Swiss Cake Roll

Baking is my new love. I have been baking a lot lately. It has almost become like a stress buster for me. There is something so satisfying about the constant whirring of my electrical mixer and of course the smell of freshly baked cakes or bread. It has become my favorite way of getting my mind of off things( especially now) of those which I have no control over.

So i tried out this new recipe of Swiss cake roll which I came across a few days ago. I am not going to lie, it does require a little practice and patience. I tried it out three times before making what I would call an acceptable sponge cake.

The first time I made, it turned out to be a pancake which kept falling apart as i tried to roll it in. The second time, it did not break but it was still not of a sponge cakey consistency and more like a dense fruit cake.

Even though the recipe is simple, the secret is in its technical details like the temperature of the eggs and the consistency of the batter.

So, after so many attempts, innumerable mistakes and wasting almost a dozen eggs , I will share with you my way of making a vanilla swiss roll cake with strawberry jam and whipped cream, which I have yet to perfect.


5 eggs(yolks and whites separated)

3/4 cups sugar

1 teaspoon vanilla extract

1/2 cup all purpose flour

1 teaspoon white vinegar

one teaspoon baking powder

one tablespoon oil

lots of powdered sugar



So first off start by separating the yolks and the whites.

Add the sugar, vanilla extract and oil to the yolks and beat them till they are mixed well.

Add one teaspoon of vinegar to the egg whites and continue mixing with an electrical mixer till they form soft peaks (here comes the being patient part).

Add the flour and baking powder to the yolk mixture and mix well

Add half part of the soft fluffy egg whites to the yolk mixture and gently fold it in. Try to be very gentle with the batter at this stage so that it doesn’t deflate and the airiness is still intact but its mixed thoroughly.

Add the remaining and keep folding it in till everything is combined evenly.

Line a flat baking pan with a baking sheet and also brush some oil onto it so that the cake comes out easily.

Bake it for about 12-15 mins at 375 degrees F.

In the meantime keep a towel ready with lots of powdered sugar dusted on to it.

As soon as the cake is baked flip it onto the towel and roll it tightly but gently and keep it aside to cool on room temperature.

Let it cool for about an hour or so and then unroll it.

Cover the cake with some strawberry jam. and whipped cream.

Roll it again and keep it to cool in the refrigerator this time for at least four hours before slicing and serving.


I know! I know! there’s a lot a steps but its really simple once you get the hang of it and I promise you will be making this for every birthday dinner or potluck parties!


Now here I want to mention some of the blunders I made which hopefully you can avoid:

Make sure the eggs are at room temperature! I used eggs straight from the refrigerator and it did not stiffen at all.

After whipping the egg whites slowly fold it in to the remaining batter. DO NOT over mix it like I did and deflate the batter.

Roll the cake a soon as it is out the oven. If your fingers burn that’s a good sign…..just kidding…. use oven mitts.

Use a lot of powdered sugar. and i mean A LOT! your whole towel, your counter top, yourself even your baby should be covered with it. The more the better.

lastly make sure you cool it enough before slicing. Much better if you keep it overnight. If you cant wait then at least for four hours.


swiss cake roll




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