swiss roll cake

Step by step guide on how to make a classic Bûche de Noël (Yule Log Cake). Delicious and spectacular as a Christmas treat! Easy to follow, detailed recipe with optional decoration techniques.INTERMEDIATE or ADVANCED - This cake can be decorated in several ways. Depending on how you choose to shape and decorate the cake, the required skill level is either intermediate or advanced. This recipe has overnight steps for several components (some optional). Read the recipe fully and plan ahead to make the cake version that you prefer. The prep/cook times do not include the optional steps.INTERMEDIATE - Chocolate swiss roll cake (single log), filled with chocolate whipped cream frosting and frosted with a whipped chocolate ganache. Decorated with simple herbs and powdered sugar.ADVANCED - Chocolate swiss roll cake with branches (two cake rolls), filled with chocolate whipped cream (or chocolate buttercream), and covered with chocolate ganache and tempered chocolate shards. Decorated with meringue mushrooms. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results, when available.

Buche de Noel (Yule Log Cake)

45 g warm clarified butter

vanilla

instant coffee powder

g AP flour (about 6 tbsp)

g dutch cocoa powder

½ tsp baking powder

eggs

egg egg

120 g white sugar (½ cup + 1 ½ tbsp)

salt

powdered gelatin (about 3 g)

½ tbsp water (22.5 mL)

heavy cream (360 mL (35% fat))

cocoa powder (¼ cup)

57 g confectioner's sugar (sifted, ½ cup)

240 g semisweet chocolate

heavy cream (1 cup / 240 mL)

¼ tsp fine sea salt

250 g semisweet chocolate (or milk chocolate)

chocolate

g caster sugar (about ½ cup)

⅛ tsp cream of tartar

Cocoa powder

Some melted chocolate

Prep and measure all the ingredients.

Make the chocolate swiss roll cake according to this recipe here. Follow that recipe until you have rolled up the warm cake, and it has cooled down to room temperature. You can let the cake cool down overnight.

When the cake has cooled down, you can proceed with the rest of the recipe with the rolled up cake.

Chocolate swiss rolls

Place the water in a small microwave safe bowl. Sprinkle the gelatin over the water and mix to saturate. Allow the gelatin to absorb all the water and bloom, for at least 5 minutes.

After blooming, microwave the gelatin for 10 - 20 seconds, until it’s melted but NOT boiling.

Add about ½ - 1 tbsp of cream to the gelatin mix while stirring to slightly lower the temperature of the gelatin mixture.

Place the cream, cocoa powder, confectioner’s sugar, vanilla, and salt in a large mixer bowl. Whisk briefly to only combine the ingredients.

With the whisk attachment, increase the mixer speed to high, and add the gelatin mixture directly into the cream while the mixer is running.

Once the gelatin is added, reduce the mixer to a medium speed and whisk until you have soft peaks (thickened, but unable to hold a proper peak).

Next, either lower the mixer speed a little more, or manually whisk the whipped cream until it reaches mid peaks (thick mixture, and can hold somewhat of a peak, but the mixture isn’t dry).

The chocolate whipped filling is now ready - use immediately.

Chocolate whipped cream filling (make this when you’re ready to fill the swiss roll cake)

Place the chocolate in a bowl. Also have a plate available that can cover the surface of the bowl.

Heat the cream and salt in a saucepan over medium high heat, stirring occasionally.

Heat the cream until it starts to simmer. Do NOT let it boil.

When the cream is starting to simmer, pour it over the chocolate in the bowl. Cover the bowl for about 30 sec - 1 minute with the plate.

Whisk the chocolate and cream mixture with a whisk until the chocolate has melted and is emulsified to form a smooth ganache.

Let the ganache cool to about 70 - 72°F. Whisk regularly while the ganache is cooling, OR place a plastic wrap over the surface of the ganache (touching the surface) to prevent a skin from forming.

When the ganache has thickened a little after it has cooled, it&#039;s ready to be whipped.

Using a hand mixer or your stand mixer, whisk the ganache until it’s a shade lighter and looks a little fluffier (see photos in the post for reference). This will only take a few minutes depending on the speed of your mixer.

The whipped ganache is now ready to be used as frosting.

Whipped chocolate ganache (make this while the filled buche de noel cake is chilling in the fridge, or when you’re ready to frost the cake)

Carefully unroll the cooled swiss roll cake.

Spread an even layer of the chocolate whipped cream filling, leaving a ¾ inch - 1 inch border at the short end with the diagonal cut.

Now roll up the cake again, but make sure to loosen the parchment paper from the cake as you go. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn&#039;t squeezed out much.

Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn&#039;t lose its shape. You can use the parchment paper to shape the cake if the roll seems loose. Let the cake chill in the fridge for at least 2 hours.

While the cake is chilling in the fridge, you can prepare the whipped chocolate ganache (recipe above), or chocolate buttercream (recipe here).

Assembling the cake

Remove the cake from the fridge and place it on a parchment paper lined tray to frost it. Trim the edges with a sharp, warm knife.

OPTIONAL - If you’re making a branched yule log cake, cut the second swiss roll cake into two portions at an angle, and use the whipped chocolate ganache to attach one portion ('branch') to the main swiss roll cake. See pictures in the post for reference.

Coat the entire cake with a layer of the whipped ganache. Work quickly to prevent the ganache from setting too much.

Using either a spatula or a fork, create a tree bark-like texture on the cake. Optionally, you can coat/cover the ends of the cake with whipped ganache (as shown in the pictures in the post) to resemble a log.

Cover the cake and refrigerate until you’re ready to serve.

Ganache frosted yule log cake

You can use a branched yule log cake for this as well.

Apply a thin layer of the ganache on a section of the cake and attach the chocolate shards on top as shown in the pictures in the post. Repeat until the whole cake is covered.

Cover the cake (being careful not to damage the chocolate shards), and refrigerate until you’re ready to serve.

Chocolate shards yule log cake

You will need a long piece of parchment paper to spread the chocolate, and a clean kitchen thermometer.

Make sure all the bowls and spatulas are free of water, as any moisture will cause the chocolate to seize.

Divide the chocolate into two portions - 75% (in weight) in one portion, and the rest of the 25% in another portion.

Make sure both portions of chocolate are chopped into fairly small pieces, but especially make sure the 25% portion is cut even finer so it melts more easily.

Bring some water to a simmer in a saucepan (about 2 inches of water).

Place the 75% chocolate portion in a heat-proof bowl (glass or metal), and place it over the saucepan with simmering water. Stir to melt the chocolate, while making sure the mix doesn’t exceed 130°F (for dark chocolate) or 118°F (for milk chocolate).

Remove the chocolate from the heat, and stir for a couple of minutes to cool it down.

Add the chopped 25% portion and continue to stir and agitate the mix until the chocolate melts.

The chocolate should cool down to 88 - 89°F (for dark chocolate) or 86 - 87°F (for milk chocolate).

If the chocolate is still too warm after it has melted, add a little more chopped chocolate and stir to melt it in and cool down the mix further. Repeat until the chocolate has cooled down to the right temperature.

The melted chocolate should have thickened by the time it&#039;s at the right temperature and is tempered, i.e. 88 - 89°F (for dark chocolate) or 86 - 87°F (for milk chocolate).

Pour the tempered chocolate onto the parchment paper, and spread it as evenly as possible with an offset spatula, in a thin layer, on the parchment paper.

Once the chocolate is spread, start rolling up the parchment paper before the chocolate starts to set.

Allow the chocolate to set in the rolled up parchment paper (either a few hours at room temperature or a couple of hours in the fridge).

When the chocolate is completely set, carefully unroll the rolled up parchment paper, while making sure the chocolate shards are breaking in long, large pieces.

The chocolate shards are now ready. Store in an airtight container until needed.

Chocolate shards

Preheat oven to 200°F and line a half sheet baking tray with parchment paper. Set aside.

Place the egg whites in a clean, dry metal mixing bowl. Add the salt and cream of tartar.

Whisk on medium high speed until the egg whites become frothy and start to form soft peaks.

Add the sugar in a slow stream (or 1 spoon at a time) while whisking.

Whisk until all the sugar is dissolved, and you have a thick, glossy meringue that is at stiff peaks.

Place the meringue mixture in a piping bag, with a ½ inch round tip attached (or cut a similar sized hole).

Pipe the meringue on the baking sheets, in two types of shapes, as described below.

1 . Small, round mushroom caps, that are about 1 inch in diameter. Squeeze out a smooth blob of meringue until you get a rounded cap. Then stop squeezing, and in a circular motion, swirl the tip away from the meringue blob to create a smooth surface.

2 . Small mushroom stumps with pointed tips. Slowly pipe the meringue onto the baking tray, but pull the tip up as you go to create a tall “stem” (about 1 inch tall). Stop piping as you pull the tip away to create a pointed end.

Bake the piped meringue in the preheated oven for about 1 hour and 15 minutes, OR until the meringue pieces can be EASILY peeled off of the parchment paper. The length of time is very dependent on the oven, so check after about 60 - 70 minutes.

Once the meringue is baked, turn off the oven, and let the meringue cool down in the oven with the oven door ajar.

When they have cooled down completely, transfer them to an airtight container until needed.

Meringue mushrooms

Using a toothpick, poke holes at the bottom of the mushroom caps.

Spread a very thin layer of melted chocolate on the bottom of the mushroom caps.

Dip the pointed end of a mushroom stem in melted chocolate, and attach it to the bottom of the mushroom cap, slightly pushing it against the hole you made with the toothpick. Place this on a tray and allow the chocolate to set.

Once the chocolate is set, dust the meringue mushrooms with cocoa powder to make them look more realistic.

To assemble (do this just before you attach the meringue mushrooms on the cake for decoration)

Attach these JUST before you serve, as the meringue will get soft quickly when exposed.

If you already have chocolate shards on your cake, then use melted chocolate to stick the mushrooms onto the cake.

Or use whipped chocolate ganache to stick them onto the cake, if your cake is simply covered with ganache.

Serve with a dusting of confectioner&#039;s sugar on top.

Attaching them to the cake

Pumpkin swiss roll cake with a cream cheese whipped cream filling. Made with a light &amp; fluffy genoise that&#039;s not too sweet, with pumpkin and spice flavor! WELL TESTED AND FOOLPROOF RECIPE!EASY - This recipe is easy, with the detailed step by step method provided. It&#039;s best to be familiar with the ingredients and technique before attempting this recipe. So read through the recipe first. Have all the ingredients measured and ready to go before you start.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Pumpkin Swiss Roll Recipe

g brown sugar (½ cup)

flour

tsp baking powder

cinnamon

½ tsp ground ginger

nutmeg

cloves

g warm melted butter

pumpkin puree (¾ cup)

oz cream cheese

whipping cream (35% fat, 1 cup)

g confectioner's sugar

tsp vanilla extract

Pumpkin swiss roll recipe

Lightly grease a 10 x 15 inch jelly roll pan. Line the pan with parchment paper, with an overhang along the short edges of the pan (to make it easy to remove the cake from the pan). Butter and dust the exposed edges with flour. Set aside.

Preheat oven to 350°F / 180°C.

Melt the butter, and add the pumpkin puree. Heat over medium heat until the pumpkin is warm as well. Add the vanilla extract and stir to combine. Set aside in a medium bowl.

Sift the dry ingredients (flour, spices, and baking powder) into a separate small bowl.

Bring a few inches of water to a simmer in a medium saucepan.

Place the eggs in a metal mixing bowl that can fit over the saucepan. Add the sugar and salt, and whisk to combine.

Place the bowl over simmering water (not touching the water) and whisk continuously for about 2 - 4 minutes until the egg mixture is warm to the touch or until the eggs reach a temperature of about 110 - 120°F.

Remove the egg mixture from the heat. And remove the saucepan from the heat.

Place the mixing bowl in your stand mixer with the whisk attachment. Whisk on high speed for about 5 - 6 minutes. The eggs should at least triple in size.

To check if the egg mixture is at the right consistency, take some of the egg mixture with your whisk attachment and create some ribbons on the surface. The ribbons should remain on the surface and not immediately disappear.

Sift the dry ingredients evenly over the surface of the egg mixture. Make sure it&#039;s sifted evenly, so that the flour doesn&#039;t collect at one spot and sink to the bottom.

Using a wide spatula (or the largest spatula you own), fold the flour into the egg mixture. Rotate the bowl after every fold to make sure all the flour is well incorporated, and there are no dry spots in the batter or the bottom of the bowl. Be careful not to deflate the mixture by overmixing – this should not take more than 15 folds.

Now it&#039;s time to mix in the pumpkin butter mixture, which should be warm before being mixed in. If it’s not, microwave for a few seconds to warm it up.

Add roughly 1 cup of the cake batter (using your spatula) to the pumpkin butter mix. Mix well to incorporate the butter and cake batter until emulsified.

Gently spoon the pumpkin butter batter mix evenly over the surface of the rest of the cake batter in the mixing bowl. I use the flat side of my spatula to break the flow of the butter mixture as I do this, so that it doesn’t sink to the bottom of the bowl.

Fold the butter mixture into the rest of the cake batter. Do this gently with as fewer folds as possible so as not to deflate the cake batter. No more than 8 folds. The cake batter can easily deflate at this point, so be careful.

Pour all the cake batter into the prepared cake tray. Using an offset spatula, spread the batter into the corners of the tray and make sure it&#039;s distributed as evenly as possible.

Knock the tray on a firm surface (kitchen counter) about 3 – 4 times to get rid of any large air bubbles trapped in the batter. Give the tray a little shake to evenly distribute the batter again.

Bake the cake in the preheated oven for about 10 - 15 minutes (12 minutes in my conventional oven), rotating halfway through the baking process if needed.

The cake is done when the surface is springy to the touch, or when a toothpick inserted into the middle comes out clean.

Remove the cake from the oven. Let it cool for about 1 minute.

Pumpkin swiss roll cake

The bottom side of the cake will be the presentation side for the swiss roll (see pictures in the post for reference). You can use the parchment paper you baked the cake in to roll up the swiss roll for convenience. If you prefer to use a new parchment paper, you can do that too. See recipe notes for directions.

Run a sharp knife along the edges of the cake in the cake pan to loosen it from the pan. Gently lift the cake from the baking tray and place it on your work surface (slip a cake lifter or flexible cutting board underneath for support if needed).

Sift confectioner&#039;s sugar over the surface of the cake.

OPTIONAL STEP ONE – Along one of the short ends of the cake, make a diagonal cut as shown in the pictures in the post. This helps create a neat seal when the cake is rolled up, as described below.

OPTIONAL STEP TWO – On the opposite short end of the cake, make two shallow cuts (2 mm deep), parallel to the short edge. The first cut is 1 inch from the edge, and the second is 1 inch from the first cut. DO NOT cut all the way through! See pictures in the post for reference. This step helps maintain an even thickness as the cake is rolled up.

Fold about 1 inch of parchment paper overhang over the short edge with the shallow cuts, and start rolling up the cake into a spiral. Make sure the spiral is tight, but not too tight that it crushes the cake. Keep rolling until the cake is completely wrapped in parchment paper. Use another parchment paper or cloth napkin to wrap the swiss roll further to help keep its shape. This will prevent unravelling. Make sure the cake is stored with the seam side down. Let it cool completely to room temperature.

Rolling up the pumpkin swiss roll cake

Once the cake is cooled, gently unravel the cake.

Spread a thin layer of cream cheese whipped cream, about ½ - 1 cm (¼ - ½ inch) thick over the surface. Leave about a 2 - 2.5 cm (1 inch) margin at the short edge with the diagonal cut.

Now roll up the cake again, but make sure to loosen the parchment paper from the cake as you go. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn&#039;t squeezed out much. Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn&#039;t lose its shape. You can use the parchment paper to shape the cake if the roll seems loose.

Refrigerate for a few hours until the cake and filling have firmed up.

Slice off the ends of the cake with a warm serrated knife so that the swiss roll cake looks neat.

Filling the cake

Make this while the cake is cooling to room temperature.

Place the cream cheese in a large bowl and whisk until creamy and fluffy. Scrape out the cream cheese into a separate small bowl.

In the same large bowl, place the chilled whipping cream, confectioner’s sugar, and vanilla.

Whisk on low speed to combine. Then increase the speed to medium and whisk until you have soft peaks.

Add the creamed cream cheese back into the large bowl and whisk until it’s all mixed through. Keep whisking until you have stiff peaks. Take care not to over-whisk, as this could lead to the whipped cream splitting.

The whipped cream cheese filling is now ready to be used.

Whipped cream cheese filling

This bakery swiss roll cake recipe is direct from my family’s three generations of professional bakers. Light and fluffy, this will be the best swiss roll cake you’ll ever taste! 

Bakery Swiss Roll Cake Recipe

cake flour

baking powder

white sugar (for egg yolk mixture)

white sugar (for egg white meringue)

corn syrup

eggs (whites and yolks separated)

vanilla bean paste (or vanilla extract)

water

avocado oil

cranberry sauce

Preheat oven to 350 degrees F

In a medium bowl, add together egg yolks, ½ cup of sugar, salt, corn syrup, vanilla, and water. Set this bowl inside a larger bowl filled with warm water and beat on high until pale yellow with ribbons form. Remove from the warm water bath and set aside.

Egg Yolk Mixture:

In a large bowl, add the egg whites and beat on high until soft peaks form. Start adding the ⅓ cup of sugar in three equal parts, beating each time to incorporate. Beat the egg whites on high until stiff peaks form.

Egg White Meringue:

Add ½ of the egg white meringue to the egg yolk mixture and gently fold it in until it&#x27;s mostly mixed in. The batter should be light and airy. Next, sift the flour and baking powder together and add this into the batter in three equal parts, gently folding after each time.

In a small bowl, microwave the oil until it&#x27;s warm to the touch. Take out ¼ cup of the combined batter from the previous step and completely mix this into the warm oil. Fold this back into the combined batter. Next, add the entire batter to the remaining egg white meringue and fold it in gently.

Roll Cake Batter:

Pour the batter into a parchment lined pan. Bang the pan twice to remove large air bubbles and bake for 15 - 20 minutes. A toothpick inserted in the center should come out clean when it&#x27;s done.

Take out the cake, invert the pan onto a clean, slightly damp kitchen cloth, and remove the parchment paper from the bottom. Roll up the cake and hold it in place.

Once the cake is slightly warm to the touch, unroll the cake and spread with your jam or jelly filling. If filling with custard or cream, wait until the cake is completely cooled so the filling doesn&#x27;t melt. Top with powdered sugar and berries.

Baking &amp; Filling the Roll Cake:

My recipe for the perfect swiss roll cake -- a light, fluffy and delicately sweet chiffon cake rolled with a vanilla whipped cream.

Perfect Swiss Roll Cake

g cane sugar

g avocado oil (or any light vegetable oil)

30 ml whole milk

g cake flour (sifted)

egg whites (room temperature)

tsp cream of tartar

ml heavy whipping cream

Tbsp sugar

Prepare a 9" by 13" baking tray with parchment paper.

Separate the egg whites from the egg yolks into 2 different bowls (one for egg whites and one for egg yolks).

Tip: ensure your bowl for beating the egg whites is clean, with no traces of oil. Give the bowl and whisk a quick wipe with paper towel and a bit of lemon juice or vinegar prior to adding the egg whites.

Make the cake:

Top 8 swiss roll cake recipes from across the web

The most viewed swiss roll cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 8 swiss roll cake recipes from across the web

The most viewed swiss roll cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buche de Noel (Yule Log Cake)

Pumpkin Swiss Roll Recipe

Bakery Swiss Roll Cake Recipe

Perfect Swiss Roll Cake

Chocolate Roll Cake / Banh Cuon Cho...

Pistachio Raspberry Swiss Roll Cake...

Chocolate Cake Roll Recipe (Swiss R...

Swiss Roll

The most viewed swiss roll cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine