Classic Bakery-Style Swiss Roll with Jam Filling

I’ll never forget the first time I tried making a Swiss roll in culinary school—it cracked down the middle like a fault line! After years of perfecting this technique, I’ve learned that the secret to a bakery-style Swiss roll isn’t complicated flavors; it’s mastering the fundamentals. This classic Swiss roll recipe utilizes the hot milk method to produce a tender, flexible crumb that rolls beautifully every time. It’s the same recipe I teach in my beginner baking classes because it’s straightforward, forgiving, and absolutely delicious with just simple jam filling. Trust me, once you nail this basic technique, you’ll be unstoppable!

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	35 minutes (includes cooling)
Servings	10-12 slices
Difficulty	Medium
Calories	~180 per slice (est.)

How To Make Swiss Roll Recipe

A. Essential Equipment

You don’t need fancy tools for this—here’s what I keep on hand:

• 10×15-inch jelly roll pan (essential for even baking)
• Parchment paper (your best friend for easy release)
• Electric mixer (stand or hand mixer works great)
• Clean kitchen towel (for the rolling trick)
• Wire cooling rack

B. Ingredients (with Substitution Table)

For the Sponge Cake:

• 4 large eggs (room temperature)
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 tablespoons hot milk
• Powdered sugar (for dusting)

For the Filling:

• ¾ cup raspberry or strawberry jam (your choice!)

Ingredient	Substitution	Note
All-purpose flour	Cake flour	Makes it even more tender
Raspberry jam	Any smooth jam	Avoid chunky preserves
Hot milk	Hot water + 1 tsp butter	Works in a pinch
Granulated sugar	Caster sugar	Dissolves faster

C. Instructions

1. Preheat your oven to 375°F and line your jelly roll pan with parchment paper, leaving overhang on the sides. I learned this the hard way—don’t skip greasing the pan lightly under the parchment!
2. Beat those eggs like they owe you money! In your mixer, whip the eggs and sugar on high speed for 5-7 minutes until thick, pale yellow, and tripled in volume. You’ll know it’s ready when the mixture falls in ribbons and holds its shape for a few seconds. This step is crucial—don’t rush it!
3. Gently fold in vanilla, being careful not to deflate all those beautiful air bubbles you just created. Use a light hand here.
4. Sift together flour, baking powder, and salt in a separate bowl. Now here’s where patience becomes your best friend—fold the dry ingredients into the egg mixture in three additions. Use a rubber spatula and fold gently from the bottom up, turning the bowl as you go. The batter should look smooth but still fluffy.
5. Heat your milk until steaming (I use the microwave for 20 seconds). Quickly fold it into the batter—this hot milk method is what creates that flexible, tender crumb that won’t crack when you roll it.
6. Pour the batter into your prepared pan and spread it evenly into the corners. Give the pan a gentle tap on the counter to release any air bubbles.
7. Bake for 10-12 minutes until the top springs back when lightly touched and the edges just start pulling away from the pan. Don’t overbake—a dry sponge will crack!
8. While it bakes, prepare your rolling station. Lay a clean kitchen towel on your counter and dust it generously with powdered sugar. This prevents sticking!
9. The moment it comes out of the oven, run a knife around the edges and immediately flip it onto your prepared towel. Carefully peel off the parchment paper—it should come off easily.
10. Here’s the magic trick: Starting from the short end, roll the warm cake up with the towel inside. This “trains” the cake to hold its shape without cracking. Let it cool completely, rolled up—about 20 minutes.
11. Unroll gently (it might resist a bit—that’s normal!), spread your jam evenly, leaving a ½-inch border, then re-roll without the towel this time. The cake has memory now and will roll beautifully!
12. Dust with powdered sugar, slice, and watch everyone’s eyes light up. Your kitchen will smell like heaven!

Tips & Notes for Success

Baking Tips

• Room temperature eggs are non-negotiable—they whip up to triple the volume of cold eggs. I take mine out 30 minutes before baking.
• Don’t open the oven door while baking. I know the temptation! But the temperature drop can cause your sponge to sink.
• Work quickly after baking—you need to roll it while it’s still warm and pliable. This is what separates good bakers from great ones!
• The towel roll trick really works—I was skeptical too, but it genuinely prevents cracking. Trust the process!

Troubleshooting

• Cake cracked when rolling? It was probably overbaked or cooled too long before rolling. The cake needs to be warm and flexible for that first roll.
• Sponge dense and flat? You either didn’t beat the eggs long enough or deflated the batter when folding. Be gentler next time!
• Sticking to the towel? Not enough powdered sugar on the towel. Be generous—I use about ¼ cup!
• Jam leaking out? You spread it too close to the edges or used too much. That ½-inch border really matters!

Variations

Once you’ve mastered this basic Swiss roll, the world is your oyster! Here are my favorite twists:

• Chocolate Swiss roll: Replace 2 tablespoons of flour with cocoa powder and fill with chocolate buttercream
• Lemon curd filling: Swap jam for homemade or store-bought lemon curd—absolutely divine!
• Whipped cream and berries: For a lighter option, use stabilized whipped cream with fresh strawberries
• Coffee variation: Add 1 tablespoon instant coffee to the hot milk for a subtle mocha flavor

More Related Recipes

If you loved learning this technique, you’ll want to try these related favorites from my kitchen:

• Chocolate Swiss Roll Cake
• Pumpkin Roll with Cream Cheese Filling
• Oreo Cake Roll Recipe
• Yule Log Recipe
• Tiramisu Swiss Roll

Conclusion

This easy Swiss roll recipe serves as the foundation for countless variations! Don’t be discouraged if your first attempt isn’t perfect—mine certainly wasn’t. The beauty of this recipe is that even if it cracks a little, it still tastes absolutely amazing. I promise you, it’s easier than it looks! Give it a try this weekend and let me know how it turns out.

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