Eggless Swiss Roll

8 Pieces
45 min

Swiss roll, simply put, is a thin sponge cake, with a top layer of creamy frosting. What makes it so special? It’s that perfect roll technique, with the right balance of very tender soft cake and cream filling. The whole look of a rolled up cake is simply impressive.

Bit about Swiss RollsOddly, its not from Switzerland! I know! Why name something Swiss Roll if it's not from Switzerland? The original usage of the term ‘Swiss Roll’ is still not known but it is believed to have come from somewhere in Central Europe, maybe Austria sometime in the 1800s.

There’s a similar version of Swiss Roll in a lot of countries, from India, Hong Kong, Indonesia, Italy and so on. Over the course of time, it went through little bit of changes here and there and names went through changes from jelly cake, roll jelly cake, swiss roll, jelly roll and few other names.

Typical swiss rolls include a lot of eggs, which keeps the roll intact and reduces the chance of breaking while rolling it. However, the recipe we have followed here uses no eggs. Condensed milk is used to make the cake moist enough to help keep its integrity.As intimidating as it looks, swiss rolls are not too hard to make. It does require some patience and gentle touch when it comes to the actual rolling of the cake. This cake roll is:Light with a rich vanilla flavorMoist & sweetFilled with whipped cream

Make sure to check out the video to see how to roll the cake correctly!

Recipe details
  • 8  Pieces
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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  • 2 tbsp - Butter
  • 2 tbsp - 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
Cream Filling
  • 1 cup - Heavy cream
  • 1/4 cup - Powdered sugar
In a small bowl, add oil, butter and condensed milk. Whisk until blended smoothly.
Add in the powdered sugar. Whisk again.
In another small 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.
Add in the contents from the two small bowls into the large bowl. 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 parchment and grease with 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 at 350 F for 15 minutes.
Mix in the heavy cream and powdered sugar in a small bowl. Using a mixer, whisk up the mix till you get stiff peaks.
Once the cake is out of the oven, place a parchment paper covering the full 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.
Cut off a quarter inch off all sides of the baked cake.
Now for the roll, carefully lift up the short end of the cake and roll slightly. 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 and put it in the refrigerator for 1 hour.
After the hour, unwrap, slice and enjoy!
  • 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.
  • To make rolling easy you need to cut off a quarter inch off all sides. The ends tend to burn/dry and will be too stiff while trying to roll. You can cut it off right after pulling the cake off the oven or after applying the whipped cream.
  • Before the bake, you need to ensure that the batter is free of any air bubbles by tapping the pan against the counter.
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