Swiss Roll Sponge Cake is a delicious cake that is best enjoyed fresh. It’s made with fluffy layers of sponge cake, which are deep-fried and then shaped into rolls. It is made of all-natural ingredients and has a unique flavor that you will enjoy. This cake is easy to make and it comes out looking great every time.

Swiss Roll Sponge Cake

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Course Baking - Sweet (Cakes), ThermoCook Recipes
Cuisine Swiss



  • 4 large eggs
  • 90 g white sugar
  • 0.5 tsp vanilla extract
  • 100 g corn flour
  • 0.5 tsp bicarb soda
  • 1 tsp cream of tartar



  • Preheat oven to 170C. Line a swiss roll tray/pan with baking paper.
  • Sift dry ingredients twice, cornflour, bicarb soda, and cream of tartar, into a medium-sized bowl and set aside.
  • Mill 90g white sugar for 10 seconds, speed 10 in the TC ProM2.0 bowl, leave 83 the sugar in the bowl.
  • Place butterfly tool into the bowl, making sure it is secure. Add room temperature eggs and vanilla to sugar. Beat for 8 minutes, speed 4 with measuring cup off.
  • Pour egg mixture over reserved sifted flour. Using a large metal spoon, gently fold egg and flour together, until flour is just incorporated. Do not beat or over mix or the sponge will not be fluffy.
  • Pour into the lined tray and bake for 12-15 minutes or until the sponge springs back when touched gently.
  • Turn out onto a clean tea towel and then roll up from end to end and leave to cool.
  • Once the roll is cold, carefully unroll as much as possible, then fill with your desired filling/cream and roll up to serve.
  • Fill with fresh cream or buttercream and jam, and dust with icing sugar.
Keyword corn flour, cream of tartar, easy recipe, homemade, quick recipe, sugar, Swiss Roll Sponge Cake, thermocook, thermocook recipe
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