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swiss roll cake with jam
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5 from 40 votes

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! 
Prep Time25 mins
Cook Time20 mins
Course: Dessert
Cuisine: American, Asian, Korean
Servings: 8
Calories: 287.19kcal

Ingredients

Dry Ingredients:

  • 1 cup cake flour - (125 grams)
  • ¼ teaspoon salt - (1 gram)
  • ½ teaspoon baking powder
  • ½ cup white sugar for egg yolk mixture, (87 grams)
  • cup white sugar for egg white meringue, (75 grams)

Wet Ingredients:

  • 2 teaspoons corn syrup - (12 grams)
  • 6 eggs whites and yolks separated
  • ½ teaspoon vanilla bean paste or vanilla extract
  • 2 Tablespoons water - (25 grams)
  • cup avocado oil - (62 grams)

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 remaining 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