swiss roll

Sponge cake and swiss roll recipes

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When I was a kid, my mom used to make a sponge cake roll. It’s like a regular sponge cake but thinner and in the shape of a rectangle instead of a circle. She would bake the sponge cake, roll it with a kitchen cloth to rest a bit and then she would unroll it, put marmalade or jam on it and roll it again. It would look like this:

sponge cake
Easy sponge cake roll with raspberry marmalade

I like this sponge cake recipe because it is easy to make and you can put any type of jam, marmalade or chocolate spread on it. You can make it whenever you need a quick dessert. Or, you can go one step further and try to make something more extravagant. 

This spring I was experimenting with the sponge cake and came up with an idea to make something like a swiss roll with cheesecake filling, strawberries and white chocolate ganache. I used the sponge cake recipe, my no bake cheesecake recipe for the filling, put fresh strawberries and covered the roll with white chocolate ganache. 

How to make sponge cake roll

sponge cake

You can use this recipe to make regular cakes or a cake roll. If you plan to make a regular cake, you can bake two sponge cakes like this. Instead of rolling them, you can put the filling between those two cakes and an extra filling and cake topping on it. 

Without further ado, here’s what to have in mind when making a sponge cake:

Beat four egg whites separately from the egg yolks. Make sure the eggs are cold so you get a nice foam from egg whites. As a result, the sponge cake will be soft and fluffy. 

Add 4 tablespoons of sugar and continue beating the egg whites with a mixer. Start adding one by one egg yolk and when everything is mixed well, add 4 tablespoons of flour and stir with the spoon. 

Use the baking paper so the crust doesn’t get sticky. The baking time depends on your oven, bake the sponge cake at 200 degrees Celsius for up to 20 minutes . Stay nearby and once the crust looks beige, light golden, you can take it out. 

Roll the cake with a cloth immediately after baking. This will prevent the roll to break. When the roll cools down, you can roll it out, put some spread on it and roll again. 

Swiss roll recipe with cream cheese filling, strawberries and white chocolate ganache

Bake the sponge cake according to the guidelines above. 

Beat 300g cream with the mixer. Add 150g cream cheese and 1 tablespoon of powdered sugar. 

Prepare the white chocolate ganache by bringing to simmer 100g of cream and adding 200 g of white chocolate. If you have a microwave, you can melt the chocolate there and then stir it in the warm cream. 

When the sponge cake is cooled a bit, roll it out and put the cream mixture on it. 

Add as many strawberries as you like to cover all the cream. I advise you to cut them in halves. 

Pour the white ganache over the swiss roll. Let it cool for at least 30 minutes before serving. 

Swiss roll recipe with cream cheese filling, strawberries and white chocolate ganache

A sponge cake roll with cheesecake filling, fruits and white chocolate makes a perfect summer Swiss roll.
Prep Time20 mins
Cook Time20 mins
Course: Dessert
Cuisine: American, Balkan, Italian
Keyword: cake roll, sponge cake, swiss roll, white chocolate
Servings: 6 people
Calories: 380kcal

Ingredients

For the sponge cake

  • 4 eggs
  • 4 tbsp sugar
  • 4 tbsp flour

Swiss roll ingredients

  • 1 sponge cake (made according to the guidelines)
  • 400 g cream (300g for the filling, 100g for ganache)
  • 150 g cream cheese
  • 1 tbsp powdered sugar
  • 200 g white chocolate
  • 300 g fresh strawberries (or more)

Instructions

How to make the sponge cake roll

  • Beat four egg whites separately from the egg yolks. Make sure the eggs are cold so you get a nice foam from egg whites.
  • Add 4 tablespoons of sugar and continue beating the egg whites with a mixer. Start adding one by one egg yolk and when everything is mixed well, add 4 tablespoons of flour and stir with the spoon. 
  • Use the baking paper so the crust doesn't get sticky. The baking time depends on your oven, bake the sponge cake at 200 degrees Celsius for up to 20 minutes . Stay nearby and once the crust looks beige, light golden, you can take it out. 

How to make a Swiss roll cake

  • Bake the sponge cake according to the guidelines above.
  • Beat 300g cream with the mixer. Add 150g cream cheese and 1 tbsp powdered sugar. 
  • Prepare the white chocolate ganache by bringing to simmer 100g of cream and adding 200 g of white chocolate. If you have a microwave, you can melt the chocolate there and then stir it in the warm cream. 
  • When the sponge cake is cooled a bit, roll it out and put the cream mixture on it.
  • Add as many strawberries as you like to cover all the cream. I advise you to cut them in halves.
  • Pour the white ganache over the swiss roll. Let it cool for at least 30 minutes before serving.

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