A Swiss roll, also known as a roll cake or Swiss log cake, is a sponge cake rolled up with a filling between the layers. This cake will quickly become one of your go-to desserts, especially for holidays or parties. It looks impressive and complicated, but you can easily make it with my step-by-step guide.
The cake is light, fluffy, and tender, but the filling and ganache make it deliciously rich. It’s full of sweet, chocolatey flavor, and the Swiss roll cake will practically melt in your mouth. If you’ve got a chocolate lover in your life, you need to make this cake for them pronto. Want another homemade cake recipe? Try my caramel cake recipe, devil’s food cake recipe, or chocolate cake recipe.
What You Need to Make This Recipe
Eggs — the egg whites and yolks are used separately in this Swiss roll recipe. When whipped, the egg whites lighten and tenderize the cake layer and help the cake rise.
Oil — using oil in the cake batter helps the cake retain moisture and keeps the cake flexible for rolling.
Vanilla — buy a high quality vanilla extract or try making my homemade vanilla extract!
Cocoa powder — I like using unsweetened cocoa powder for this cake, but Dutch-processed cocoa will work in place of it.
Baking powder — make sure the baking powder is fresh and not expired.
Flour — do not swap all-purpose flour for a different one, such as self-rising flour.
Powdered sugar — also labeled as icing sugar or confectioners’ sugar, you’ll need this as a sweetener for the whipped cream filling. If you do not have any, you can make powdered sugar at home.
Heavy cream — you must use heavy cream with a fat content above 35% to ensure that the whipped cream will thicken. You cannot swap for whole or skim milk. The higher the percentage, the better! The heavy cream must be cold as well, or it’ll affect the volume of the whipped cream.
Chocolate — use good-quality chocolate chips or chocolate bars such as Ghirardelli, as they melt easily and have a super creamy texture.
How to Make Swiss Roll
1. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with ¼ cup sugar on high speed until stiff peaks form.
2. In another large mixing bowl, combine the egg yolks, remaining ½ cup sugar, oil, vanilla, and salt. Beat on high speed until light and fluffy.
3. Sift the flour, cocoa powder, and baking powder into the egg yolk mixture and beat on low speed just until combined.
4. Fold the egg whites into the egg yolk mixture in 3 parts, until no white streaks remain.
5. Pour the batter into a greased and lined 12×17-inch rimmed baking sheet and smooth it into an even layer. Bake for 12 to 15 minutes or until the cake springs back when gently pressed.
6. Lay out a clean, smooth kitchen towel on the counter and dust it generously with cocoa powder.
7. When the cake finishes baking, run a knife around the edges to loosen the cake from the pan. Flip the cake out onto the dusted kitchen towel and remove the parchment paper. Starting at one short end, roll up the cake with the towel into a tight log. Keep the cake rolled up until completely cooled, about 2 hours.
8. Make the filling by beating the cream, sugar, and vanilla on medium speed until stiff peaks form. Carefully unroll the cooled cake. Spread the whipped cream in an even layer over the cake. Using the towel to help, roll the cake back up into a log. Place the cake roll on a wire rack.
9. Make the chocolate ganache by heating the cream and pouring it over the chocolate. Let stand for 10 minutes. Add the oil and stir together until smooth and well combined.
10. Pour the ganache over the top of the cake and spread with a spoon to fully coat. Let stand until the ganache is mostly set. Slice and serve the Swiss roll immediately or chill until ready to serve.
Pro Tips for Making This Recipe
- Make sure you roll up the cake when it’s hot out of the oven. If you let it cool much at all, it will risk cracking when rolling or unrolling.
- I highly recommend using a scale to measure your flour as it’s the most accurate method and will prevent you from ending up with a dense cake. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
- It is essential to have a clean and dry bowl for whipping the egg whites. The egg whites also cannot contain any egg yolk. You will have difficulty whipping up the whites if the bowl is not completely clean or yolk-free.
- Eggs are easier to separate when cold, but you get better volume with egg whites closer to room temperature. I recommend separating them in advance.
- The cake will be sticky, so make sure to dust the kitchen towel generously with cocoa powder.
- You can gently tap the sheet pan on the counter to pop air bubbles in the batter. Air bubbles will cause the cake to crack as you roll it.
- You can add extracts to the whipped filling for a change in flavor. Peppermint and almond extract are great options. You can also stir in a jam, fruit, or your favorite liqueur to the whipped cream filling.
- You can decorate the top of the Swiss roll cake with cocoa powder, powdered sugar, fresh fruit, crushed candy canes, crushed cookies, chocolate curls, and more. Add it before the ganache sets so the topping sticks.
Frequently Asked Questions
Your cake may crack when you roll it if it’s overbaked. A dry cake is more prone to cracking. Waiting too long to roll the cake will lead to cracking as well. However, it’s no big deal if the cake cracks. The chocolate ganache will cover any cracks!
If the cake is stuck to the parchment paper on your baking sheet, your cake may require more baking. The cake’s surface should be dry and spring back when gently pressed.
Store covered and refrigerated for up to 3 days. Make sure to wrap it well in plastic or place it in an airtight container, so the cake doesn’t dry out.
Yes, this Swiss roll recipe freezes well! Wrap tightly in plastic and a layer of foil and then store frozen for up to three months. Defrost overnight in the refrigerator before serving.
If you love this recipe try these out!
If you’ve tried this Swiss Roll recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Swiss Roll
Equipment
- 12×17-inch or half-sheet-sized rimmed baking sheet
- Parchment paper
- Mixing Bowls
- Electric hand or stand mixer
- Tea towel
- Wire cooling rack
- Offset spatula
Ingredients
For the Cake:
- 4 large eggs separated and at room temperature
- ¾ cup granulated sugar divided (150g)
- ¼ cup vegetable oil (60ml)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup all-purpose flour (60g)
- ¼ cup unsweetened cocoa powder (25g)
- ½ teaspoon baking powder
For the Whipped Cream Filling:
- 1½ cups heavy whipping cream (360ml)
- ¼ cup powdered sugar (30g)
- 1 teaspoon vanilla extract
For the Topping:
- ¾ cup semisweet chocolate chips or chopped bars (135g)
- ½ cup heavy cream (120ml)
- 1 teaspoon vegetable oil
Instructions
For the Cake:
- Preheat the oven to 350F. Grease a 12×17-inch rimmed baking sheet with baking spray or butter. Line the bottom with parchment paper and grease the paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with ¼ cup sugar on high speed until stiff peaks form, about 5 minutes.
- In another large mixing bowl, combine the egg yolks, remaining ½ cup sugar, oil, vanilla, and salt. Beat on high speed until light and fluffy, about 2 minutes. Sift the flour, cocoa powder, and baking powder into the egg yolk mixture and beat on low speed just until combined.
- Fold the egg whites into the egg yolk mixture in 3 parts, until no white streaks remain. Pour the batter into the prepared baking pan and smooth into an even layer.
- Bake for 12 to 15 minutes or until the cake springs back when gently pressed.
- While the cake is baking, lay out a clean smooth kitchen towel on the counter and dust generously with cocoa powder.
- When the cake comes out of the oven, run a knife around the edges to loosen the cake from the pan. Immediately flip the cake out onto the dusted kitchen towel. Carefully peel off the parchment paper and discard. Starting at one short end, roll up the cake with the towel into a tight log. Keep the cake rolled up until completely cooled, about 2 hours.
For the Filling:
- In a large mixing bowl, beat the cream, sugar, and vanilla on medium speed until stiff peaks form.
- Carefully unroll the cooled cake. Spread the whipped cream in an even layer over the cake. Using the towel to help, roll the cake back up into a log, carefully peeling the towel back off the cake as you roll if it is sticking anywhere. Scrape off any filling that may have squeezed out. Place the cake roll on a wire rack.
For the Topping:
- Place the chocolate in a heat-proof mixing bowl.
- Heat the cream on the stove or in the microwave until very hot and steaming. Pour over the chocolate. Let stand for 10 minutes.
- Add the oil and stir together until smooth and well combined. If the chocolate is runny, let sit until thickened but pourable. Pour the ganache over the top of the cake and spread with a spoon to fully coat, if desired. Let stand until the ganache is mostly set, about 30 minutes. Slice and serve immediately or chill until ready to serve. Store covered and refrigerated for up to 3 days.
Video
Notes
- Make sure you roll up the cake when it’s hot out of the oven. If you let it cool much at all, it will risk cracking when rolling or unrolling.
- I highly recommend using a scale to measure your flour as it’s the most accurate method and will prevent you from ending up with a dense cake. If you don’t have a scale, fluff your flour with a spoon and spoon it into your cups before leveling it off with a knife. This method prevents you from overpacking the measuring cup.
- It is essential to have a clean and dry bowl for whipping the egg whites. The egg whites also cannot contain any egg yolk. You will have difficulty whipping up the whites if the bowl is not completely clean or yolk-free.
- Eggs are easier to separate when cold, but you get better volume with egg whites closer to room temperature. I recommend separating them in advance.
- The cake will be sticky, so make sure to dust the kitchen towel generously with cocoa powder.
- You can gently tap the sheet pan on the counter to pop air bubbles in the batter. Air bubbles will cause the cake to crack as you roll it.
- You can add extracts to the whipped filling for a change in flavor. Peppermint and almond extract are great options. You can also stir in a jam, fruit, or your favorite liqueur to the whipped cream filling.
- You can decorate the top of the Swiss roll with cocoa powder, powdered sugar, fresh fruit, crushed candy canes, crushed cookies, chocolate curls, and more. Add it before the ganache sets so the topping sticks.
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