Swiss Roll

The Swiss Roll is like a sponge cake but in a roll and is easy to make. Great thing about it you can fill it up with any thing you want and because its a roll it will look great as a last minute tea party dessert.

Swiss Roll


  • 6 eggs(with yolk separated from the whites)
  • 1 cup of sugar
  • 1 cup of flour
  • The pan needs to be shallow and rectangular and about 15 inches in length and 9 in width(and idea you can have a bigger one if you want but that about the size i used)

  • Line it with parchment paper and for best result put oil on it and spread it with a brush.
  • Spatula
  • Brush for spreading oil
  • Parchment paper
  • Clean towel


  1. First:
  2. Separate the yolk from the whites and put them in two different containers.
  3. Second:
  4. Beat the egg whites until they they at least double in size and become like bubbles.
  5. Third:
  6. When the whites reach the right size keep on beating and slowly add sugar.
  7. Forth:
  8. When the sugar and whites become one beat it for like a minute more to be sure and then add the yolk.
  9. Fifth:
  10. Beat the whites and yolk together until they are mixed well and become a pale yellow.
  11. Six st:
  12. And repeat the process of beating and adding but with flour. The mix will be pale yellow and thick.
  13. Seventh:
  14. Pour in the prepared pan till like 3/4 full and bake at 325F for 10-20 minutes or until golden brown.
  15. Eighth:
  16. When baked remove from the oven. Get a clean towel and spread it over the baked soon to be roll. Then use a spatula that is thin to lift the cake of the parchment paper and roll the cake with right in with the towel.(In the end you will have a Swiss roll with a towel inside lol.) Let is cool completely.
  17. Ninth:
  18. When it cooled take the towel out and fill it with any thing you want-jam, pudding, strawberry spread,ect…
  19. ENJOY
  20. It tastes great! Guess can be that bad! =)

Comments (2)


I used this recipe and filled it with Apple Butter, but it all seemed far too sweet for both me an my fiancee. Maybe I will try it with less sugar, or fill it with some not so naturally sweet. All in all, it was very easy to make and the texture and color of the cake was beautiful.