Japanese Swiss Roll

Why Make This Recipe

Japanese Swiss Roll is a delightful dessert that is light, fluffy, and full of flavor. It is perfect for any occasion, whether you are having a family gathering, a birthday party, or simply enjoying a quiet afternoon. The combination of a soft sponge cake wrapped around rich whipped cream makes it a truly enjoyable treat. Plus, it’s a fun and satisfying baking project that anyone can tackle!

How to Make Japanese Swiss Roll

Ingredients

• 4 large eggs
• 100g granulated sugar
• 1 teaspoon vanilla extract
• 100g all-purpose flour
• 30g unsweetened cocoa powder (optional)
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 200ml heavy whipping cream
• 2 tablespoons powdered sugar
• Fresh fruits (optional, for garnish)

Directions

1. Preheat your oven to 375°F (190°C) and grease a jelly roll pan.
2. In a bowl, beat the eggs and granulated sugar until pale and fluffy.
3. Add the vanilla extract and mix well.
4. In another bowl, sift together the flour, cocoa powder (if using), baking powder, and salt.
5. Gradually fold the dry ingredients into the egg mixture until combined.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake in the preheated oven for about 12-15 minutes or until a toothpick comes out clean.
8. Once baked, remove from the oven and allow to cool.
9. While the cake cools, whip the heavy cream and powdered sugar until soft peaks form.
10. Once cooled, invert the cake onto a clean kitchen towel and peel off the parchment paper.
11. Spread the whipped cream evenly over the cake, then roll it up tightly using the towel.
12. Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes.
13. Slice and serve, garnished with fresh fruits if desired.

How to Serve Japanese Swiss Roll

Serve Japanese Swiss Roll on a nice plate. You can slice it into rounds to show off the beautiful swirl inside. Add some fresh fruits on the side for a colorful touch. It’s great with a cup of tea or coffee, making it a perfect dessert for any time of the day.

How to Store Japanese Swiss Roll

To store your Swiss Roll, wrap it tightly in plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to three days. If you’d like to keep it longer, you can freeze it. Just be sure to wrap it well to avoid freezer burn.

Tips to Make Japanese Swiss Roll

• Make sure your eggs are at room temperature for better volume when beating.
• Fold the dry ingredients gently into the egg mixture to keep the batter light.
• Be careful not to overbake the cake, as it can become dry.
• Use a clean kitchen towel for rolling to prevent sticking.
• Experiment with different fillings, like fruit puree or chocolate spread, for added flavor!

Variation

You can add matcha powder to the sponge cake mixture for a green tea flavor or fold in some fruits like strawberries or mango into the whipped cream for a fruity twist!

FAQs

1. Can I make this Swiss Roll ahead of time?
Yes! You can make it a day in advance. Just store it in the refrigerator wrapped well in plastic wrap.

2. What if I don’t have a jelly roll pan?
You can use a baking sheet with a similar size. Just make sure to adjust the baking time if necessary.

3. Can I use other fillings besides whipped cream?
Absolutely! You can use jam, custard, or even ice cream as a filling for a delicious twist.

Japanese Swiss Roll

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• Author: olivia
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A light and fluffy dessert made with a soft sponge cake wrapped around rich whipped cream, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 4 large eggs
• 100g granulated sugar
• 1 teaspoon vanilla extract
• 100g all-purpose flour
• 30g unsweetened cocoa powder (optional)
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 200ml heavy whipping cream
• 2 tablespoons powdered sugar
• Fresh fruits (optional, for garnish)

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Instructions

1. Preheat your oven to 375°F (190°C) and grease a jelly roll pan.
2. In a bowl, beat the eggs and granulated sugar until pale and fluffy.
3. Add the vanilla extract and mix well.
4. In another bowl, sift together the flour, cocoa powder (if using), baking powder, and salt.
5. Gradually fold the dry ingredients into the egg mixture until combined.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake in the preheated oven for about 12-15 minutes or until a toothpick comes out clean.
8. Once baked, remove from the oven and allow to cool.
9. While the cake cools, whip the heavy cream and powdered sugar until soft peaks form.
10. Once cooled, invert the cake onto a clean kitchen towel and peel off the parchment paper.
11. Spread the whipped cream evenly over the cake, then roll it up tightly using the towel.
12. Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes.
13. Slice and serve, garnished with fresh fruits if desired.

Notes

Use a clean kitchen towel for rolling to prevent sticking. You can also experiment with different fillings like fruit puree or chocolate spread.

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

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 15g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 120mg