Swiss Cake Rolls
A light, fluffy chocolate sponge cake rolled with creamy filling — the perfect homemade Swiss Cake Roll that looks bakery-quality yet simple to make.
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Servings: 8 slices
Calories: 290kcal
Cost: $8 – $10
Equipment
- 1 Jelly roll pan 15x10 inch, lined with parchment paper
- 1 Parchment paper For baking and rolling
- 1 Mesh sifter For dusting powdered sugar
- 1 Electric mixer Hand or stand mixer works
- 2 Mixing bowls Separate wet and dry ingredients
- 1 Rubber spatula For gentle folding
- 1 Clean kitchen towel Used to roll cake
- 1 Wire cooling rack Cool rolled cake
- 1 Serrated knife For clean slices
Ingredients
Cake Base
- ¾ cup all-purpose flour sifted
- ¼ cup cocoa powder unsweetened
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoon hot water or coffee enhances chocolate flavor
Filling
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
- 3 oz cream cheese or mascarpone softened
- chocolate ganache or strawberry jam optional, for topping
Instructions
- mix wet and dry ingredients until combined.
- pour into jelly roll pan and bake at 350°F for 12–15 minutes.
- turn out warm cake onto towel dusted with powdered sugar and roll up.
- let rolled cake cool for 30 minutes.
- unroll and spread whipped cream filling evenly.
- roll the cake back up with seam side down.
- refrigerate the cake roll for at least 2 hours.
- trim edges and cut into 8 slices. Enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 90g | Calories: 290kcal | Carbohydrates: 34g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 110mg | Sodium: 120mg | Potassium: 210mg | Fiber: 2g | Sugar: 25g | Vitamin A: 580IU | Vitamin C: 0.5mg | Calcium: 45mg | Iron: 1.3mg