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–+ servings
A slice of a classic Swiss Roll Recipe
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5 from 1 vote

Simple Swiss Roll

This simple cake roll is made with a simple cake you can easily whip up in your mixer. You can fill it with whatever you like such as whipped cream, mousse, frosting, or even a curd.
Prep Time20 minutes
Cook Time9 minutes
Additional Time3 hours
Total Time3 hours 29 minutes
Course: Recipe
Cuisine: GBBO Inspired
Servings: 8 slices
Calories: 142kcal
Author: Laura

Equipment

Ingredients

  • 4 eggs
  • 1/2 cup granulated sugar
  • 3/4 cup + 1 TBSP All-Purpose Flour
  • pinch of salt
  • powdered sugar for dusting the tea towel
  • 1/2 homemade curd or jam or jelly
  • 1 cup whipped cream

Instructions

  • preheat the oven to 425˚
  • grease a 9x13 baking pan, line with parchment, grease again, set aside
    Swiss Roll pan lined with parchment.
  • in the bowl of a stand mixer with the whisk attachment beat the eggs and sugar until fluffy and full-bodied, about 5 minutes, you want the eggs to drip off the whisk in a silky ribbon
    Whipped eggs beaten for five minutes.
  • while the eggs whisk sift the flour and salt together once
  • when the eggs are finished beating
  • working quickly sift about half of the flour mixture over the eggs and fold in with a metal spoon
    Whipped eggs with the flour and salt folded in to them.
  • repeat with the remaining flour making sure no floury streaks remain
  • then scrape into the prepared pan, level, and bake for 9-10 minutes or JUST until the cake is done-it will spring back when done
    Simple cake roll batter in a jelly roll pan.
  • while the cake is baking lay a clean tea towel out on the table and sprinkle with powdered sugar (this keeps the cake from sticking)
  • when the cake is done immediately turn it over on the tea towel
    Freshly baked Swiss Roll cooling on a kitchen counter.
  • grab the edge of the tea towel and start rolling it up, when you hit the cake keep on rolling, and keep rolling all the way to the end of the towel
    A colorful striped Swiss Roll bolster cushion on a marble surface.
  • lay on a cooling rack to cool for several hours
  • when ready to fill have fillings ready-- you only need about a cup and a half of filling so no worries there, you can use whipped cream, frosting, curd, mousse, jams, or jellies
  • unroll the cake gently and fill, remember to not overfill the cake roll or it will distort it and cause it to look weird, and the extra filling will just squish out as you roll it up or cut it
    Cake roll filled with curd and whipped cream.
  • roll the cake back up and lay it seam side down on a serving tray
  • cover and refrigerate before serving
  • you can sprinkle powdered sugar over the cake or frosting it if you like, traditionally the ends are not frosted over so the swirls show up

Notes

Adapted from The Great British Baking Show Big Book of Amazing Cakes

Nutrition

Serving: 1g | Calories: 142kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 32mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 170IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg