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Saturday, February 18, 2012

Swiss Roll


My daughters school is closed for mid-winter break. That means there’s a steady stream of her friends dropping by for play-dates. The little ones are very picky about their food and frank about their opinions :). I strive my best to make them happy and swiss rolls with their variety of colors and filling provide the perfect opportunity to do so.

In this blog I have shown two different types of swiss roll, one with white cake and nutella combo and the other chocolate with strawberry cream combo.


  1. For cake sheet
    1. 1/3 cup all purpose flour
    2. 3 tbsp. corn starch (corn-flour)
    3. 3 tbsp. cocoa powder OR all purpose flour
    4. 1/2 tsp. baking powder
    5. 1/2 cup + 1 tsp. powdered sugar
    6. 4 eggs (yolks and white separated)
  2. For Filling
    1. 4 heaped tbsp of cool whip
    2. Your choice of spread: 4 tbsp. strawberry jam / strawberry relish / Nutella
    3. Butter paper
    4. Jelly roll tin as shown below. I didn’t have one handy so I used a cookie tray of 17” by 11”

Swiss roll tin


Preheat oven at 450F and place the rack in the center of it. Butter or spray non stick vegetable spray on a baking pan and line it with a butter paper. Butter and sprinkle flour on the surface of the butter paper.

In a small bowl whisk flour, corn starch, cocoa powder, baking powder and keep it handy. Corn starch gives a nice texture to the cake, if you don't have it replace it with equal quantity of flour. Coca powder (ingredient 4 options)  makes for a chocolate roll sheet, in case you use all-purpose flour you’ll get a white cake sheet.


Separate the egg yolks and egg whites and keep them in separate bowls.

Bring them to room temperature before you start mixing. In a large mixing bowl take egg yolks and sugar and beat them with hand mixer on high speed till they are creamy, pale yellow and fluffy. It takes almost 5 minutes to get this consistency. Now beat in the vanilla extract


Now gradually add flour mixture to it and fold in gently with a rubber spatula till it is just incorporated.

In a clean bowl take the egg whites and beat until foamy. When it will form a stiff peak, you will know that it is done. Beating separately makes the sponge cake elastic which enables the cake to be rolled out without cracking.

Gently fold the egg whites into the batter with a rubber spatula.

Remember not to use the electric blender to the batter once you have added flour to it.

Pour the batter into the prepared pan and spread evenly with a spatula. Bake for about 8-10 mins.


Immediately after removing sprinkle some sugar with the help of a strainer over it and turn the cake over into a clean dish towel.

Remove the butter paper and sprinkle some more sugar over it. Now roll the cake along with the towel from the short end and allow it to cool on a wire rack.


Lets make the filling by the time it becomes cool. In a bowl mix cool whip with strawberry preserve or jam and keep it in the refrigerator.

You can make your own cool whip by beating 250 ml of whipping cream along with 2 tbsp. of sugar in a electric mixture for about 5-7 mins.



Unroll the cake, spread the filling evenly and reroll. Cut into medium thick slices and serve.


The final product based on your choice of cocoa powder  or all-purpose flour and strawberry jam vs Nutella looks as follows.



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