Swiss Roll
The classic British Swiss roll is a timeless treat that’s simple, foolproof, and perfect for any skill level. With a touch of milk and oil, the sponge stays soft, fluffy, and crack-free—no rolling disasters here! Fill it with berry jam for a fruity twist, top with vanilla frosting, and decorate with sprinkles or wafer flowers for an effortless, pretty finish. A classic bake that’s easy, beautiful, and utterly delicious!
Ingredients
Cake:
- Egg whites: 170g
- Granulated sugar for meringue: 70g
- Egg yolks: 100g
- Granulated sugar for yolks: 30g
- Vanilla paste: 1 teaspoon
- Cake flour: 85g
- Milk: 30ml
- Vegetable Oil: 50ml
Filling:
Berry Jam of your choice
Decoration (optional)
- Vanilla frosting of your choice
- Fresh raspberries
- Wafer flowers
Instructions
1. Prepare the Cake:
- Preheat your oven to 175°C. Line a 10.5" x 15" rectangle sheet pan with parchment paper.
- Separate the egg whites and yolks into two clean bowls.
2. Whip the Egg Yolks:
- In a separate bowl, whisk the egg yolks, 30g sugar, and vanilla paste until pale and fluffy. This should take about 5-6 minutes.
3. Make the Meringue:
- Beat the egg whites with an electric mixer on medium speed until frothy. Gradually add the 70g granulated sugar, a little at a time, and increase the speed to high. Beat until stiff peaks form, do not over beat as it will be hard to incorporate into the egg yolks mixture. Set aside.
4. Combine the Egg Mixtures:
- Gently fold the whipped egg whites into the yolk mixture in three additions, being careful not to deflate the air. Mix until 70% incorporated.
5. Add the Dry and Wet Ingredients:
- Sift the cake flour over the mixture and gently fold it in until just combined.
- Mix the milk and oil in a small bowl. Gradually drizzle the liquid into the batter, folding gently until fully incorporated. Refer to reel to see the the texture and finish of the batter when it’s ready.
6. Bake the Cake:
- Pour the batter into the prepared pan, spreading it evenly. Tap the pan lightly on the counter to release any air bubbles.
- Bake for 10-13 minutes or until the surface springs back when lightly touched.
7. Cool the Cake:
- Remove the cake from the oven and cool slightly. Place on a cooling rack with the cake still intact with parchment paper,
8. Assemble the Roll:
- Invert the cake onto clean sheet of parchment paper that has been lightly oiled. This will stop the skin from sticking onto the paper. Peel the parchment paper off and Spread a thin layer of berry jam over the cake, leaving a small border around the edges.
- Using the parchment paper to guide you, carefully roll the cake from one short side to the other, keeping it tight. Wrap it in parchment paper and chill for at least 1 hour.
9. Slice and Serve:
- Once set, trim the ends of the roll for a clean finish. Slice into 8 pieces and serve.
(Optional to decorate - check out reel for inspiration)
Enjoy your light, fluffy, and delicious Swiss roll!