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+ servings
Swiss Roll in Red and Blue with white whipped cream

Eggless Swiss Roll

This Eggless Swiss Roll recipe is light, moist and loaded with flavor. Its easy to make and tastes amazing. A must have holiday recipe!
4.8 from 5 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Servings 8 pieces

Ingredients
  

Cake

  • 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*

Cream Filling

  • 1 cup Heavy cream
  • 1/4 cup Powdered sugar

Instructions
 

Cake

  • 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.

Filling

  • 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

Assembly

  • 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!

Video

Keyword desserts, eggless, egglessdesserts, jellyroll, swissroll
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