Print

Easy Swiss Roll Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 11 reviews

This Easy Swiss Roll Cake is a light, fluffy sponge cake rolled with luscious raspberry preserves and whipped coconut cream. Perfectly golden and springy, it’s decorated with optional fresh red berries for a beautiful and delicious treat that serves 12.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10-13 minutes
  • Total Time: 28 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

Ingredients

Cake Batter

  • 3/4 cup self-rising flour
  • 3/4 cup white sugar (divided: 1/2 cup and 1/4 cup)
  • 3 eggs (room temperature)
  • 1 tsp vanilla extract
  • 3 drops lemon extract or 1/2 tsp lemon zest (optional)

Filling and Decoration

  • 1/2 cup raspberry preserve (or jam of choice)
  • 2 cups coconut cream, whipped (or regular whipped cream)
  • Red berries (optional, for decoration)

Instructions

  1. Preheat oven and prep pan: Preheat your oven to 375ºF (190ºC). Lightly grease a sheet pan and line it with parchment paper to prevent sticking.
  2. Sift flour: In a medium bowl, sift the self-rising flour thoroughly and set aside to ensure a smooth, lump-free batter.
  3. Whisk eggs and flavorings: In a large bowl, whisk the room temperature eggs until frothy and pale. Add vanilla extract and lemon extract or zest, whisking briefly to combine.
  4. Add sugar and combine: Gradually pour in 1/2 cup of the sugar while whisking continuously until the batter becomes pale and glossy, indicating good aeration.
  5. Fold in flour: Carefully fold in the sifted flour with a spatula, taking care not to knock out too much air to keep the batter light and airy.
  6. Bake the cake: Pour the batter into the prepared sheet pan and spread evenly with a spatula. Bake for 10-13 minutes until the cake is soft, springy, and golden.
  7. Prepare sugared towel: While the cake bakes, lay a clean kitchen towel on the counter and sprinkle it evenly with the remaining 1/4 cup of sugar.
  8. Roll cake while warm: Remove the cake from the oven and immediately invert it onto the sugared towel. Starting at the short side, roll the cake up with the towel inside and leave it wrapped to cool completely.
  9. Cool the cake: Let the rolled cake cool fully at room temperature or on a wire rack for 5-10 minutes if short on time.
  10. Unroll and fill: Carefully unroll the cooled cake and remove the towel. Spread raspberry preserves evenly over the surface, then spread the whipped coconut cream on top, leaving a 1/2-inch margin on each side.
  11. Re-roll the cake: Roll the cake again gently in the same direction to encase the filling, creating a neat spiral.
  12. Chill and decorate: Place the rolled cake in the refrigerator to chill before slicing. Optionally, spread additional whipped cream on the outside, top with red berries or other toppings, and chill before serving.

Notes

  • Use room temperature eggs for a better rise and fluffier texture.
  • Rolling the cake while warm prevents cracking and helps shape the roll.
  • Allow the cake to cool completely before adding filling to avoid melting the cream.
  • For a dairy-free option, use whipped coconut cream as suggested.
  • Store leftovers covered in the fridge for up to 3 days.

Find it online: https://cheftinaskitchen.com/easy-swiss-roll-cake-recipe/