Description
This classic Bakery Swiss Roll Cake features a light and airy sponge cake rolled with a luscious cranberry sauce filling. The delicate cake batter is carefully folded with meringue and infused with vanilla and corn syrup for a tender crumb. Rolled to perfection, this homemade Swiss roll is an elegant dessert perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 cup cake flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup white sugar (for egg yolk mixture)
- ⅓ cup white sugar (for egg white meringue)
Wet Ingredients:
- 6 eggs, whites and yolks separated
- 2 teaspoons corn syrup or agave/honey
- ½ teaspoon vanilla bean paste or vanilla extract
- 2 tablespoons water
- ⅓ cup vegetable oil
Filling:
- ¾ cup homemade cranberry sauce or other filling of your choice
Instructions
- Preheat Oven and Prepare Eggs: Preheat your oven to 350°F (175°C). Separate the 6 eggs into whites and yolks, placing them in separate bowls.
- Make Egg Yolk Mixture: In a medium bowl, combine egg yolks, ½ cup sugar (for yolk mixture), ¼ teaspoon salt, 2 teaspoons corn syrup, ½ teaspoon vanilla bean paste, and 2 tablespoons water. Place this bowl inside a larger bowl with warm water and beat on high speed until the mixture turns pale yellow and ribbons form. Remove from the warm water bath and set aside.
- Prepare Egg White Meringue: In a large bowl, beat the egg whites on high until soft peaks form. Gradually add the ⅓ cup sugar for egg whites in three portions, beating well after each addition. Continue beating until stiff peaks form.
- Combine Batter: Gently fold half of the egg white meringue into the egg yolk mixture until mostly combined and airy. Sift together 1 cup cake flour and ½ teaspoon baking powder, then fold into the batter in three parts gently. Warm the ⅓ cup vegetable oil slightly in the microwave, mix ¼ cup of the batter into the warm oil fully, then fold this mixture back into the main batter. Finally, fold the remaining egg white meringue into the batter gently to maintain airiness.
- Bake the Cake: Pour the batter into a parchment-lined 9×13 inch rectangular cake pan or jelly roll pan. Tap the pan twice to remove large air bubbles. Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. This typically takes around 18 minutes but may vary by oven.
- Roll and Fill Cake: Once baked, invert the pan onto a clean, slightly damp kitchen cloth. Carefully remove the parchment paper from the cake bottom and roll the cake tightly while still warm. Hold in place to set the shape.
- Add Filling and Serve: When the cake is slightly warm, unroll it gently and spread ¾ cup homemade cranberry sauce or your chosen filling evenly. If using custard or cream fillings, ensure the cake is fully cooled before adding to prevent melting. Re-roll the cake, dust with powdered sugar, garnish with fresh berries if desired, slice, and serve.
Notes
- Using a kitchen scale and following metric measurements will ensure the best results.
- This recipe works best with a 9×13 inch cake pan or a jelly roll pan for easy rolling.
- Timing may vary depending on oven type and altitude; check doneness by toothpick test.
- For a cream filling, wait until the cake is fully cooled before spreading to prevent melting.
- To remove large air bubbles, gently tap the cake pan on the counter before baking.
Nutrition
- Serving Size: 1 slice (1/8 of the roll)
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg
