Tiramisu Swiss Roll Cake

by Vivbakez
1 cake
3 hr 10 min

Recently I have been a little obsessed with roll cakes. I love the pairing of the light sponge and whipped cream and how easy it is to make different flavours. For this version, the cream contains marscapone and egg yolks to put a spin on the classic tiramisu, so it's richer and silkier. The other thing I love about roll cakes is that it takes hardly any time to bake. About ten minutes in the oven will do. The rolling part of the sponge can seem a little intimidating because of the chance of the sponge tearing. However, I find this recipe yields a sponge that bends well and does not tear easily! Hope you will give it a go.

Tiramisu Swiss Roll Cake
Recipe details
  • 1  cake
  • Prep time: 3 Hours Cook time: 10 Minutes Total time: 3 hr 10 min
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For the sponge
  • 50ml (1 3/4 oz) milk
  • 1.5 tsp cocoa powder
  • 1.5 tsp espresso powder
  • 70g (2 1/2 oz) granulated sugar (divided 20g and 50g)
  • 55 grams (2 oz) cake flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 40 ml (1 1/4 fl oz) vegetable/canola oil
  • 1 tsp vanilla extract
  • 4 egg whites
  • 3 egg yolks
  • 1/4 tsp cream of tartar or lemon juice
For the marscapone cream
  • 250g marscapone
  • 3 egg yolks
  • 50g granulated sugar
  • 50ml milk
  • 100g whipping cream
For the sponge
Line a rectangular cake pan (9 x 12” pan) with parchment paper.
In a small pot, or microwaveable bowl, combine the milk, cocoa powder and espresso powder. Cook over medium heat, or microwave until the powder has fully dissolved in the milk. One fully dissolved, set the milk aside to cool.
Preheat oven to 160C.
In a large mixing bowl, mix 20g sugar with baking soda and salt. Sift in flour and combine.
Add egg yolks, oil, vanilla extract and the milk mixture and stir until fully incorporated. Set the mixture aside.
In a large bowl fitted with to a stand mixer, or using a hand-held mixer, whip the egg whites on low speed until frothy and large bubbles form, then add the cream of tartar and salt. Increase the speed to medium and gradually add the 50g of sugar. Increase speed and continue mixing until sift peaks have formed. This is the meringue mixture.
Spoon 1/3 of the meringue mixture into the flour mixture until incorporated. Make sure you are gentle with folding to avoid over-mixing. Then add the rest of the meringue and fold until fully incorporated.
Pour the batter into your cake pan, and use an offset spatula to smooth out the batter, ensuring it covers the entire pan evenly. Tap the pain several times on the counter to release large air pockets.
Bake in oven for 10 minutes, then check that a skewer/toothpick is clean when inserted and removed from the cake sponge.
Let the cake cool for about 5 minutes before removing from the pan. Prepare another large parchment paper and invert the cake onto this paper, peeling away the used/baked one. Flip it over one more time onto a piece of parchment paper. The side that was facing up while baking in the oven, will also be the inner layer of the cake when you roll.
Using the parchment paper, roll the cake and leave to cool (about 30 minutes-1 hour). During this time, prepare the marscapone cream.
For the cream
Set up a double boiler (a heat-proof bowl over simmering water in a pot over heat, ensure the bowl does not touch the water).
In your heat proof bowl, whisk together egg yolks and sugar until pale and fluffy, then add in the milk.
Continue to mix until the mixture thickens then take off the heat and allow to cool down. It may still be a little bit runny, but will thicken as it cools down.
Once cooled, add the marscapone to the egg yolk mixture and whisk until smooth and there are no lumps.
In a separate bowl, beat the whipping cream until medium peaks form. Then fold into the marscapone and egg-yolk mixture.
Unroll the cooled cake.
Using a spatula, spread the marscapone cream all over the surface of the cake.
Roll back up firmly in the parchment paper and leave in fridge for at least 2 hours to allow the cream to set a bit, before slicing and serving.
Dust with cocoa powder before serving (optional).
  • Antoinette Constable Antoinette Constable on Jun 08, 2021

    You made a mistake. You speak of egg WHITES when you meant YOKES!

    Egg white will whip white, but not paler! You should have rechecked your

    recipe... Im sure the result is spectacular and delicious once people figure

    out they need to use egg YOKES!

    A. C

    • Vivbakez Vivbakez on Jun 09, 2021

      Hi thank you for pointing that out. I have amended it to state yolks.

  • Coo3039892 Coo3039892 on Jun 08, 2021

    What is the conversion of 160C to Fahrenheit?