A Swiss roll is a type of cake that typically consists of a thin layer of vanilla sponge cake rolled around strawberry or raspberry jam. Newer interpretations—like the chocolate Swiss roll—incorporate flavored cakes and fillings made of buttercream, whipped cream, chocolate ganache, fudge, or marshmallow. When prepared and sliced properly, the cake reveals a neat swirl.Ingredients
Ingredients
Method
Preheat the oven to 350 degrees Fahrenheit.
Line a rimmed baking sheet with parchment paper and lightly grease the pan with vegetable oil or butter.
In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, salt, baking powder, and baking soda.
Whisk on low speed until fully incorporated, or about 2–3 minutes.
Continue whisking, gradually increasing to speed to high, until the egg mixture is light and fluffy and approximately doubled in volume—about 10 minutes.
Reduce the whisk speed to medium and add the vanilla and melted butter.
Add the flour. When the flour is almost fully incorporated, turn off the mixer.
Finish incorporating the flour by folding the batter with a rubber spatula.
Pour the batter into the prepared pan.
Using an offset spatula, smooth the batter into an even layer.
Bake until the cake is light golden brown, or about 10–12 minutes.
Remove the cake from the oven and immediately cover it tightly with aluminum foil.
Let the cake cool in the covered pan for 1 hour, or until it is slightly warmer than room temperature.
Remove the foil and use a knife to loosen the edges of the cake.
Using an offset spatula, spread the filling in an even layer over the cake, leaving a half-inch border along the short ends of the cake.
Using the parchment paper, lift the cake and begin to roll it.
Transfer the rolled cake to a serving dish and dust it with powdered sugar.
Serve immediately.
Swiss Roll Recipe
INGREDIENTS
Instructions
-
Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and lightly grease the pan with vegetable oil or butter.
-
In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, salt, baking powder, and baking soda. Whisk on low speed until fully incorporated, or about 2–3 minutes.
-
Continue whisking, gradually increasing to speed to high, until the egg mixture is light and fluffy and approximately doubled in volume—about 10 minutes. Reduce the whisk speed to medium and add the vanilla and melted butter. Add the flour. When the flour is almost fully incorporated, turn off the mixer.
-
Finish incorporating the flour by folding the batter with a rubber spatula. Pour the batter into the prepared pan. Using an offset spatula, smooth the batter into an even layer.
-
Bake until the cake is light golden brown, or about 10–12 minutes. Remove the cake from the oven and immediately cover it tightly with aluminum foil.
-
Let the cake cool in the covered pan for 1 hour, or until it is slightly warmer than room temperature. Remove the foil and use a knife to loosen the edges of the cake.
-
Using an offset spatula, spread the filling in an even layer over the cake, leaving a half-inch border along the short ends of the cake. Using the parchment paper, lift the cake and begin to roll it.
-
Transfer the rolled cake to a serving dish and dust it with powdered sugar. Serve immediately.
