Swiss Cream Roll Recipe
Make Swiss Cream Roll Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake (Sponge)
Filling (Swiss Cream)
Finish & Dusting
Method
Cake (Sponge)
- 1
Prepare
Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment.
- 2
Whisk eggs and sugar
In a large heatproof bowl, combine the 4 eggs and 3 tablespoons granulated sugar. Place the bowl over (but not touching) simmering water (double boiler). Whisk constantly until mixture is warm to the touch and sugar dissolves, about 2–3 minutes. Remove from heat.
- 3
Beat until thick
Using an electric mixer, beat the warmed egg mixture on high speed until tripled in volume and ribbon stage is reached (when a ribbon of batter falls back on the surface and holds briefly), about 6–8 minutes. Add 1 teaspoon vanilla extract during the last minute of beating.
- 4
Fold dry ingredients
Sift together 3 tablespoons all-purpose flour, 1 tablespoon cornstarch, and a pinch of salt. Gently fold the dry mixture into the whipped eggs in 2 additions using a silicone spatula, keeping as much air as possible. Fold in 1 teaspoon melted cooled butter to improve flexibility.
- 5
Bake
Spread the batter evenly in the prepared pan, smoothing the top. Bake in preheated oven for 8–10 minutes, or until cake springs back lightly and is golden but still pale and soft.
- 6
Roll while warm
Immediately upon removing from oven, sprinkle a clean kitchen towel with a little powdered sugar (about 1 tablespoon) to prevent sticking. Invert the cake onto the towel, peel off parchment, and starting at the short end, roll the cake and towel together into a tight spiral. Let cool completely on a wire rack while rolled.
Filling (Swiss Cream)
- 7
Make custard base
In a medium saucepan, heat 1 cup whole milk with 1 tablespoon granulated sugar over medium heat until it begins to steam (do not boil). In a separate bowl, whisk together 3 egg yolks, 1 tablespoon flour, and 1 teaspoon cornstarch until smooth.
- 8
- 9
Cook custard
Return saucepan to medium-low heat and cook, stirring constantly, until the mixture thickens to a pastry cream consistency and just reaches a gentle boil, about 3–5 minutes. Remove from heat.
- 10
Finish custard
Stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth. If you prefer sweeter filling, whisk in 1 tablespoon powdered sugar while still warm. Transfer custard to a bowl, cover surface with plastic wrap to prevent a skin, and chill until cool, about 30–45 minutes.
- 11
Whip cream and assemble filling
When custard is cool, whip 3 tablespoons cold heavy cream to soft peaks. Fold the whipped cream gently into the chilled custard until homogenous and light. Taste and adjust sweetness if needed.
Assembly & Finish
- 12
Unroll and fill
Carefully unroll the cooled sponge. Spread the Swiss cream evenly over the surface, leaving a 1/2-inch border on the long edges to prevent overflow.
- 13
Reroll
Starting from the short end used previously, re-roll the cake tightly but gently, using the towel to help guide and maintain shape. Place seam-side down on a serving platter or baking sheet.
- 14
Chill to set
Wrap loosely in plastic wrap and chill for at least 1 hour to allow the filling to set and flavors to meld.
- 15