Introduction
The Swiss roll is a timeless dessert that delights with its light, airy texture and delicious filling. However, one of the biggest challenges when making a Swiss roll is preventing the sponge from cracking when rolled. This recipe guarantees a soft, flexible sponge that stays intact and is ready in just 15 minutes! Whether you prefer classic jam, rich chocolate, or creamy fillings, this foolproof method will ensure your Swiss roll turns out perfect every time.
Ingredients
For the Sponge Cake:
4 large eggs (room temperature)
100g (½ cup) granulated sugar
1 tsp vanilla extract
90g (¾ cup) all-purpose flour, sifted
1 tsp baking powder
1 tbsp cornstarch (for extra softness)
¼ tsp salt
2 tbsp warm milk (for moisture)
For the Filling (Basic Version):
200g (¾ cup) whipped cream or jam of choice
2 tbsp powdered sugar (if using whipped cream)
Directions
Step 1: Prepare the Batter
Preheat your oven to 180°C (350°F). Line a 10×15-inch baking tray with parchment paper.
In a mixing bowl, beat the eggs and sugar with an electric mixer on high speed for about 5 minutes, until pale and fluffy.
Add vanilla extract and warm milk, mixing gently.
In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
Gently fold the dry ingredients into the egg mixture using a spatula, ensuring you don’t deflate the batter.
Step 2: Bake the Sponge
Pour the batter into the prepared baking tray and spread evenly.
Bake for 10-12 minutes until golden and springy to the touch.
Once baked, remove from the oven and immediately place the sponge onto a clean kitchen towel dusted with powdered sugar.
Peel off the parchment paper and carefully roll the sponge (with the towel) while warm. Let it cool completely.
Step 3: Assemble the Swiss Roll
Once cooled, carefully unroll the sponge and spread your chosen filling evenly.
Gently roll it back, this time without the towel.
Dust with powdered sugar or drizzle with melted chocolate for extra flair.
Serving and Storage Tips
Serving: Slice with a sharp knife for clean cuts and serve with a side of fresh berries or ice cream.
Storage: Wrap tightly in plastic wrap and store in the refrigerator for up to 3 days.
Freezing: Wrap in cling film and freeze for up to 2 months. Thaw in the fridge before serving.
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