Swiss Roll

introduction

This Swiss Roll is a soft thin cake that you roll with jam or cream. The cake has a sweet taste and a light feel. You can make it fast. If you like sweet rolls you can also try a Biscoff cinnamon roll for a change.

why make this recipe

You make this recipe when you want a light, pretty cake. It works for tea, a small party, or a treat at home. It looks like a gift when you cut it. If you like cookie butter and soft cakes, see this Biscoff cookie butter roll for another idea.

how to make Swiss Roll

You make the cake mix, bake it thin, roll it warm, cool it, then add filling. Be gentle when you fold the flour. You roll it with a clean cloth so it keeps shape. Try not to press hard when you roll the cake the first time. For a rich change you can read a simple pie crescent idea like pecan pie crescent rolls for a different sweet idea.

Ingredients :

4 large eggs, 100 grams granulated sugar, 100 grams all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 2 tablespoons unsalted butter, melted, Powdered sugar for dusting (optional), Filling of choice (jam, cream, chocolate ganache, etc.)

Directions :

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. In a bowl, beat the eggs and sugar together until light and fluffy.
3. Sift the flour, baking powder, and salt together and gently fold it into the egg mixture.
4. Fold in the melted butter until well combined.
5. Pour the batter onto the baking tray and spread it evenly.
6. Bake for 10-12 minutes, until the cake is golden and springs back when touched.
7. Remove from the oven and turn the cake out onto a powdered sugar-dusted cloth.
8. Roll the warm cake up with the cloth and let it cool.
9. Once cooled, unroll the cake, spread your chosen filling evenly, and roll it back up.
10. Dust with powdered sugar before serving.

    

how to serve Swiss Roll

Cut the roll in even slices. Serve on a small plate. Add a cup of tea or milk. You can add berries or cream on the side. For a sweet plate idea, you can look at pecan pie crescent rolls for a dessert plate match.

how to store Swiss Roll

Keep the roll in a tight box or wrap it in plastic wrap. Store in the fridge for 2 to 3 days. If you use a cream filling, eat within 2 days. You can freeze slices in a tight bag for up to 1 month. For other store ideas, see holiday roll tips.

tips to make Swiss Roll

• Beat the eggs well. Air makes the cake light.
• Fold the flour slowly. Do not beat hard.
• Roll the warm cake with a cloth to set the form.
• Use a thin layer of filling so the roll stays neat.
• Chill a bit if the filling is soft.

variation (if any)

• Jam roll: use strawberry or raspberry jam.
• Cream roll: use whipped cream or custard.
• Chocolate roll: add cocoa to the flour or use chocolate ganache for the fill.

FAQs

Q: Can I make this without a baking tray?
A: You need a shallow tray for a thin cake. A baking tray works best.

Q: Can I use less sugar?
A: Yes. You can lower sugar a bit, but do not cut too much or the cake may not bake the same.

Q: How do I stop the cake from cracking?
A: Roll the cake while it is warm and use a light hand. Do not overfill.

Q: Can I use a store bought sponge?
A: Yes, you can use a thin store sponge to save time, but fresh is best.

Q: Can I make it gluten free?
A: Yes, use a gluten free flour mix that swaps cup for cup.

Conclusion

For a rich chocolate idea try this Chocolate Cake Roll (Swiss Roll) – Sally’s Baking. For a soft vanilla how-to with video see EASIEST Soft Vanilla Swiss Roll Cake (with VIDEO) – Scientifically ….

Swiss Roll

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• Author: olivia
• Total Time: 27 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A light and fluffy Swiss Roll filled with your choice of jam or cream, perfect for tea or parties.

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Ingredients

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• 4 large eggs
• 100 grams granulated sugar
• 100 grams all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• Powdered sugar for dusting (optional)
• Filling of choice (jam, cream, chocolate ganache, etc.)

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Instructions

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. In a bowl, beat the eggs and sugar together until light and fluffy.
3. Sift the flour, baking powder, and salt together and gently fold it into the egg mixture.
4. Fold in the melted butter until well combined.
5. Pour the batter onto the baking tray and spread it evenly.
6. Bake for 10-12 minutes, until the cake is golden and springs back when touched.
7. Remove from the oven and turn the cake out onto a powdered sugar-dusted cloth.
8. Roll the warm cake up with the cloth and let it cool.
9. Once cooled, unroll the cake, spread your chosen filling evenly, and roll it back up.
10. Dust with powdered sugar before serving.

Notes

For best results, beat the eggs well for a light cake and fold the flour gently. Store in the fridge for 2-3 days or freeze slices for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Swiss

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 15g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg