Swiss rolls are versatile rolled sponge cakes, perfect for summer occasions. They can be filled with a variety of invigorating flavors. Popular choices include the Classic Strawberry Swiss Roll, Mango Coconut Cream Roll, and Lemon Curd and Blueberry Roll. For a unique twist, consider the Chocolate Hazelnut Swiss Roll or the floral notes of Pistachio Rose Swiss Roll. Each variation offers a delightful treat for any gathering. Discover even more creative combinations that will elevate your dessert game.
Classic Strawberry Swiss Roll
The classic strawberry swiss roll is a delightful and elegant dessert, perfect for summer gatherings, picnics, or as a sweet treat to impress guests at any occasion. This light sponge cake, filled with fresh strawberries and whipped cream, is ideal for those who adore fruity desserts.
Preparation takes about 30 minutes, with an additional 1 hour for cooling and setting, making it a manageable yet rewarding dessert option.
Ingredients:
- 4 large eggs
- 100g granulated sugar
- 100g all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 300ml heavy whipping cream
- 2 tbsp powdered sugar
- 250g fresh strawberries, hulled and sliced
- Icing sugar, for dusting
Cooking Steps:
1. Preheat the Oven: Preheat your oven to 200°C (400°F). Line a 15×10-inch jelly roll pan with parchment paper and grease it lightly.
2. Prepare the Sponge Batter: In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 5-7 minutes. Gradually sift in flour, baking powder, and salt, folding gently to combine.
Add vanilla extract and mix until just incorporated.
3. Bake the Sponge: Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the sponge is golden and springs back when lightly touched.
4. Cool and Roll: While the sponge is baking, prepare a clean kitchen towel dusted with icing sugar. Once the sponge is done, turn it out onto the towel, remove the parchment paper, and roll the sponge tightly with the towel from the shorter end. Allow it to cool completely.
5. Whip the Cream: In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
6. Assemble the Roll: Unroll the cooled sponge carefully. Spread the whipped cream evenly over the surface, then scatter the sliced strawberries on top.
Starting from the edge, roll the sponge back up without the towel, enclosing the filling.
7. Chill and Serve: Wrap the roll in plastic wrap and refrigerate for at least 30 minutes before slicing. Dust with icing sugar before serving.
Variations and Tips:
- Different Fillings: Try substituting strawberries with other fruits such as raspberries, blueberries, or peaches for variety. You can also mix in lemon or orange zest to the cream for a citrus twist.
- Chocolate Swiss Roll: For a chocolate version, replace a quarter of the flour with unsweetened cocoa powder in the sponge mixture and fill with chocolate ganache or sweetened cream cheese.
- Make-ahead: This dessert can be prepared a day in advance. Just keep it tightly wrapped in the refrigerator to maintain freshness.
- Presentation: Garnish with additional fresh berries or a drizzle of fruit coulis for a beautiful presentation.
Lemon Curd and Blueberry Roll
The Lemon Curd and Blueberry Roll is a delightful summer dessert that combines the bright, zesty flavor of lemon with the sweet tartness of blueberries, all wrapped in a light and airy sponge cake.
This impressive treat is perfect for gatherings, picnics, or as a revitalizing end to a family meal. With a preparation time of approximately 30 minutes, plus chilling time, it’s a relatively quick and easy dessert to prepare, and it can serve up to 8 people.
Ingredients:
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
- 1/2 cup lemon curd (store-bought or homemade)
- 1 cup fresh blueberries
- Powdered sugar (for dusting)
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the edges for easy removal.
- Prepare the Batter: In a large mixing bowl, beat the eggs and granulated sugar together on high speed until thick and pale, about 5 minutes. Add the vanilla extract and mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the egg mixture, folding gently until just combined.
- Add Milk: Pour the milk into the batter and fold until smooth.
- Bake: Pour the batter into the prepared jelly roll pan, spreading it evenly to the edges. Bake for 12-15 minutes, or until the cake is golden and springs back when lightly touched.
- Roll the Cake: Once baked, immediately remove the cake from the pan by lifting with the parchment paper. Dust the cake lightly with powdered sugar. Starting from one short end, carefully roll the cake with the parchment paper inside, creating a log shape. Allow it to cool completely in the rolled position.
- Prepare the Filling: Once cooled, unroll the cake gently and spread a layer of lemon curd evenly across the surface. Sprinkle fresh blueberries over the lemon curd.
- Roll Again: Carefully roll the cake back up without the parchment paper this time. Place the seam side down on a serving platter. Chill for at least 30 minutes before serving.
- Serve: Slice into rounds and dust with powdered sugar before serving.
Variations and Tips:
- Berry Variations: You can substitute blueberries with strawberries, raspberries, or a mix of fresh berries for a different flavor profile.
- Zesty Twist: Incorporate a hint of lemon zest into the lemon curd for an extra citrus kick.
- Whipped Cream: For a richer dessert, consider adding a layer of whipped cream along with the lemon curd and blueberries.
- Garnish: Top with a few additional fresh berries and mint leaves for a decorative finish when serving.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Enjoy your delicious summer treat!
Chocolate Hazelnut Swiss Roll
The Chocolate Hazelnut Swiss Roll is a delightful dessert that fuses the rich, creamy flavors of chocolate and hazelnuts into a light and airy sponge cake. Ideal for chocolate lovers and perfect for summer gatherings, this treat can be served at birthday parties, picnics, or simply enjoyed at home with a cup of coffee.
Preparation time is approximately 20 minutes, with an additional 30 minutes for baking and cooling, making it a relatively quick yet impressive dessert to whip up.
Ingredients
- 3 large eggs
- 100g granulated sugar
- 80g all-purpose flour
- 30g cocoa powder
- 1 tsp baking powder
- 50g unsalted butter, melted
- 100g chocolate hazelnut spread (such as Nutella)
- 150ml heavy cream
- 30g powdered sugar (optional, for sweetening cream)
- Chopped hazelnuts (for garnish)
Cooking Steps
- Preheat the Oven: Preheat your oven to 180°C (350°F). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper, leaving an overhang for easy removal.
- Make the Sponge Cake: In a large mixing bowl, whisk together the eggs and sugar until the mixture is light and fluffy, about 5 minutes. Sift the flour, cocoa powder, and baking powder together and gently fold these dry ingredients into the egg mixture. Finally, fold in the melted butter until fully combined.
- Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 10-12 minutes or until the cake springs back when lightly pressed.
- Cool the Cake: Once baked, remove the pan from the oven and let it cool in the pan for about 5 minutes. Then, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper gently and roll the cake up with the towel from the short side; allow it to cool completely.
- Assemble the Roll: Once completely cooled, unroll the cake gently. Spread the chocolate hazelnut spread evenly over the surface, leaving a small border around the edges. In a separate bowl, whip the heavy cream with powdered sugar (if using) until soft peaks form, and spread a layer of whipped cream over the hazelnut spread.
- Roll It Up: Carefully roll the cake back up without the towel, starting from one short side. Use the towel to help guide it. Once rolled, place the seam side down and chill in the refrigerator for about 30 minutes.
- Serve: Slice the Swiss roll into pieces and serve chilled, garnished with chopped hazelnuts for added texture.
Variations & Tips
- Flavor Variations: For a different taste, substitute the chocolate hazelnut spread with almond or peanut butter spread. You can also experiment with flavored whipped cream, such as adding vanilla or espresso powder.
- Adding Fruit: Incorporate sliced bananas or strawberries in addition to the hazelnut spread for added freshness and flavor contrast.
- Serving Suggestions: Drizzle with melted chocolate or a dusting of cocoa powder before serving for an elegant touch.
- Storage: This Swiss roll can be stored in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage, wrapping tightly in plastic wrap and foil. Thaw in the fridge before serving.
With its light texture and decadent filling, the Chocolate Hazelnut Swiss Roll is sure to impress everyone at your next gathering! Enjoy!
Mango Coconut Cream Roll
The Mango Coconut Cream Roll is a delightful summer dessert that combines the tropical flavors of ripe mango and creamy coconut, all rolled into a light sponge cake.
This elegant treat is perfect for summer gatherings, birthday parties, or simply to indulge in a revitalizing dessert at home. With a preparation time of about 30 minutes, plus chilling, it’s an accessible recipe that even novice bakers can enjoy!
Ingredients:
- 4 large eggs
- 100g granulated sugar
- 80g all-purpose flour
- 40g cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 200ml coconut cream
- 2 ripe mangoes, diced
- 2 tbsp powdered sugar (for whipped coconut cream)
- Fresh mint leaves (for garnish)
Cooking Steps:
- Preheat your oven to 180°C (350°F). Line a 10×15-inch baking sheet with parchment paper and lightly grease the paper.
- In a large mixing bowl, whisk the eggs and granulated sugar together until pale and fluffy, about 5-7 minutes.
- Sift the all-purpose flour, cornstarch, baking powder, and salt into the egg mixture. Gently fold until combined, ensuring not to deflate the mixture.
- Pour the batter evenly into the prepared baking sheet, spreading it out to the edges. Bake for 12-15 minutes until golden and springy to the touch.
- While the cake bakes, prepare a clean kitchen towel and sprinkle it with powdered sugar. Once the cake is done, turn it out onto the towel while it’s still hot, peel off the parchment paper, and roll the cake up in the towel from one short end. Allow it to cool completely in this position.
- Meanwhile, in another bowl, whip the coconut cream with powdered sugar until soft peaks form. Gently fold in most of the diced mango, reserving some for decoration.
- Once the cake is cool, unroll it carefully and spread the coconut cream filling evenly over the surface. Sprinkle the remaining mango bits on top.
- Roll the cake back up without the towel this time, using the parchment paper to help.
- Cover in plastic wrap and refrigerate for at least 1 hour to set.
- When ready to serve, slice the roll into pieces and garnish with fresh mint leaves.
Variations & Tips:
- For a chocolate variant, consider adding cocoa powder to the sponge batter or drizzling a chocolate sauce over the roll before serving.
- If mangoes are out of season, substitute with peaches or passion fruit for a similarly tropical flair.
- To make the cake ahead of time, prepare and bake the sponge cake a day before, then wrap it tightly in plastic wrap and frost the next day.
- For an added crunch, consider folding toasted coconut flakes into the filling before spreading it on the cake.
Dive into this revitalizing Mango Coconut Cream Roll for a true taste of summer—deliciously light and bursting with flavor!
Matcha Green Tea Swiss Roll
The Matcha Green Tea Swiss Roll is a delightful dessert that combines the earthy flavors of matcha with a light, airy sponge cake. This beautiful roll is perfect for tea lovers and makes an elegant addition to any afternoon tea or special gathering.
With a preparation time of approximately 30 minutes (plus chilling time), it’s an accessible yet impressive treat to whip up for friends and family.
Ingredients:
- 4 large eggs
- 100g granulated sugar
- 80g all-purpose flour
- 20g matcha green tea powder
- 1 tsp baking powder
- 40ml milk
- 30ml vegetable oil
- 200ml heavy whipping cream
- 2 tbsp powdered sugar (for filling)
- 1 tsp vanilla extract
Cooking Steps:
- Preheat your oven to 180°C (350°F) and line a 10×15 inch baking pan with parchment paper.
- In a large mixing bowl, whisk the eggs and granulated sugar together until thick and pale in color, about 5 minutes.
- In a separate bowl, sift the flour, matcha powder, and baking powder together. Gradually fold this dry mixture into the egg mixture until just combined.
- Gently fold in the milk and vegetable oil, being careful not to deflate the batter.
- Pour the batter into the prepared baking pan, spreading it evenly. Bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then, gently flip it onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper and roll the cake tightly in the towel from one short end to another. Let it cool completely.
- While the cake is cooling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Unroll the cooled cake and spread the whipped cream filling evenly over the surface. Roll it back up tightly, this time without the towel.
- Wrap the Swiss roll in plastic wrap and refrigerate for at least 30 minutes before serving. Dust with additional powdered sugar before slicing.
Variations and Tips:
- For added flavor, you can infuse the whipped cream with a few drops of almond or coconut extract.
- If desired, add a layer of fruit such as raspberries or strawberries between the whipped cream and cake for a revitalizing twist.
- To make it vegan, substitute eggs with aquafaba and use plant-based cream for the filling.
- Confirm the cake is fully cool before applying the whipped cream to prevent melting.
- For a vibrant presentation, consider garnishing the roll with additional matcha powder or sliced berries on top.
Raspberry Almond Swiss Roll
The Raspberry Almond Swiss Roll is a delightful dessert that brings together the tartness of fresh raspberries and the nutty flavor of almonds, creating a perfect summer treat. This light, airy cake is ideal for family gatherings, special occasions, or simply for satisfying a sweet craving.
With a preparation time of about 30 minutes and an additional hour for cooling and chilling, this dessert is not only beautiful but also manageable for bakers of all skill levels.
Ingredients:
- 3 large eggs
- 100g granulated sugar
- 75g all-purpose flour
- 25g ground almonds
- 1 tsp baking powder
- 1 tsp vanilla extract
- 75g fresh raspberries (plus a few extra for decoration)
- 200ml heavy cream
- 2 tablespoons powdered sugar
- Almond slivers (for garnish)
Cooking Steps:
- Preheat your oven to 200°C (400°F). Line a baking tray (approximately 10×15 inches) with parchment paper, ensuring the paper extends slightly over the sides for easy removal.
- In a large mixing bowl, whisk the eggs and granulated sugar until the mixture is pale and fluffy. This should take about 5-7 minutes using an electric mixer.
- Gently fold in the sifted flour, ground almonds, baking powder, and vanilla extract, being careful not to lose the air in the mixture.
- Pour the batter into the prepared baking tray and spread it evenly with a spatula. Bake in the preheated oven for 12-15 minutes or until the top is golden and springs back when touched.
- Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from one edge, roll the cake up with the towel, creating a tight spiral. Allow it to cool completely in this form for about 30 minutes.
- While the cake cools, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold in the fresh raspberries.
- Once the cake is cooled, unroll it gently and spread the raspberry cream mixture evenly over the surface. Roll the cake back up without the towel.
- Place the Swiss roll seam side down on a serving plate. Chill in the refrigerator for at least 30 minutes before serving.
- Just before serving, garnish with extra raspberries and sprinkle with almond slivers for an added crunch.
Variations & Tips:
- For an added flavor twist, consider adding a few drops of almond extract to the cream filling.
- Swap out raspberries for other berries like strawberries or blueberries, depending on your preference.
- For added sweetness, you can make a simple raspberry sauce by blending fresh raspberries with a teaspoon of sugar and drizzling it over the served slices.
- To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- If you want to make the recipe ahead of time, the Swiss roll can be stored in the refrigerator for up to two days before serving. Just be sure to wrap it tightly in plastic wrap.
Vanilla Bean Peach Roll
Vanilla Bean Peach Roll
The Vanilla Bean Peach Roll is a delightful summer dessert that combines the lightness of a sponge cake with the fresh, juicy flavor of peaches. This elegant roll is perfect for gatherings, picnics, or any special occasion, making it an ideal treat for family and friends who enjoy fruity, creamy desserts.
With a prep time of about 30 minutes and a cooling time of 1 hour, you can easily impress your guests with this beautiful and delicious dish.
Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 ripe peaches, pitted and sliced thinly
- Fresh mint leaves, for garnish
Instructions:
- Preheat your oven to 375°F (190°C) and line a 15×10-inch jellyroll pan with parchment paper, lightly greasing the edges.
- In a large mixing bowl, beat the eggs, granulated sugar, vanilla extract, and vanilla bean paste together until the mixture is pale and fluffy, about 5-7 minutes.
- Gently fold in the flour, baking powder, and salt until just combined, being careful not to overmix.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly touched.
- Once baked, immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel from the short end. Allow it to cool completely in this rolled form.
- In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.
- Once the cake has cooled, unroll it gently and spread a layer of whipped cream over the surface. Arrange the sliced peaches evenly over the whipped cream.
- Roll the cake back up without the towel, seam side down, and refrigerate for at least 1 hour before serving.
- Slice into pieces and garnish with additional whipped cream and fresh mint, if desired.
Variations & Tips:
- You can substitute peaches with other fruits like strawberries or raspberries for a different flavor profile.
- Add a splash of citrus juice (like lemon or orange) to the whipped cream for a zesty twist.
- For a richer filling, consider adding a layer of mascarpone cheese mixed with the whipped cream.
- If you’re short on time, use store-bought sponge cake instead of making your own.
- Confirm you allow the Swiss roll to cool completely before adding the cream and fruit to prevent melting.
- Experiment with different extracts, such as almond or coconut, for a unique flavor combination.
Espresso and Cream Swiss Roll
The Espresso and Cream Swiss Roll is a delightful dessert that combines the rich, bold flavors of espresso with a light, airy sponge cake, finished off by a luscious cream filling. Ideal for coffee lovers and perfect for summer gatherings, this swiss roll is sure to impress your friends and family.
With a total preparation time of about 1 hour, including baking and cooling, it’s manageable even for novice bakers.
Ingredients
- 4 large eggs
- 100g granulated sugar
- 100g all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 2 tbsp brewed espresso (cooled)
- 1 tsp vanilla extract
- A pinch of salt
- 200ml heavy cream
- 2 tbsp powdered sugar
- 1 tbsp coffee liqueur (optional)
- Dark chocolate shavings or cocoa powder for garnish (optional)
Cooking Steps
1. Preheat the Oven: Preheat your oven to 180°C (350°F). Line a 10×15 inch baking sheet with parchment paper and grease lightly.
2. Make the Sponge Cake: In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 5-6 minutes.
Gently fold in the flour, cocoa powder, baking powder, and salt. Seal in the air tirelessly, but carefully.
3. Add Flavor: Stir in the cooled espresso and vanilla extract gently until well combined.
4. Bake the Cake: Spread the batter evenly on the prepared baking sheet. Bake for about 10-12 minutes or until the cake springs back when lightly touched.
5. Cool the Cake: Once baked, remove it from the oven and allow it to cool in the pan for 5 minutes.
Then, invert onto a clean kitchen towel dusted with powdered sugar, peel off the parchment paper, and roll the sponge up in the towel starting from one of the narrow ends. Let it cool completely in this rolled shape.
6. Prepare the Cream Filling: In a bowl, whip the heavy cream and powdered sugar until soft peaks form.
If desired, add coffee liqueur for an extra kick of flavor.
7. Assemble the Swiss Roll: Once the sponge is cool, unroll it gently, spread the whipped cream filling evenly over the top, and re-roll the cake without the towel.
8. Chill and Serve: Wrap the swiss roll in plastic wrap and refrigerate for at least 30 minutes before slicing.
Garnish with chocolate shavings or a dusting of cocoa powder before serving.
Variations and Tips
- Flavor Variants: You can add a splash of flavored extracts, like almond or hazelnut, for a different taste in the cream filling.
- Decadent Layers: Consider folding in chocolate chips or finely chopped nuts into the cream for added texture.
- Storage: This swiss roll can be kept in the refrigerator for up to 2-3 days. It may also be frozen for longer storage; just verify it’s wrapped tightly.
- Presentation: For an impressive wow factor, plate with a drizzle of chocolate sauce or a side of mixed berries.
Enjoy your Espresso and Cream Swiss Roll—a perfect sweet treat to elevate any summer occasion!
Pineapple Upside-Down Swiss Roll
The Pineapple Upside-Down Swiss Roll is a delightful twist on the classic Swiss roll, combining the nostalgic flavors of pineapple upside-down cake with the light, airy texture of a rolled sponge cake.
This dish is perfect for summer gatherings, birthday parties, or as a unique dessert for any occasion. With a preparation time of about 30 minutes and an additional 1 hour for cooling, this dish can serve as a fun and impressive treat for family and friends.
Ingredients:
- 4 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 can (20 ounces) pineapple slices in juice
- 1/2 cup brown sugar
- 1/4 cup maraschino cherries (optional)
- Whipped cream for serving (optional)
Cooking Steps:
- Preheat the oven to 350°F (175°C). Grease a jelly roll pan (15×10 inches) with parchment paper and lightly grease the paper as well.
- In a large mixing bowl, whisk together the eggs and granulated sugar until light and fluffy. Add the vanilla extract and mix well.
- In another bowl, combine the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined. Pour in the melted butter and gently fold until incorporated.
- Pour the batter into the prepared jelly roll pan and spread it evenly.
- Bake for 12-15 minutes or until lightly golden and springy to the touch. Remove from the oven and let it cool in the pan for a few minutes.
- While the cake is cooling, drain the pineapple slices and reserve the juice. In a small saucepan, combine the brown sugar and reserved pineapple juice over low heat until dissolved.
- Once the cake has cooled slightly, invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- Arrange the pineapple slices and cherries (if using) on top of the cake, then gently roll the cake up tightly from one short end using the towel to help. Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes to set.
- When ready to serve, unroll the cake carefully, spread whipped cream if desired, and roll it back up. Slice and serve chilled.
Variations and Tips:
- For a tropical twist, you can add shredded coconut to the batter or as a garnish.
- Substitute the pineapple with other fruits like peaches or mangoes for a different flavor.
- Experiment with flavored whipped cream by adding coconut cream or vanilla bean for extra richness.
- To enhance the visual appeal, drizzle a pineapple glaze made from the reserved juice and powdered sugar over the sliced roll before serving.
- Make sure to roll the cake while it is slightly warm but not hot, as this helps prevent cracking.
Lavender Honey Swiss Roll
The Lavender Honey Swiss Roll is a delightful summer dessert that combines the floral notes of lavender with the sweetness of honey, resulting in a light and airy treat perfect for warm afternoons.
This elegant Swiss roll is ideal for gatherings, afternoon teas, or simply to satisfy a sweet craving. With a preparation time of approximately 30 minutes and an additional time of 1 hour for chilling, this recipe is manageable for beginners and rewarding for experienced bakers alike.
Ingredients:
- 4 large eggs
- 100g granulated sugar
- 100g all-purpose flour
- 1 tsp baking powder
- 1 tsp culinary grade dried lavender
- 1/4 tsp salt
- 50g unsalted butter, melted
- 200ml heavy cream
- 3 tbsp honey
- 1 tsp vanilla extract
- Optional: Fresh lavender sprigs for garnish
Instructions:
- Preheat your oven to 180°C (350°F). Line a 15×10 inch jelly roll pan with parchment paper and grease lightly.
- In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and fluffy, about 5 minutes.
- In a separate bowl, sift together the flour, baking powder, dried lavender, and salt.
- Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Pour in the melted butter and fold until just combined.
- Spread the batter evenly in the prepared pan. Bake in the preheated oven for about 12-15 minutes or until the cake is golden and springs back when lightly pressed.
- While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, immediately invert the cake onto the towel and carefully peel off the parchment paper. Roll the cake tightly in the towel, starting from the short end. Let it cool completely wrapped in the towel.
- Meanwhile, in a medium bowl, whip the heavy cream, honey, and vanilla extract until soft peaks form.
- Once the cake is cooled, carefully unroll it and spread the honey whipped cream evenly over the surface. Roll the cake back up without the towel, and place seam side down on a serving platter.
- Refrigerate for about 30 minutes to allow the flavors to meld and the cake to set. Slice and serve, garnished with fresh lavender sprigs if desired.
Variations and Tips:
- For a fruitier twist, consider adding a layer of fresh berries (like raspberries or blueberries) on top of the whipped cream before rolling.
- If lavender is unavailable, you can substitute it with other dried herbs like chamomile or lemon verbena for a different flavor profile.
- To enhance the honey flavor, drizzle some more honey on top before serving or mix it into the whipped cream for a stronger taste.
- Make sure to use culinary-grade lavender to guarantee it is safe for consumption.
Cherry Chocolate Swiss Roll
The Cherry Chocolate Swiss Roll is a delightful dessert perfect for summer gatherings, birthdays, or simply as a treat for chocolate lovers. This fluffy sponge cake is rolled with a luscious cherry filling and finished off with a creamy chocolate ganache.
With a preparation time of about 30 minutes and an additional hour for chilling, this recipe serves approximately 8 to 10 people, making it a fantastic choice for entertaining friends and family.
Ingredients:
- 4 large eggs
- 100g granulated sugar
- 100g all-purpose flour
- 25g cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 200g pitted cherries (fresh or frozen)
- 100g dark chocolate
- 100ml heavy cream
- 2 tablespoons powdered sugar
- Optional: powdered sugar for dusting
Cooking Steps:
- Preheat the Oven: Start by preheating your oven to 180°C (350°F). Line a 15×10 inch jelly roll pan with parchment paper, ensuring to grease it lightly to prevent sticking.
- Prepare the Cake Batter: In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale and fluffy. This should take about 5-7 minutes.
- Sift Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture. Add the vanilla extract and mix until just combined.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for about 10-12 minutes or until the cake springs back when gently pressed in the center.
- Roll the Cake: Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake tightly in the towel, starting from one of the short ends. Let it cool completely.
- Prepare the Cherry Filling: While the cake is cooling, blend the cherries in a food processor until smooth, or leave them slightly chunky for texture, based on your preference.
- Make the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until smooth and glossy. Let it cool slightly.
- Assemble the Swiss Roll: Unroll the cooled cake carefully. Spread the cherry filling evenly over the cake, then drizzle with a bit of chocolate ganache. Roll the cake back up tightly, without the towel, and place it seam-side down on a serving plate.
- Finish with Ganache: Pour the remaining chocolate ganache over the top of the rolled cake, allowing it to drip down the sides. Chill in the refrigerator for at least 30 minutes before serving.
- Serve and Enjoy: Dust with powdered sugar if desired before slicing. Serve chilled or at room temperature.
Variations and Tips:
- Fruits: You can use other fruits like raspberries or strawberries if cherries aren’t available.
- Flavored Chocolate: Experiment with flavored chocolate, such as mint or orange, for a different twist.
- Servings: For a smaller portion, cut the recipe in half and use a smaller pan.
- Decorating: Top the ganache with fresh cherries or chocolate shavings for an elegant touch.
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to three days.
Enjoy your homemade Cherry Chocolate Swiss Roll, perfect for summer celebrations!
Orange Creamsicle Roll
The Orange Creamsicle Roll is a delightful twist on the classic Swiss roll dessert, featuring a light and fluffy orange-flavored sponge cake filled with a luscious cream cheese frosting reminiscent of the iconic creamsicle treat.
Perfect for summer gatherings, picnics, or simply satisfying a sweet tooth, this dessert is ideal for anyone who loves citrusy flavors and creamy textures. The preparation time for this roll is approximately 30 minutes, with an additional hour for chilling.
Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- Zest of 1 orange
- 2 tbsp orange juice
- 1 cup heavy cream
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Extra orange zest for garnish (optional)
Cooking Steps
1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper, allowing some overhang for easy removal later.
2. Prepare Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes, or until the mixture is pale and thick.
3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, stirring gently to combine without deflating the eggs.
4. Add Flavor: Add the orange zest and orange juice to the batter, fold gently until well combined.
5. Bake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
6. Cool the Cake: Once baked, remove the cake from the oven, and invert it onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off the parchment paper and roll the cake in the towel, starting from one of the short ends. Allow it to cool completely while rolled.
7. Prepare Filling: In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Gently fold the whipped cream into the cream cheese mixture until well combined.
8. Assemble Roll: Once the cake is completely cool, unroll it and spread the cream filling evenly over the surface. Carefully re-roll the cake tightly (without the towel this time) and place it seam-side down on a serving platter.
9. Chill and Serve: Chill in the fridge for at least 1 hour. Before serving, dust with powdered sugar and sprinkle extra orange zest on top if desired.
Variations and Tips
- Flavor Different Fruits: Try substituting orange juice and zest with lemon or lime for a different citrus flavor.
- Add Texture: Incorporate finely chopped nuts or shredded coconut into the filling for added texture.
- Make it Chocolatey: Blend cocoa powder into the cream filling for a chocolate orange twist, or use a chocolate sponge cake for the roll itself.
- Storage: Store any leftovers covered in the fridge for up to 3 days for the best taste.
Pistachio Rose Swiss Roll
Pistachio Rose Swiss Roll is a delightful twist on the classic Swiss roll, combining nutty pistachios with fragrant rose water for an elegant dessert that’s perfect for summer gatherings, tea parties, or special occasions.
This dessert is not only visually appealing with its swirled layers but also offers a unique flavor profile that will impress your guests. The preparation time for this recipe is approximately 30 minutes, with an additional cooling time of about 1 hour before serving.
Ingredients:
- 4 large eggs
- 100g (1/2 cup) granulated sugar
- 100g (1 cup) all-purpose flour
- 1/2 tsp baking powder
- A pinch of salt
- 2 tbsp unsalted butter, melted
- 1 tsp rose water
- 100g (3/4 cup) pistachios, finely ground
- 200g (1 cup) heavy cream
- 2 tbsp powdered sugar
- 1 tbsp rose water (for filling)
- Chopped pistachios (for garnish)
Cooking Steps:
- Preheat your oven to 375°F (190°C) and line a 10×15-inch baking pan with parchment paper, ensuring to leave a little overhang for easy removal.
- In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer until pale and fluffy, about 5 minutes.
- Sift together the all-purpose flour, baking powder, and salt, then gently fold into the egg mixture until just combined.
- Stir in the melted butter, rose water, and ground pistachios until blended thoroughly.
- Pour the batter into the prepared baking pan and spread it evenly to the corners.
- Bake for 12-15 minutes or until the cake is golden and springs back when lightly touched.
- While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake tightly with the towel from one short side to form a log. Let it cool completely in this rolled shape.
- In a separate bowl, whip the heavy cream with powdered sugar and 1 tablespoon of rose water until soft peaks form.
- Once the cake is cool, unroll it gently and spread the whipped cream mixture evenly over the surface. Roll the cake back up, this time without the towel.
- Transfer to a serving platter and chill in the refrigerator for at least an hour before slicing. Garnish with extra chopped pistachios and a sprinkle of powdered sugar if desired.
Variations and Tips:
- For a more intense pistachio flavor, you can fold additional finely chopped pistachios into the whipped cream filling.
- If you prefer a less sweet or floral flavor, reduce the amount of powdered sugar and rose water based on your taste preferences.
- You can add a thin layer of fruit preserves (like raspberry or apricot) beneath the cream for a tart contrast.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking alternative.
- Experiment with different toppings such as edible flowers or a drizzle of chocolate for an added touch.
S’mores Swiss Roll
The S’mores Swiss Roll is a delightful twist on the classic Swiss roll dessert, combining the beloved flavors of s’mores with the light and airy texture of a sponge cake. This treat is perfect for summer gatherings, picnics, or a fun family dessert night.
With a preparation time of about 30 minutes and a chilling time of around 2 hours, this roll is bound to impress both kids and adults alike!
Ingredients:
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup whole milk
- 1/2 cup mini marshmallows
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup crushed graham crackers
- 1 cup whipped cream (store-bought or homemade)
Cooking Steps:
- Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper, allowing the edges to hang over for easy removal.
- In a mixing bowl, beat the eggs and granulated sugar together on high speed for about 5 minutes, or until the mixture is thick and pale in color. Add the vanilla extract and mix well.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
- Carefully pour the whole milk into the batter and gently fold until fully combined.
- Pour the batter into the prepared jelly roll pan, smoothing it out evenly with a spatula. Bake for 12-15 minutes or until the cake springs back when touched lightly in the center.
- Once baked, let the cake cool for 5 minutes, then gently flip it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel from the short end, then set aside to cool completely.
- Once the cake is cool, unroll it gently and spread a layer of whipped cream over the surface. Sprinkle the mini marshmallows, chocolate chips, and crushed graham crackers evenly on top.
- Roll the cake back up tightly (without the towel) and place it seam-side down on a serving platter. Wrap it in plastic wrap and refrigerate for at least 2 hours to set.
- Before serving, dust the top with additional powdered sugar or drizzle with chocolate sauce if desired. Slice and enjoy your S’mores Swiss Roll!
Variations and Tips:
- For a richer chocolate flavor, you can substitute half of the all-purpose flour with chocolate cake mix.
- Try adding peanut butter chips along with the chocolate chips for a different twist.
- If you’re short on time, you can use store-bought chocolate cake instead of homemade.
- Remember to let the cake cool completely before rolling it with the filling to avoid breaking.
- This Swiss roll can be topped with extra crushed graham crackers and mini marshmallows before serving for added texture.
Tropical Passionfruit Swiss Roll
The Tropical Passionfruit Swiss Roll is a delightful dessert that beautifully combines the airy, light texture of a sponge cake with the tangy sweetness of fresh passionfruit.
This vibrant dessert is perfect for summer gatherings, birthday celebrations, or simply as a revitalizing treat on a warm day.
With a preparation time of about 30 minutes, plus chilling time, it’s an ideal option for both novice bakers and seasoned enthusiasts looking to impress their guests with a visually stunning and deliciously tropical dessert.
Ingredients
- 4 large eggs
- 100g granulated sugar
- 100g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 200ml double cream
- 4-6 ripe passionfruits (pulp and seeds)
- 2 tbsp icing sugar (to taste)
- Fresh mint leaves (for garnish, optional)
Cooking Steps
- Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and line a baking tray (about 10×15 inches) with parchment paper.
- Prepare the Sponge: In a large mixing bowl, whisk the eggs and granulated sugar together until pale and fluffy. This should take about 5 minutes.
- Combine Dry Ingredients: Sift together the flour, baking powder, and salt in a separate bowl. Gently fold the dry ingredients into the egg mixture until just combined. Be careful not to deflate the mixture.
- Bake the Sponge: Pour the batter onto the prepared baking tray and spread it evenly. Bake in the preheated oven for 12-15 minutes or until the sponge is lightly golden and springs back when touched.
- Cool the Sponge: Once baked, remove it from the oven and cover it with a clean kitchen towel. Let it cool in the tray for 5 minutes, then turn it out onto a sheet of parchment paper dusted with icing sugar. Remove the original parchment paper and let it cool completely.
- Make the Filling: In a mixing bowl, whip the double cream and icing sugar until it reaches soft peaks. Gently fold in the passionfruit pulp and seeds until well combined.
- Assemble the Roll: Once the sponge is cool, spread the passionfruit cream mixture evenly over the surface. Starting from one end, carefully roll the sponge, using the parchment paper to help you. Roll it tightly but not too forcefully to prevent cracking.
- Chill and Serve: Place the rolled sponge seam-side down on a platter. Refrigerate for at least 30 minutes to help it set. To serve, dust with icing sugar and garnish with fresh mint leaves if desired. Slice with a sharp knife and enjoy!
Variations and Tips
- Variations: Feel free to experiment with different fillings such as whipped coconut cream, mango puree, or a combination of tropical fruits. You could also incorporate shredded coconut for added texture.
- Storing: The Swiss roll can be made a day in advance and stored in the refrigerator, wrapped tightly in plastic wrap to keep it fresh.
- Serving Suggestions: Pair your Swiss roll with a scoop of coconut or vanilla ice cream for an indulgent dessert experience.
- Tip for a Neater Roll: If you find your sponge cake is cracking during the roll, gently reheating it in the oven for a few seconds can make it more pliable.
Enjoy the fresh, tropical flair of this exciting dessert that’s bound to be a hit at any summer gathering!
