Homemade Swiss Roll
Submitted by stelladias77
Homemade Swiss roll, a light sponge cake baked thin, rolled while warm to keep it crack-free, then spread with vanilla buttercream and rolled into a tender, swirled slice. A classic teatime treat from scratch.
YIELD
6 servingsPREP
50 minCOOK
20 minREADY
75 minA Swiss roll looks impressive but rests on two simple techniques. The first is the sponge: you beat eggs and sugar until thick, pale, and ribbony, which whips in the air that makes the cake light and flexible without much leavening at all. Fold the flour in gently so you don’t knock that air out.
The second is the rolling. While the baked sponge is still warm, you roll it up in oiled parchment and a towel and let it cool in that curled shape. This trains the cake to hold a roll, so when you unroll, fill, and re-roll it, it won’t crack.
The filling is a simple vanilla buttercream, tinted with a drop of food coloring, spread thinly so it spirals through every slice.
A few hours in the fridge firm everything up for clean, neat cuts.
It’s a from-scratch teatime classic that’s far easier than its bakery looks suggest.
Chef Tips
- Beat the eggs and sugar to the ribbon stage; this is what gives the sponge its lift.
- Roll the cake while it’s still warm to set the shape and prevent cracking.
- Spread the buttercream thinly so the roll isn’t too thick to coil.
- Chill at least 3 hours before slicing for clean, tidy rounds.
Variations
- Fill with jam, whipped cream, or chocolate-hazelnut spread instead of buttercream.
- Add cocoa to the sponge for a chocolate roll.
- Dust the finished roll with powdered sugar or cocoa.
Ingredients
Directions
Mix baking powder and flour, sift well. Preheat the oven 200C degrees, lightly butter a 12×8 inch Swiss roll tray and then line with oiled or baking sprayed parchment paper.
Next, beat the eggs and sugar on high speed for about 7 -10 minutes. The batter should leave a ribbon-like texture when the batter is lifted up. Add flour mixture and the vanilla. Mix well with a rubber spatula.
Now pour the mixture into the prepared tray and smooth out to the corners with a rubber spatula. Bake about 15 minutes or until golden brown, and cake has began to shrink from the edges of the tray.
Remove from oven. Now lay an oiled piece of parchment paper (14×14 inch) on top of a lightly damp tea towel. Carefully place Swiss roll upside down onto the paper. Remove the paper that was in the pan (the paper that is now on top of the Swiss roll).
Roll up the Swiss roll inside of the towel/oiled paper. Start from longer side. Leave the rolled cake to cool.
For the filling: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and milk, beating constantly until combined. Add vanilla and food coloring. Mix well.
Open the Swiss roll using the oiled paper to unroll it. Then remove the paper and spread thinly with buttercream filling.
Roll the Swiss roll up again, this time without the oil paper. Roll it up tightly! Trim both ends to get a smooth and presentable looking Swiss roll.
Place Swiss roll in the refrigerator for at least 3 hours. After that cut it into slice and serve. Enjoy.
Comments
wow that is the most beautiful swiss roll i made following this amazing recipe my others came out real ugly an cracked i love your recipe