07/27/2025
🎂 HOW TO MAKE A SWISS ROLL CAKE – DETAILED RECIPE TO PREVENT CRACKING
📌 Ingredients (for a 27×27 cm square baking pan)
• 4 eggs (~60g each, with shell)
• 70g sugar
• 45g vegetable oil
• 45g unsweetened milk
• 80g cake flour (or substitute with 65g all-purpose flour + 15g cornstarch)
• A tiny pinch of salt
• Vanilla extract (optional)
• 5ml lemon juice or vinegar
For the cream filling (you can substitute with jam, honey, or any filling you like):
• 120–180g whipping cream (depending on how thick you want the filling)
• 10g sugar (adjust to taste)
• Vanilla (optional)
💡 Tip: Chill the whipping cream, mixing bowl, and beaters beforehand to help whip faster and get a smooth, stable cream.
👩🍳 Step-by-step instructions
📍 Prepare the yolk batter
• Separate egg yolks and whites carefully.
• Add 1 spoon of sugar and a bit of vanilla to the yolks; whisk until the mixture lightens in color and turns pale yellow (helps remove the eggy smell).
• Add milk and oil, whisk until smooth and fully combined with no oil streaks.
• Sift in the flour and salt; gently fold until you no longer see dry flour.
💡 Don’t overmix here—overmixing can make the cake dense.
📍 Whip the egg whites
• Place the egg whites in a clean, grease-free bowl (no yolk should be mixed in).
• Add a few drops of lemon juice or vinegar to help stabilize the foam.
• Whip at medium speed until small bubbles form, then gradually add sugar in 3 parts.
• Continue whipping until the meringue becomes glossy and soft peaks form: when you lift the whisk, the tip bends slightly (soft hook).
💡 Don’t whip too stiff: overly stiff meringue can cause the cake to rise quickly and then collapse or crack when rolling.
📍 Combine the mixtures
• Add 1/3 of the whipped egg whites into the yolk batter, gently fold using an upward motion to lighten the batter.
• Add the rest of the meringue in two parts, folding gently in one direction to avoid deflating the foam.
• Stop mixing once the batter is smooth and even.
📍 Pour and bake
• Pour the batter into the prepared pan; gently level the surface.
• Tap the pan lightly on the counter to release large air bubbles.
• Bake in the middle rack at 160°C (320°F) for about 25–30 minutes, until the top is golden and springs back when gently pressed.
📍 After baking
• Remove the cake from the oven, tap the pan lightly to help release the cake.
• Let the cake cool for 5–10 minutes until warm (not completely cold) before rolling; rolling cold cake makes it more likely to crack.
• Place a clean sheet of parchment on top, flip the cake over, and gently peel off the baking parchment.
💡 If you don’t like the outer skin of the cake, flip it over immediately while still hot—the skin will stick to the paper and peel off when you roll.
• Trim the cake edges for a neater roll. Score shallow lines (2–3mm deep) across the top to help with rolling.
• Pre-roll the warm cake (without filling) to “train” the sponge, helping it roll without cracking later.
• Let the cake cool completely before adding the cream; adding cream while warm will melt it.
📍 Make the filling & final roll
• Whip cold whipping cream, sugar, and vanilla until soft peaks form.
• Spread a thin layer of cream on the cake (too thick will make rolling harder, especially if it’s your first time).
• Optionally add fruit inside, but reduce cream if you do so.
• Gently roll the cake up with parchment paper, without pressing too hard.
• Wrap tightly and chill in the fridge for at least 2 hours before slicing to help set the shape.
✅ Result:
A soft, moist sponge roll with a smooth swirl of cream inside—perfect for tea, parties, or as a pretty homemade gift. Simple to make but looks elegant and delicious! 🥰💛
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