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Swiss Roll Cake


Swiss Roll Cake



For the sponge cake:

– large egg

– 100 g powdered sugar

– 100 g all-purpose flour


– 1 teaspoon vanilla extract

– A pinch of salt

For the filling:

– 200 ml whipped cream

– 2 tablespoons of powdered sugar


– 1 teaspoon of vanilla extract

– Hazelnuts or chocolate spread (optional)


1. Preheat your oven to 350°F (180°C). Grease a 10×15 baking pan and line it with baking paper.

2. Beat the eggs and sugar in a large mixing bowl until white and fluffy. With an electric mixer, this

may take 5-7 minutes.


3. Add the vanilla pods and a pinch of salt to the egg mixture and carefully fold in the flour. Be careful

not to overcharge the battery as this may damage it.

4. Pour the dough into the mold you prepared and spread it evenly with a spatula.

5. Bake in the preheated oven for 10-12 minutes or until the sponge cake is a light golden brown and

springs back to its original shape when touched.


6. While the bread is baking, prepare a clean tea towel sprinkled with powdered sugar.

7. After cooking, quickly roll the sponge cake onto the prepared cloth and carefully remove the

baking paper.

8. Gently roll the sponge cake and towel into a tight roll, starting from the short end. Let cool

completely while rolling.

9. While the bread is cooling, prepare the filling. In a mixing bowl, beat whipped cream, powdered

sugar, and vanilla extract until stiff peaks form.

10. Carefully open the cooled sponge cake and spread whipped cream on it. Split hazelnuts or

sprinkle over cream if desired.


11. Carefully turn the cake over, this time without the cloth. Wrap tightly in plastic wrap and

refrigerate for at least 1 hour before serving.

12. Once it has cooled, slice it and serve your delicious Swiss bread! To enjoy!

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