Home Desserts Bakery Swiss Roll Cake Recipe

Bakery Swiss Roll Cake Recipe

by Jamie

This bakery swiss roll cake recipe is direct from my family’s three generations of professional bakers. Light and fluffy, this will be the best swiss roll cake you’ll ever taste! 

swiss roll cake with raspberries on white plateRemember that scene in Despicable Me where Agnes grabs the stuffed animal and screams “IT’S SO FLUFFY”?!  Get ready to channel your inner Agnes after you try this bakery swiss roll cake recipe. 

it's so fluffy girl with stuffed animal

This swiss roll cake also happens to be one of my favorite cakes my mom makes for me.  This has been my birthday cake for the past 5 years. 😀 

swiss roll cake with jam

Check out the filling recipe I used: Homemade Cranberry Sauce Recipe

homemade cranberry sauce in a white bowl

Try out this homemade cranberry sauce!

Swiss Roll Cake Recipe Tips:

Start with room temperature egg whites as they whip up better and create more volume.  The first thing I do before preparing any other ingredients is separate the whites and yolks and leave them at room temperature.  By the time I’m done preparing the other ingredients, the whites should be at room temperature.

When creating the meringue, whip the egg whites to a soft peak before adding any sugar.  This allows the meringue to keep its volume and not deflate when adding the sugar. I always split the sugar into three equal parts. Never add all the sugar at once when creating a meringue. 

For the egg yolk mixture, beat everything over a warm bowl of water.  This helps the sugar melt and incorporate with the other ingredients to give you a more airy, fluffy egg yolk batter. Basically, the more fluffy and light your batter, the more fluffy and light your swiss roll cake will turn out.

red KitchenAid stand mixer whiskegg yolk with whisk in metal bowlYour egg yolk batter should be a pale yellow that falls slowly into ribbons and holds its shape for a bit. Below is a picture of the finished stage for the egg yolk batter.

Sift the dry ingredients into the mixture in three equal parts. Gently fold it in each time before adding more.

cake batter on whisk sifted flour into cake batterCut out your parchment paper so that it neatly fits your pan.  You want to make sure your batter is an even, flat layer so that it bakes and browns evenly and your swiss roll cake is easy to roll up. I used a 9 x 13 inch pan. When pouring the batter into the pan, pour it from a height of about 8 inches above the baking pan. This helps pop any large air bubbles in your batter. Be sure to smooth the batter into the corners.

parchment paper foldedparchment paper fitted inside rectangular baking panAfter taking out your cake from the oven, invert it onto a clean, slightly dampened kitchen towel and peel off the parchment paper. Gently roll up your cake and hold it in place so that it doesn’t unravel. A rolling pin is perfect for this. Be sure not to squeeze the cake or roll it up too tightly as this can cause cracks to form.  

swiss roll cake on parchment paper swiss roll cake rolled in kitchen cloth with rolling pinUnroll the cake once it’s slightly warm and add your favorite jelly or jam.  I filled it with some leftover homemade cranberry sauce which turned out to be AH-MAZING. If filling with cream or custard, wait for the cake to completely cool. Roll it back up, top with powdered sugar and berries, and enjoy this bakery swiss roll cake!

swiss roll cake with jamI hope you enjoy this recipe! Please share, rate, and comment below. I’d love to hear from you!

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swiss roll cake with jam

Bakery Swiss Roll Cake Recipe

This bakery swiss roll cake recipe is direct from my family’s three generations of professional bakers. Light and fluffy, this will be the best swiss roll cake you’ll ever taste! 
5 from 17 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Asian, Korean
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 8
Calories: 287.19kcal

Ingredients

Dry Ingredients:

  • 1 ¼ cup cake flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup white sugar for egg yolk mixture
  • cup white sugar for egg white meringue

Wet Ingredients:

Filling:

Instructions

  • Preheat oven to 350 degrees F

Egg Yolk Mixture:

  • In a medium bowl, add together egg yolks, ½ cup of sugar, salt, corn syrup, vanilla, and water. Set this bowl inside a larger bowl filled with warm water and beat on high until pale yellow with ribbons form. Remove from the warm water bath and set aside.

Egg White Meringue:

  • In a large bowl, add the egg whites and beat on high until soft peaks form. Start adding the ⅓ cup of sugar in three equal parts, beating each time to incorporate. Beat the egg whites on high until stiff peaks form.

Roll Cake Batter:

  • Add ½ of the egg white meringue to the egg yolk mixture and gently fold it in until it's mostly mixed in. The batter should be light and airy. Next, sift the flour and baking powder together and add this into the batter in three equal parts, gently folding after each time.
  • In a small bowl, microwave the oil until it's warm to the touch. Take out ¼ cup of the combined batter from the previous step and completely mix this into the warm oil. Fold this back into the combined batter. Next, add the entire batter to the egg white meringue and fold it in gently.

Baking & Filling the Roll Cake:

  • Pour the batter into a parchment lined pan. Bang the pan twice to remove large air bubbles and bake for 15 - 20 minutes. A toothpick inserted in the center should come out clean when it's done.
  • Take out the cake, invert the pan onto a clean, slightly damp kitchen cloth, and remove the parchment paper from the bottom. Roll up the cake and hold it in place.
  • Once the cake is slightly warm to the touch, unroll the cake and spread with your jam or jelly filling. If filling with custard or cream, wait until the cake is completely cooled so the filling doesn't melt. Top with powdered sugar and berries.

Nutrition

Calories: 287.19kcal | Carbohydrates: 37.46g | Protein: 6.48g | Fat: 12.55g | Saturated Fat: 2.13g | Cholesterol: 122.76mg | Sodium: 122.09mg | Potassium: 90.32mg | Fiber: 0.47g | Sugar: 23.08g | Vitamin A: 178.2IU | Calcium: 32.24mg | Iron: 0.75mg
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21 comments

Veena Azmanov November 6, 2019 - 4:25 am

5 stars
I love the Cranberry Filling making this Swiss Roll delicious. I have to definitely make some this weekend. My kids to love it.

Reply
Maayke November 6, 2019 - 12:41 am

5 stars
This looks amazing! I’m definitely going to try this recipe! Thanks for sharing.

Reply
Anjali November 6, 2019 - 12:03 am

5 stars
Omg this recipe is delicious and amazing! And with the fresh cranberry sauce as a filling, it’s absolutely perfect for my holiday menu!

Reply
Gavin November 5, 2019 - 10:45 pm

5 stars
I hadn’t had a Swiss roll in FOREVER – this one didn’t disappoint. There is a reason that classics stay great forever. Yummy!!

Reply
Sapana November 5, 2019 - 9:41 pm

5 stars
Wow, this turned out absolutely amazing! Thank you!

Reply
Lisa October 25, 2019 - 6:25 am

WOW oh wow. It took longer than l expected to make this recipe but the results were worth it!!! Thanks SO much! Such a high rise & moist cake.

Reply
Jamie
Jamie October 25, 2019 - 9:47 pm

Thank you so much Lisa! So glad you enjoyed it! 🙂

Reply
Khristi Le Gendre August 7, 2019 - 9:01 pm

I tried this recipe a few days ago for my brother’s birthday and it was amazing! Moist, fluffy and delicious! Everyone loved it, it’s totally worth the few extra steps!
By chance do you have any variations of this recipe for different flavoring? Like swapping out some of the flour with cocoa to make it chocolate?

Reply
Jamie
Jamie August 8, 2019 - 12:37 pm

Amazing to hear Khristi! I’m so glad everyone loved it! 😁 Yes I absolutely have other variations of this recipe and they are coming soon on the blog! I’ll make sure to prioritize the chocolate one! 🤗

Reply
Delaine May 2, 2019 - 4:12 am

5 stars
This cake has such a nice sponge! Great idea to add the homemade cranberry sauce instead of something store bought!

Reply
Jamie
Jamie May 21, 2019 - 2:45 pm

Thanks Delaine! The sponge is my absolute favorite part of this cake. I could eat it forever and not get sick of it haha.

Reply
Sophia April 30, 2019 - 3:27 pm

5 stars
This looks so delicious! Swiss rolls are so tasty but i’ve never tried one myself, i’ll have to give this recipe a try. Thank you!

Reply
Jamie
Jamie May 21, 2019 - 2:45 pm

Hi Sophia! Thanks for the comment! Yes this swiss roll is freaking delicious. I hope you give it a try!

Reply
Beth April 30, 2019 - 2:49 pm

5 stars
This is a recipe Agnes would be proud of, or at least want to come and snuggle! So light, fluffy & delicious!

Reply
Jamie
Jamie May 21, 2019 - 2:46 pm

Hahaha I love your comment Beth! It’s so fluffy! My favorite scene in that movie. xD

Reply
Beth Pierce April 30, 2019 - 2:29 pm

5 stars
My mom used to make this cake for me as a kid, too! I will have to carry the tradition on and make it for my children; looks perfect!

Reply
Jamie
Jamie May 21, 2019 - 2:46 pm

Yesss childhood cake memories are so wonderful! Thanks so much for the kind words Beth!

Reply
Lizet Flores de Bowen April 30, 2019 - 2:12 pm

5 stars
This Swiss roll looks perfect! And I want to try it for Mother’s Day. I don’t have cranberries, but I do have raspberries to give it that contrast color. I’ll come back in a few weeks to report 🙂

Reply
Jamie
Jamie May 21, 2019 - 2:47 pm

Yay Lizet!! I hope you had a wonderful Mother’s Day! You definitely deserve it. 🙂 I hope you liked this recipe!

Reply
Jen April 30, 2019 - 1:34 pm

5 stars
This cake seriously is that fluffy!! I had no idea this is how you make a rolled cake. Next time I’m baking is for Memorial Day. I’m going to use this and add blueberries to go with the theme!

Reply
Jamie
Jamie May 21, 2019 - 2:48 pm

That’s such a wonderful idea to add blueberries with this! Thanks for the kind words Jen! I hope you enjoy this recipe!

Reply
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