Swiss Roll Recipe

Swiss roll Recipe, is a timeless classic dessert that's so delightful to look at and eat. The swiss roll is a light, fluffy sponge cake that is rolled with your favourite filling like jam, buttercream, Nutella or ganache for a satisfying taste. It is perfect for snacks, after meals or special occasions for a fun and delicious treat. 

Swiss Roll Recipe

Swiss rolls are so much fun to make, most of you think it is a complicated thing to make, but I am telling it is more easy than making any other cakes or desert because it just take less than 12 mins to bake and the batter can be made in less than 10 mins and it just need a handful of ingredients.

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• About Swiss Rolls Recipe (Jam Roll)
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ 
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I love this swiss roll for its soft, pillow-like look and it just melts in your mouth in every bite. This bakery style swiss roll cake may look fancy, but it's surprisingly easy to make at home by following simple tips and tricks. 

About Swiss Rolls Recipe (Jam Roll)

Swiss Roll Recipe with step by step pictures. This Jelly rolls or jam roll is made with flour, eggs, sugar, jam and sugar. It has a sponge cake that has jam spread on it and rolled.

This Swiss roll takes me straight back to my childhood days. After school, my dad would take me to the nearby bakery, where they sell desserts like swiss roll, honey cake, coconut cream bun and buttercream cakes.

These days fresh cream cake or fancy desserts can never beat the taste of those classic desserts. 

This is a plain swiss roll recipe, I spread some mixed fruit jam over it. You can spread butter cream, chocolate spread, custard or anything as you like over them.

This swiss roll turned out so tasty and everyone loved it, taste yum with a cup of coffee or tea.

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Growing up, I always thought swiss rolls are difficult to make at home. But surprisingly they require just three basic ingredients like egg, sugar and flour and it's much simpler than they look ! The cake will be so light, airy without using butter or a rising agent. 

The key technique lies in whisking the eggs and sugar until fluffy. And the rolling part ? It may seem quite tricky but once you follow the tricks properly it can be easily done. 

Work with the sponge while it's slightly cooled and roll it using parchment paper. With a bit of patience and care, you'll get a perfectly jam filled swiss roll that is fun to make and tastes absolutely amazing. Check my no bake swiss roll.

Ingredients

• Eggs : Eggs are the main ingredient that provide the structure and fluffiness to the cake. It also helps the sponge rise naturally without using any rising agents. 
• Powdered sugar : Powdered sugar mixes quickly with eggs and adds sweetness to the cake. Adjust the quantity based on how sweet you prefer. 
• All purpose flour : All purpose flour gives the body to the cake and holds the batter together. Measure, sift and fold it into the eggs carefully to make a smooth batter. 
• Vanilla extract : Vanilla extract adds a subtle sweet fragrance that lifts the overall flavour of the cake. 
• Warm water : It is added to lighten the batter and create a soft, tender sponge. 
• Jam : I have used mixed fruit jam for the filling. It adds sweetness and pairs perfectly with the plain sponge. You can substitute with other fruit jam or spreads of your choice. 
• Icing sugar : Icing sugar is used for dusting and it gives the bakery style finishing look. 

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Step by Step Pictures

Preparing Pan

1)Preheat oven to 190 Degree C (375 degree F). Start by preparing a Swiss roll pan.

2)Brush the pan with oil so the parchment paper sticks to the pan.

3)line it with parchment paper.

4)Apply a thin later of oil on that as well. This ensures the cake doesn't stick. If your parchment paper is nonstick, you can skip this step.

5)Now sprinkle it with some flour and tap off the excess flour. Set this aside till use.

Whipping Eggs 

6)Take a clean dry bowl. Crack open eggs in the bowl and use an electric beater to whip till fluffy for a minute.

7)The egg should get slightly fluffy.

8)Now add in powdered sugar little at a time and whip till nice and fluffy again.

9)It should get frothy like this. The colour will get pale as well.

Make Batter 

10)Now to the whipped eggs, add in vanilla extract. You can also add some almond extract along with the vanilla if you don't want any eggy smell.

11)For the perfect texture, you need to add couple tablespoon of warm water.

12) whip again for a minute using the electric beater.

13)Now place a sieve on top of the bowl. Add in plain flour into the sieve and sift it over the whipped eggs.

14)This step makes the flour lighter which makes folding flour into the batter easy and prevents lump from forming.

15)Fold gently using a spatula until just combined.

16)Don't over mix the batter.

Baking cake

17) Pour the prepared cake batter into the prepared pan and spread evenly.

18)It will be slightly thin. Place it into the preheated oven and bake for 10 to 12 mins.

19)Touch the top of the cake gently, it should spring back which means the cake is baked.

Preparing Cake for Rolling 

20)Once baked, remove the cake from oven and set aside for a minute. Now Spread a parchment paper on a table, sprinkle with some icing sugar evenly generously all over the parchment.

21)Be generous with the icing sugar which prevents the cake from sticking.

22)Flip the cake over the sugar.

23)Remove the cake pan, Peel off the parchment carefully.

24)Take a kitchen towel and make it damp. Squeeze out the excess water from the towel. It should be just damp not soaking wet.

25)Now Cover the entire cake with a slightly damp cloth and let it cool completely so the cake doesn't dry out.

Spreading Jam 

26)Once cake is cooled, Remove the damp cloth from the cake. Now spread jam all over it evenly.

27)Now carefully roll the cake with the help of parchment paper.

28)roll it tight.

29) Place this in a tray and sprinkle with icing sugar.

30)Slice and serve.

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Expert Tips

Beating eggs : Whip the eggs until fluffy. This helps to create a light, airy sponge. 

Right temperature baking : Follow the correct baking time and temperature. Overbaking can dry out the sponge and it may crack while rolling. 

Choosing baking tray : Tray size matters as it decides the thickness of your swiss roll. A small tray gives you a thick, short roll. While a large tray gives you a thin sponge that will be easy to spread the filling and roll easily. 

Rolling part : Roll the sponge when it's slightly cooled so it will be flexible and stay soft. 

Dusting icing sugar : Dust some icing sugar on parchment paper before rolling. It prevents sticking and adds mild sweetness to the cake. 

Storage : Cover any leftover swiss roll using parchment paper and store them in an airtight container. It stays fresh in the refrigerator for a week. 

Serving : Slice the fresh swiss roll and serve it along with fresh fruits, ice cream or chocolate sauce for an irresistible dessert experience. 

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FAQ 

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