This Swiss roll recipe is the perfect balance of soft, light sponge and creamy filling. It’s surprisingly easy to make once you get the hang of it, and it’s a fun, rewarding project for both beginner and seasoned bakers.
Why you’ll love this recipe
Swiss roll cakes are one of my family’s absolute favorites. Whenever we walk by a bakery, my children instantly spot them and ask me to buy one.
While store-bought versions are convenient, I’ve tried and tested this homemade recipe so many times, and now I can confidently say that once you make this at home, you won’t want to go back to the store-bought ones again.
I promise, don’t let the steps scare you – it may look complicated at first, but it’s much easier than it appears!
If you’re familiar with making sponge cake, you’ll notice that making Swiss rolls follows a very similar technique.
The main difference lies in the final roll-up, which gives it that iconic swirl. What I love most is the soft, airy texture that comes from the light meringue, which makes the cake melt in your mouth.
My Swiss roll recipe
There are endless variations of Swiss rolls to experiment with. Personally, I enjoy making different flavor combinations, like coffee Swiss rolls, strawberry Swiss rolls, coconut Swiss rolls, and matcha Swiss rolls.
For this recipe, I make two flavors: one is the classic original, which is light and simple, and the other is infused with Earl Grey tea, giving it a delightful, aromatic twist.
For this recipe, I use a 28×28 cm (about 11×11 inches) baking pan. I line the pan with parchment paper or a baking mat to ensure the cake comes out easily after baking. This step might seem small, but it’s a game-changer! It ensures that the cake won’t stick to the pan.
Tips for Success
Ensure all equipment is oil- and water-free: This is crucial, especially when whipping the egg whites. Even a small amount of oil or water can prevent the egg whites from whipping up properly, which will lead to a flatter and denser cake.
Be gentle when mixing the batter: It’s easy to get carried away, but over-mixing can lead to a tough, dense texture. The goal is to preserve the air in the meringue, so when you fold the egg whites into the yolk mixture, do it gently. I always use a “Z” motion to lift and fold the batter, and I rotate the bowl as I go to ensure everything is incorporated without losing the volume of the egg whites.
Adjust your oven settings if necessary: Baking times and temperatures are provided as a guideline, but keep in mind that all ovens vary. I recommend keeping a close eye on your cake as it bakes. When it’s done, you can check by inserting a toothpick into the center of the cake – if it comes out clean, your cake is baked to perfection. The cake should also have a golden-brown color on top.
Don‘t over-whip the cream: If you’re making a whipped cream filling, be careful not to overdo it. Over-beating can cause the cream to turn too stiff, which results in a grainy, heavy texture.
Rolling the cake while warm: After the cake is baked, let it cool for just a few minutes before rolling it up. This helps the cake maintain its shape without cracking. It should still be warm enough to be flexible but not so hot that it will tear when you roll it.
Chill the finished Swiss roll before serving: After you’ve filled and rolled your cake, I recommend letting it chill in the fridge for at least 30 minutes before slicing. This helps it set, and the flavors will meld beautifully. It’s also easier to cut clean, even slices when the cake has firmed up a bit in the fridge.
Ingredients
- 5 eggs (single weight about 55-62g)
- 50g fine granulated sugar
- 50g milk
- 50g corn oil
- 60g cake flour
- 4g Earl Grey tea powder (for Earl Grey flavor, omit if making plain)
- 5 drops lemon juice
For the filling:
- 180g whipping cream
- 15g fine granulated sugar
Instructions
Preheat the oven to 160°C. Line a 28×28 cm baking pan with parchment paper or a non-stick baking mat, ensuring it fits well with the edges slightly overhanging for easy removal after baking.
Separate the eggs. Place the egg whites and yolks in two clean bowls. Put the egg whites in the freezer for 15 minutes to make them easier to whip and more stable.
Make the egg yolk batter:
- In a bowl, combine 50g milk and 50g corn oil, and whisk until emulsified (you should see a smooth, uniform mixture with no oil droplets).
- Sift in 60g cake flour and fold gently with a spatula in a “Z” shape until there are no dry flour bits and the batter is smooth.
- Add 5 egg yolks and stir until the batter is smooth.
- If you’re making Earl Grey flavor, add 4g Earl Grey tea powder to the batter and mix well. Skip this step if making a plain roll.
Whip the egg whites:
- Take the egg whites from the freezer and add 3-5 drops of lemon juice. Whip with an electric mixer on low speed until large bubbles form.
- Gradually add 50g fine sugar in three stages. Continue whipping, increasing speed with each addition (low, medium, then high). Stop once the meringue forms soft peaks and can hold its shape without being too stiff.
Combine the batters:
- Fold one-third of the meringue into the egg yolk mixture, mixing gently with a spatula from the bottom up.
- Pour the mixed batter back into the remaining meringue, and continue to fold gently with a spatula using the same technique, until the batter has a consistent color and smooth, even texture.
Bake the cake:
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Tap the pan lightly on the counter to release large air bubbles.
- Bake in the preheated oven for 25 minutes at 160°C. Avoid opening the oven door during baking to ensure the cake rises properly.
Prepare the filling:
- While the cake bakes, whip 180g whipping cream and 15g fine sugar in a clean bowl with an electric mixer. Whip on low speed, then gradually increase to medium until stiff peaks form.
- Chill the whipped cream in the fridge until ready to use.
Assemble the cake:
- Once the cake is done, remove it from the oven and allow it to cool on a wire rack.
- When cool, carefully invert the cake onto a new piece of parchment paper. Peel off the top layer of parchment.
- Spread the chilled whipped cream evenly on the cake, leaving a bit less on the edges.
- Use a rolling pin to slowly roll the cake from one end. As you roll, make sure to roll tightly to avoid any gaps. Once rolled, gently press both ends with your hands to make the Swiss roll more compact.
Chill and cut:
- Place the rolled cake in the fridge for 30 minutes to set. This will make it easier to cut.
Once chilled, remove the roll and slice it into even pieces using a sharp knife. Now you can enjoy your delicious Swiss roll!
Frequently Asked Questions
Why does the cake crack?
This can happen if the egg whites are over-beaten or if the oven temperature is too high. Make sure to whip the egg whites until soft peaks form and not stiff peaks.
Why can’t I roll it?
If the cake is completely cooled down when you try to roll it, it might crack. Try rolling it while it’s still slightly warm, but not hot. This will give it enough flexibility without risking breakage.
Can I make this recipe with a different filling?
Yes, you can easily swap the whipped cream for other fillings like jam, mascarpone, or chocolate ganache. Just make sure to adjust the consistency of the filling so it doesn’t ooze out when rolling.
Why does my Swiss roll feel too dense?
A dense Swiss roll may be the result of overmixing the batter or over-baking. Be sure to fold the egg whites into the yolk mixture gently, and avoid over-mixing to maintain the cake’s light, airy texture.
Easy Swiss Roll Cake Recipe You’ll Love
Ingredients
- 5 eggs single weight about 55-62g
- 50 g fine granulated sugar
- 50 g milk
- 50 g corn oil
- 60 g cake flour
- 4 g Earl Grey tea powder for Earl Grey flavor, omit if making plain
- 5 drops lemon juice
For the filling:
- 180 g whipping cream
- 15 g fine granulated sugar
Instructions
- Preheat the oven to 160°C. Line a 28x28 cm baking pan with parchment paper or a non-stick baking mat, ensuring it fits well with the edges slightly overhanging for easy removal after baking.
- Separate the eggs. Place the egg whites and yolks in two clean bowls. Put the egg whites in the freezer for 15 minutes to make them easier to whip and more stable.
Make the egg yolk batter:
- In a bowl, combine 50g milk and 50g corn oil, and whisk until emulsified (you should see a smooth, uniform mixture with no oil droplets).
- Sift in 60g cake flour and fold gently with a spatula in a "Z" shape until there are no dry flour bits and the batter is smooth.
- Add 5 egg yolks and stir until the batter is smooth.
- If you're making Earl Grey flavor, add 4g Earl Grey tea powder to the batter and mix well. Skip this step if making a plain roll.
Whip the egg whites:
- Take the egg whites from the freezer and add 3-5 drops of lemon juice. Whip with an electric mixer on low speed until large bubbles form.
- Gradually add 50g fine sugar in three stages. Continue whipping, increasing speed with each addition (low, medium, then high). Stop once the meringue forms soft peaks and can hold its shape without being too stiff.
Combine the batters:
- Fold one-third of the meringue into the egg yolk mixture, mixing gently with a spatula from the bottom up.
- Pour the mixed batter back into the remaining meringue, and continue to fold gently with a spatula using the same technique, until the batter has a consistent color and smooth, even texture.
Bake the cake:
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Tap the pan lightly on the counter to release large air bubbles.
- Bake in the preheated oven for 25 minutes at 160°C. Avoid opening the oven door during baking to ensure the cake rises properly.
Prepare the filling:
- While the cake bakes, whip 180g whipping cream and 15g fine sugar in a clean bowl with an electric mixer. Whip on low speed, then gradually increase to medium until stiff peaks form.
- Chill the whipped cream in the fridge until ready to use.
Assemble the cake:
- Once the cake is done, remove it from the oven and allow it to cool on a wire rack.
- When cool, carefully invert the cake onto a new piece of parchment paper. Peel off the top layer of parchment.
- Spread the chilled whipped cream evenly on the cake, leaving a bit less on the edges.
- Use a rolling pin to slowly roll the cake from one end. As you roll, make sure to roll tightly to avoid any gaps. Once rolled, gently press both ends with your hands to make the Swiss roll more compact.
Chill and cut:
- Place the rolled cake in the fridge for 30 minutes to set. This will make it easier to cut.
- Once chilled, remove the roll and slice it into even pieces using a sharp knife. Now you can enjoy your delicious Swiss roll!