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Light & Moist Swiss Roll Recipe

Light & Moist Swiss Roll Recipe
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★★★★★

5 from 9 reviews

This Light & Moist Swiss Roll features a soft and airy sponge cake generously filled with homemade raspberry jam and lightly sweetened whipped cream, making it a perfect delicate dessert for any occasion. The recipe focuses on folding whipped egg whites into the batter to create a tender texture and guides you through step-by-step instructions for baking, assembling, and presenting a beautiful Swiss roll.

Ingredients

Scale

Sponge Cake

  • ⅔ cups all purpose flour
  • ¼ cup cornstarch
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 3 tbsp milk (full fat, room temperature)
  • 3 tbsp unflavoured vegetable oil (canola oil recommended)
  • 6 large eggs (whites and yolks separated, room temperature)
  • 1 tbsp warm water (not boiling)
  • ⅓ cup white granulated sugar (for egg yolks)
  • 2 tsp vanilla essence/extract
  • ½ cup white granulated sugar (for egg whites)
  • 1 tsp unflavoured vegetable oil (for lightly greasing baking paper)

Raspberry Jam Filling

  • 1 batch homemade raspberry jam

Whipped Cream

  • 1¾ cups cold whipping cream (minimum 34% fat)
  • 2 tbsp icing sugar (powdered sugar)
  • ½ tsp vanilla essence/extract

Instructions

  1. Preheat oven and prepare pan: Set oven to 170 °C (340°F) with fan/convection mode. Line an 18×13 inch baking tray with parchment paper only along the lengthwise sides, leaving short edges exposed.
  2. Mix dry ingredients: Combine flour, cornstarch, baking powder, and salt in a bowl. Whisk until combined and set aside.
  3. Mix wet ingredients: In a small bowl, combine milk and vegetable oil. Stir and set aside.
  4. Separate eggs: Separate 6 eggs into yolks and whites, ensuring no yolk mixes with whites. Set aside.
  5. Make yolk mixture: In a large bowl, mix warm water and ⅓ cup sugar until coated. Add egg yolks and vanilla, then beat on medium speed until thick, pale and ribbon stage, about 5 minutes. Set aside.
  6. Whip egg whites: In a clean bowl, beat egg whites for 30 seconds until frothy. Gradually add ½ cup sugar while whipping continuously until soft peaks form, about 7 minutes. Avoid overwhipping.
  7. Combine mixtures: Fold half the whipped egg whites gently into the yolk mixture. Sift dry ingredients over and fold gently until combined. Fold in remaining egg whites gently.
  8. Add wet mixture: Fold in milk/oil mixture until just combined. The batter should be thick and flowy.
  9. Prepare batter in tray: Pour batter into prepared tray, spread evenly with an offset spatula. Shake the tray and tap on the counter to remove air bubbles.
  10. Bake sponge: Bake for 18–20 minutes until golden brown and sponge springs back when touched. Cool in tray for 15 minutes.
  11. Prepare baking paper: Lightly grease a large sheet of baking paper with oil for rolling. Overlap if necessary to cover size.
  12. Unmold and roll sponge: Run a knife around sponge edges, turn sponge out onto greased baking paper with golden side down, roll up gently while warm, and let cool.
  13. Cool and prepare jam: Spread homemade raspberry jam on a saucer to cool to room temperature for easy spreading.
  14. Whip cream: Ten minutes before assembling, whip cream with icing sugar and vanilla until stiff peaks form. Avoid overwhipping.
  15. Trim sponge edges: Once sponge is cool, unroll gently and trim short edges at an angle with a serrated knife.
  16. Assemble filling: Spread a thin layer of raspberry jam evenly over sponge. Then spread whipped cream leaving a small gap at one short edge with a thin layer of cream.
  17. Roll Swiss roll: Lift edge opposite the thin cream gap using baking paper and roll sponge tightly but gently, pushing lightly to avoid cream spill out.
  18. Secure roll: Tighten the roll by pressing with the baking paper aided by a knife or spatula to maintain shape.
  19. Chill and serve: Refrigerate for 1 hour to set. Trim small pieces off each end before slicing and serving.

Notes

  • If you don’t have a fan oven, increase baking temperature to 180°C (355°F) and monitor sponge as it may bake faster.
  • Use clean attachments for whipping egg whites to prevent deflation.
  • Apply only a very thin layer of oil on baking paper to prevent sticking without greasing excessively.
  • Leave a small gap with a thin layer of cream on one end to make rolling easier and prevent cream from squeezing out.

Nutrition

Keywords: Swiss roll, sponge cake, raspberry jam, whipped cream, light dessert, homemade cake

Find it online: https://thefoodrecipe.com/light-and-moist-swiss-roll-recipe/