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Swiss roll—a beloved rolled sponge cake that you can find in almost any bakery. It looks intimidating to make yourself, but it is actually super easy as long as you follow my detailed instructions below. Not to worry! This recipe shares expert tips on correct whipping, baking, and rolling, promising you a light and airy Swiss roll with a creamy center.

2-in-1 Swiss Roll Recipe: Original & Black Tea Rolls

Swiss roll is a well-known sponge cake loved for its light and airy texture and soft, creamy filling. You can easily recognize it for its spiral design, white filling, and mustard yellow cake base.

In this recipe, you can make a Swiss roll with simple ingredients, including oil, milk, flour, eggs, sugar, and whipped cream.

Since this recipe includes two flavors, the only additional special ingredient you need is black tea leaves. The recipe steps are easy to follow as long as you have a little help with baking tools like a silicone spatula, whisk, and electric mixer.

You should be able to whisk the egg yolk batter and egg white batter correctly, bake, spread the whipped cream filling, and roll the cake into a Swiss roll.

The most crucial step in this recipe is rolling the cake without cracking or breaking. But don’t worry! I also share some useful tips on how to prevent this from happening so you can have the perfect Swiss roll cake.

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Ingredient Tips & Alternatives

Before proceeding with the recipe steps, here are some important notes about the importance of each ingredient.

Some ingredients can be replaced, but some require special consideration. Here’s what you need to know about Swiss roll ingredients.

Egg yolk batter: The egg yolk batter is a mix of oil, milk, low-gluten flour, and egg yolks.
- Oil: Oil is key in keeping the cake soft and moist. It is ideal to use a neutral-tasting oil, such as peanut, soybean, or vegetable oil. Although you can use melted butter, I don’t recommend using it because it will make the cake crumbly and firm, especially after storing the cake in the fridge. Butter tends to firm up when refrigerated, but oil does not and remains more fluid. Since oil does not firm up, it makes the cake more flexible to roll and does not crack after refrigerating.
- Milk: Incorporating milk makes the cake milky and creamy. You can use any type of milk, such as regular milk, soy milk, or oat milk.
- Low-gluten flour: Basically, the more gluten flour has, the more firm and chewier the cake will be. For Swiss rolls, it is best to use low-gluten flour to create a soft, crumbly, and spongy texture. Flours with low gluten content are pastry or cake flour, barley flour, spelt flour, and rye flour. Using all-purpose flour is possible, but it won’t be as soft and crumbly as low-gluten flour. Do not use special flours like tapioca flour or glutinous rice flour since this will yield an unideal chewy texture. When measuring flour, make sure to use a kitchen weighing scale. If you end up adding way too much flour, it may result in a drier cake.
- Egg yolk: The purpose of egg yolk is to make the cake rich and moist because of its fat content. Moreover, it helps keep the structure of the cake more stable. This should be separated from the egg white by cracking the egg and passing the egg yolk back and forth until the egg white is drained, leaving you with an egg yolk. You can also separate the egg yolk by cracking it in a bowl and simply scooping it out with the cracked eggshell or suctioning it with a plastic bottle.
Egg white mixture:
- Egg white: You may wonder why the egg white should be separated from the egg yolk. If you don’t know yet, the egg white is crucial in adding air and volume to the cake. To do that, the egg white is whisked with an electric whisk until it becomes frothy or foamy. This foamy consistency is the key to making the Swiss rolls light and airy.
- Sugar: Sugar is a key ingredient in creating the foamy consistency of the egg whites. As you noticed in my tutorial video, the sugar should be added gradually and not all at once to prevent collapse. You can use white granulated sugar or caster sugar.
Black tea leaves: This is an optional ingredient if you want to create two flavors of Swiss rolls. I used black tea leaves, but you can use any type of tea you prefer.
Cream filling: For the cream, simply whisk whipped cream or heavy cream with sugar until stiff peaks form. You will know it has formed stiff peaks when the whipped cream becomes stiff so that the tip can stand straight up when lifted from the whisk. Stiff peaks are better for the filling so that it is not runny and won’t spill out easily from the Swiss rolls. When making this, make sure to use cold cream so you can whip it easily and hold its shape. Moreover, avoid overwhipping the cream or it may have a grainy texture.
Optional flavoring ingredients:
- In addition to black tea leaves, you can make other flavors using cocoa powder, vanilla extract, or coffee powder. Add these optional flavoring ingredients after making the egg yolk batter.
- For the cream filling, you can incorporate a wider variety of flavors by spreading jam onto the cake first before adding the cream filling. For instance, you can spread strawberry or blueberry jam onto the flat cake, then top it with the cream filling. This gives you two layers for the filling. Alternatively, you can also mix together jam, chocolate, or other flavoring ingredients with the cream filling to have a flavored cream.

What To Prepare: Ingredients & Kitchenware

Kitchenware:

2 mixing bowls– for the two batter mixtures
Sieve– to sift the flour
Whisk– for manual whisking
Electric whisk– to make frothy egg white batter faster with little effort
Silicone scraper spatula– for mixing and folding the 2 batter mixtures
Dough cutter– or knife to flatten the cake mixture onto the baking tray
Baking tray– I used a 28cm X 28cm tray. The cake should not be too thin or too thick for rolling. Otherwise, it will crack when rolled.
Parchment paper – for rolling the cake
Icing cake spatula– or knife to spread the cream filling
Rolling pin – to compress the rolled cake

Ingredients:

Egg yolk batter – divided into two to make plain and black tea rolls
- 80g oil
- 80g milk
- 80g low-gluten flour
- 8 egg yolks
Egg white batter – divided into two to make plain and black tea rolls
- 8 egg whites
- 80g white sugar
5g of black tea leaves – for black tea rolls
Cream filling – divided into two for plain and black tea rolls
- 400g whipped cream
- 40g white sugar

How To Make The Classic Flavor And Black Tea Swiss Rolls

I divided the recipe into 5 main steps: make the batter for the classic flavor, make the batter for the black tea flavor, bake, make the cream, and assemble the Swiss roll cake.

Follow the detailed steps below or watch my Instagram or TikTok video for a clearer picture of the steps.

What flavors did you make for this recipe? Share your creations by posting a photo and tagging @kitchenmisadventures! If you have tips and recommendations, leave a comment in the comments section too.

1. Make The Classic Swiss Roll Batter.

Make the egg yolk batter. Mix 40g of oil and 40g of milk until emulsified.
Sift 40g of low-gluten flour into the oil mixture and whisk in a Z-shaped motion until well combined. Sifting is crucial to prevent clumps, combine smoothly, and avoid overmixing. You don’t want to overmix the batter since this will remove the air bubbles needed for a light and airy batter.
Separate the egg yolks from the white. Add 4 egg yolks to the batter and whisk in a Z-shaped motion.
Make the egg white batter. In a separate bowl, beat 4 egg whites using an electric whisk. Although you can use a manual hand whisk, it will take a longer time and more effort to form a frothy egg white batter. So, I recommend an electric whisk to do this step faster with less effort.
Gradually add 40g of sugar in three parts: when large bubbles form, when small bubbles appear, and when the mixture forms medium peaks. Do not stop beating until you form a frothy mixture. Medium peaks can hold their shape, but you can see the tip curls when you lift the whisk.
Combine the egg yolk and egg white mixtures. Combine half of the egg white batter with the egg yolk batter. Use a silicone spatula to gently mix and fold until well incorporated.
Then, pour this mixture into the remaining egg white batter and fold until fully combined. The batter should become light and fluffy. You want to do this step slowly to avoid overmixing and removing air, which can cause the mixture to lose volume.
Pour the batter onto a baking tray lined with parchment paper. Use a dough cutter or knife to spread the mixture evenly and flatten the top. Set aside.

2. Make The Black Tea Swiss Roll Batter.

In the meantime, make the black tea roll egg yolk batter. Mix 40g of oil and 40g of milk. Sift 40g of low-gluten flour into the oil mixture.
Add 5g of black tea leaves and whisk in a Z-shaped motion until well combined.
Add 4 egg yolks to the batter and whisk in a Z-shaped motion.

Make the black tea roll egg white batter. Beat 4 egg whites using an electric whisk. Gradually add 40g of sugar in three increments.
Combine the black tea egg yolk and egg white mixtures. Mix and fold half of the egg white batter with the egg yolk batter. Combine the remaining amount of egg white batter and fold until fully combined.
Pour the black tea batter onto a baking tray lined with parchment paper. Spread the mixture evenly and flatten the top.

3. Bake The Classic And Black Tea Cake Mixtures.

Preheat the oven to 150°C.
Bake the classic Swiss roll flavor for about 40 minutes. You know the cake is ready when it is springy and returns to its shape when pressed. Avoid overbaking the cake. Otherwise, the cake will crack and become too dry for rolling.
Bake the black tea Swiss roll flavor for about 40 minutes.
Take it out from the oven and turn it over to a flat surface lined with parchment paper.
Replace the old parchment paper with a clean one. This should cover both sides of the cake with parchment paper.
Flip it again to the other side and remove the parchment paper on top. The side facing you should be the top baked side, which is usually the one with the uneven side. The uneven side is where you should spread the cream.

4. Make The Cream Filling.

Prepare the whipped cream filling by whisking together 200g of cream and 20g of sugar until stiff peaks form.
Make a second batch of the cream for the black tea rolls with another mix of 200g of cream and 20g of sugar. Set aside.

5. Assemble The Swiss Roll Cake.

Spread the whipped cream evenly over the surface of the cake.
Lift the cake using the edges of the parchment paper and gently let it roll into a spiral cake. When fully rolled, you can use a rolling pin at the end to compress the roll a bit.
Cut the cake into even slices and serve. Rolling Tip: Flip the cake while it is still warm. Roll it (without the cream) and let it cool in this rolled shape. Afterward, unroll it, spread the cream, and roll it again. In this way, it prevents the cake from cracking. If you let the flat cake cool too much before rolling, the risk of cracking is higher. If there are cracks, that‘s okay! Just cover it with cream to make it look nicer.
Repeat steps 1 to 3 for the black tea Swiss roll.
Enjoy the soft, moist cake with smooth, sweet cream and a hint of black tea flavor!

Light & Creamy Swiss Roll Recipe (Plain & Black Tea Flavors)

Print Recipe Pin Recipe

Prep Time 50

Cook Time 40

Course Dessert

Cuisine Chinese

Servings

Calories 625 kcal

Ingredients

Egg yolk batter - divided into two to make plain and black tea rolls

80 g oil
80 g milk
80 g low-gluten flour
8 egg yolks

Egg white batter - divided into two to make plain and black tea rolls

8 egg whites
80 g white sugar
5 g black tea leaves

Cream filling - divided into two for plain and black tea rolls

400 g whipped cream
40 g white sugar

Instructions

Make The Classic Swiss Roll Batter.

Make the egg yolk batter. Mix 40g of oil and 40g of milk until emulsified.
Sift 40g of low-gluten flour into the oil mixture and whisk in a Z-shaped motion until well combined. Sifting is crucial to prevent clumps, combine smoothly, and avoid overmixing. You don't want to overmix the batter since this will remove the air bubbles needed for a light and airy batter.
Separate the egg yolks from the white. Add 4 egg yolks to the batter and whisk in a Z-shaped motion.
Make the egg white batter. In a separate bowl, beat 4 egg whites using an electric whisk. Although you can use a manual hand whisk, it will take a longer time and more effort to form a frothy egg white batter. So, I recommend an electric whisk to do this step faster with less effort.
Gradually add 40g of sugar in three parts: when large bubbles form, when small bubbles appear, and when the mixture forms medium peaks. Do not stop beating until you form a frothy mixture. Medium peaks can hold their shape, but you can see the tip curls when you lift the whisk.
Combine the egg yolk and egg white mixtures. Combine half of the egg white batter with the egg yolk batter. Use a silicone spatula to gently mix and fold until well incorporated.
Then, pour this mixture into the remaining egg white batter and fold until fully combined. The batter should become light and fluffy. You want to do this step slowly to avoid overmixing and removing air, which can cause the mixture to lose volume.
Pour the batter onto a baking tray lined with parchment paper. Use a dough cutter or knife to spread the mixture evenly and flatten the top. Set aside.

Make The Black Tea Swiss Roll Batter.

In the meantime, make the black tea roll egg yolk batter. Mix 40g of oil and 40g of milk. Sift 40g of low-gluten flour into the oil mixture.
Add 5g of black tea leaves and whisk in a Z-shaped motion until well combined.
Add 4 egg yolks to the batter and whisk in a Z-shaped motion.
Make the black tea roll egg white batter. Beat 4 egg whites using an electric whisk. Gradually add 40g of sugar in three increments.
Combine the black tea egg yolk and egg white mixtures. Mix and fold half of the egg white batter with the egg yolk batter. Combine the remaining amount of egg white batter and fold until fully combined.
Pour the black tea batter onto a baking tray lined with parchment paper. Spread the mixture evenly and flatten the top.

Bake The Classic And Black Tea Cake Mixtures.

Preheat the oven to 150°C.
Bake the classic Swiss roll flavor for about 40 minutes. You know the cake is ready when it is springy and returns to its shape when pressed. Avoid overbaking the cake. Otherwise, the cake will crack and become too dry for rolling.
Bake the black tea Swiss roll flavor for about 40 minutes.
Take it out from the oven and turn it over to a flat surface lined with parchment paper.
Replace the old parchment paper with a clean one. This should cover both sides of the cake with parchment paper.
Flip it again to the other side and remove the parchment paper on top. The side facing you should be the top baked side, which is usually the one with the uneven side. The uneven side is where you should spread the cream.

Make The Cream Filling.

Prepare the whipped cream filling by whisking together 200g of cream and 20g of sugar until stiff peaks form.
Make a second batch of the cream for the black tea rolls with another mix of 200g of cream and 20g of sugar. Set aside.

Assemble The Swiss Roll Cake.

Spread the whipped cream evenly over the surface of the cake.
Lift the cake using the edges of the parchment paper and gently let it roll into a spiral cake. When fully rolled, you can use a rolling pin at the end to compress the roll a bit.
Cut the cake into even slices and serve. Rolling Tip: Flip the cake while it is still warm. Roll it (without the cream) and let it cool in this rolled shape. Afterward, unroll it, spread the cream, and roll it again. In this way, it prevents the cake from cracking. If you let the flat cake cool too much before rolling, the risk of cracking is higher. If there are cracks, that's okay! Just cover it with cream to make it look nicer.
Repeat steps 1 to 3 for the black tea Swiss roll.
Enjoy the soft, moist cake with smooth, sweet cream and a hint of black tea flavor!

Video

Nutrition

Calories: 625kcalCarbohydrates: 48gProtein: 15gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 374mgSodium: 107mgPotassium: 269mgFiber: 0.4gSugar: 32gVitamin A: 989IUCalcium: 144mgIron: 2mg

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