Swiss Roll Cake
A light, airy sponge cake rolled with whipped cream and jam—a classic French technique that looks elegant but is surprisingly forgiving. Perfect for impressing guests with minimal hands-on time.
- Total time
- 45 min
- Servings
- 8
- Calories
- 285
- Protein
- 5g
Ingredients
- 4 whole large eggs, separated
- 100 g granulated sugar
- 100 g all-purpose flour
- 15 ml whole milk
- ½ tsp vanilla extract
- ¼ tsp salt
- 30 g confectioners' sugar, for dusting
- 240 ml heavy whipping cream, cold
- 120 ml seedless raspberry jam
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a 15×10-inch baking sheet with parchment paper, making sure it extends slightly above the edges on all sides—this prevents the delicate cake from sticking. Set aside.
- 2
Separate your 4 eggs carefully, placing the yolks in one medium bowl and the whites in another clean, dry bowl. Any speck of yolk in the whites will prevent them from whipping properly, so work carefully.
- 3
To the bowl with egg yolks, add 75 grams of the granulated sugar. Using a hand mixer or whisk, beat the yolks and sugar together for 2-3 minutes until the mixture turns pale, thick, and forms ribbons when you lift the whisk—this lightness is what makes a proper Swiss roll tender.
- 4
Add 15 ml of whole milk and 0.5 tsp of vanilla extract to the yolk mixture, beating gently to combine. Sift 100 grams of all-purpose flour over the mixture and fold it in carefully with a rubber spatula, making 8-10 gentle strokes until just combined. Do not overmix or the batter will become dense.
- 5
Using a hand mixer with clean, dry beaters, whip the 4 egg whites with 0.25 tsp of salt in the separate bowl on medium-high speed. As they begin to thicken and turn opaque (about 1 minute), gradually sprinkle in the remaining 25 grams of granulated sugar while continuing to beat. Whip until stiff peaks form—when you lift the beaters, the peaks should stand straight up without drooping.
- 6
Gently fold one-third of the whipped egg whites into the yolk mixture using a rubber spatula—this lightens the base so the remaining whites won't deflate. Then fold in the remaining whites in two additions, using large, sweeping strokes and rotating the bowl as you go. Stop folding as soon as no white streaks remain; overworking will squeeze out the air you just captured.
- 7
Pour the batter onto your prepared baking sheet, using a rubber spatula to spread it into an even layer that reaches all four corners—you want a thin, uniform thickness so it bakes evenly and rolls without cracking.
- 8
Bake on the center oven rack for 10-12 minutes. The cake is done when it's pale golden, springs back when you gently touch the center with your fingertip, and a toothpick inserted in the middle comes out clean. Do not overbake or the cake will be dry and brittle.
- 9
While the cake bakes, lay out a clean kitchen towel on your work surface and dust it generously with 30 grams of confectioners' sugar—this prevents the hot cake from sticking as it cools and rolls.
- 10
As soon as the cake comes out of the oven, immediately turn it out onto your prepared towel with the parchment still attached. Working quickly while the cake is still warm and pliable, gently peel back the parchment paper. Starting at one short end, tightly roll the cake and towel together into a log, using the towel to help guide the roll—rolling while warm prevents cracking.
- 11
Set the rolled cake on a wire rack seam-side down and let it cool to room temperature, about 15-20 minutes. This gives the sponge structure so it won't collapse when you unroll it for filling.
- 12
While the cake cools, pour 240 ml of cold heavy whipping cream into a chilled bowl. Using a hand mixer or whisk, whip the cream on medium-high speed until soft peaks form—when you lift the beaters, the peaks should curl gently. Do not overbeat or you'll have butter.
- 13
Gently unroll the cooled cake on a clean work surface, leaving the towel beneath it. Spread 120 ml of seedless raspberry jam evenly over the cake using an offset spatula, leaving a 1-inch border on all sides. Then spread the whipped cream over the jam in an even layer.
- 14
Starting from the same short end where you originally rolled it, carefully roll the cake back up, this time without the towel. Use the towel underneath to help guide the roll and keep tension even—roll it seam-side down onto a serving platter. Dust the top with a light dusting of confectioners' sugar just before serving for an elegant finish.
Tools you’ll need
- 15×10-inch baking sheet
- parchment paper
- two medium bowls
- hand mixer or whisk
- rubber spatula
- sifter
- clean kitchen towel
- wire cooling rack
- offset spatula
- serving platter
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