Description
This fluffy, classic Swiss Roll Cake is a light sponge cake rolled around sweet jam and whipped cream—soft, pretty, and surprisingly simple for such a showstopper dessert.
Ingredients
Scale
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar (150 g)
- 2 teaspoons vanilla extract
- 3/4 cup cake flour (90 g, sifted)
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 tablespoons whole milk (room temperature)
- 2 tablespoons neutral oil (such as canola, vegetable, or light olive oil)
- 1/2–3/4 cup fruit jam or preserves (strawberry, raspberry, or apricot)
- 1 cup heavy whipping cream (240 ml, well chilled)
- 2–3 tablespoons powdered sugar (for sweetening whipped cream)
- 1/2 teaspoon vanilla extract (for whipped cream)
- powdered sugar (for dusting towel and finished cake)
- fresh berries (optional, for garnish)
- chocolate shavings or melted chocolate (optional, for garnish or drizzle)
Instructions
- Preheat oven to 375°F (190°C). Line a 10 x 15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large mixing bowl, combine the eggs and granulated sugar. Beat on medium-high speed for 5–7 minutes until thick.
- Gently beat in 2 teaspoons vanilla extract. Mix milk and neutral oil in a small bowl.
- In a separate bowl, whisk together the flour, baking powder, and salt. Sift this mixture over the egg mixture in two additions.
- Fold the dry ingredients into the eggs until no streaks of flour remain.
- Stir a small scoop of batter into the milk-oil mixture and then fold it back into the main batter.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes.
- Dust a clean kitchen towel with powdered sugar. Invert the baked cake onto the towel and roll it up with the towel.
- Let the rolled cake cool completely for 30–40 minutes.
- Beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Unroll the cooled cake and spread a layer of jam over it. Add whipped cream and spread it evenly.
- Re-roll the cake without the towel. Wrap it tightly in plastic wrap and chill for at least 30 minutes.
- Unwrap the roll and place it seam-side down on a serving platter. Dust with powdered sugar and garnish as desired. Slice before serving.
Notes
- Ensure eggs are at room temperature for better volume.
- Use a serrated knife for clean slices.
- Choose thicker, seedless jam for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14 g
- Sodium: 60 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: Swiss Roll Cake, dessert, sponge cake