A Swiss Roll Cake is a soft, fluffy sponge cake rolled up with a sweet filling such as jam, honey, or whipped cream. This versatile and easy-to-make cake is perfect for any occasion, from afternoon tea to a delightful dessert. In this recipe, we’ll walk through the simple steps to make a basic roll cake using everyday ingredients. Follow along for a perfectly soft and delicious roll cake every time!
Ingredients
For the Sponge Cake:
- 5 egg yolks
- ¼ tsp (1.5 g) salt
- ¼ cup (50 g) sugar (for the egg yolk mixture)
- ¾ cup (90 g) cake flour
- ½ tsp (2 g) baking powder
- 3 tbsp + 2 tsp (55 ml) vegetable oil
- 3 tbsp + 1 tsp (50 ml) milk
- 5 egg whites
- 5 ⅔ tbsp (75 g) sugar (for the meringue)
For the Filling:
- Jam or honey, to taste (about 3-4 tbsp)
Step-by-Step Instructions
Step 1: Prepare the Egg Yolk Mixture
- Start by separating the 5 egg yolks from the whites. Place the egg yolks in a large mixing bowl, and ¼ cup (50 g) of sugar and ¼ tsp (1.5 g) of salt to the yolks. Whisk them together until the mixture becomes light, foamy, and pale yellow.
- Continue whisking until the mixture reaches the “ribbon stage,” where the batter falls in thick ribbons when lifted. Set this aside while you prepare the meringue.
Step 2: Make the Meringue
- In a separate clean and dry bowl, beat the 5 egg whites with a hand mixer until they become frothy. Gradually add 5 ⅔ tbsp (75 g) of sugar in three parts, beating well after each addition.
- Continue mixing until stiff peaks form, meaning the meringue will hold its shape when lifted and won’t collapse.
Step 3: Combine the Yolk Mixture and Meringue
- Gently pour the egg yolk mixture onto the meringue. Using a spatula, fold the two mixtures together gently to maintain the airiness. Be careful not to overmix, as you want to keep the volume of the meringue intact.
Step 4: Add Dry Ingredients
- Sift ¾ cup (90 g) of cake flour and ½ tsp (2 g) of baking powder directly onto the batter. Gently fold the dry ingredients into the egg mixture until fully combined. Be sure to sift the flour to prevent any lumps in the batter.
Step 5: Incorporate Oil and Milk
- In a small bowl, mix 3 tbsp + 2 tsp (55 ml) of vegetable oil and 3 tbsp + 1 tsp (50 ml) of milk. Take a small portion of the cake batter and mix it into the oil-milk mixture to create an emulsified base.
- Gradually fold this emulsified mixture back into the main cake batter, ensuring that it is evenly combined.
Step 6: Bake the Cake
- Preheat your oven to 170°C (340°F). Prepare a baking tray (approximately 10×14 inches) by greasing it lightly and lining it with parchment paper.
- Pour the cake batter onto the prepared tray, spreading it out evenly with a spatula. Tap the tray lightly on the countertop to remove any air bubbles trapped in the batter.
- Bake the cake for 30 minutes, or until it is lightly golden on top and springs back when touched.
Step 7: Prepare the Cake for Rolling
- Once the cake is baked, remove it from the oven and allow it to cool for a couple of minutes. Carefully peel off the parchment paper.
- Flip the cake onto another sheet of parchment paper. Trim the edges of the cake to make it easier to roll.
- Make a slanted cut on one end of the cake (this will help you start the roll) and make three 3mm deep cuts on the other end (to help the cake roll smoothly without cracking).
Step 8: Add the Filling and Roll
- Spread a thin layer of jam or honey evenly over the entire surface of the cake. Feel free to use your favorite flavor of jam, such as strawberry, raspberry, or apricot.
- Starting from the slanted end, gently roll the cake, using the parchment paper to guide the rolling process. Roll tightly but carefully to avoid tearing the cake.
Step 9: Chill and Serve
- Wrap the rolled cake in the parchment paper and refrigerate it for about 1 hour. This helps the cake set and makes it easier to slice.
- After chilling, unwrap the cake, slice it into even portions, and serve.
Nutrition Information (Per Serving)
- Serving Size: 1 slice (makes about 8 servings)
- Calories: 210 kcal
- Carbohydrates: 29 g
- Protein: 5 g
- Fat: 8 g
- Sugar: 17 g
- Fiber: 1 g
- Sodium: 120 mg
Final Thoughts
This Basic Swiss Roll Cake is soft, fluffy, and versatile, making it the perfect treat for any occasion. With its light sponge cake and sweet filling, it’s sure to impress your family and friends. Customize the filling to your taste—whether it’s jam, honey, or even whipped cream. Once you’ve mastered this simple recipe, you can experiment with different flavors and variations to create your own signature Swiss roll!
