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Swiss Roll Cake | Eggless swiss roll cake

 

Swiss Roll Cake | Eggless swiss roll cake | Eggless Swiss Roll cake recipe | How to make Swiss Roll | Recipe of Eggless Swiss Roll cake

 

Swiss Roll Cake | Eggless swiss roll cake

 

Swiss Roll Cake | Eggless Swiss roll cake is one good looking and delicious dessert. It is  basically a sponge cake, which is baked for just for few minutes, then it is layered with whipped cream, fresh fruits, jam or any fruit compote.

After that it’s rolled neatly and is left in the fridge to set. Once set it is cut in neat round slices.

Fillings for this Swiss Roll cake can be altered according to suit one’s preference.

First look at this Swiss Roll cake, and it looks so complicated with many layers and components in it.

But i can tell you, yes go ahead… It can be made at home.

 

What is Swiss Roll Cake | Eggless swiss roll cake

Swiss roll is basically a sponge cake, which is baked for just 8 to 10 minutes. Stuffings can be of whipped cream, fruit compote, fresh fruits or even jams.

Fillings for this Swiss Roll cake can be altered according to one’s preference.

The tricky part is to roll the cake perfectly after its baked. And make sure that it doesn’t crack. That’s the secret of perfect swiss roll.

Swiss roll cake reminds me of days when I was working, and on my way back home, i used to pick them from this particular bakery shop for my son who used to love it.

Is it difficult to make Swiss Roll cake at home? My experience

I would say Yes and No both.

When I made Swiss Roll for the first time, the cake turned out very thick and it was impossible to roll it. A major failure. I was heart broken and was not ready to give up. Certainly that’s not me.

After trial and error, and going through many videos on you tube, at last it was sweet success for me.

Please take note of few important things while making this swiss roll cake. I have shared those tips in Notes section. I hope these pointers would certainly work for you too.

 

Baking is so therapeutic :

I find baking very therapeutic, and one day I was like, why I can’t bake it one more time, rather than buying it readymade? And why not inspired me to go ahead full steam.

As usual I wanted to bake something different wala swiss roll, not the regular one, plain.

I knew it would be a task, but when it comes to baking I’m always game for it. So going the other way, I made it interesting by doing the pattern on top of swiss roll cake, as it makes the cake look more prettier.

It’s a soft vanilla sponge cake that’s filled with whipped cream frosting and Strawberries puree used to to create a beautiful pattern.

This cake has become my all-time favorite dessert, along with  Chocolate chip and Apple cake and Wholewheat oats eggless cake.

Eggless Patterned Swiss Roll cake tastes super and pattern looks fantastic, very attractive and inviting.

So come join me making this amazing, scrumptious Eggless Patterned Swiss Roll cake.

 

 

Prep time : 20 minutes

Cook time : 10 minutes

Serves 6

 

(I have used 12×10 inch tray for baking)

INGREDIENTS:

Vegetable oil 1/4 cup
condensed milk 3/4 Cup
Vanilla essence 1 Tsp
Maida 1 Cup
Baking soda 1/2 Tsp
Baking powder 1 Tsp
Warm Water 1/2 Cup

FOR WHIPPED CREAM
Icing sugar 1 cup
Whip cream 1/4 cup

Other ingredients :

Fruit puree (strawberries+cherries) – 1/4 cup

 

Method :

Mix all dry ingredients maida, baking soda, baking powder in a bowl.

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Now mix wet ingredients like condensed milk, vanilla essence and oil in a separate bowl. Whisk it well.

 

Eggless Patterned Swiss Roll

Mix all dry ingredients with warm water & put it in the condensed milk and oil mixture. Blend with hand blender. Keep aside.

Then take out 4 table spoons of this mixture into 1 seperate bowl.

And then add strawberries puree by pulsing strawberries into mixer grinder and strain it to make a thick puree to be used as colouring agent to make pattern for swiss cake)+ a pinch of red food colour(optional)

Eggless Patterned Swiss Roll

And keep rest of the cake mixture sperate, at room temperature.

By the time pre heat oven at 180 degrees.

Take a piping bag. fill with fruits puree( dark pink) mixture in it.

FOR MAKING PATTERN FOR SWISS CAKE:

 

Lay the baking paper on baking tray.
Then make your pattern by piping it onto the baking/parchment paper.

 

Eggless Patterned Swiss Roll

 

Then place this baking tray in the freezer for about 4 hours or more, to go firm.

FOR WHIPPING CREAM :
Mix icing sugar and cream untill smooth with hand blender and keep it aside in fridge.

FOR BAKING A CAKE FOR SWISS ROLL:

Take out the patterned tray from freezer.
Pour the cake mixture over your frozen pattern and spread it evenly.

Spread evenly right till the edges of tray with spatula, making it as thin as possible (as it will rise after baking)

Bang the tray on kitchen platform a few times to make sure the mixture gets spread evenly all around the pattern.

Then bake in the oven for exactly 7 minutes in the centre rack of the oven. It doesn’t need to be over baked otherwise it would be difficult to roll the cake.

Once cake is baked, take it out of the oven and immediately  trim the edges of the cake with a knife, for neat look.

Eggless Patterned Swiss Roll

 

Cover this baked cake with another sheet of baking paper, and invert it on another flat baking tray or chopping board, and flip it over.

Gently remove the baking paper while it is still hot. Then leave it to cool.

Place one more piece of baking paper over your cooled cake and flip it over again.

Once the cake is bit cooled, spread whipping cream and icing sugar mixture on top of it.

Then starting at one end, using the parchment paper to help you roll up the cake up and transfer it to serving platter.

Decorate with puree of strawberries on top (instead of putting fruit puree inside the swiss roll, top on the layer of whip cream, i have decorated on top).

 

Swiss Roll Cake | Eggless swiss roll cake

 

 

Place the Swiss roll cake in the fridge for 3 hours before slicing into pieces.

Enjoy a light and spongy cake with whipped cream frosting inside it!

Notes :

1.  While baking vanilla sponge cake, which is the base of Swiss roll, don’t over bake or under bake it.

2. The size of baking tray is most important thing to make Swiss roll.

3. Once you have rolled the cake, place it in fridge to set for minimum 3 hours. Don’t cut into slices immediately.

4. While spreading the batter of cake on frozen pattern, make it as thin as possible, as after the cake is baked, it would rise and would be difficult to roll the cake.

 

Recipe card

5.0 from 1 reviews
Swiss Roll Cake | Eggless swiss roll cake
 
Prep time
Cook time
Total time
 
Swiss Roll Cake | Eggless Swiss roll cake is one good looking and delicious dessert. It is basically a sponge cake, which is baked for just for few minutes, then it is layered with whipped cream, fresh fruits, jam or any fruit compote.
Author:
Recipe type: Cakes
Cuisine: International
Serves: 6 slices
Ingredients
  • INGREDIENTS:
  • ( I have used 12×10 inch tray for baking )
  • Vegetable oil ¼ cup
  • condensed milk ¾ Cup
  • Vanilla essence 1 Tsp
  • Maida 1 Cup
  • Baking soda ½ Tsp
  • Baking powder 1 Tsp
  • Warm Water ½ Cup
  • FOR WHIPPED CREAM
  • Icing sugar 1 cup
  • Whip cream ¼ cup
  • Other ingredients :
  • Fruit puree (strawberries+cherries) - ¼ cup
Instructions
  1. Mix all dry ingredients maida, baking soda, baking powder in a bowl.
  2. Now mix wet ingredients like condensed milk, vanilla essence and oil in a separate bowl. Whisk it well.
  3. Mix all dry ingredients with warm water & put it in the condensed milk and oil mixture. Blend with hand blender. Keep aside.
  4. Then take out 4 table spoons of this mixture into 1 seperate bowl.
  5. And then add strawberries puree by pulsing strawberries into mixer grinder and strain it to make a thick puree to be used as colouring agent to make pattern for swiss cake)+ a pinch of red food colour(optional)
  6. And keep rest of the cake mixture sperate, at room temperature.
  7. By the time pre heat oven at 180 degrees.
  8. Take a piping bag. fill with fruits puree( dark pink) mixture in it.
  9. FOR MAKING PATTERN FOR SWISS CAKE:
  10. Lay the baking paper on baking tray.
  11. Then make your pattern by piping it onto the baking/parchment paper.
  12. Then place this baking tray in the freezer for about 4 hours or more, to go firm.
  13. FOR WHIPPING CREAM :
  14. Mix icing sugar and cream untill smooth with hand blender and keep it aside in fridge.
  15. FOR BAKING A CAKE FOR SWISS ROLL:
  16. Take out the patterned tray from freezer.
  17. Pour the cake mixture over your frozen pattern and spread it evenly.
  18. Spread evenly right till the edges of tray with spatula, making it as thin as possible (as it will rise after baking)
  19. Bang the tray on kitchen platform a few times to make sure the mixture gets spread evenly all around the pattern.
  20. Then bake in the oven for exactly 7 minutes in the centre rack of the oven. It doesn't need to be over baked otherwise it would be difficult to roll the cake.
  21. Once cake is baked, take it out of the oven and immediately trim the edges of the cake with a knife, for neat look.
  22. Cover this baked cake with another sheet of baking paper, and invert it on another flat baking tray or chopping board, and flip it over.
  23. Gently remove the baking paper while it is still hot. Then leave it to cool.
  24. Place one more piece of baking paper over your cooled cake and flip it over again.
  25. Once the cake is bit cooled, spread whipping cream and icing sugar mixture on top of it.
  26. Then starting at one end, using the parchment paper to help you roll up the cake up and transfer it to serving platter.
  27. Decorate with puree of strawberries on top (instead of putting fruit puree inside the swiss roll, top on the layer of whip cream, i have decorated on top).
  28. Place the Swiss roll cake in the fridge for 3 hours before slicing into pieces.
  29. Enjoy a light and spongy cake with whipped cream frosting inside it!
Notes
1. While baking vanilla sponge cake, which is the base of Swiss roll, don't over bake or under bake it.

2. The size of baking tray is most important thing to make Swiss roll.

3. Once you have rolled the cake, place it in fridge to set for minimum 3 hours. Don't cut into slices immediately.

4. While spreading the batter of cake on frozen pattern, make it as thin as possible, as after the cake is baked, it would rise and would be difficult to roll the cake.

 

 

Happy cooking

Regards ❤️

Lata

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Swiss Roll Cake | Eggless swiss roll cake

 

This Post Has 30 Comments

  1. Kavya / chinki

    This is simply wow

    1. Lata Lala

      Thanks Kavya/Chinki. It’s nice to hear from you.

  2. Pavani

    That is such a pretty and perfectly made Swiss Roll. I’ve had my share of failures with this cake. But you are tempting me to give it a try again.

    1. Lata Lala

      Even i had faced the failure once but i didn’t give up. It’s worth trying Pavani. Thank for writing in.

  3. Jayashree T.Rao

    You have made it perfectly Lata and love this eggless version for sure. Shall make it soon.

  4. Mayuri Patel

    A perfectly made Swiss roll and love the idea of the patterns on top. I haven’t baked a Swiss roll in years. I guess I should as they are not that difficult to bake.

    1. Lata Lala

      It’s not at all difficult Mayuri. Yeah but you need to take few points in mind while making it. i have penned down my experience about this.
      Thank you Mayuri.

  5. Rafeeda - The Big Sweet Tooth

    I can’t take my eyes off this beautiful swiss roll! I have tried baking a couple of times but got terrible results, so haven’t tried in some time now, but yours gives me a lot of hope. Love that the pattern is made with fruit puree, makes it even more better…

    1. Lata Lala

      Thank you for the words of appreciation Rafeeda. I too took some time and failure to master the results of perfect Swiss roll.

  6. Padma Veeranki

    Pretty looking swiss roll…Perfectly made one…Eggless version sounds great especially for vegetarians…You made the process look so simple!!

    1. Lata Lala

      Thank you Padma for stopping by. I always love my cakes with eggs but making them eggless is bit challenging for me. The the results were worth trying.

  7. sasmita

    great share !! I simply love this kind of eggless version baked dishes. Swiss rolls are my all time fav and I think I shloud make it soon as it seems super easy. Thank you for the details here dear !

    1. Lata Lala

      Swiss rolls are my favourite too. It indeed is super easy and worth a try.
      Thank you Sasmita.

  8. Swati

    Such a beautifully baked swiss roll with clear patterns.. loved that it is eggless and one can play round with fillings too!! very nicely explained post with detailed pics!!

    1. Lata Lala

      Thank you Swati for stopping by. It’s wonderful to hear from you.

  9. Seema

    Beautiful pattern of the cake. It looks and feels so adorable. It is so true baking is really therapeutic

  10. Such a beautiful looking eggless patterned swiss roll, I can see that you have put lots of time and effort into making this irresistible treat. I would serve it for an afternoon tea.

    1. Lata Lala

      Absolutely right Jagruti. But it’s worth making as the end results are so beautiful.
      Thank you for stopping by.

  11. Sandhya Ramakrishnan

    I have always eaten this cake from a bakery growing up and have not made it at home. I love your eggless version and your detailed explanation on the rolling part. That would be the tricky part. Looks so beautiful!

  12. Archana

    Totally agree with you. Baking is therapeutic n yes this is delicious and beautifully made. Somehow I have not baked a swiss cake for ages your beautiful cake is inspiring me to try baking one.

    1. Lata Lala

      Thank you Archana. Baking is truly a stress-buster. Please do try this once and you will love it.

  13. Lathiya

    Swiss roll is in my to do list for a long time. This patterened one looks amazing.

  14. Mona

    What is the measurement of the cup used?

    1. Lata Lala

      Hi Mona. 1 cup = 240 ml. Thank you for visiting the blog.

  15. Neha

    This is indeed an awesome swiss roll cake. I particularly liked the pattern on top of the roll. . You have simplified the complexities in making this swiss roll by your easy instruction. Good presentation

    1. Lata Lala

      Neha this is labour of love. Making eggless version was a challenge indeed. Glad to know that you liked it.

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