How To Make Swiss Roll Cake Recipe | Perfect Beginner Bake

In this step-by-step tutorial, you'll learn how to make a delicious Strawberry Swiss Roll cake perfect for beginners! This light, fluffy, and beautifully rolled cake is easier to make than you think. Follow along as I guide you through the entire process, from making the perfect sponge cake to rolling it with a sweet filling. Whether you're baking for a special occasion or just for fun, this Swiss Roll recipe will impress. Don’t worry if you’ve never made one before, you’ll learn all the tips and tricks to ensure your bake turns out perfectly every time. Let’s get baking!

Check Out The Recipe Video Below

How To Make Swiss Roll Cake Recipe | Perfect Beginner Bake

Ingredients

Genoise Sponge 

125g x Caster Sugar

4 x Eggs (Room Temp)

1/2 tsp x Vanilla Extract

130g x Plain/All-purpose Flour

1/4 tsp x Salt

Butter (For Greasing) 

200g x Strawberry Jam (For Filling)

Icing Sugar (For Dusting)

Custard

300ml x Double Cream

3x Egg Yolks

25g x Caster Sugar

1 level tsp x Cornflour/Cornstarch

1 tsp x Vanilla Extract

Method

1. Preheat the oven to 170°C Fan.

2. To make the genoise sponge, whisk together the caster sugar, eggs, and vanilla extract in a stand mixer or use an electric hand whisk until pale, fluffy, and tripled in size. 

3. In a separate bowl, sift together the plain flour and salt. Gently fold the flour into the egg mixture using a spatula, in three additions and stop mixing when it's just incorporated. 

4. Spread the cake batter onto a 25 x 38cm (10 x 15 Inch) baking sheet lined with parchment paper, I also like to grease the parchment paper with butter. Bake in the preheated oven for 15 minutes or until a skewer comes out clean. 

5. Remove the cake from the oven and immediately sprinkle the surface with icing sugar, quite generously. Cover it with a clean kitchen towel and flip it over (see video for the technique). Remove the tray and parchment paper and roll the cake up in the towel tightly. Leave to cool for 30 minutes. 

6. Before assembling the Swiss roll, warm the jam through in a saucepan. This makes it easier to spread onto the cake. 

7. To assemble, unroll the sponge cake and spread the warm jam over the full surface area. Roll the cake back up as tightly as possible into a log using the towel to guide it. Let it rest for 1 hour before serving. Dust with icing sugar before serving. 

To Make The Homemade Custard

1. Place the cream into a saucepan and place it over low heat to warm it through. Heat until it begins to steam but not boil. 

2. In a mixing bowl, whisk together the egg yolks, caster sugar, cornflour and vanilla extract.

3. Add, a little of the hot cream to the egg mixture and whisk. Then add a little more and whisk again. 

4. Now, add the egg mixture into the pan with the remaining cream and place it back over low heat. Keep stirring until it thickens up and coats the back of a spoon. This will take 3 to 5 minutes. 

Serve your Swiss Roll hot or cold, with or without custard and enjoy!