Go Back
–+ servings
Swiss Roll Cake
Print Recipe
3.67 from 3 votes

Swiss Roll Cake

Prep Time10 minutes
Cook Time30 minutes
Chilling Time1 hour
Servings: 8 servings

*Links may contain ad. #CommissionsEarned

Equipment

Ingredients

  • 3 eggs large
  • 3 oz sugar
  • 2.5 oz cake flour
  • 2 Tbsp milk
  • 2 Tbsp oil
  • 1/2 tsp vanilla extract

Whipped Cream

  • 3/4 cup heavy cream
  • 3 Tbsp sugar
US Customary - Metric

Instructions

  • Preheat oven at 375°F (190°C). Line a 10" x 10" square pan with a parchment paper. Sift the cake flour a couple of times.
  • Put eggs and sugar in a bowl, and mix with a whisk over a double boiler. When it becomes lukewarm, remove it from the double boiler and whisk at high speed with a hand mixer for about 5 minutes, or until it becomes a thick, fluffy texture where the batter leaves traces when lifted with the whisk.
  • Add the cake flour in 2 parts, and gently fold it in from the bottom using a rubber spatula. Once the flour is fully incorporated and there are no lumps, add the milk, oil, and vanilla, and continue to gently fold from the bottom until combined. Pour the batter onto the prepared baking sheet and use an off-set spatula to smooth the surface evenly.
  • Bake in a preheated oven for 12-14 minutes. Once baked, immediately remove from the baking sheet and let it cool on a wire rack. Cover the top with a dry towel to prevent drying.
  • When the cake has cooled completely, lay out a piece of parchment paper and place the cake on it with the browned side facing down. Trim 1.5cm from the backside (where the roll ends), diagonally. Then, make shallow parallel cuts about 1/2" wide across the entire surface.
  • Put the ingredients for the whipped cream in a bowl and whip until stiff peaks form.
  • Spread the whipped cream evenly over the entire surface of the cake. Apply a thicker layer towards the front edge for easier rolling, and a thinner layer towards the back. While lifting the parchment paper with both hands, roll the cake swiftly towards the backside. Insert a ruler at the end of the roll and firmly tighten the cake. Position the end of the roll down, and chill in the refrigerator for at least 1 hour, preferably 2-3 hours. Slice and serve.

Video