How to Make Swiss Roll Cake

This Amazing Swiss Roll Cake recipe brings together light, fluffy sponge cake wrapped around a luscious filling, creating a delightful dessert. Whether served as a sweet treat with tea or coffee or as a stunning centerpiece for a special occasion, this Swiss roll will surely impress with its taste and presentation.

Ingredients for Swiss Roll Cake

For the Sponge Cake:

• 4 large eggs, at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup cake flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

For the Filling:

• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup fruit jam or jelly (optional)

How to Make Swiss Roll Cake

1. Prepare the Baking Sheet:

• Preheat your oven to 350°F (175°C). Grease a 10×15-inch rimmed baking sheet and line it with parchment paper, leaving an overhang on the sides for easy removal.

1. Make the Sponge Cake:

• In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5-7 minutes, or until the mixture is thick and pale yellow. It should form ribbons when you lift the beaters.
• Beat in the vanilla extract.
• Sift together the cake flour, cornstarch, salt, and baking powder. Gently fold the dry ingredients into the egg mixture, a little at a time, using a spatula. Be careful not to deflate the batter.

1. Bake the Cake:

• Spread the batter evenly into the prepared baking sheet, smoothing the top with an offset spatula.
• Bake for 12-15 minutes, or until the cake is lightly golden and springs back when lightly pressed.

1. Prepare for Rolling:

• While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.

1. Roll the Cake:

• As soon as the cake is done baking, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
• Starting at one of the shorter ends, gently roll the cake and towel together into a tight log. Allow the cake to cool completely in this rolled-up position.

1. Make the Filling:

• In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

1. Assemble the Swiss Roll:

• Carefully unroll the cooled cake and remove the towel. Spread the whipped cream evenly over the cake, leaving a small border around the edges.
• If desired, spread fruit jam or jelly over the whipped cream layer.

1. Roll the Cake Again:

• Starting from the same end as before, gently roll the cake back up, using the parchment paper to help lift and roll it evenly.
• Trim the ends of the roll for a clean finish if desired.

1. Chill and Serve:

• Wrap the Swiss roll in parchment paper or plastic wrap and refrigerate for at least 1 hour before serving to allow it to set.
• Dust with powdered sugar before slicing and serving.

About the Main Ingredients

• Eggs and Sugar: Provide structure and lightness to the sponge cake, ensuring a fluffy texture.
• Cake Flour and Cornstarch: Help create a delicate crumb and prevent the cake from being too dense.
• Heavy Cream: Whipped to perfection, it forms a rich and creamy filling that complements the lightness of the sponge cake.
• Vanilla Extract: Adds a subtle sweetness and enhances the overall flavor profile of the Swiss roll.

Enjoy the elegance and deliciousness of this Amazing Swiss Roll Cake, perfect for any occasion where you want to impress with a homemade dessert masterpiece!