Perfect Eggless Swiss Roll Cake
Swiss roll cake, simply put, is a thin sponge cake, with a layer of creamy frosting. Sometimes its a solid white cake roll where its a regular vanilla cake, sometimes its made with cocoa powder to give a sold chocolate brown cake. You may even find a mix of the two as well.
What makes it so special? It’s that perfect roll technique, with the right balance of very tender soft cake and or cream filling. The filling varies from whipped cream filling, cream cheese, jelly, chocolate ganache to fruit filling and pretty much any kind of creamy filling that compliments the flavor of the cake. So check out the best swiss roll cake recipe right here!
Bit About Swiss Roll
Oddly, its not from Switzerland! I know! Why name something Swiss Roll if it’s not from Switzerland? The original usage of the term ‘Swiss Roll’ is still not known but it is believed to have come from somewhere in Central Europe, maybe Austria sometime in the 1800s.
There’s a similar version of Swiss Roll in a lot of countries, from India, Hong Kong, Indonesia, Italy and so on. Over the course of time, it went through little bit of changes here and there and names went through changes from jelly cake, roll jelly cake, swiss roll, jelly roll and few other names.
If you would like to know more about Swiss Rolls and its history check out this article.
Typical swiss rolls include a lot of eggs, which keeps the roll intact and reduces the chance of breaking while rolling it. However, the recipe we have followed here uses no eggs. In this recipe, condensed milk makes the cake moist enough to help keep its integrity.
As intimidating as it looks, swiss rolls are not too hard to make. It does require some patience and gentle touch when it comes to the actual rolling of the cake.
This cake roll is:
- Light with a rich vanilla flavor
- Moist & sweet
- Filled with whipped cream
Tips for perfecting the Swiss Roll Cake
- Grease the baking sheet. An ill-greased baking sheet leads to the cake being stuck to the sheet. The cake needs to peel off real smooth in order for you to work with it.
- Before baking, remove air bubbles by tapping the pan against the counter. Air bubbles can cause the cake to break while you try to roll it.
- Trim off half inches from all the sides of the cake after it is baked but before the roll. During the bake, the sides tend to get more dry and stiff so while rolling it may cause the cake to break. We forgot to do it initially and did it only after applying the frosting on it. Better late than never!
- After the cake is baked, you can rest the cake on a wire rack or some kind of cooling rack for few minutes but this is optional. The rolling part needs to happen while the cake is still warm and moist but not too hot that the whipped cream just deflates on contact with the cake
- Spread only a thin even layer of whipped cream, since if it gets too thick, you might squeeze all of that out while you roll the cake later and create a mess.
- Rolling the cake is the most delicate part of making the roll. If you can’t get it right the first time, don’t beat yourself up too much about it. Make sure you check out the video to get it right since it is not easy to explain through words alone. The cake should be rolled while still warm. A cooled cake increases the chance of breaking while rolling.
More Cake Recipes
Eggless Swiss Roll
- 2 tbsp Butter Softened at room temperature
- 2 tbsp Oil olive oil, vegetable oil or any mild tasting oil
- 1/4 cup Powdered sugar
- 1/2 cup Condensed milk
- 150 ml Milk
- 1 tsp Vinegar
- 1 tsp Vanilla Extract
- 1 cup All purpose flour
- 1/3 tsp Baking soda
- 1 tsp Baking Powder
- Food color -- red & blue*
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- In a small bowl, add oil, butter and condensed milk. Whisk until blended smoothly.
- Add in the powdered sugar. Whisk again.
- In a small separate bowl, mix together the milk, vinegar and vanilla extract. Keep it aside for 5 to 10 minutes.
- In a large bowl, add in the flour, baking soda, baking powder and mix them together. This will serve as your mixing bowl
- Add the wet ingredients from the small bowls into the dry ingredients. Mix everything till combined to the consistency as shown in the video.
- Split the batter into 2 equal parts and use gel coloring, blue and red, one for each.
- Preheat the oven to 350 F .
- Line an 8"x 8" pan with a piece of parchment paper and grease with melted butter. Since we are looking to bake a thin cake, you just need a tray that is about 1 or 2 inches deep.
- Pour each colored batter into a piping bag or sandwich bags to do the piping.
- Carefully pipe out 1 to 1.5 inch width of the batter and alternate between red and blue.
- Bake in the preheated oven for 15 minutes.
- Mix in the heavy cream and powdered sugar in a small bowl.
- Using an electric hand whisk or a regular whisk and start whisking at medium speed first. Then switch the hand mixer to high speed till you get a soft peak
- Once the cake is out of the oven, place a parchment paper covering the entire cake. Flip the cake over on a flat surface (check video).
- Once flipped, carefully peel off the parchment paper.
- Apply whipped cream filling on the cake using an offset spatula* or a rubber spatula
- Cut off a quarter inch off all sides of the baked cake.
- Now for the roll, carefully lift up the short edge of the cake by holding on the parchment paper and roll gently along the long side. Use the parchment paper to keep rolling. Again, this is best understood through the video.
- Once you have rolled the cake, keep it wrapped in the parchment paper or a separate plastic wrap and put it in the refrigerator for 1 hour. Store with seam side down.
- After the hour, unwrap, slice and enjoy!
If you give this recipe recipe a try, let me know if you liked it in the comments below. Also, don’t forget to snap a photo and share it on Instagram. Make sure to tag @sugarspice.2020 so I can see your creations!
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