If you’re looking for a Swiss roll cake recipe that is as light as a cloud, moist and literally melts in your mouth, then this recipe is it!
It’s probably one of my proudest recipes to date. A super soft sponge cake is filled with a homemade raspberry jam and whipped cream – a flavour combo that can’t go wrong!
How to Make a Swiss Roll
This Swiss roll recipe begins with making a very light and moist sponge. The full written recipe and ingredients list is provided on the recipe card at the end of the blog post.
Preparing The Sponge
Preheat oven to 170 °C (340°F) with the fan on/convection mode (see note 1 on recipe card below if you don’t have a fan function) and line an 18×13 inch (half-sheet) baking tray. Only line the tray longways, leaving two of the edges of the pan exposed (see video below for demonstration).
In a bowl combine the flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined (there’s no need to sift it just yet). Set aside for now.
In a small bowl combine the milk and oil. Give it a mix and then set aside for now as well.
Next separate the yolks and whites from your eggs. Ensure no egg yolks get into the egg whites. Set aside.
In a large bowl add in 1 tbsp of warm water, and a ⅓ cup (66g) of white sugar (the portion of sugar assigned for the egg yolks) and mix so that the sugar is coated in the water. Next add in the 6 egg yolks and vanilla, and using a hand or stand mixer on a medium speed, whip until the mixture is thick and pale. You should be able to create ribbons with it that settle on the top of the mixture for a few seconds before being absorbed back in. This should roughly take 5 minutes but will vary depending on your mixer. Once done set aside for now.
In another large bowl add in the 6 egg whites. Using a hand or stand mixer (with clean attachments – see note 2 on recipe card below), whip for 30 seconds until it’s frothy, and then gradually add in ½ cup (100g) of white sugar while continuously mixing. Once the sugar is mixed in, continue to whip until you reach soft peaks. This should take about 7 minutes, but will vary depending on your mixer. We don’t want stiff peaks so keep checking the egg whites to check they aren’t being overwhipped (see video demonstration).
Add half of the whipped egg whites into your egg yolk mixture and using a spatula, gently fold until it’s just combined. Fold gently as we want to try and retain as much air in the batter as possible. Next sift the dry ingredients into the bowl and fold until just combined. Once done, add in the remaining egg whites and fold until just combined.
To finish off, add in the milk/oil mixture and fold until just combined. Your mixture should be thick and flowy once done (see video demonstration).
Distribute the batter evenly into the lined baking tray and using an offset spatula (or anything that has a straight edge), even out the batter as much as possible. Once done, shake the tray to even out the batter further, and then drop the tray on the counter a few times to remove any large air bubbles. I also like to tap the bottom of the tray with my hands a few times.
Bake for 18-20 minutes, or until the top is golden brown, and the sponge slowly springs back when you touch the top. Allow to cool in the tray for 15 minutes.
While it’s cooling, prepare some baking paper that we are going to be using to roll the Swiss roll. If your baking paper isn’t large enough, then overlap two sheets. Lightly grease the baking paper with unflavoured vegetable oil, by dabbing your fingers into some unflavoured vegetable oil and then spreading it onto the baking paper. We only want a very thin layer (see note 3 on recipe card below).
After 15 minutes, run a knife along the edges of the sponge that are stuck to the baking tray to help release the sponge, and then turn the sponge out onto the baking paper (golden side down).
Roll the sponge up using the baker paper while its still slightly warm. Set aside to cool (we will unroll it again later).
Preparing Fillings
While the sponge is baking, prepare your fillings. I used a homemade raspberry jam and whipped cream for my Swiss roll – I would highly recommend it!
For the raspberry jam, simply prepare 1 batch of my homemade raspberry jam filling recipe. I would recommend doing this while the sponge is baking so it has enough time to cool.
Once done, place the jam onto a wide saucer and spread it out to allow it to cool quicker. You can also place it into the fridge to speed up the process, but it needs to be at room temperature when spreading it onto the Swiss roll so just make sure it doesn’t get too cold.
Next prepare the cream (10 minutes before you’re ready to assemble the Swiss roll). In a large bowl add in the cream, icing sugar and vanilla. Whip on a medium speed until you reach stiff peaks. Be careful not to overwhip the cream, so keep a close eye on it once it starts to thicken up.
Assembling the Swiss Roll
Once the Swiss roll is cool, unroll it gently. Using a serrated knife, trim off the short edges at an angle (see video demonstration below).
Spread a thin layer of the cooled raspberry jam on the sponge.
Next spread a layer of the cream on the sponge, leaving a small gap at one of the short ends of the sponge, only covering it with a very thin layer of cream (see note 4 on recipe card below).
To roll, lift up the edge of the sponge (that is opposite to the end with the thin layer of the whipped cream) with the baking paper, and push the top edge of the sponge into the cream to create an initial tight roll, and then using the baking paper, continue to roll the sponge until you reach the end. You want to push gently while rolling so you have a tight roll, but don’t push too hard otherwise you may push too much of the cream out.
Once you get to the end, tighten the roll by holding the bottom sheet of baking paper, and then using the long edge of a knife or off set spatula to push the top sheet of baking paper into the bottom of the Swiss roll (see video demonstration below).
Allow to set in the fridge for 1 hour before slicing. Once ready, slice a small piece off of each edge to reveal a wonderful clean Swiss roll. Enjoy!
Light & Moist Swiss Roll
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Swiss Roll
- ⅔ cups (80 g) all purpose flour
- ¼ cup (30 g) cornstarch - also known as cornflour in some countries
- ¼ tsp baking powder
- ¼ tsp salt
- 3 tbsp (45 g) milk - full fat, room temperature
- 3 tbsp (45 g) unflavoured vegetable oil - I use canola oil
- 6 large eggs - whites and yolks separated, room temperature
- 1 tbsp warm water - not boiling
- ⅓ cup (66 g) white granulated sugar (for the egg yolk mixture)
- 2 tsp vanilla essence/extract
- ½ cup (100 g) white granulated sugar (for egg whites)
- 1 tsp unflavoured vegetable oil - for lightly greasing the baking paper after the sponge is cooked.
Raspberry Jam
Whipped Cream
- 1¾ cups (400 g) cold whipping cream - minimum fat percentage of 34%
- 2 tbsp icing sugar - also known as powdered or confectioners sugar
- ½ tsp vanilla essence/extract
Instructions
Swiss Roll
- Preheat oven to 170 °C (340°F) with the fan on/convection mode (see note 1 if you don't have a fan function) and line an 18x13 inch (half-sheet) baking tray. Only line the tray longways, leaving two of the edges of the pan exposed (see video for demonstration).
- In a bowl combine the flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined (there's no need to sift it just yet). Set aside for now.
- In a small bowl combine the milk and oil. Give it a mix and then set aside for now as well.
- Next separate the yolks and whites from your eggs. Ensure no egg yolks get into the egg whites. Set aside.
- In a large bowl add in 1 tbsp of warm water, and a ⅓ cup (66g) of white sugar (the portion of sugar assigned for the egg yolks) and mix so that the sugar is coated in the water. Next add in the 6 egg yolks and vanilla, and using a hand or stand mixer on a medium speed, whip until the mixture is thick and pale. You should be able to create ribbons with it that settle on the top of the mixture for a few seconds before being absorbed back in. This should roughly take 5 minutes but will vary depending on your mixer. Once done set aside for now.
- In another large bowl add in the 6 egg whites. Using a hand or stand mixer (with clean attachments - see note 2), whip for 30 seconds until it's frothy, and then gradually add in ½ cup (100g) of white sugar while continuously mixing. Once the sugar is mixed in, continue to whip until you reach soft peaks. This should take about 7 minutes, but will vary depending on your mixer. We don't want stiff peaks so keep checking the egg whites to check they aren't being overwhipped (see video demonstration).
- Add half of the whipped egg whites into your egg yolk mixture and using a spatula, gently fold until it's just combined. Fold gently as we want to try and retain as much air in the batter as possible. Next sift the dry ingredients into the bowl and fold until just combined. Once done, add in the remaining egg whites and fold until just combined.
- To finish off, add in the milk/oil mixture and fold until just combined. Your mixture should be thick and flowy once done (see video demonstration).
- Distribute the batter evenly into the lined baking tray and using an offset spatula (or anything that has a straight edge), even out the batter as much as possible. Once done, shake the tray to even out the batter further, and then drop the tray on the counter a few times to remove any large air bubbles. I also like to tap the bottom of the tray with my hands a few times.
- Bake for 18-20 minutes, or until the top is golden brown, and the sponge slowly springs back when you touch the top. Allow to cool in the tray for 15 minutes.
- While it's cooling, prepare some baking paper that we are going to be using to roll the Swiss roll. If your baking paper isn't large enough, then overlap two sheets. Lightly grease the baking paper with unflavoured vegetable oil, by dabbing your fingers into some unflavoured vegetable oil and then spreading it onto the baking paper. We only want a very thin layer (see note 3).
- After 15 minutes, run a knife along the edges of the sponge that are stuck to the baking tray to help release the sponge, and then turn the sponge out onto the baking paper (golden side down).
- Roll the sponge up using the baker paper while its still slightly warm. Set aside to cool (we will unroll it again later).
Raspberry Jam Filling
- While the sponge is baking, prepare the raspberry jam. Once done, place the jam onto a wide saucer and spread it out to allow it to cool quicker. You can also place it into the fridge to speed up the process, but it needs to be at room temperature when spreading it onto the Swiss roll so just make sure it doesn't get too cold.
Whipped Cream
- 10 minutes before assembling the Swiss roll, whip the cream.
- In a large bowl add in the cream, icing sugar and vanilla. Whip on a medium speed until you reach stiff peaks. Be careful not to overwhip the cream, so keep a close eye on it once it starts to thicken up.
Assembly
- Once the Swiss roll is cool, unroll it gently. Using a serrated knife, trim off the short edges at an angle (see video demonstration).
- Spread a thin layer of the cooled raspberry jam on the sponge.
- Next spread a layer of the cream on the sponge, leaving a small gap at one of the short ends of the sponge, only covering it with a very thin layer of cream (see note 4).
- To roll, lift up the edge of the sponge (that is opposite to the end with the thin layer of the whipped cream) with the baking paper, and push the top edge of the sponge into the cream to create an initial tight roll, and then using the baking paper, continue to roll the sponge until you reach the end. You want to push gently while rolling so you have a tight roll, but don't push too hard otherwise you may push too much of the cream out.
- Once you get to the end, tighten the roll by holding the bottom sheet of baking paper, and then using the long edge of a knife or off set spatula to push the top sheet of baking paper into the bottom of the Swiss roll (see video demonstration).
- Allow to set in the fridge for 1 hour before slicing. Once ready, slice a small piece off of each edge to reveal a wonderful clean Swiss roll. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
63 Comments
Y’all I’m shook! My husband never eats cake and once I made this he finished it all and asked me to re make it
Haha that’s awesome Allison! So happy to hear you all enjoyed the recipe, it’s one of my favs from the blog 😀
I want to thank you for your videos. I’m coeliac and have adapted several of your cakes and every one of them have been fantastic, really, you would never know they were gluten free, they stay moist and taste beautiful. I’ve just made this Swiss roll, it’s the best one I’ve ever tasted. I just hope at some point you can get round to doing a chocolate version . Even my grandchildren love them and they’re not gluten free
Thank you so much for the wonderful feedback Jon! So happy to hear you’re loving the recipes, and have successfully adapted them to make them gluten free 🙂
Hey! i was just wondering if we can add food colouring at the end to customise our swiss rolls a little
Hi Zaraa! Yes you can totally do that (I would recommend gel colours as liquid colours may change the consistency of the batter), although I would recommend adding the colour a little earlier in the recipe, like when whipping the egg yolks. That way you’ll prevent overmixing at the end 🙂 hope that helps!
I have never had much luck making swiss rolls, but this recipe came out like a dream! So easy and oh so delicious!!! If I want to make a chocolate swiss roll will I just substitute some of the flour for cocoa powder?
So so happy to hear you enjoyed the recipe Mariam! 😀 I haven’t adapted this recipe to a chocolate version yet, but yes I would start by substituting some of the flour with cocoa powder, and perhaps add a little more moisture to the batter too. Hope to share a chocolate Swiss roll recipe soon!
The steps re so easy to follow, thank you for the recipe.
Thanks so much Elizabeth! 🙂
Love this recipe can I use frozen raspberries for this jam
So happy to hear you enjoyed the recipe Gayatri! 🙂 And yes absolutely I use frozen raspberries for the jam myself 🙂
I love Swiss Roll so much. This is justice when it comes to this cake. Mmmmmmm
Thanks Lungile! 😀 Swiss Roll is one of my favs!!
This is by far your best recipe that I have made thus far. Super soft and melts in my mouth. Do you have a chocolate swiss roll recipe? Would really like to try and bake a chocolate one
Yay! So so happy to hear you enjoyed it Sharron, I agree that it’s probably one of my best recipes yet! 😀 I don’t have a chocolate Swiss roll recipe just yet, but will be sure to keep it in mind for future videos 🙂
Looks so good. Please also show us the mini Swiss roll method.
Thanks
Thanks so much! 😀 And will be sure to keep your suggestion in mind for future recipes 🙂
Hi, can I use cake flour for this recipe? May I know what would the ingredients ratio be like for a 10by12inch cake pan? By using whipping cream filling, how long can the swiss roll be stored at room temp/fridge? Thanks!
Hi there! 🙂 For this recipe I would recommend using the all purpose flour and cornstarch as the amount of cornstarch is quite high in relation to the amount of flour, so isn’t the usual cake flour substitute quantities if that makes sense 🙂 although you could probably get away with using cake flour too, I just haven’t tried it myself so can’t say for sure sorry! For a 10×12 inch pan I’m not sure of the exact quantity but I think halving the recipe should do the trick. In terms of storing, it can be stored at room temp for the day, but overnight will require refrigeration. It will last in the fridge in an airtight container for upto a week 🙂
That’s absolutely amazing. Definitely trying this. Thank you
Thanks so much Rose! Hope you enjoy it 😀