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Easy Swiss Roll Recipes

Updated on June 14, 2016

Strawberries and Cream Swiss Roll

Serves 10-12

Ingredients

Vegetarian

Refrigerated

  • 4 Eggs

Condiments

  • 1/3 cup Strawberry jam

Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 1/4 cup Cool whip
  • 3/4 cup Granulated sugar
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla

Oils & Vinegars

  • 1 tsp Cider vinegar
  • 2 tbsp Oil

Dairy

  • 2 tbsp Buttermilk
  • 6 oz Cream cheese

INSTRUCTIONS

For the Cake:

  1. Preheat oven to 350 degrees F (set to 325 if using a very dark pan). Grease a 15x10x1 inch pan with cooking spray and then cover with parchment paper and then grease the parchment payer.
  2. Lay a tea towel on a flat work surface and sprinkle well with powdered sugar and set aside.
  3. In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
  4. In a large mixing bowl, beat eggs on high for 3 minutes until pale in color. Continue beating as you slowly add in the sugar. Add the oil, buttermilk, vinegar, and vanilla. Beat for 1 more minute. Add in the dry ingredients and mix until combined. Pour batter into pan and tilt to even out the batter.
  5. Bake for 12-15 minutes or until it springs back when touched.
  6. When done, immediately invert the cake onto the towel. Remove the parchment paper and then roll the cake in the towel starting at the short end. Set on a wire rack and allow it to cool completely.

For the Filling:

  1. Beat cream cheese with powdered sugar and vanilla until smooth. Mix in cool whip until creamy. Refrigerate until cake has cooled completely and ready to fill.
  2. Unroll the cake and spread the jam all over the cake ½-inch from the edges. Apply the filling evenly over the jam. Roll the cake back up and place seam side down on a platter. (Some of the filling will gush out while rolling. Just discard whatever comes out.) Cover with plastic wrap and place in the fridge for at least an hour before serving. Dust with powdered sugar, garnish with fresh strawberries, slice, and serve.

Strawberries and Cream Swiss Roll
Strawberries and Cream Swiss Roll

Pink Velvet Swiss Roll

30 mins to make, serves 12

Ingredients

Vegetarian

Refrigerated

  • 4 Eggs

Baking & Spices

  • 1 cup All purpose flour
  • 1 tsp Baking powder
  • 1 1/2 cups Cool whip
  • 3/4 cup Granulated sugar
  • 1/8 tsp Pink get food coloring
  • 3/4 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla

Oils & Vinegars

  • 1 tsp Cider vinegar
  • 2 tbsp Oil

Dairy

  • 2 tbsp Buttermilk
  • 1 (8 ounce) package Cream cheese

INSTRUCTIONS

  1. Preheat oven to 350 degrees F (set to 325 if using a very dark pan). Grease a 15x10x1 inch pan with cooking spray and then cover with parchment paper and then grease the parchment payer.
  2. Lay a tea towel on a flat work surface and sprinkle it with powdered sugar and set aside.
  3. In a medium mixing bowl, combine flour, baking powder, and salt. Set aside.
  4. In a large mixing bowl, beat eggs on high for 3 minutes until pale in color. Continue beating as you slowly add in the sugar. Add the oil, buttermilk, vinegar, vanilla, and food coloring and beat for 1 more minute. Add in the dry ingredients and mix until combined. Pour batter into pan and tilt to even out the batter.
  5. Bake for 12-15 minutes or until it springs back when touched.
  6. When done, immediately invert the cake onto the towel. Remove the parchment paper and then roll the cake in the towel starting at the short end. Set on a wire rack and allow it to cool completely.
  7. Beat cream cheese with powdered sugar and vanilla until smooth. Mix in cool whip until creamy. Refrigerate until cake has cooled completely and ready to fill.
  8. Unroll the cake and spread the filling evenly over the top. Roll the cake back up and place seam side down on a platter. Cover with plastic wrap and place in the fridge for at least and hour before serving. Dust with powdered sugar, slice, and serve.


Pink Velvet Swiss Roll
Pink Velvet Swiss Roll

Chocolate Cake Roll

Ingredients

Vegetarian

Refrigerated

  • 3 Eggs

Baking & Spices

  • 1/4 cup Baking cocoa, unsweetened
  • 1 Baking cocoa, Unsweetened
  • 1 tsp Baking powder
  • 1 cup Chocolate morsels, mini
  • 1/4 cup Cocoa, unsweetened
  • 3/4 cup Flour
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 Sugar, Powder
  • 2 cups Sugar, powder
  • 1 tsp Vanilla extract

Dairy

  • 6 oz Butter, unsalted
  • 1 1/4 package Cream cheese

Liquids

  • 1/3 cup Water

INSTRUCTIONS

  1. Preheat the oven to 375 and Line 17x11x1 pan (or 15x10x1) with parchment paper and spray with cooking oil spray.
  2. Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
  3. Slowly beat in granulated sugar.
  4. Lower the speed to low and add water and vanilla extract.
  5. Still on low, slowly add flour, ¼ cup cocoa, the baking powder and salt. Beat just until batter is smooth.
  6. Pour into pan and spread evenly. Bake for 7-8 minutes (12 to 15 minutes if using a smaller pan) and do a toothpick test. Run a spatula around edge of pan to loosen cake.
  7. Generously sprinkle a towel with cocoa. Turn the cake upside down onto the towel. Carefully remove the parchment paper. Trim off crusty edges of cake if necessary.
  8. While the cake is still hot, carefully roll cake with the towel from narrow end.
  9. Cool on cooling rack at least 30 minutes.
  10. While the cake is cooling, make the frosting: Beat the cream cheese and butter on medium-high speed for about 5 minutes, until light and fluffy. Lower the speed to low and slowly add powder sugar and cocoa powder. Mix until just combined. Scrape the sides and bottom of the bowl, mix on medium until all smooth. Fold in the mini chocolate morsels.
  11. Unroll cake carefully. Carefully, spread the chocolate filling all over the cake.
  12. Carefully roll the cake back up and place the cake of the serving with seam down.
  13. Cover and refrigerate until ready to serve!

Chocolate Cake Roll
Chocolate Cake Roll

Cake Roll

2 hrs to make, serves 8

Ingredients

Refrigerated

  • 1 Egg yolk
  • 5 Eggs, large

Baking & Spices

  • 1 cup Cake flour
  • 4 tbsp Cocoa
  • 1 cup Granulated sugar
  • 1/2 tsp Vanilla extract

Oils & Vinegars

  • 1/2 tbsp Olive oil

Snacks

  • 1/2 cup Golden brown cookie crumbs

Dairy

  • 1 cup Butter, unsalted
  • 1/2 cup Condensed milk, sweetened

Beer, Wine & Liquor

  • 3 tbsp Rum - i used bacardi golden rum

Liquids

  • 3/4 cup Water, hot
  • 1/2 tbsp Water

Tools & Equipment

  • 1 11×17 rimmed baking sheet lined with parchment paper

INSTRUCTIONS

  1. Preheat the oven to 375 and Line 17x11x1 pan (or 15x10x1) with parchment paper and spray with cooking oil spray.
  2. Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
  3. Slowly beat in granulated sugar.
  4. Lower the speed to low and add water and vanilla extract.
  5. Still on low, slowly add flour, ¼ cup cocoa, the baking powder and salt. Beat just until batter is smooth.
  6. Pour into pan and spread evenly. Bake for 7-8 minutes (12 to 15 minutes if using a smaller pan) and do a toothpick test. Run a spatula around edge of pan to loosen cake.
  7. Generously sprinkle a towel with cocoa. Turn the cake upside down onto the towel. Carefully remove the parchment paper. Trim off crusty edges of cake if necessary.
  8. While the cake is still hot, carefully roll cake with the towel from narrow end.
  9. Cool on cooling rack at least 30 minutes.
  10. While the cake is cooling, make the frosting: Beat the cream cheese and butter on medium-high speed for about 5 minutes, until light and fluffy. Lower the speed to low and slowly add powder sugar and cocoa powder. Mix until just combined. Scrape the sides and bottom of the bowl, mix on medium until all smooth. Fold in the mini chocolate morsels.
  11. Unroll cake carefully. Carefully, spread the chocolate filling all over the cake.
  12. Carefully roll the cake back up and place the cake of the serving with seam down.
  13. Cover and refrigerate until ready to serve.

Cake Roll
Cake Roll

Chocolate Coconut Cake Roll

Ingredients

Refrigerated

  • 3 Eggs

Condiments

  • 3/4 cup Nutella

Baking & Spices

  • 3/4 cup All purpose flour
  • 1 tsp Baking powder
  • 1/4 cup Cocoa powder, unsweetened
  • 3/4 cup Granulated sugar
  • 1 Powdered sugar
  • 4 tbsp Powdered sugar
  • 1/4 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla

Nuts & Seeds

  • 2 cups Coconut, sweetened
  • 1 1/2 tsp Coconut extract

Drinks

  • 2 tsp Coffee

Dairy

  • 1 3/4 cups Heavy whipping cream

DIRECTIONS:

  1. Make the Cake: preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  2. Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract.
  3. Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
  4. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Make sure it's even. Tap the pan on the counter a few times to release air bubbles. Bake for 10-12 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.
  5. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
  6. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).
  7. Toast the coconut by adding it to a medium skillet and cooking over low heat, stirring constantly, until it turns golden. Immediately remove to a plate to cool.
  8. Make the Filling: beat 1 cup of heavy whipping cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer.) Slowly add in powdered sugar during beating, one tablespoon at at time. Add both extracts. Beat until whipped cream forms. Stir in 1 cup of toasted coconut.
  9. Assemble Cake: once the cake has cooled, unroll it carefully. If you wish, spread nutella evenly over the cake. Spread the whipped cream on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.
  10. Make the topping: place chocolate chips in a bowl. Heat 3/4 cup heavy whipping cream in a small saucepan over low heat for a few minutes or in the microwave for 60-90 seconds until it just simmers. Pour over the chocolate chips and let sit for one minute, then whisk until the chocolate is melted and smooth. Chill for about 10 minutes.
  11. Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining toasted coconut. Chill until set.
  12. Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice.

Chocolate Coconut Cake Roll
Chocolate Coconut Cake Roll

Comments

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    • Jo Lim profile image

      Jo Lim 

      2 years ago

      All those cake rolls looks yummy.. Thanks for sharing!

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