Classic Swiss Roll Recipe

Classic Bakery-Style Swiss Roll with Jam Filling – A tender, flexible sponge cake rolled with sweet jam using the foolproof hot milk method that prevents cracking.

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Prep Time 15

Cook Time 12

Total Time 35

Course Dessert

Cuisine European

Servings 12 Slices

Calories 180 kcal

Ingredients

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
¾ cup raspberry or strawberry jam

Instructions

Preheat oven to 375°F and line jelly roll pan with parchment paper
Beat eggs and sugar on high speed for 5-7 minutes until thick and tripled
Fold in vanilla extract gently
Sift and fold in flour, baking powder, and salt in three additions
Fold in hot milk quickly
Spread batter in prepared pan and bake 10-12 minutes
Flip onto powdered sugar-dusted towel and remove parchment
Roll cake with towel from short end and cool completely
Unroll, spread jam, and re-roll without towel
Dust with powdered sugar and serve

Equipment

10x15-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

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