The Perfect Recipe for a Heavenly Swiss Roll Cake
- SABA
- Jun 30, 2024
- 7 min read
Updated: Sep 22
1. Traditional Vanilla Swiss Roll
Ingredients:
4 large eggs at room temperature
½ cup (100 g) sugar
½ cup (65 g) all-purpose flour (sifted)
½ tsp baking powder
1 tsp vanilla extract
1 cup sweetened whipped cream
2 tbsp powdered sugar (for dusting)
Instructions:
Prepare the Tray:
Preheat oven to 180°C (350°F). Line a 10x15-inch baking tray with parchment paper.
Whip the Eggs & Sugar:
Beat eggs and sugar with an electric mixer at high speed in a mixing bowl for 6–7 minutes until the mixture is pale, thick, and triples in volume.
Fold in Dry Ingredients:
Sift flour and baking powder. Fold gently into egg mixture with spatula without deflating the batter. Stir in vanilla extract.
Bake the Sponge:
Spread the batter into the tray evenly, smoothing with a spatula. Bake 10–12 minutes, until edges are golden and sponge is firm when pressed gently with fingertips.
Shape the Roll:
While still warm, roll the sponge with the parchment paper gently. Allow to cool completely—this sets sponge firm in rolled shape.
When cooled, slowly roll the sponge back up. Top with a thin layer of whipped cream and roll back up very tightly.
Finish:
Dust with powdered sugar, slice, and serve.
✨ Tips for Success:
Don't bake too long or the sponge will crack when rolled.
Optional holiday flair: top with fresh berries or jam when topping with whipped cream.
2. Chocolate Swiss Roll
Ingredients:
4 large eggs at room temperature
½ cup sugar
½ cup all-purpose flour
2 tbsp sifted cocoa powder
½ tsp baking powder
1 cup chocolate ganache (made with melted chocolate + cream)
Instructions:
Prep the pan: Preheat oven to 180°C (350°F). Line a 10x15-inch baking pan with parchment paper.
Whip eggs & sugar: With an electric mixer, beat eggs and sugar in a big mixing bowl for 6–7 minutes, until pale, thick, and three times the original volume.
Fold in dry ingredients: Sift the flour, cocoa, and baking powder together. Gently fold into the egg mixture with a spatula, not deflating the batter.
Bake the sponge: Pour into the tray, spread evenly, and bake 10–12 minutes until springy to the touch.
Shape into roll: While still warm, carefully flip the sponge upside down onto a sheet of parchment paper, remove the lining, and roll up with the parchment. Allow to cool completely.
Fill with ganache: Unroll the cooled sponge, fill the center with spread chocolate ganache, and roll up slowly.
Garnish: Glaze with extra ganache on top and sprinkle chocolate shavings for a dramatic effect.
✨ Outcome: A decadent, juicy, and soft chocolate Swiss roll with a smooth ganache filling—perfect for special occasions or afternoon tea treat.
3. Strawberry Swiss Roll
Ingredients:
4 large eggs (at room temperature)
½ cup sugar
½ cup sifted all-purpose flour
1 cup chilled and stiffly whipped whipped cream
½ cup strawberry purée (freshly blended strawberries or quality jam)
Fresh strawberries (for decorating)
Method:
Prepare the pan
Preheat oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper.
Make the sponge
Beat eggs and sugar together in an electric mixer for 6–7 minutes, until thick, pale, and fluffy.
Gently fold in sifted flour slowly using a spatula, without losing too much air.
Spread batter evenly into prepared pan and bake 10–12 minutes, or until pale and springy to touch.
Roll the sponge
Invert while still warm onto a new sheet of parchment paper.
Peel away the baking paper, then roll the sponge up slowly with the parchment. Let cool completely.
Prepare the filling
In a bowl, fold in the strawberry purée into the whipped cream until pink and smooth. Sweeten to taste if needed.
Assemble the roll
Gently unroll the cooled sponge.
Spread the strawberry cream evenly onto the surface.
Roll it back up tightly into a log.
Garnish & serve
Finish with more whipped cream, drizzle of strawberry purée, and garnish with sliced fresh strawberries.
Chill for at least 30 minutes before slicing for clean cuts.
✨ Result: A light, airy, and fruity Swiss roll topped with dreamy strawberry cream—perfect for spring and summer soirees.
4. Matcha Green Tea Swiss Roll
Ingredients:
4 room temperature large eggs
½ cup sugar
½ cup all-purpose flour
1 tbsp matcha powder (ceremonial or culinary grade, sifted)
1 cup cream cheese frosting (consisting of softened cream cheese, icing sugar, and a little whipped cream for lightness)
Extra matcha powder, for dusting
Method:
Prepare the pan
Preheat oven to 180°C (350°F). Line 10x15-inch jelly roll pan with parchment paper.
Make the matcha sponge
Beat the eggs and sugar with an electric mixer 6–7 minutes until pale, airy, and thick.
Sift the flour and matcha powder together in a separate bowl.
Lightly fold the dry ingredients into the egg batter just until combined, taking care not to deflate the mixture.
Bake
Spread the batter evenly in the prepared pan.
Bake 10–12 minutes, until springy to the touch.
Roll while warm
Invert the hot sponge immediately onto a clean sheet of parchment.
Remove the lining and roll the sponge gently with the parchment paper inside.
Allow it to cool completely in the rolled state.
Fill with cream cheese frosting
Gently unroll the cooled sponge.
Cover the surface with the cream cheese frosting evenly.
Roll up firmly into a log.
Finish & serve
Sprinkle extra matcha powder on top for an attractive green finish.
Refrigerate for 30 minutes before slicing to obtain neat slices.
✨ Result: Soft and fluffy sponge packed with rich earthy matcha flavor, paired with sweet-tangy cream cheese filling—perfect to pair with a glass of green tea.
5 .Mango Swiss Roll
Ingredients:
4 large eggs, room temperature
½ cup sugar
½ cup sifted all-purpose flour
1 cup stiffly whipped and cold whipped cream
½ cup mango purée (ripe fresh mangoes pureed into a smooth pulp)
Fresh mango slices or cubes, for topping
Instructions:
Prepare the sponge
Preheat oven to 180°C (350°F). Line 10x15-inch jelly roll pan with parchment paper.
Whisk the eggs and sugar in a bowl for 6–7 minutes to pale, light, and three times volume.
Sift flour over and fold lightly into the mixture with a spatula, not knocking the air from the batter.
Level out evenly into the prepared tin and bake for 10–12 minutes until pale golden and springy.
Roll the sponge
While warm, turn the sponge onto parchment paper, peel off the lining, and roll it up carefully with the parchment facing inwards.
Allow it to cool completely in roll shape.
Prepare the filling
Fold in the mango purée into the whipped cream until light, smooth, and creamy.
Taste and add sweetness if needed (add a spoon of icing sugar if your mangoes are too tart).
Assemble the roll
Gently unroll the cooled sponge.
Spread the mango cream filling in a uniform layer on top of the surface.
Roll the cake up into a log with the filling trapped inside.
Decorate & serve
Garnish with fresh mango slices or mango cubes on top.
Chill for at least 30 minutes before serving.
✨ Result: A silky golden sponge filled with rich mango cream, topped with sliced fresh mangoes—a vibrant, tropical dessert perfect for summer!
6. Black Forest Swiss Roll
Ingredients:
Chocolate sponge (prepared using the chocolate Swiss roll recipe)
1 cup whipped cream (chilled, stiff peaks)
½ cup cherries (pitted fresh or canned in syrup)
2 tbsp cherry syrup (from the canned or homemade cherries)
Chocolate shavings/curls, for decoration
Extra cherries, for decoration
Method:
Bake the sponge
Prepare the chocolate sponge as described in the chocolate Swiss roll recipe and bake it.
Roll up hot in parchment, then set aside to cool completely.
Prepare the filling
Whip the cream to soft peaks.
If using canned cherries, drain some syrup and reserve.
Roll assembly
Unroll the cooled chocolate sponge carefully.
Spread whipped cream evenly on top.
Drizzle lightly with cherry syrup over the top of the cream.
Sprinkle even over cherries in the filling.
Roll and garnish
Roll the sponge back up carefully into a firm log.
Top with whirls of whipped cream, extra cherries, and a generous sprinkle of chocolate shavings or curls.
Chill for a minimum of 30–45 minutes to ensure easy slicing.
Slice into thick, rich slices and serve!
✨ Result: A light and airy chocolate sponge roll filled with whipped cream, sweet cherries, and cherry syrup, topped with chocolate curls—just like a classic Black Forest cake, but in roll form!
7. Lemon Swiss Roll
Ingredients:
4 large eggs (at room temperature)
½ cup sugar
½ cup sifted all-purpose flour
½ tsp baking powder
½ cup lemon curd (homemade or store-bought)
½ cup cold whipped cream (stiff peaks)
Zest of 1 lemon
Powdered sugar, to dust
Instructions:
Prepare the sponge
Preheat the oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper.
In a bowl, whisk the eggs and sugar for 6–7 minutes, until pale, fluffy, and tripled in volume.
Sift in the flour and baking powder and fold gently until just combined.
Spread the batter evenly in the prepared pan and bake for 10–12 minutes, until golden and springy to the touch.
Roll while warm
Turn the hot sponge onto a sheet of parchment paper, remove the lining, and roll the sponge up gently with the parchment inside.
Allow it to cool completely in this rolled shape.
Prepare the filling
Fold the lemon curd into the whipped cream in a bowl until it is smooth, creamy, and slightly tangy.
Assemble the roll
Gently unroll the cooled sponge.
Evenly spread the lemon cream filling over the surface.
Roll the sponge into a tight log again.
Finish & garnish
Dust the top with powdered sugar.
Sprinkle some freshly grated lemon zest over the roll for that burst of citrus aroma.
✨ Result: A light, airy sponge rolled with a tangy lemon cream filling, balanced between sweet and tart—a refreshing dessert perfect for spring or summer afternoon tea.
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