French Swiss Roll Cake

A light, spongy cake rolled with whipped cream and jam—the classic French pâté de Genoise. Simple technique, elegant presentation.

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Ingredients

1
Preheat oven to 400°F. Line a 9x13-inch baking sheet with parchment paper.
2
Crack eggs into a large bowl. Add granulated sugar and whisk on high speed until pale, thick, and triple in volume, ~5 minutes.
3
Sift flour over the eggs and fold in gently with a spatula until no streaks remain.
4
Drizzle melted butter over the batter and fold gently until just combined.
5
Spread batter evenly onto the prepared pan.
6
Bake until golden and a toothpick comes out clean, 10–12 minutes. Cake should spring back when touched.
7
Dust a clean kitchen towel with powdered sugar. Turn hot cake out onto the towel and peel off parchment.
8
While still warm, roll the cake tightly in the towel from one long end. Cool seam-side down for 10 minutes.
9
Unroll gently. Whip cream with vanilla and remaining powdered sugar until stiff peaks form.
10
Spread jam evenly over the cake, leaving a 1-inch border on all sides.
11
Spread whipped cream over the jam in an even layer.
12
Roll up tightly from the long end. Dust with powdered sugar. Refrigerate 15 minutes before slicing.

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