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!

4.80 from 5 votes

Prep Time 30

Cook Time 15

Total Time 45

Course Dessert

Servings pieces

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!

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. This 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 whipper 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.

Keyword desserts, eggless, egglessdesserts, jellyroll, swissroll

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