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    Home » Recipes » Dessert: Cakes

    Swiss Roll Sponge Recipe

    Published: Mar 19, 2017 · Modified: Apr 22, 2023. This post may contain affiliate links. Please read my disclosure policy.

    Recipe
    Swiss roll sponge recipe with buttercream decorated with homemade crystallized violets and pistachios. The perfect cake for a spring celebration #yourguardianchef #dessert #recipe

    The Swiss roll sponge recipe is a cake made with whisked eggs. It has a light texture, and it is used as the base for layered cakes or filled rolls.

    swiss roll sponge homemade crystallised violets butter cream and pistachios

    It requires a little bit of work, but its softness perfectly combines with a cream filling.

    Here I am using the buttercream version from the Almond Meringue served with Butter Sauce and Berries recipe, and decorated the roll with homemade crystallized violets and pistachios.

    You can also use a chocolate ganache or a thick custard cream.

    swiss roll sponge homemade crystallised violets butter cream and pistachios

    📋 Swiss Roll Sponge Recipe

    5 from 5 votes
    Laura Tobin
    Servings 10 people
    Prep Time 40 minutes mins
    Cook Time 20 minutes mins
    Total Time 1 hour hr
    Print Recipe Save Saved! Pin Recipe
    The Swiss roll sponge recipe is a cake made with whisked eggs. It has a light texture, and it is used as the base for layered cakes or filled rolls.  #yourguardianchef #frenchdesserts #swissrollrecipes
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    Equipment

    • KitchenAid Mixer
    • Measuring mugs
    • Mini Measuring Set
    • Egg separator
    • Mega Baking Pan
    • Parchment paper
    • Baking Utensil Set
    • Double Boiler Pot Bain Marie

    Ingredients
     

    Swiss rolls sponge

    • 4 fresh eggs
    • ¾ cup caster sugar
    • ½ cup flour
    • 1 pinch salt

    Butter cream

    • 4 egg yolk
    • ¾ ml liquid cream
    • ¾ cup caster sugar
    • 1 teaspoon flour
    • 1 teaspoon vanilla extract
    • ½ cup butter

    Instructions
     

    Swiss roll

    • Cover a shallow rectangular tin with parchment paper of about 22 x 33 cm. Warm up the oven at 200 C
      instruction baking swiss roll sponge
    • Place a large bowl or pan over hot water and whisk the eggs and sugar with an electric mixer. Make sure the water never boils
      ingredients for bain marie swiss roll sponge
    • It will start forming a thick mixture.
      bain marie swiss roll sponge
    • Whisk vigorously until you can form a ribbon trail on the surface.
    • Remove from the heat and whisk until it cools down, for about 5 minutes
      whisking swiss roll sponge
    • Gently stir in the flour making sure the mixture does not deflate
    • Pour the mixture onto the slightly buttered parchment paper and cook in the oven for about 20 minutes, checking without opening the oven that the top is nicely browned
      baking swiss roll sponge
    • Once cooked, let it rest for 10 minutes then move to a rack to cool down completely. In the meantime you can prepare the cream for the filling.

    Butter cream

    • In a pan, pour and combine all the ingredients for the cream except the butter.
    • Cook in bain-marie until the cream reach the consistency of a custard cream.
    • Take away from the heat and add the butter. Mix until the butter is all melted and the cream has taken a yellowish colour.

    Put it together

    • Prepare all the ingredients you want to use for composing and decorating the roll. Here I have grated pistachios and homemade crystallized violets
    • Turn the sponge upside down and spread the cream over the sponge
    • With the help of the parchment paper start rolling the sponge over
    • Move the roll into the serving dish
    • Cover with the rest of the cream and sprinkle with the grated pistachios
    • Decorate with the crystallize violets and clean the side of the dish
    • The cake is now ready to be served. If the ambient temperature is too hot you can store it in the fridge and take it out 30 minutes before serving. Enjoy!

    Nutrition

    Calories: 270kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 168mgSodium: 113mgPotassium: 38mgSugar: 30gVitamin A: 485IUCalcium: 22mgIron: 0.8mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Reader Interactions

    Comments

    1. Ginny

      September 13, 2017 at 6:22 am

      5 stars
      This is really a special cake. It reminds me of something my mother use to make. Nice how you've turned it into a roll.

      Reply
      • Laura

        September 16, 2017 at 3:55 am

        love when food brings back memories

        Reply
    2. prasanna hede

      September 13, 2017 at 10:19 am

      5 stars
      Swiss roll is my favorite!This recipe surely looks yumm! crystallized violets is so good.

      Reply
      • Laura

        September 16, 2017 at 3:54 am

        thank you

        Reply
    3. Bintu - Recipes From A Pantry

      September 13, 2017 at 8:22 am

      5 stars
      Swiss roll is such a classic dish and is perfection if done right. Light and airy and a sweet delight.

      Reply
      • Laura

        September 16, 2017 at 3:55 am

        Yes, you really have to follow the instructions

        Reply
    4. Corina Blum

      September 13, 2017 at 9:15 am

      5 stars
      It looks so pretty! I think those crystallized violets on the top really make it perfect for a special occasion too!

      Reply
      • Laura

        September 16, 2017 at 3:54 am

        Yes, very girly

        Reply
    5. Amy | The Cook Report

      September 13, 2017 at 11:25 am

      5 stars
      Looks lovely, love the addition of the crystalised flowers

      Reply
      • Laura

        September 16, 2017 at 3:53 am

        thank you, and they are homemade

        Reply
    5 from 5 votes

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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