Velvet Swiss Roll

Make the traditional incredible with a soft, velvety swiss roll creation

Jump to recipe Shop ingredients
  • Prep 45 min
  • Total 45 min
  • Serves 8
  • Level Beginner
  • Oven 200 °C conv.

A Swiss roll is all about the spiral: a thin, tender sponge wrapped around a layer of whipped cream, then sliced to show neat rings of cake and filling. This version starts with a velvet cake mix, so you get a fine, soft crumb and an even bake every time. You only need to add eggs, water, butter and a little oil.

The sponge is made with Vizyon Purple Velvet Cake Mix. Mix it for 1 minute on low, then 6 minutes on high. This whips plenty of air into the batter, and that air gives the thin sheet its spring. Keep the butter soft rather than melted so it blends into the batter without weighing it down.

The step to get right is the first roll. Turn the cake out while it is still warm onto a lightly damp, sugared tea towel. Trim the edges, score the starting end and roll it up snugly in the towel. A warm sponge is flexible, and letting it cool in a curl sets that shape. This means it won’t crack when you unroll it, fill it and roll it again.

For the filling, Vizyon Stella Whipping Cream whips up light and slightly sweet. It spreads easily to the edges and gives a clean white swirl through the sponge. A short chill in the fridge firms the cream before you slice.

Polen Food Oceania polenfood.com.au

Desserts

Velvet Swiss Roll

Make the traditional incredible with a soft, velvety swiss roll creation

  • Prep 45m
  • Total 45m
  • Serves 8
  • Level Beginner
  • Oven 200 °C conv.

The recipe

Velvet Swiss Roll

Method

  1. Pre-heat oven to 190-200°C

  2. Prepare oven trays by lining them with baking paper

  3. Combine the cake mix, eggs, butter, water and vegetable oil together in large bowl and mix for 1 min on low speed to combine all ingredients and then 6 minutes on high speed.

    urple Swiss roll cake ingredients

  4. Pour the batter into the baking tray. The batter should be runny, so ensure to spread it evenly across the tray, making sure you also fill into the corners.

    Purple Swiss roll cake tray batter

  5. Bake for 12-13 minutes. To test the cake is ready, when cooked, the cake should spring back when you gently press it with your finger.

  6. Prepare a kitchen towel to place the cooked swiss roll onto. Moisten the towel slightly by sprinkling a little water plus a fine layer of castor sugar.

    Purple Swiss roll cake moist towel & caster sugar

  7. Tip the warm cake immediately onto the kitchen towel and peel off the baking paper. Trim the edges and then cut lines across the cake on the end which will commence the roll. This will allow the cake to fold in and roll more easily.

    Purple Swiss roll cake cut roll lines

  8. Roll up the cake gently using the towel. The first fold needs to be as tight as possible. Once rolled up, allow the cake to cool completely before you will unroll and add the cream.

    Purple Swiss roll cake rolled cake

  9. While the cake is cooling, prepare the Vizyon Stella Whipping cream by combining the water and powder mix and whipping in a mixer for 1 min at low speed, then 6 minutes on high speed. Ensure to whip to this timeframe as it will maximise the cream bouyancy. Keep aside until the cake has cooled.
    Note: if using the Vizyon Perla Whipping cream mix for 3-4 minutes. Perla Whipping cream will provide a denser, richer, cream-flavoured texture. Stella Whipping cream will have a lighter texture with a slightly more sweeter taste. For an alternative taste, you could also try using the Vizyon Custard Cream.

  10. Once the cake has cooled, unroll and spread the cream evenly, making sure you cover the cream to the edges.

    Purple Swiss roll cake cream covered

  11. Roll up the cake again gently and refrigerate for 10-15 minutes so the cream can set.

  12. Decorate your swiss roll with a chocolate drizzle or dust with icing sugar.

    Velvet Swiss Roll

Equipment

  • Oven
  • Mixer
  • Large Bowl
  • Baking Tray
  • Baking Paper
  • Kitchen Tea Towel

Chef’s tips

  • Swiss Roll recipe and cooking can be dependent on the mixing speed and cooking temperature of the oven, along with the thickness of the batter in your tray. You may need to adjust the recipe to suit your own situation and equipment.
  • An alternative recipe to the above that could also be used is;
  • Ingredients;
  • 500g Vizyon Velvet Cake Mix
  • 200g Eggs
  • 60g Butter (room temperature)
  • 150g Water
  • Combine together into a bowl and mix at 1 minute on low speed and 4 minutes on medium speed
  • Place on a oven tray and cook for 10 minutes at 200C.

Find this recipe, and everything you need to make it, at polenfood.com.au/recipes/velvet-swiss-roll/

Velvet Swiss Roll

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