Swiss Rolls For Your Loved Ones This Holiday Season

Swiss Roll
Via: Envato

Excited for the coming holidays? prepare the most amazing and super delicious swiss rolls for your guests and loved ones by following the recipe. The swiss rolls are the rolled sponged cake with a filling of either cream or jams. If your swiss roll is light, moist & sweet, then it is perfectly baked.

To make perfect swiss rolls

  • Bake the cake layer on a silicone mat or parchment paper so it will peel off easier.
  • Always roll up your cake layer in a tea towel or parchment paper while it’s still warm so it will not break.
  • Don’t stuff the filling too much, or it will be harder to roll up your cake. 
Let’s not wait anymore and begin the swiss roll recipe.
Prepare time: 20 mins
Cook: 1 hr
Ready in: 1 hr 20 mins


  • 4 large eggs, separated
  • 1/3 cup granulated sugar
  • 1/3 cup packed light or dark brown sugar
  • 1 Tablespoon strong brewed coffee
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • 5 tablespoons natural unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Vanilla Whipped Cream 

  • 1 cup cold heavy cream or heavy whipping cream
  • 3 Tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract (optional)
  • 2 Tablespoons marshmallow creme

Chocolate Topping 

  • 1/2 cup heavy cream or heavy whipping
  • 113g semi-sweet chocolate, finely chopped
  • for glossy shine: 1 teaspoon light corn syrup


Swiss Roll
Via: Envato
  1. First of all, preheat the oven to 350°F.
  2. Grease the pan so that the cake seamlessly releases.
  3. Grease the parchment paper too.
  4. Beat the egg whites and granulated sugar together using a hand mixer or a stand mixer fitted with the whisk attachment on high speed for 5 minutes or until stiff peaks form.
  5. Take another bowl and beat the egg yolks, brown sugar, and vanilla extract together until pale and creamy, for about 2 minutes.
  6. Sieve the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl.
  7. Now, mix the melted butter, coffee, and egg yolk mixture with the dry ingredients.
  8. Whisk everything together on medium speed until completely combined.
  9. Using a spatula or a wooden spoon, gently fold in the egg whites until completely mixed. Avoid over-mixing and deflating those whites.
  10. Spread the batter evenly into the prepared pan and make sure that it will be a very thin layer.
  11. Shimmy the pan on the counter to smooth out the top.
  12. Now, bake for 10 minutes or until the top of the cake gently springs back when touched with your finger.
  13. Rolling the cake:
  14. Meanwhile, the cake is being baked, and place a piece of parchment paper or a thin kitchen towel flat on the counter.
  15. Sprinkle it with a light coating of cocoa powder.
  16. Once the cake comes out of the oven, and immediately take it out onto the parchment.
  17. Peel off the parchment paper that was on the bottom of the cake as it baked.
  18. Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel.
  19. Allow the cake to cool completely rolled up in the parchment/towel.
  20. Place the cake in the refrigerator for about 2-3 hours, to speed it up.
  21. Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes

Make the whipped cream:

  1. Using a hand mixer or a stand mixer fitted with a whisk attachment for about 2-3 mins, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form.
  2. Slowly and gently unroll the cake.
  3. Spread whipped cream on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time.
  4. Place on a wire rack set on a baking sheet.
  5. Make the ganache topping:
  6. Take a bowl and add chopped chocolate and corn syrup.
  7. Heat the cream in a small saucepan until it begins to gently simmer.
  8. Do not let it come to a rapid boil.
  9.  Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
  10. Slowly stir until mixed properly and chocolate has melted.
  11. Pour ganache all over cake roll.

Refrigerate for at least 30-60 minutes before slicing and serving. The cake can be covered and stored in the refrigerator for up to 3 days. Enjoy the perfect swiss roll with a hot-chocolate