Swiss Roll
About This Dish
Swiss rolls look fancy, but they're actually pretty straightforward once you get the hang of rolling them. The trick is rolling them while they're still warm, so they don't crack. The first time I tried, I was so nervous—what if it breaks? What if it looks terrible? But even when it's not perfect, it still tastes amazing. The cake is light and spongy, the filling is creamy and sweet, and when you slice into it and see those perfect spirals, it's so satisfying. I make these when I want to feel accomplished, or when I'm bringing something to a party and want it to look impressive. They're the kind of thing that makes people think you spent hours in the kitchen, even though it's really not that complicated.
Flavors
Nutrition Information
Ingredients
- Eggs
- Sugar
- All-purpose flour
- Baking powder
- Vanilla extract
- Powdered sugar
- Heavy cream
- Jam or fruit preserves
- Cocoa powder (optional)
Instructions
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1
Preheat your oven to 375°F (190°C). Line a jelly roll pan (or a rimmed baking sheet) with parchment paper.
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2
Beat eggs and sugar together until they're very light and fluffy. This takes about 5 minutes with an electric mixer. The mixture should be pale yellow and form ribbons when you lift the beaters.
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3
Sift together flour and baking powder, then gently fold it into the egg mixture. Add vanilla extract.
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4
Pour the batter into your prepared pan and spread it evenly. Tap the pan on the counter a few times to get rid of air bubbles.
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5
Bake for 10-12 minutes, until the cake is golden and springs back when you touch it.
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6
While it bakes, lay out a clean kitchen towel and dust it with powdered sugar.
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7
As soon as the cake comes out of the oven, flip it onto the towel. Carefully peel off the parchment paper.
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8
Roll the cake up with the towel inside, starting from the short end. Let it cool completely like this—this is called 'setting the shape.'
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9
When it's cool, unroll it gently. Spread with jam or whipped cream, then roll it back up without the towel.
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10
Wrap it in plastic wrap and chill for at least an hour before slicing.
Cooking Tips
- Roll the cake while it's still warm. If you wait until it's cool, it will crack when you try to roll it.
- Don't overbake it. The cake should be just set—overbaking makes it dry and more likely to crack.
- Use a thin layer of filling. Too much filling will squish out when you roll it.
- The powdered sugar on the towel prevents sticking. Don't skip this step, or the cake will stick to the towel.
Quick Summary
Bake a thin sponge cake, spread with filling while warm, then roll it up tightly and chill before slicing.
