You may have seen this delicious Swiss roll thousands of times at your nearest bakery, but have you ever thought you could make it at home in the easiest way possible? And mess-free, too? If not, you’re missing out on something big.
To try this at home, all you need to do is follow my simple recipe. By doing so, you can make this nostalgic, soft, light, and creamy Swiss Roll right in your own kitchen.
What Are Swiss Rolls?
When people hear the name “Swiss roll,” many think this recipe comes from Switzerland, but there’s no real evidence to support that. However, this marvelous sweet treat first appeared in both the USA and England around the middle of the nineteenth century.
The Swiss roll is a cake. With a thin layer of soft cake rolled up with your favorite filling, which could be vanilla cream, strawberry, chocolate, or raspberry jam.
How to Make Swiss Rolls?
To make a Swiss roll at home, you need to make the cake first. To do this, take 2 eggs, sugar, all-purpose flour, cornflour, baking powder, baking soda, salt, vanilla essence, and oil (try to use oil instead of butter to get a softer cake). First, beat the eggs and sugar, then mix in all the dry ingredients. When you have the right consistency, add the vanilla essence. Then, bake.
For the vanilla cream filling, use whipped cream, powdered sugar, and vanilla essence. Gently beat these ingredients together, then spread the cream on your cake and roll it up. You need the right portions and process to succeed, so I’m going to share the full step-by-step recipe below. Please check it out fully.
Ingredients:
For the roll
- 2 room-temperature eggs
- 55g sugar
- 55g all-purpose flour
- 1 tablespoon cornflour
- ½ tablespoon baking powder
- ¼ tablespoon baking soda
- A pinch of salt
- ½ tablespoon vanilla essence
- 2 tablespoons oil
- Powder sugar for dusting
For the cream filing
- ½ cup whipped cream
- 2 tablespoons powdered sugar
- ½ tablespoon vanilla essence
Direction:
Take 2 room-temperature eggs in a bowl, and add 55 grams of sugar into the eggs. Now, beat on low speed with your electric or hand beater until it gets fluffy like in the picture below.
Now add 55 grams of all-purpose flour, 1 tablespoon of cornflour, ½ tablespoon of baking powder, ¼ tablespoon of baking soda, a pinch of salt, ½ tablespoon of vanilla essence, and 2 tablespoons of oil. Give these ingredients a fine mix. The thickness of the mixture should look like this.
In a frying pan, brush a little bit of oil over the whole pan. Now add the mixture to the pan and spread it evenly. Cover the pan with a lid on medium heat. If there is a hole in the lid, plug it with paper or something similar.
Now bake for a sharp 20 minutes.
On parchment paper, sprinkle 2 spoons of sugar. Remove the cake from the frying pan and roll it up with the parchment paper. Set it aside to cool completely.
In another bowl, add ½ cup of whipped cream. Beat the cream until fluffy, then add ½ tablespoon of vanilla essence and beat again. Your delicious creamy filling is ready.
Now, get back to the roll you made earlier. Carefully unroll it, spread the cream onto the cake, and roll it back up carefully so the filling doesn’t spill out.
Sprinkle some powdered sugar over the roll and cut it into slices. Finally, it’s time to serve the easiest and most mouthwatering Swiss roll you’ve ever had!
How Can I Prevent Swiss Rolls From Cracking?
You can prevent your favorite Swiss rolls from cracking by cooling the cake properly and don’t forget, try not to overbake it! Here are two easy methods you can try:
Use a Kitchen Towel or Parchment Paper: After removing the cake from the oven or pan, use a kitchen towel or parchment paper to roll it up. This will help in cooling the cake in its rolled shape, which will make it less likely to break.
Steam with Aluminum Foil: Wrap the cake in aluminum foil right after baking. The foil traps moisture and makes the cake more flexible. After it’s steamed a bit, you can roll it up right in the pan.
Chef’s Tips
- When making the cream filling, use a chilled bowl. Keep the bowl in the fridge for about an hour before whipping the cream, this helps it whip up nicely.
- You can slice the rolls and individually wrap them for freezing. They’ll last for up to 3 months.
- For this recipe, it’s best not to reduce the sugar. It’s already a low-sugar recipe, and the sugar helps keep the cake moist and the batter stable so it doesn’t dry out or evaporate too much during baking.
- Try to stick to the recommended baking time as overbaking can lead to a dry cake or cause cracking.
- When rolling the Swiss roll, leave a little gap at the end to stop the cream from leaking out.