How To Make Swiss Roll Cake Sheets
If you’re wondering how to make a swiss roll, you’re just in the right place. I’m going to show you how to make a simple sheet cake to fill with any filling of choice.
Plus, how to make a simple vanilla one and a chocolate one from approximately the same recipe. Just swipe 1/2 flour with cocoa powder and that’s it.
Ever since I’ve made this apple cake roll, I’ve somehow gotten into a swiss roll frenzy and baked lots of them throughout 2-3 weeks.
That’s because they are so quick and easy to make! And if you choose instant pudding for filling… Your simple dessert is ready in no time.
Ingredients For The Swiss Roll Cake
- Eggs
- Flour
- Sugar
- Vegetable oil
- Cocoa powder
- Pinch of salt
- Vanilla extract
- Baking powder
How To Make It
Step 1. Beat the whites
Separate the eggs. Beat the whites with a pinch of salt until stiff peaks. Add the sugar in several additions.
Step 2. Add the yolks
Beat the yolks with a fork and add them to the whites in 2-3 additions. Mix everything at low speed for a few seconds to avoid losing the air from the batter.
When the yolks are incorporated, add vanilla extract and the vegetable oil in 2 additions. Mix flour with baking powder and cocoa if you want a chocolate roll.
Preheat oven to 375 F.
Now we are going to use a spatula or a hand whisk to finish incorporating the flour. Carefully fold the batter upside down, until all the flour is absorbed into the batter and no lumps remain.
If you’re making a chocolate roll, swipe half of the flour with cocoa powder.
Line the oven baking tray with parchment paper and transfer the batter. Spread well with a spatula and transfer to oven.
Step 3. Bake
Bake 12-15 minutes until slightly golden.
Step 4. Roll
Take it out of the oven, leave it for 3-4 minutes to breathe and flip it over. Place another parchment paper on top and with the help of another tray or cutting board just flip it over with a quick move.
Remove the old paper and roll it tight with the new one. Let it cool that way to avoid breaking when filled.
Fill with whatever you like, there are so many options to consider!
Those swiss rolls are so delicate and delicious, that you might want to double the recipe and cook 2 or 3 at the same time.
One roll yields around 10-12 slices. So it will disappear fast. Trust me! 🙂
Fill it with your desired creams or puddings and roll it back onto itself using the paper to tighten well. Keep it tight into the paper and let it set in the fridge for at least 4 hours, or better overnight.
Of course, if the craving is overwhelming you can just dive in – like I did here. I did not have the patience to let it set, nevertheless the taste was divine.
More easy desserts:
Pin It And Save For Later!
Rate this recipe
Cast your stars below
How To Make Swiss Roll Sheet Cakes
Ingredients
- 5 large eggs
- 6 tbsp sugar (full tablespoons)
- 6 tbsp vegetable oil
- 6 tbsp flour (full tablespoons)
- 3 tbsp cocoa powder (to swipe for the chocolate roll)
- 2 tsp vanilla extract
- pinch of salt
- 1 tsp baking powder
Instructions
- Beat the whites in a large bowl with a pinch of salt until soft peaks. Add sugar in several additions. Beat the yolks with a fork and add them to the whites in 2-3 additions. Add vanilla extract and the oil in 2 additions.
- Preheat the oven to 375 F.Mix the flour with baking powder (and cocoa if the case) and sift it into the batter in 2-3 additions. Use only a spatula or hand whisk to incorporate it with gentle, upside down folding moves. Don't over mix it to avoid losing the air from the batter.
- Line the oven tray with parchment paper and spread the batter. Level it up and bake for 12-13 minutes until is slightly golden and/or set. Take the sheet cake out and let it rest for a couple of minutes.Place another parchment paper on top and flip it over. Remove the old paper and roll it onto itself and let it cool that way. Fill with your desired cream choice.
