Swiss Roll (Roulade)

Valentines Day is coming up and here is your chance to present your sweetheart a show stopper dessert! Ultra soft spongecake is rolled around your choice of filling (jam, jelly, whipped cream, chocolate, etc). Try this Swiss Roll recipe for a sure fire way to someone special’s heart.

Prep Time: 30 minutes
Bake Time: 8 minutes plus cooling time
Makes: 10-12 slices


For Simple Syrup:
Sugar – 1/3 cup
Water – 1/3 cup
Lemon Juice – 1 tsp
Vanilla – 2 tsp

For Sponge Cake:
All purpose Flour – 6 Tbsp
Corn Starch – 6 Tbsp
Sugar – 6 Tbsp (divided 3 + 3)
Eggs – 5 Large, separated into yolks and whites
Vanilla – 1 tsp
Butter – for greasing pan
All purpose Flour – 1 Tbsp for dusting pan
Powdered Sugar – 1 Tbsp for dusting
Your choice of filling – Jam, Jelly, Whipped Cream, Nutella, Chocolate, etc

Method: (Preheat Oven 375F / 190C)

1. For Simple Syrup: In a small saucepan on medium heat, mix Sugar and Water and cook until mixture starts to boil and Sugar is completely dissolved.
2. Remove from heat and mix in Lemon Juice and Vanilla. Keep aside to cool.
3. Butter the bottom and sides of a 10×15 inch Jelly Roll Pan. Line with Parchment Paper cut to the size of the pan. Butter the Parchment Paper.
4. Lightly dust with All purpose Flour to coat all sides and remove excess flour. Keep pan aside.
5. Sift together All purpose Flour and Corn Starch and keep aside.
6. In a large bowl, beat Egg Yolks and 3 Tbsp Sugar until smooth, creamy and light yellow (approx 5 minutes). Add Vanilla and mix through.
7. In another large bowl, beat Egg Whites until soft peaks form. Hand blender works well.
8. Add 3 Tbsp Sugar and continue to beat until stiff peaks form. Mixture should not fall out of bowl if turned upside down.
9. Add 1/3 Egg Whites into Egg Yolk mixture and gently fold in.
10. Add 1/2 Flour/Corn Starch mixture and continue to gently fold in.
11. Add 1/3 Egg Whites and continue to fold in.
12. Add remaining Flour/Corn Starch mixture and continue to fold in.
13. Add remaining Egg Whites and gently fold in until entire batter is evenly mixed.
14. Pour batter onto prepared pan and spread gently and evenly. Do not press hard or batter will deflate.
15. Bake cake for 6-8 minutes until light golden in color and firm.
16. Remove cake from pan (with parchment paper) and place on a cooling rack until completely cool to the touch.
17. Lightly dust a second piece of parchment paper (slightly larger than cake) with Powdered Sugar.
18. Flip cooled cake onto the new parchment paper and gently peel off the old parchment paper.
19. With a pastry brush, brush on cooled Simple Syrup evenly over the top and sides of the cake.
20. Spread a light layer of your choice of filling.
21. Starting from the side closest to you, start to roll the cake using the parchment paper. Gently peel back the parchment paper as you keep rolling (some small cracks may form at the beginning.). Swiss Roll should be placed with the seam on the bottom.
22. Swiss Roll tastes best at room temperature but must be stored in the refrigerator in a air tight container or plastic wrap. Can be made a day in advance.

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0 thoughts on “Swiss Roll (Roulade)

  1. Hi Hetal and Anuja,

    I am writing this while snacking on a piece of the cake. Yum!
    This is perfect. The proportions were just right and so it came out soft. I didn’t use the syrup, instead I used kitchen cloth method as mentioned in one of the above comments.
    Your website has been very helpful ever since I started cooking “our” food after marriage. This thanks is actually long overdue. So, Thank You to both of you for making cooking easy.

  2. Hi Girls!

    love the recipe!
    I am trying it right now to surprise my husband on his B’day tonight!
    I think I got a very little amount of yolk in white (very little). Is it spoiled now? or with longer beating it will work?

  3. Hey Hetal & Anuja aunty,

    Can you tell me if i can use some other binding agent other than Corn Starch.. I live in Mexico.. and its difficult to get it here.. I have Corn Flour with me but I saw one of ur replies about Corn Flour to the viewers.. So Can you please advice?

  4. hello…
    I have tried many cakes..but never tried a swiss roll…was planning to make it…but can u pls tell me why u have not used baking powder in this recipe..?will the cake will be fluffy without using baking powder…?and also if i want to make a chocolate swiss much of cocoa powder i need to add…?what will be the measurements of the ingredients…pls help.

    1. Hi Nimisha,

      We found that when we used baking powder, the cake tended to crack more. Unfortunately, we have never made a chocolate version so don’t have the exact amount of cocoa powder needed. I would guess replacing about 2 Tbsp of flour wiht 2 Tbsp of cocoa powder.

  5. Hi,

    Thanks for the wonderful recipe… I tried it and it came out very beautiful.. Everything was just perfect… You guys rock…

    Thanks a ton ladies… 🙂

  6. Hi Hetal anuja,
    I tried this recipe but it broke. It was a disaster can you please tell me what I did wrong. I followed all your step.I really want to get it correct next time. The cake itself was spongy. Otherwise whatever I try from your portal comes out great.

    1. Hi Rakhee,

      Sorry to hear that. Sometimes, if the cake is not cooled completely or not moistened properly, cracks can form. Also, the same can happen if it baked for too long.

  7. Hello,

    I tried this swiss roll at my home, but when I tried to roll it the cake broke into pieces. Can you tell us what could have been the possible mistakes.


  8. Hi Hetal and Anuja,
    I made this recipe twice! Once as you show it in the video with a jam filling, however the second time I made it, I converted it into a Swiss Yule Log as a new year’s eve dessert special! I whipped up some cream with coffee to make a mocha cream filling, and covered the entire roll with the cream and sprinkled some cocoa powder on top, it looked great and of course tasted fantastic. So thank you for the great recipe. Last year I tried 4 different versions that I found online and none of them worked, yours was easy and a success!
    Thank again.

  9. Hi Hetal n Anuja,
    Jst wanted to ask can i bake it in microwave? If yes,plz give d details abt d temp and how many min to preheat.

  10. Hi Hetal and Anuja

    Yesterday I had tried to make swiss roll… But i have reduced the measuring cups as u said..coz i have only 2 eggs at tat time..So i used 4tbsp flour and cornstarch and i used whisk wire to make whipped cream from egg whites instead of hand mixer coz i dont have it…it came out well after i did it for abt 30 mins to make exact like cream 🙂 then i did as per instructions to make cake batter..I put foil on the greased cookie sheet and poured baked exact 6 mins at 350 F and it came out cleaned.i still got the error as it started breaking and Am not able to roll 🙁 but the taste is good ..Overall it was okay.. wat is the reason for breaking it 🙁 Awaiting to hear from u… Am sorry 🙁

    1. Hi Madhuri,

      We have not tried it, but self rising flour has baking powder mixed into it. Since this recipe does not call for baking powder or soda, it may not give the proper texture.

    1. Hi Rauzat,

      We have never used vanilla powder so are not sure exactly how it will react in this recipe. Are you referring to vanilla beans that have been powdered? If so, you can mix the powder in about a tsp of warm milk and let it soak before using.

  11. HEEEEEY hetal & anuja yu make dis recipe look soooo simple how yu roll it i bet yu if i made dis recipe it would break …. LOL!!!!!

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