There’s something magical about a perfectly rolled Swiss cake, with its light, airy sponge and creamy filling. This Swiss Roll recipe delivers a luscious balance of textures, from the tender crumb to the smooth ermine icing that melts in your mouth. In just 15 minutes of baking, you’ll create a dessert that’s as elegant as it is indulgent, perfect for impressing guests or treating yourself.
With a hint of sweetness and a touch of richness, each slice offers a delightful harmony of flavors. The cooling time ensures the roll holds its shape beautifully, making it a stress-free yet show-stopping treat. Whether you’re a baking novice or a pro, this recipe is a joy to make and even better to savor.
Ingredients for a Perfect Swiss Roll
- For the Cake:
- ⅓ cup (40 g) all-purpose flour
- ¼ cup (25 g) natural cocoa powder (plus extra for dusting the towel)
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs (whites and yolks separated, room temperature preferred)
- ¾ cup (150 g) granulated sugar (divided)
- 2 Tablespoons light brown sugar
- 2 Tablespoons unsalted butter (melted)
- 2 teaspoons vanilla extract
- For the Filling:
- 1 batch Ermine icing (or substitute with whipped cream or cream cheese frosting)
- For the Chocolate Glaze:
- 5 oz (142 g) semisweet chocolate chips
- 3 Tablespoons shortening or coconut oil (Crisco works well)
Step-by-Step Instructions for a Flawless Swiss Roll
- Preheat the oven to 350°F (175°C). Lightly spray a 10×15-inch jelly roll pan with baking spray and line it with parchment paper. Set aside.
- Prepare the dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Mix the wet ingredients: In a separate bowl, combine egg yolks, ½ cup (100 g) granulated sugar, brown sugar, melted butter, and vanilla extract. Whisk vigorously until the mixture lightens in color (30-60 seconds). Add the flour mixture and stir until well combined (the mixture will be thick).
- Beat the egg whites: In a clean, dry, and grease-free bowl, beat egg whites to soft peaks. Gradually add the remaining ¼ cup (50 g) granulated sugar, 1 Tablespoon at a time, until stiff peaks form.
- Combine the mixtures: Briefly stir the chocolate mixture to ensure it’s smooth, then gently fold in the egg whites until fully combined. Be gentle to avoid deflating the egg whites.
- Bake the cake: Spread the batter evenly into the prepared pan. Bake on the center rack for 15-18 minutes, or until the cake springs back when lightly touched.
- Prepare the towel: While the cake bakes, generously dust a clean tea towel with about 2 Tablespoons of cocoa powder to prevent sticking.
- Roll the cake: Once baked, let the cake rest for 2 minutes, then carefully invert it onto the prepared towel. Peel off the parchment paper. Starting from one of the shorter ends, gently roll the cake into the towel to form a log. Transfer to a cooling rack and let it cool completely.
- Prepare the filling: While the cake cools, prepare your filling. Ermine icing is recommended, but whipped cream or cream cheese frosting (with reduced sugar) are great alternatives.
- Assemble the roll: Once cooled, carefully unroll the cake. Spread the filling evenly over the surface, then gently re-roll it. Transfer to a wax-paper-lined platter and refrigerate while preparing the glaze.
- Make the glaze: Combine chocolate chips and shortening in a heatproof bowl. Microwave in 20-second intervals, stirring well between each, until the chocolate is fully melted and smooth. Let it cool for 10-15 minutes.
- Glaze the roll: Remove the roll from the fridge and evenly pour the glaze over the top. Use an offset spatula to spread it evenly. Return to the fridge to let the glaze harden before slicing and serving.
Perfect Pairings: Sauce and Topping Ideas
While the chocolate glaze is a classic choice, you can elevate your Swiss Roll with other delicious toppings. Try a raspberry coulis for a tangy contrast or a caramel drizzle for added richness. For a festive touch, sprinkle with crushed nuts or edible glitter before the glaze sets.
Serve It Right: Presentation Tips
Slice your Swiss Roll into even pieces using a sharp, warm knife for clean cuts. Arrange on a decorative platter with fresh berries or mint leaves for a pop of color. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.
Keep It Fresh: Storage and Reheating
Store your Swiss Roll in an airtight container in the refrigerator for up to 3 days. To prevent drying, wrap it in plastic wrap before refrigerating. For longer storage, freeze individual slices wrapped in parchment paper and place in a freezer-safe bag for up to 1 month. Thaw in the fridge before serving.
Mix It Up: Recipe Variations
Experiment with different fillings like lemon curd, strawberry jam, or nutella for a unique twist. For a lighter version, swap the chocolate glaze with a dusting of powdered sugar. You can also try a matcha-flavored cake by replacing cocoa powder with matcha powder.
Quick Tips for Success
Ensure your egg whites are at room temperature for maximum volume when beating. Use a light hand when folding in the egg whites to keep the batter airy. If the cake cracks while rolling, don’t worry—the filling will help hold it together. Watch the video for visual guidance on rolling techniques!
Swiss Roll
Ingredients
- ⅓ cup all purpose flour (40 g)
- ¼ cup natural cocoa powder (25 g) plus additional for dusting towel
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs whites and yolks separated, room temperature preferred
- ¾ cup granulated sugar (150 g) divided
- 2 Tablespoons light brown sugar
- 2 Tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
- 1 batch Ermine icing or preferred filling, see note. Click link for the recipe.
Chocolate Glaze
- 5 oz semisweet chocolate chips (142 g)
- 3 Tablespoons shortening or coconut oil I use Crisco
Instructions
- Preheat oven to 350F (175C) and lightly spray a jelly roll pan (10×15″) with baking spray, then line with parchment paper. Set aside.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt. Set aside.
- In a separate bowl, combine egg yolks, ½ cup (100g) granulated sugar, brown sugar, melted butter, and vanilla extract. Whisk vigorously until mixture is lightened in color (about 30-60 seconds). Add flour mixture to the bowl and stir together until well-combined (mixture will be thick).
- In yet another large, completely clean, dry, and grease-free bowl, beat egg whites to soft peaks (see note). Gradually (about 1 Tablespoon at a time) add remaining ¼ cup/(50g) granulated sugar until you have stiff peaks.
- Briefly stir chocolate mixture in case it has thickened, then gently fold in egg whites until completely combined (be gentle, deflate your egg whites as little as possible, but the mixture should look smooth).
- Spread batter evenly into prepared pan and bake on the center rack of your oven for 15-18 minutes or until the cake springs back when very lightly touched.
- While cake is baking, generously and thoroughly dust a tea towel or clean (cloth) kitchen towel evenly with about 2 Tablespoons of cocoa powder (this will keep the cake from sticking to it when you unroll and will prevent cracks!).
- When the cake has finished baking, allow it to rest for 2 minutes then quickly and carefully invert onto prepared towel. Carefully peel off parchment paper (if any of the parchment ended up beneath the cake, very gently tug it out before removing.
- Now very gently, starting with one of the shorter ends of the cake, roll it into the towel to form a log (see image or video if needed). Very carefully transfer to a cooling rack and allow to cool completely. While cooling, prepare your filling. I like to use Ermine icing (linked in the instructions above), but whipped cream or even cream cheese frosting (reduce the sugar to only two cups) are other good options.
- Once the swiss roll has cooled, very carefully unroll it in the towel. Don’t sweat any small cracks, you can patch them together with your icing.
- Evenly spread filling over the roll (I usually have a little ermine icing leftover) then very carefully re-roll the log.
- Transfer to a wax-paper lined serving platter and place in the fridge while you prepare the chocolate glaze.
- Chocolate Glaze
- Combine chocolate chips and shortening in a heatproof bowl or large heatproof measuring cup. Microwave in 20-second intervals, stirring well in between, until chocolate is completely melted and mixture is smooth.
- Allow to cool for 10-15 minutes, then remove roll from fridge and evenly pour chocolate overtop. Use an offset spatula to evenly distribute the glaze, then return to the refrigerator and allow chocolate to harden before cutting and serving.