Swiss Roll
User Reviews
4.8
Swiss Roll
Description
This Swiss Roll recipe starts by whipping egg whites with sugar to stiff peaks for a light texture, then separately beating egg yolks with sugar, oil, vanilla, and salt until fluffy. Dry ingredients including all-purpose flour, cocoa powder, and baking powder are sifted and gently folded into the yolk mixture. The stiff egg whites are folded in last to maintain airiness. The batter is spread evenly on a large rimmed baking sheet lined with parchment and baked briefly until the cake springs back to the touch.
While still warm, the cake is turned out onto a clean kitchen towel dusted generously with cocoa powder to prevent sticking. Rolling the cake while warm helps prevent cracking. After cooling, the sponge is spread with a whipped cream filling made from heavy cream sweetened with powdered sugar and vanilla. The filled cake is rolled into a spiral shape. A ganache topping made from melted chocolate, cream, and vegetable oil provides a shiny finish.
The result is a delicate, airy chocolate sponge roll with creamy filling. Measuring flour accurately and whipping egg whites properly ensures lightness. Cocoa powder on the towel helps prevent sticking during rolling. The recipe notes include ideas to customize flavor with extracts or fillings and decoration suggestions to add texture or color to the top.
Ingredients
For the Cake:
- 4 large egg separated and at room temperature
- ¾ cup granulated sugar divided (150g)
- ¼ cup vegetable oil (60ml)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup all-purpose flour (60g)
- ¼ cup cocoa powder 25g, unsweetened
- ½ teaspoon baking powder
For the Whipped Cream Filling:
- 1½ cups heavy whipping cream (360ml)
- ¼ cup powdered sugar (30g)
- 1 teaspoon vanilla extract
For the Topping:
- ¾ cup semisweet chocolate 135g, chips or chopped bars
- ½ cup heavy cream (120ml)
- 1 teaspoon vegetable oil
Instructions
For the Cake:
- Preheat the oven to 350F. Grease a 12x17-inch rimmed baking sheet with baking spray or butter. Line the bottom with parchment paper and grease the paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with ¼ cup sugar on high speed until stiff peaks form, about 5 minutes.
- In another large mixing bowl, combine the egg yolks, remaining ½ cup sugar, oil, vanilla, and salt. Beat on high speed until light and fluffy, about 2 minutes. Sift the flour, cocoa powder, and baking powder into the egg yolk mixture and beat on low speed just until combined.
- Fold the egg whites into the egg yolk mixture in 3 parts, until no white streaks remain. Pour the batter into the prepared baking pan and smooth into an even layer.
- Bake for 12 to 15 minutes or until the cake springs back when gently pressed.
- While the cake is baking, lay out a clean smooth kitchen towel on the counter and dust generously with cocoa powder.
- When the cake comes out of the oven, run a knife around the edges to loosen the cake from the pan. Immediately flip the cake out onto the dusted kitchen towel. Carefully peel off the parchment paper and discard. Starting at one short end, roll up the cake with the towel into a tight log. Keep the cake rolled up until completely cooled, about 2 hours.
For the Filling:
- In a large mixing bowl, beat the cream, sugar, and vanilla on medium speed until stiff peaks form.
- Carefully unroll the cooled cake. Spread the whipped cream in an even layer over the cake. Using the towel to help, roll the cake back up into a log, carefully peeling the towel back off the cake as you roll if it is sticking anywhere. Scrape off any filling that may have squeezed out. Place the cake roll on a wire rack.
For the Topping:
- Place the chocolate in a heat-proof mixing bowl.
- Heat the cream on the stove or in the microwave until very hot and steaming. Pour over the chocolate. Let stand for 10 minutes.
- Add the oil and stir together until smooth and well combined. If the chocolate is runny, let sit until thickened but pourable. Pour the ganache over the top of the cake and spread with a spoon to fully coat, if desired. Let stand until the ganache is mostly set, about 30 minutes. Slice and serve immediately or chill until ready to serve. Store covered and refrigerated for up to 3 days.
Notes
- Roll the cake when it is still hot from the oven to prevent cracking.
- Use a kitchen scale for flour measurement to avoid a dense cake; spoon and level flour if no scale is available.
- Ensure the bowl and utensils are clean and dry when whipping egg whites without yolk contamination for best volume.
- Separate eggs cold for easier separation but bring to room temperature before whipping for better volume.
- Dust the kitchen towel generously with cocoa powder to prevent sticking during rolling.
- Tap the pan gently before baking to release air bubbles that may cause cracks.
- Flavor the whipped cream filling with extracts or add jams or liqueurs for variation.
- Decorate the top with cocoa powder, powdered sugar, fruits, or chocolate curls before ganache sets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 38g | 58% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 161mg | 54% |
| Sodium | 154mg | 6% |
| Potassium | 239mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 1018IU | 20% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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