Swiss Roll Recipe | How to make an Eggless Swiss Roll (Step by Step)

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Swiss Roll Cake

Dec 15, 2013         no comment.

Delicious, spongy Swiss Roll cake filled with a strawberry flavored whipped cream and colorful funfetti! A perfect, festive delight!

Swiss Roll Recipe | How to make an Eggless Swiss RollHave you ever tried a Swiss Roll before?

I have and I love the concept of a cake roll. The only problem is to get the cake to roll without breaking off whilst maintaining the softness.

And since I never use eggs in any of my recipes, it was even more challenging to make Swiss Rolls. But I did make a pretty decent one and it was delicious!

Swiss Roll Recipe | How to make an Eggless Swiss RollI had to tweak the recipe a little to get the perfect roll. Starting with the Whipped Cream. Never try to whip low-fat-cream. I learned it the hard way! Since I was out of heavy cream and had no time to buy some more, I decided to whip regular cream! Boy, I had a hard time and it didn’t even hold it’s shape properly. So don’t make the same mistake I did, okay? 🙂

Swiss Roll Cake Recipe | Eggless Sponge Cake Rolls

You’ll Need –
Swiss Roll Recipe | How to make an Eggless Swiss Roll

Mix sugar with water and heat it up for 3-4 minutes to form a sugar syrup. (Or use rum or cherry syrup if you have it on hand)
Swiss Roll Recipe | How to make an Eggless Swiss Roll

Grease and line a 9X13 inch baking dish and keep that ready. Preheat oven to 160C.
Eggless Nutella Cupcakes Recipe

Add sugar to yogurt and beat well.
Swiss Roll Recipe | How to make an Eggless Swiss Roll

Add baking soda, baking powder & mix well. Let it rest for 5-6 minutes. You’ll see a lot of air bubbles starting to form.
Swiss Roll Recipe | How to make an Eggless Swiss Roll

Add oil, vanilla extract and mix well.
Swiss Roll Recipe | How to make an Eggless Swiss Roll

Sift in the flour, salt. Mix until the flour is combined into the wet mixture. Add a pinch of yellow coloring or turmeric powder to get a light yellow batter (do not over mix or you’ll end up with a bread like texture)
Swiss Roll Recipe | How to make an Eggless Swiss Roll

Pour the batter into the prepared baking pan. Tap to make sure the batter is even. Bake for 25 minutes or until the cake is fully cooked through. Let it cool in the baking pan for 5 minutes.
Swiss Roll Recipe | How to make an Eggless Swiss Roll

Loosen the edges and gently invert the cake onto a clean, moist kitchen cloth. From the longer side, start rolling into a tight roll. Let it rest in this position for 10 minutes or until the cake is cool.
Swiss Roll Recipe | How to make an Eggless Swiss Roll

Meanwhile, while the cake is baking, get your filling ready. You can fill with plain Jam / Custard / Cream / Ganache / Truffle or whatever you like. I decided to do a strawberry flavored whipped cream. To cold heavy cream, add a few dollops of Strawberry Jam and Sugar and whip until you have stiff peaks. Keep refrigerated until you need to use.
Swiss Roll Recipe | How to make an Eggless Swiss Roll

Open the cake from the towel, generously brush the sugar syrup / rum / cherry syrup on the cake. Fill the center with whipped cream and funfetti leaving a few inches on each side. Do not fill too much or you’ll have problem while rolling. I made the mistake of add the filling while the cake was warm. So the whipped cream started losing its form.
Swiss Roll Recipe | How to make an Eggless Swiss Roll

From the longer side, roll into a firm roll, placing seam side down on the serving plate.
Swiss Roll Recipe | How to make an Eggless Swiss Roll

If required, cover the entire cake log with more frosting and funfetti. Or simply dust some sugar on top.
Swiss Roll Recipe | How to make an Eggless Swiss Roll

Chill in the fridge for at least 30 minutes before serving.
Swiss Roll Recipe | How to make an Eggless Swiss Roll

Slice along the length of the Swiss roll. Keep refrigerated.
Swiss Roll Recipe | How to make an Eggless Swiss Roll

Print

Swiss Roll Cake


  • Author: Kavitha
  • Prep Time: 1 hour
  • Cook Time: 30 mins
  • Total Time: 1 hour 30 mins
  • Yield: 13 inch long Roll 1x
Scale

Ingredients

Eggless Sponge Cake

  • 1 cup All purpose flour
  • 2/3 cup Powdered sugar (adjust according to taste)
  • 1/3 cup thick plain Yogurt (or curd / sour cream)
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/4 cup Oil
  • 1 teaspoon vanilla extract
  • a pinch of salt

Sugar Syrup

  • 1/4 cup Sugar
  • 1/4 cup Water
  • Cherries (optional)

Filling / Frosting – anything you like

…….For Strawberry Whipped Cream

  • 1/2 cup Cold Heavy Whipping Cream
  • 23 Tablespoons Strawberry Jam

…….Other Options

  • Jam
  • Thick custard
  • Cream filling
  • Chocolate Truffle

Decorations (optional)

  • Funfetti
  • Sprinkles
  • Chocolate Chips
  • Caramel

Instructions

Sugar Syrup – Keeps the cake moist. Especially required for Eggless Sponge Cakes

  1. Mix sugar with water and heat it up for 3-4 minutes to form a sugar syrup. (Or use rum or cherry syrup if you have it on hand)

Eggless Sponge Cake (Or use your favorite recipe)

  1. Grease and line a 9X13 inch baking dish and keep that ready. Preheat oven to 160C.
  2. Add sugar to yogurt and beat well.
  3. Add baking soda, baking powder & mix well. Let it rest for 5-6 minutes. You’ll see a lot of air bubbles starting to form.
  4. Add oil, vanilla extract and mix well.
  5. Sift in the flour, salt. Mix until the flour is combined into the wet mixture. Add a pinch of yellow coloring or turmeric powder to get a light yellow batter (do not over mix or you’ll end up with a bread like texture)
  6. Pour the batter into the prepared baking pan. Tap to make sure the batter is even. Bake for 25 minutes or until the cake is fully cooked through. Let it cool in the baking pan for 5 minutes.

Meanwhile… make the FILLING

  1. While the cake is baking, get your filling ready. You can fill with plain Jam / Custard / Cream / Ganache / Truffle or whatever you like. To make strawbery whipped cream, add cold heavy cream, and a few dollops of Strawberry Jam and Sugar and whip until you have stiff peaks. Keep refrigerated until you need to use.

Making the Swiss Roll Cake

  1. Loosen the edges and gently invert the cake onto a clean, moist kitchen cloth. From the longer side, start rolling into a tight roll. Let it rest in this position for 10 minutes or until the cake is cool.
  2. Open the cake from the towel, generously brush the sugar syrup / rum / cherry syrup on the cake. Fill the center with whipped cream and funfetti leaving a few inches on each side. Do not fill too much or you’ll have problem while rolling.
  3. From the longer side, roll into a firm roll, placing seam side down on the serving plate.
  4. If required, cover the entire cake log with more frosting and funfetti. Or simply dust some sugar on top.
  5. Chill in the fridge for at least 30 minutes before serving.
  6. Slice along the length of the Swiss roll. Keep refrigerated.

Important Points

  1. Sugar syrup is important to keep the cake moist. Since this is an eggless sponge cake recipe, chances are it make get hard once refrigerated
  2. Make sure you bake a very thin layer of cake. A thick cake will break while trying to roll tightly.
  3. You can fill the roll with simply jam or thick custard or whipped cream. Make sure the cake is completely cool before filling with whipped cream.
  4. Frosting on top is optional.

** This is a part of the Holiday Bonanza on Foodomania. Come back everyday for a new treat! Or you can subscribe via email to have the recipes delivered to your inbox! 🙂

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