How to Make a Swiss Roll

Preheat your oven to 425 °F (218 °C) and grease the sheet pan. Go ahead and preheat your oven so that it can heat up while you prepare the cake batter. Line a 17 in (43 cm) x 12 in (30 cm) sheet pan with parchment paper and grease it with butter.

Combine the cocoa powder, flour, and salt in a large bowl. Measure out 1/4 cup (47 grams) of unsweetened cocoa powder, 1/3 cup (63 grams) of all-purpose flour, and 1/4 teaspoon (2 grams) of salt. Mix the dry ingredients together in a large bowl until they’re thoroughly combined.

• Set this mixture aside for now.

Bring 1 inch (2.5 cm) of water to a simmer in a medium saucepan. Add a small amount of water to a saucepan and place it on a burner over medium heat. Once the water is boiling, turn the heat down so the water is simmering.

Put the eggs and sugar in a glass bowl and situate it over the heat. Crack the eggs into the bowl and add 1/2 cup (95 grams) of sugar. Place the bowl over the water and beat the eggs and sugar together with a hand mixer using medium speed for 2 minutes. The mixture should be thick, pale yellow, and feel warm to the touch.

• Make sure the bowl isn’t touching the water! You’re essentially creating a mini double boiler.

Remove the bowl from the heat and beat the eggs for 3 minutes. Continue using medium speed and beat the egg mixture until it is light and airy. If you dip a spoon into the mixture and lift it out, the liquid should fall off the spoon like ribbons and take about 5-10 seconds to settle back into the liquid.

Add the melted butter and fold the dry ingredients into the mixture. Melt 4 tablespoons (59 ml) of butter in your microwave and stir the liquid into your egg mixture until it’s fully incorporated. Then, dump the cocoa mixture you created earlier into the egg mixture. Gently fold the dry ingredients into the mixture, working as quickly as possible.

Spread the batter on the parchment and bake it for 5-6 minutes. Use a spatula to spread all of the batter in a thin layer over the parchment paper, leaving about 1 inch (2.5 cm) around the edges. Put the baking sheet into the preheated oven and take it out once the cake feels springy to the touch.

Turn the cake out onto parchment paper and roll the cake into a log. Spread another piece of parchment paper on a flat surface. Sprinkle cocoa powder onto the parchment and turn the baking sheet upside down over it. Roll the cake up into a log while it’s still warm and set it aside to cool while you make the filling.

• You can remove the original piece of parchment that’s on top of the cake.
• Give the roll 30 minutes to an hour to cool completely.

Beat the heavy cream, sugar, and vanilla together for 5 minutes. Measure out 1 cup (240 ml) of heavy cream, 1/4 cup (47 grams) of sugar, and 1 teaspoon (4.9 ml) of vanilla extract and put them in a large bowl. Use a hand mixer to beat the mixture for about 5 minutes at medium speed until it forms stiff peaks.

• Stiff peaks look like triangles that hold their shape when you lift the beaters out of the mixture.

Unroll the cooled cake and spread the filling on top. Roll it the opposite way you originally rolled it so that it unfurls into a flat cake. Use a spatula to spread the cream on top of the cake, taking care to leave a 1 inch (2.5 cm) border around the edges. Roll the cake back up into a log and put it on a wire rack.

Make the ganache and drizzle it over the Swiss roll before serving it. Put the 4 ounces of chopped bittersweet chocolate and ⁄2 cup (120 ml) of heavy cream in a heat-safe bowl and microwave it for 30 seconds at a time, stirring between each interval, until the mixture is thoroughly combined. Finally, drizzle the ganache mixture on top of the cake roll.

• It’s best to refrigerate the Swiss roll for about 30 minutes before you serve it so the ganache can get firm.
• Store the cake in an airtight container in the fridge for up to 2 days.

Preheat the oven to 375 °F (191 °C) and grease a sheet pan. Let the oven heat up completely while you make the cake. Line a 10 in (25 cm) x 15 in (38 cm) sheet pan with parchment paper. Then, brush the parchment with melted butter and dust it with flour.

Beat the eggs, sugar, water, and vanilla together in a large bowl. Crack the eggs into the bowl, then add 4 1/2 ounces (128 grams) of caster or confectioners’ sugar and beat them together with an electric mixer. Once the mixture is light and fluffy, add 2 tablespoons (30 ml) of warm water and 1 teaspoon (4.9 ml) of vanilla extract and mix again until the ingredients are fully combined.

Sift the flour and fold it into the egg mixture. Use a sifter to sift about 1/3 of the flour at a time, folding each portion into the egg mixture before moving on to the next one. You’ll be using a total of 4 1/2 ounces (128 grams) of all-purpose flour for this, but you don’t have to be exact when you’re dividing it for sifting.

Spread the batter onto the pan and bake the cake for 12-15 minutes. Use a spatula to spread a thin layer of the batter onto the greased parchment paper. Leave a 1 inch (2.5 cm) border around the edges. Then, bake the cake until it feels slightly springy to the touch.

Spread parchment onto a flat surface and invert the cake out onto it. Use a piece of parchment that’s just a little bigger than the cake itself. Sprinkle a little caster sugar on top of the parchment and then turn the cake out on top. Remove the original piece of parchment from the top of the cake and let the cake cool.

• Place a damp towel over the cake as it cools to ensure it rolls up properly.
• Be sure to work on a flat, stable surface.

Spread the jam and whipped cream on top. Use a spatula to spread 6 ounces (170 grams) of raspberry or strawberry jam on top of the cake, leaving a 1 inch (2.5 cm) border. Then, spread 8 ounces (227 grams) of whipped cream on right top of the jam in a thin layer.

• Don’t forget to wait until the cake is cool before you add the jam and whipped cream.

Roll the cake up into a log. Position the cake so that the long side is facing you. Roll the cake away from your body until it’s fully rolled into a log shape. Sprinkle with a little powdered sugar and enjoy!

• Refrigerate the Swiss roll in an airtight container for up to 2 days.