Swiss roll—a delicate and airy sponge cake rolled with a luscious cream filling. Though it may seem tricky to make, this guide will walk you through the process step by step, ensuring a soft and moist Swiss roll with a creamy center. Follow along for expert tips on whipping, baking, and rolling for perfect results every time!
Customize Your Flavors
While this recipe features classic and black tea flavors, you can experiment with other variations. Enhance the batter with cocoa powder, vanilla extract, or coffee powder—simply add these after making the egg yolk batter. For a layered filling, spread jam, chocolate, or fruit purees onto the cake before adding the cream.
What You’ll Need
Kitchenware:
- 2 mixing bowls – for the two batter mixtures
- Sieve – to sift the flour
- Whisk – for manual whisking
- Electric whisk – for faster, effortless egg white batter preparation
- Silicone scraper spatula – for gently folding the mixtures
- Dough cutter or knife – for evenly spreading the batter
- Baking tray – 28cm x 28cm size to prevent cracking
- Parchment paper – for rolling the cake
- Icing spatula or knife – to spread the filling
- Rolling pin – for compressing the rolled cake
Ingredients:
Egg Yolk Batter (divided for classic and black tea flavors)
- 80g oil
- 80g milk
- 80g low-gluten flour
- 8 egg yolks
Egg White Batter (divided for classic and black tea flavors)
- 8 egg whites
- 80g white sugar
- 5g black tea leaves (for black tea roll)
Cream Filling (divided for classic and black tea flavors)
- 400g whipped cream
- 40g white sugar
How to Make Swiss Rolls
Step 1: Prepare the Classic Swiss Roll Batter
- Make the egg yolk batter: Mix 40g oil and 40g milk until emulsified. Sift in 40g flour and whisk in a Z-shaped motion.
- Add egg yolks: Separate 4 egg yolks and whisk them into the batter using a Z-shaped motion.
- Prepare the egg white batter: Beat 4 egg whites with an electric whisk, gradually adding 40g sugar in three increments until medium peaks form.
- Combine the mixtures: Gently fold half of the egg white batter into the egg yolk mixture. Then, pour this mixture into the remaining egg white batter and fold carefully.
- Transfer to baking tray: Pour the batter onto a parchment-lined tray and spread evenly.
Step 2: Prepare the Black Tea Swiss Roll Batter
- Repeat the steps above, adding 5g of black tea leaves to the flour mixture.
Step 3: Bake the Cake
- Preheat oven to 150°C.
- Bake both the classic and black tea rolls for 40 minutes.
- Once baked, turn the cakes onto a parchment-lined surface, remove the old parchment, and replace it with a fresh one.
Step 4: Make the Cream Filling
- Whisk together 200g whipped cream and 20g sugar until stiff peaks form.
- Repeat for the second batch of cream.
Step 5: Assemble the Swiss Roll
- Spread the whipped cream over the cake’s surface.
- Roll the cake using the parchment paper’s edges to form a tight spiral.
- Compress with a rolling pin for a smooth shape.
- Slice and serve!
Rolling Tip: Roll the cake while it’s still warm (without cream) and let it cool in this shape. Then unroll, spread the cream, and roll again to prevent cracking. If cracks appear, simply cover them with cream for a flawless look!
Enjoy the light, moist sponge paired with a smooth, sweet filling—classic or infused with the subtle aroma of black tea!
Storage Tips:
- Refrigeration: Store the Swiss roll in an airtight container in the fridge for up to 3 days.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before serving.
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