Swiss Roll Cake Recipe
A classic and delicious Swiss Roll recipe featuring a light and fluffy sponge filled with whipped cream. Perfect for any occasion, this dessert is a crowd-pleaser, finished off with a dusting of icing sugar and served with fresh strawberries.
Ingredients
Swiss Roll
- 4 eggs, separated
- 1 tsp cream of tartar
- ¼ tsp salt
- 50 g sugar
- 30 g cake flour
- 20 g cornflour
- 30 g castor sugar
- 40 ml milk
- 40 ml oil
- 1 tsp vanilla extract
- icing sugar for dusting
Whipped Cream
- 250 ml whipping cream
- 65 g icing sugar
- 1 tsp vanilla extract
- icing sugar and fresh strawberries for serving
Instructions
- Preheat the oven to 160°C. Line a Swiss roll pan with baking paper, only lining the bottom.
- Beat the egg whites, salt, and cream of tartar on medium-low speed until soft peaks form, about 2-3 minutes.
- Decrease mixer speed and spoon in the sugar until fully incorporated, then increase speed to high and beat to stiff peaks, about 7-8 minutes.
- In a separate bowl, combine the egg yolks and remaining ingredients. Beat on medium speed for 2-3 minutes until well combined.
- Gently fold a third of the egg whites into the yolk mixture, then fold the yolk mixture into the remaining egg whites.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25 minutes.
- Allow the cake to cool for 2 minutes in the pan.
- Dust a clean tea towel with icing sugar, ensuring a visible layer. Turn the Swiss roll onto the tea towel and remove the baking paper.
- Dust the top with icing sugar and gently roll the cake using the tea towel. Allow to cool completely.
- Whip the cream, icing sugar, and vanilla extract to stiff peaks.
- Unroll the Swiss roll and spread an even layer of whipped cream. Re-roll the cake and allow to set in the fridge for at least 2 hours.
- Before serving, dust with icing sugar and garnish with fresh strawberries.
Notes
- Be gentle while rolling the cake to prevent cracking.
- Allow the Swiss roll to cool completely before adding the cream.