I remember being a kid and absolutely Loving swiss rolls. I cant remember if it was all about the filling or a mixture of the fluffy roll and the inside mixed but it brings back such fantastic childhood memories. Now you can make them yourself and master the art of the ‘roll’. plus you can always change up what’s inside to your own cravings.


SERVES: 4                  PREP TIME: 10 MIN             COOKING TIME: 25 MIN



  1. Preheat the oven to 170 degrees Celsius.
  2. Line your baking tray with parchment paper.
  3. Separate the egg yolks from the egg whites.
  4. In a bowl, use an electric whisk to whisk the 5 egg yolks, salt and 50g of sugar for 3 minutes until the batter is smooth and creamy.
  1. In a separate bowl, use an electric whisk to whisk the egg whites until frothy. Add 70 grams of sugar in three portions and whisk the egg whites until a stiff peak forms. [Pro Tip – Wipe the bowl with lemon juice to give it an extra clean and the stiff peaks will be easier to achieve]
  2. Pour the egg yolk into the meringue (whisked egg whites) and use a spatula to fold the egg yolks into the meringue.
  3. Mix 90g of cake wheat flour and 1tsp of baking powder into the egg mixture. Use a spatula to mix the ingredients until smooth and no flour can be seen.
  4. Pour 50 ml of oil into the egg batter. Use a spatula to mix the ingredients until fully blended.
  5. Pour your batter into your baking tray, slam your pan onto the counter to remove any air bubbles. Bake for 25 minutes.
  6. Take the cake out of the oven, flip the baked cake upside down and remove the parchment paper immediately.
  7. Spread your jam or whipped cream onto the cake and roll the cake gently * A nice addition would be a salted caramel
  8. Let your swiss roll rest in the refrigerator for 1 hour and enjoy!