured the hearts of bakers and sweets lovers around the world. Known for its soft, fluffy sponge and luscious filling, this cake is perfect for any occasion, whether it’s a birthday party, tea time, or a simple family gathering. With our easy-to-follow recipe, you’ll be able to recreate this classic treat at home, impressing your family and friends with your baking skills.

Why You Will Love This Recipe

This Swiss Roll Cake recipe is incredibly beginner-friendly, yet its results are professional-grade. The light sponge cake melts in your mouth while the whipped cream filling adds a rich, creamy texture that is simply irresistible. Not only is this cake delicious, but it is also versatile; you can experiment with different fillings like fruit jams, chocolate ganache, or even a flavored cream cheese frosting. With just a handful of ingredients, you’ll find this Swiss Roll becomes a go-to recipe in your home baking repertoire.

Ingredients

Gather the following ingredients for the sponge cake, followed by the classic whipped cream filling:

For the Sponge Cake:

4 large eggs (room temperature)
100g granulated sugar
90g all-purpose flour (sifted)
1 tsp vanilla extract
1/4 tsp salt
2 tbsp (30ml) milk
2 tbsp (28g) unsalted butter (melted)

For the Whipped Cream Filling:

1 cup (240ml) heavy whipping cream (cold)
2 tbsp (15g) powdered sugar
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 180°C (350°F). Prepare a 10×15-inch (25x38cm) jelly roll pan by lining it with parchment paper and lightly greasing it. This will prevent the cake from sticking and allow for easy rolling.

Step 2: In a large mixing bowl, beat the eggs and granulated sugar together using a hand mixer for about 5-7 minutes. The mixture should become pale in color, thick, and fluffy. This step is crucial for creating a light and airy sponge.

Step 3: Gently fold in the vanilla extract and salt. It’s essential to keep the air in the batter, so be careful during this step.

Step 4: Sift in the all-purpose flour in two batches. After each addition, fold the flour into the batter with a spatula, ensuring it’s fully incorporated without deflating the mixture.

Step 5: In a small bowl, combine the milk and melted butter. Take a few spoons of the sponge batter and mix it into the milk-butter mixture, then fold this back into the main batter. This technique helps maintain the cake’s light texture.

Step 6: Pour the batter into the prepared pan and spread it evenly. Gently tap the pan on the counter to remove any air bubbles.

Step 7: Bake in the preheated oven for 10-12 minutes, or until the top is lightly golden and springs back when touched. Avoid overbaking, as this can lead to a dry sponge.

Step 8: Once baked, remove the cake from the oven and immediately turn it onto a clean kitchen towel that has been dusted with powdered sugar. Carefully peel off the parchment paper and start rolling the cake up with the towel from the short end. Allow the cake to cool completely in this rolled position. This will help it remember the rolled shape later.

Step 9: While the cake is cooling, prepare the whipped cream filling. In a mixing bowl, whip the cold heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. This step is essential to create a luscious filling that will hold its shape.

Step 10: Unroll the cooled cake gently, being careful not to crack it. Spread the whipped cream filling evenly over the sponge, making sure to leave a small gap at the edges.

Step 11: Re-roll the cake tightly. Trim the edges if desired for a neat presentation. Dust the top with powdered sugar or drizzle it with melted chocolate for a decorative touch.

Pro Tips for Making Swiss Roll Cake

Ensure that the eggs are at room temperature for better volume when whipped.
Be gentle when folding in the flour to maintain the aeration in the batter.
Don’t skip the step of rolling the cake with the towel as it helps in shaping the roll perfectly.
Use a serrated knife to trim edges for a clean finish.
Experiment with various fillings according to your preference!

Frequently Asked Questions

Can I make Swiss Roll Cake in advance?

Yes! You can bake the sponge cake a day ahead. Just be sure to wrap it tightly in plastic wrap after cooling to keep it moist.

What other fillings can I use?

You can fill your Swiss roll with fruit preserves, chocolate mousse, or even a fruit-flavored whipped cream for variety.

Can I freeze the Swiss Roll Cake?

Yes, you can freeze the Swiss Roll Cake. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the fridge before serving.

Why is my Swiss Roll Cake cracking?

If your cake cracks, it might be overbaked or not rolled carefully while cooling. Make sure to control the baking time and roll while the cake is warm.

Can I make this recipe gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend, but be sure to use one with a binding agent for the best results.

Conclusion

Culinary adventures are made sweeter with a classic Swiss Roll Cake recipe in your repertoire. Its fluffy texture, creamy filling, and beautiful presentation make it an exceptional dessert for various occasions. Whether you stick to the traditional whipped cream filling or dare to explore with different flavors, this Swiss Roll is bound to be a hit. Enjoy your baking journey!