Fluffy Homemade Swiss Roll Recipe: A Classic Sweet Treat

Sweet memories often swirl around a classic swiss roll, a dessert that dances between light sponge and creamy filling.

Soft layers promise delightful moments of pure indulgence.

Whispers of nostalgia drift through kitchens where baking becomes an art form.

Delicate techniques merge with simple ingredients to create something magical.

Generations have treasured this elegant treat for its comforting simplicity.

Each slice tells a story of tradition and gentle culinary skill.

You’ll want to roll up your sleeves and create magic in your own kitchen.

Ingredients for Delia Smith’s Swiss Roll Recipe

• Eggs: Essential for structure and richness of the Swiss roll.
• Sugar: Provides sweetness and helps create a light, airy texture.
• Flour: Creates the base structure of the cake.
• Cocoa Powder: Gives the cake its chocolate flavor and dark color.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Oil: Adds moisture and helps keep the cake soft.
• Vanilla Extract: Enhances the overall flavor of the cake.
• Salt: Balances and intensifies the other flavors.

• Heavy Cream: Creates a rich and creamy filling for the Swiss roll.
• Powdered Sugar: Sweetens and stabilizes the cream filling.

• Chocolate: Creates a smooth, glossy ganache topping for the cake.
• Oil: Helps create a shiny, smooth chocolate coating.

How to Roll the Perfect Swiss Roll by Delia

Step 1: Prepare Baking Setup

Warm the oven to 350F. Grease a jelly roll pan and line with parchment paper.

Step 2: Whip Egg Whites

Create a fluffy meringue by whisking egg whites with sugar until stiff peaks form.

Step 3: Mix Wet Ingredients

Combine egg yolks with remaining sugar, oil, vanilla, and salt. Beat until light and foamy.

Step 4: Incorporate Dry Ingredients

• Flour
• Cocoa powder
• Baking powder

Sift these ingredients into the wet mixture and fold gently until just combined.

Step 5: Fold Meringue

Carefully fold egg white mixture into batter in three separate additions, maintaining airiness.

Step 6: Bake The Cake

Spread batter evenly in prepared pan. Bake for 12-15 minutes until springy to touch.

Step 7: Initial Rolling

Immediately invert hot cake onto a cocoa-dusted towel. Remove parchment and roll cake with towel.

Step 8: Cool Completely

Allow cake to cool completely while rolled, maintaining its shape for at least 2 hours.

Step 9: Prepare Cream Filling

Whip cream with powdered sugar and vanilla until soft peaks form.

Step 10: Fill And Re-Roll

Unroll cake, spread cream evenly, then carefully re-roll without the towel.

Step 11: Create Chocolate Ganache

Pour hot cream over chocolate, let sit briefly, then stir in oil until smooth.

Step 12: Finish And Chill

Pour ganache over rolled cake, ensuring even coverage. Refrigerate for 30 minutes before serving.

Smart Tips for Making Delia’s Swiss Roll

• Prevent Cracking: Roll the cake while it's still warm to avoid cracks and maintain a smooth, flexible texture.
• Keep Whites Fluffy: Whip egg whites carefully, ensuring no yolk interferes to achieve perfect stiff peaks for a light, airy sponge.
• Control Moisture: Dust towel with cocoa instead of flour to prevent drying and add subtle chocolate flavor during initial rolling.
• Smooth Filling Technique: Spread cream evenly and gently to avoid tearing the delicate cake when unrolling and re-rolling.
• Ganache Pro Tip: Let chocolate mixture sit briefly before stirring to create a glossy, smooth chocolate coating that sets beautifully.

Fun Variations on Swiss Roll Flavors

• Gluten-Free Chocolate Swiss Roll: Replace wheat flour with almond or rice flour for a celiac-friendly version.
• Vegan Chocolate Roll: Substitute eggs with aquafaba, use coconut cream for filling, and create dairy-free ganache with coconut milk and dark chocolate.
• Low-Sugar Option: Replace sugar with stevia or monk fruit sweetener, use sugar-free chocolate for ganache, and incorporate Greek yogurt for a lighter cream filling.
• Fruit-Infused Chocolate Roll: Add raspberry or orange zest to cake batter, use fruit puree in cream filling, and garnish with fresh berries on top of ganache.

Pairings That Work With Swiss Roll

• Pair with Luscious Dessert Wine: Select a sweet Moscato or Port to complement the rich chocolate and creamy filling, enhancing the Swiss roll's decadent flavors.
• Create Coffee Companion: Brew a robust espresso or smooth cappuccino to cut through the sweetness and provide a perfect bitter contrast to the dessert.
• Match with Berry Burst: Serve alongside fresh raspberries or strawberries to add a bright, tangy note that balances the chocolate's intensity and cream's richness.
• Elevate with Nutty Liqueur: Drizzle a small glass of hazelnut or almond liqueur to bring out deeper chocolate undertones and create a sophisticated dessert experience.

Best Way to Store Swiss Roll Cake

• Store wrapped tightly in plastic wrap or in an airtight container for up to 3 days. Keep chilled to maintain cream's texture and prevent spoilage.
• Slice swiss roll into portions, wrap individually in plastic wrap, then place in freezer bag. Freeze for maximum 1 month to preserve quality and taste.
• Transfer frozen swiss roll to refrigerator overnight. Remove wrapping 30 minutes before serving to reach room temperature gradually.
• Let chilled swiss roll sit at room temperature for 15-20 minutes. Avoid direct microwave heating to prevent cream from separating or cake becoming tough.

FAQs on Delia Smith’s Swiss Roll

• Why do I need to whisk egg whites separately?

Separating and whisking egg whites creates a light, airy texture that helps the cake rise and become fluffy, giving the Swiss roll its signature soft and delicate consistency.

• Can I use different types of cocoa powder?

Yes, you can use natural or Dutch-processed cocoa powder. Dutch-processed cocoa tends to be darker and smoother, while natural cocoa has a more intense chocolate flavor. Both will work well in this recipe.

• How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using a towel dusted with cocoa helps prevent cracking. The warmth makes the cake more flexible, and the cocoa prevents sticking.

What’s Special About Delia Smith Swiss Roll

• Craft a Showstopper Dessert: Perfect for impressing guests with minimal culinary skills, this Swiss roll brings professional-level elegance to your kitchen.
• Master Complex Techniques Easily: Breaking down intricate pastry steps into simple, manageable stages makes this recipe approachable for bakers of all experience levels.
• Create a Versatile Crowd-Pleaser: Adaptable for birthdays, holidays, potlucks, or casual weekend treats, this chocolate cream-filled roll satisfies diverse sweet cravings with its rich, decadent profile.
• Minimal Ingredient Investment: Requiring basic pantry staples like eggs, flour, sugar, and cocoa, this recipe delivers maximum flavor without demanding expensive or hard-to-find ingredients.

Swiss Roll Recipe

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4.5 from 40 reviews

• Total Time: 2 hrs 65 mins
• Yield: 8 1x

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Description

Indulgent chocolate Swiss roll blends rich cocoa sponge with silky cream filling, creating a classic dessert that delights taste buds. Elegant layers promise a sweet escape with each delectable slice you’ll savor.

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Ingredients

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Main Ingredients:

• 4 large eggs, separated
• 3/4 cup (150g) granulated sugar
• 1/2 cup (60g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder

Liquid and Oil Ingredients:

• 1/4 cup (60ml) vegetable oil
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Filling and Topping Ingredients:

• 1 1/2 cups (360ml) heavy whipping cream
• 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract
• 3/4 cup (135g) semisweet chocolate chips
• 1/2 cup (120ml) heavy cream
• 1 teaspoon vegetable oil

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Instructions

1. Prepare the baking environment by heating the oven to 350F (180C) and preparing a 12×17-inch jelly roll pan with grease and parchment paper.
2. Whip egg whites with sugar until they form firm, glossy peaks that hold their shape.
3. Create a smooth mixture by beating egg yolks with remaining sugar, incorporating oil, vanilla, and salt until the texture becomes light and airy.
4. Carefully sift flour, cocoa powder, and baking powder into the yolk mixture, gently folding to maintain airiness.
5. Incorporate egg whites into the batter in three gentle stages, ensuring minimal deflation of the mixture.
6. Distribute batter evenly across the prepared pan, then bake for 12-15 minutes until the surface springs back when lightly touched.
7. Immediately transfer the hot cake onto a cocoa-powdered towel, carefully removing the parchment paper and rolling the cake while still warm.
8. Allow the rolled cake to cool completely for at least 2 hours, maintaining its cylindrical shape.
9. Whip cream with powdered sugar and vanilla until soft, billowy peaks form.
10. Gently unroll the cooled cake, spread cream evenly across the surface, and carefully re-roll the cake.
11. Prepare ganache by pouring hot cream over chocolate, letting it rest briefly, then stirring in oil until smooth and glossy.
12. Drizzle ganache over the rolled cake, refrigerate for 30 minutes to set, then slice and serve chilled.

Notes

• Gentle folding technique prevents deflating the egg whites, ensuring a light, airy texture that makes the Swiss roll delightfully soft.
• Cocoa-dusted towel helps prevent sticking and adds an extra layer of flavor when rolling the warm cake.
• Room temperature eggs whip up faster and create more volume, resulting in a more stable and fluffy cake base.
• Using a kitchen scale for precise measurements guarantees consistent results every time you bake this delectable dessert.

• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Desserts
• Method: Baking
• Cuisine: Swiss

Nutrition

• Serving Size: 8
• Calories: 292 kcal
• Sugar: 20 g
• Sodium: 108 mg
• Fat: 21 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.1 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 70 mg