Switzerland · Europe
Swiss Roll
Rolling a hot, fragile sponge into a perfect spiral without a single crack.
classic Swiss rolljelly roll cake
The Chemistry in This Bake
Rolling a warm, freshly baked sponge without it cracking — handling a hot, structurally weak material carefully.
Learn the full technique →Ingredients
- Eggs
- Sugar
- All-purpose flour
- Baking powder
- Vanilla extract
- Jam (for filling)
- Powdered sugar (for dusting)
Method
Whisk eggs and sugar until thick and ribbon-like.
Fold in sifted flour and baking powder gently.
Bake in a lined shallow tray at 200 °C for 10-12 minutes, only until springy.
Turn out onto a sugared cloth and roll up tightly while hot — the structure is weakest now.
Cool rolled, then unroll and spread with jam.
Roll again, wrap, chill, and dust with powdered sugar.