fbpx Print

Swiss Roll

  • Author: Mai


The result was a delicious soft chiffon sponge roll filled with a light and airy whipped cream





  • 5 eggs
  • 100g flour
  • 100g sugar
  • 50g vegetable oil
  • 100g milk
  • 1 tsp vanilla extract

Cream  (enough for filling, make more for decoration):

  • 50g mascarpone
  • 250g whipping cream 
  • 30g sugar


  • 300g whipping cream
  • 30g sugar


  • Strawberries for decoration


  1. Preheat the oven to 170 degrees C
  2. separate the egg yolks from the egg whites.
  3. whip the egg whites, when it starts foaming up, we’re going to gradually add in the sugar and mix until we get to soft peak consistency
  4. prepare the egg yolk mixture: add in the oil, milk and vanilla extract. Mix it until it’s well combined
  5. Add in the flour into the yolk mixture and mix until you get a smooth batter
  6. Gently fold the beaten egg whites and egg yolk mixture together. Try not to over mix and deflate the air that we’ve incorporated
  7. Pour the batter into a 11” square pan, lined with baking paper
  8. Bake in the preheated oven at 170 degrees celcius for 30 minutes
  9. Prepare the whipped cream: start by mixing the mascarpone cheese with some sugar until it’s smooth
  10. Add in your whipping cream. Mix it until it starts forming soft peaks then refrigerate
  11. Once the sponge is ready, take it out of the oven, leave the sponge to rest upside down. remove the baking paper
  12. While the sponge is still warm gently roll it so that it’s easier to roll with the cream later on and to avoid the surface from cracking
  13. Cut the sides: for the sides that are going to touch each other, I like to cut one of the sides at a 45 degrees angle to that it overlaps nicely 
  14. Once the sponge has cooled completely, spread the whipped cream onto the surface of the sponge
  15. Place the sponge on top of a baking paper sheet and roll it as tightly as possible
  16. Refrigerate for at least an hour so that the roll can set. Once ready, slice and decorate