Swiss Roll - How To Make a Swiss Roll Cake

[costam037]

Hi i want to know if i should mix some baking powder to flour before incorporating into the egg mixture.

[ChefDePatisserie]

@costam037 No, you don't need to add any baking powder.

[BottledMusic]

Let me guess- someone stole your swiss roll.

[yoshiki99]

what flour did you used? cake flour or self raising?

[ChefDePatisserie]

@yoshiki99 It's normal all purpose flour.

[Reddsmorris1]

1 last question. you listed EGG 200g, is that egg whites? And if so can white subsitute be used? Thank you and have a good X-MAS

[ChefDePatisserie]

@Reddsmorris1 "Egg" always means whole egg (i.e. egg white + egg yolk). If you have problems measuring the egg, go to keikos-cakeDOTcom (replace DOT with .) and at the top of the page click on Lessons > Measuring ingredients. There's a short video that shows how to measure eggs correctly. ;)

[TheOddgothgirl]

Keiko is the bombdiggity....I'm TOTALLY registering for her site....her cherboard cake is wonderful and my son has always wanted one, now with her help I can make one and be the hero mom. Thank goodness for Keiko!

[Reddsmorris1]

Hello, When you roll the filling in the dough, is the dough still warm as I see there are no breaks as you roll it up. The way I learned was to roll the cake in a towel until cool. When I unroll it and start to roll the filling in the cake always breaks. I was thinking your dought was still warm as I saw no breaks at all. Thank you.

[ChefDePatisserie]

@Reddsmorris1 Always let the sponge cool down before filling with cream. Otherwise the cream will melt and make the sponge soggy. The sponge is so soft and fluffy that it should not crack, no matter if it's warm or cold. :)

[Reddsmorris1]

@ChefDePatisserie Thamk you. Great work. :)

[houchi69]

@Reddsmorris1 its possible that your sponge wasnt done right. if you didnt beat the eggs to the consistency that was shown in the video, then the sponge is not soft enough and will break due to lack of elasticity.

[TheParisIvy]

Keiko are you japanese? Because as I'm sure you know, you're very talented, just like how your name says.

[theawesomepeoplerock]

would it be okay if i beat the eggs in a blender?

[ChefDePatisserie]

@theawesomepeoplerock No, that won't work. The point here is that you need to incorporate a lot of air into the egg mixture to increase the volume and make a fluffy and soft sponge. For that, you must whip the egg. A blender just mixes ingredients.

[theawesomepeoplerock]

@ChefDePatisserie woul i nee an electric whip?

[ChefDePatisserie]

@theawesomepeoplerock Well, it takes 10 minutes or more to get the desired consistency. Doing this by hand whould be hard work... :)

[AzhanChan]

Hi Keiko,

may i know why the download links for all your recipes are different from one another (not from the same site)?

p/s: your pastry skills are awesome!

[aznhua]

Hi Keiko,

I just to tell you that your recipe is totally awesome. The recipe was easy to follow and the video helped a lot too :). The cake came out perfectly and I used a mocha creme filling instead. I just want to say thank you so much for your help and also for giving out that really awesome recipe.

[ChefDePatisserie]

@aznhua Thanks. I'm glad you're enjoying the cake. :)

[aznhua]

Hi Keiko,

Thank you so much for the quick reply. I just have one more question that I forgot to ask haha sorry. For the oil part, is it okay for me to use extra virgin olive oil or do you recommend that I use vegetable oil?

[ChefDePatisserie]

@aznhua You can use normal vegetable oil. Good luck with the Swiss roll...

[aznhua]

Hi,

I have two questions, when you beat the egg mixture over the boiling water, you said you want to beat it until it reaches 102 F. How do you know its that temp when you test it with your finger? Also, for the milk part, is it okay to use vanilla almond milk instead? Thanks.

[ChefDePatisserie]

@aznhua 102 F is just above body temperature. That means, it will feel warm to your finger. If it feels "cold", continue beating over the double boiler. If it feels "hot" you might just have produced a huge scrambled egg. :)

I've never used vanilla almond milk in baking. If it is like normal milk (i.e. fat percentage around 3%), then just give it a try. It might work (and add some extra flavor).

[05dabeng]

love u keiko!! Godspeed and more power to u!! ;-)

[bindu1987]

Thankyou i have downloaded

[bindu1987]

ya but pls let me know the temp and time

[ChefDePatisserie]

@bindu1987 Again, it's all explained in the guide. Just follow the steps and instructions there. (link is in description)

[bindu1987]

Thankyou for your reply

Ya it has temp mode and top and botton heat also so pls guide me at wht temp and whether it should be heated on both i.e. top and bottom mode?? wht is the required time to be set

[ChefDePatisserie]

@bindu1987 In your case, use top+bottom heat and middle rack. Just get the full guide (see description). It comes with step-by-step instructions for making the Swiss roll.

[bindu1987]

i want to bake it in OTG so pls guide at what temp and at which shelf and mode of settings to be

[ChefDePatisserie]

@bindu1987 I don't have an OTG and never used one for baking. :)

I assume it has a temperature dial? Also top and bottom heat? If so, it should not be too much different from a normal oven, so just follow the original instructions. Good luck! ;)

[RockenBoysGirls]

I want to be a pastry chef when I'm older : D and btw wat flour do I use plain flour?

[ChefDePatisserie]

@RockenBoysGirls Plain flour will be fine. Good luck with your pastry chef plan! :)

[wantanmien]

Wow your swiss roll looks so nice! Best regards wantanmien ^^

[enchanteDREAMer01]

wow that looked very delicious!!!

[fushichou91]

Can you use any type of flour for this?

[ChefDePatisserie]

@fushichou91 I recommend using all purpose or cake flour.

[KBAFourthtime]

Are they called Swiss Rolls because they come from Switzerland or because it is made in the style of the Swiss?

[ChefDePatisserie]

@KBAFourthtime Sorry, I don't know the answer... According to wikipedia, it's unclear what's so "Swiss" about a Swiss roll. People in Switzerland do not even call this cake Swiss roll... hmm... seems to be a mystery

[nikaicoh12]

finally, someone who really knows how to bake.

[korikana]

the best receipt i ever had. but just a lil'bit too sweet. for who don't like sweet can reduce the sugar.

[TheDoctorcute]

this is one of the best recipies i have ever just tried!! i just made it, my roll is right now in the fridge!!! it was a total bliss making it!!! thank you soo much keiko!! hope you put up more recipes!!

[ChefDePatisserie]

@TheDoctorcute Thanks! And now... enjoy your Swiss roll... :-D

[TheDoctorcute]

i have a question:i have tried your recipe of swiss roll twice,the first time i tried,it was perfect though i had stopped beating eggs only a little earlier than no-bubbles point but 2nd time i beat them very well as u say BUT the sheet became so soft that it stuck to the baking paper!and half of my roll went off with the paper=(though it still taste superb!=)tell me is it because of inaccurate measurement of ingredients(though i tried my best not to)or bkz of entrapment of moisture in it??!

[ChefDePatisserie]

@TheDoctorcute Usually, when the sponge sheet sticks to the baking paper, it's because you did not beat the egg enough. However, you said you beat the egg very well, so in your case, it is possible that you need to increase the baking time just a little bit to get the perfect result.

[TheDoctorcute]

@ChefDePatisserie::thanks a lot keiko!! hope for more pdfs and vds coming from your side!! i am a big fan of your baking!!=)

[TheDoctorcute]

@ChefDePatisserie :: i am thankful to you keiko!!=)

[djazayria84]

Thank you very much keiko amazing my recipe is deferent

Take care

[jgreen7443]

I watched some other 's Swiss roll. They roll their cake with a tea towel and let cool then roll the cake out again and spread the fillings. Does that make it easier to roll? Is it necessary to do that? Thank you .

[ChefDePatisserie]

@jgreen7443 It's not neccessary. The sponge cake is very fluffy and easy to roll. Just let it cool down before adding the filling.

[ellehcer20]

@ChefDePatisserie do we have to cool down the sponge cake completely before adding the filling, or just a couple of minutes? and also, how can i make this chocolate sponge cake? thanks..

[ChefDePatisserie]

@ellehcer20 Yes, let the sponge sheet cool down completely. Otherwise, the whipped cream would melt immediately...

To make a chocolate sponge cake, substitute 15 g of the flour with cocoa powder.

[ellehcer20]

@ChefDePatisserie thanks for the immediate reply,.. but i forgot to ask can i omit the honey? any substitute with it,..because honey here in our place is really expensive... thanks a lot :)

[ChefDePatisserie]

@ellehcer20 You can substitute the honey with corn syrup... if that's easier to find. :)

[ellehcer20]

@ChefDePatisserie oh, i have it on hand... i'll try this tomorrow for our gathering... thanks a lot...

[CivilizedLiar]

Freaking skills!

[adamwpe]

Should i download your link for your recipe? i don't know if its safe or not...

[ChefDePatisserie]

@adamwpe Sure, it's safe. It's a pdf file with detailed instructions and lots of pictures. I already received hundreds of emails in the past from people who are very happy with the Swiss rolls they made following the instructions...

[MizzDaisyDee]

hi,

when i make swiss rolls i normally make them with jam or chocolate spread but i have never tried adding cream because i have been told that if u add it straight away the cream will become liquid.

so my question is do u use a certain cream or do u put it in the freezer?

[ChefDePatisserie]

@MizzDaisyDee Of course, you need to let the sponge sheet cool down completely before you add the whipped cream. Then, it's no problem to use (normal) whipped cream.

[jokerian09]

Hi!

May i know what is the heigh of the rectangular tin that you baked this swiss roll cake in? Mine measures 30*30 and is 1 inch high, is it allright?

Also, may i know how hot the water in the pot has to be when beating the eggs over it? And do i have to keep it at low or high heat? About how long would i have to beat the eggs on the heat for?

Or, could i just beat it straight away in the electric mixer without beating it over the heat?

Do reply asap!

Thanks alot!

[ChefDePatisserie]

@jokerian09 Your baking tin will be fine.

Mix the eggs on the double boiler (simmering water = HOT) until the sugar fully dissolved. The mixture should be warm, but not so warm that it turns into omlette. :)

Fresh egg does not have a uniform consistency (there are liquid parts and more dense parts).

The heat helps getting a uniform consistency quickly. That makes it easier to make a foamy batter.

You can do it without the double boiler, but the resulting sponge cake will be less fluffy.

[HedleyFan100]

I just made mine before watching this video, and it came out more like a swiss stack than roll :c

[michelle13579123]

Alright wdf! First im choco-horny now im cake horny???

[DaffodilLollipop]

i got the recipe thank you soooooooooooooooooooooooooo much :)

[ChefDePatisserie]

@DaffodilLollipop Your welcome. :)

[emersonpenso]

Hi!! I folowed your recipe and I had a delicious Swiss Roll for Christmas! But I filled with a layer of boiled condensed milk and nuts instead of heavy cream and strawberries. It was delicious!!!

Thanx!!

[lyka0518]

i really want to make this, but i cnt seem find the e-book for this, only the perfect crean puff one.

[ChefDePatisserie]

@lyka0518 When you got the perfect cream puff ebook, just wait a little... people on my newsletter also get the Swiss roll (after few days).

[karomanah]

amazing recipe! thank you

i use it in making cupcakes and it works just fine

the results is so good and yummy

10000000000 thank you

[Dinosaurs162]

fantastic vid! thanks ;D

[princess081068]

What kind of flour did you use? All-purpose? cake?

[ChefDePatisserie]

@princess081068 It works with both. Cake flour will give a slightly fluffier result.

[jktay0926]

Hi Chef, i just tried this recipe by using cake flour. But it turns out to be TOO spongy. That it crumbles all over when i touch it. How come it seems like it is too soft n spongy? And what oil do you use?

[sonaij]

hi chef when you made the mixture before you add the flour did you mix something else with the eggs?

[ChefDePatisserie]

@sonaij Did you get the ebook with the step-by-step instructions (link in description)? It's all in there...

[and1roxxx]

Hi keiko, great videos you have there. you know what i love that tune as well! What's the title?

Thanx :)

[CaliDude1984]

wow, i gotta say - you have talent. I could try this 100 times over and still never get it right. How did u learn to bake?

[ralfkhayal]

yummy very delicious.

[shoaibsim]

7 or 8 eggs..

3/4 or a cup of flour..

no clue about sugar :P

a vague idea though (:

[cencia86]

wow, u did it really techniacally.

[ralfkhayal]

yummy.

[pal18pal]

hello chef, ur swiss roll video is great,but u have not mentioned the amount of ingredients to be used,u can c the eggs,flour ,but what r the other things?a bit confusing,pls clarify this.

[ChefDePatisserie]

@pal18pal - You can join at my website to get the cream puffs recipe... and the Swiss roll recipe as well (after a few days)... just be patient. :)

[emivalerie]

Thanks keiko. You rock!!

[TheSebas345]

yummy

[rosykawaii01]

hah! **just saw recipe thru email** thank you! :D

[rosykawaii01]

waiting for the free recipe..:)

[Moneece7576]

so if you want a chocolate swiss roll cake what would you add to the batter?

Cocoa Powder or Melted Chocolate?

[ChefDePatisserie]

@Moneece7576 - Just exchange 15g of flour with cocoa powder to make a chocolate Swiss roll.

[Moneece7576]

@ChefDePatisserie Thank You ^^

[AyshG]

Mmm looks soo good. Can't waiit to try it outt !!

<3

[Floridahottie184]

cake you make cake rolls with the box cake mix instead of doing it from scratch?

[liltrix]

that looks good :D

[wingully]

yum yum yum yum yum

[TICABELLA23]

wheres the recipite?

[TICABELLA23]

omg this is awesome good job :)

[jleskar]

i'm so excited to receive the recipe...patience is killing me!

ahead of time: how would this recipe change if i wanted to add, say, bananas to the cake batter?

[ChefDePatisserie]

You can add any fruits you want. However, it's best to add it to the filling, not to the batter. :)

[mikan1622]

i tried to make the Swiss roll and it turned out really good! .. Thank you for the recipe (:

[smileuser1]

wow! 5*!

i like that! every satturday we ar eating this!

[91negi]

awesome

[love111506]

how do you prepare the whip cream? in the ebook it didnt say

[shorty187]

it says in the e-book recipe that u need to heat up the oil and milk,but for how long do you need to heat it up in microwave for?

[ChefDePatisserie]

Just heat for a few seconds (10-15). The liquid should be warm but not hot.

[iammyowngenius]

could i get the recipe for this please? :D

[ChefDePatisserie]

Yes, you can. :)

Just follow the link and get the cream puff recipe. Then, you will also get (few days later) the recipe for my Swiss roll.

[iammyowngenius]

I subscribed to the mailing :D

But for the free e-book, do I only get the cream puff and swiss roll? What other recipes get mailed later? :)

[ChefDePatisserie]

I won't tell... it's a surprise... just wait and see (and bake) :D

[iammyowngenius]

Ahh... you're just testing my patience huh! haha! fine, I will wait. I am sure it will be worth the wait anyways. :]

[ThePinkYoshi]

how many eggs d u need

[akoreanchang]

Hi Chef!

Is there any way I can get this recipe?

I got the e-book for the cream puff pastry, just wondering if it's possible to get the swiss roll cake one too?

Thank you!

[ChefDePatisserie]

When you got the cream puff recipe, you will also get the Swiss roll recipes few days later... just be patient. :D

[akoreanchang]

@ChefDePatisserie thank you!

sorry, i'm learning to be more patient when it comes to food =P

thank you so much for sharing these recipes with us! i really hope someday to go to culinary or pastry school

[animefanji]

lol i made this.., well the recipe is amazing, but it did not turn out the way it should be..lol i guess i need more practice!! but thankz a lot for the recipes!!!

[xnolzaxx]

What are the ingredients shown at the beginning?

[acoolz0787]

cool... gonna make it first thing in the morning...thnx chef

[HeySL87]

looks delicious, can you plz post the recipe, plz plz plz!! :D

[meyral45]

i ve made swiss roll according to ur recipe n it was AWESOME....easy n yummy...thx alot!....

u r really a MASTER CHEF!

[lovelyeileen]

the cream puff recipe is really really great!!! and very easy. thank you so much. I'm gonna try this swiss roll soon!!!

[HumpyLumpy]

your cream puff recipe is superb! my friends loved it and was so impressed with my baking skills (ha!) thank you! i can't wait to get more recipes from you! i want to learn how to make the swiss roll!

[fifiyaro]

great swiss roll !! it looks really yummy <3

i got your e-book but sadly i only got the cream puff recipe ... no swiss roll ;_;

[ChefDePatisserie]

Just wait a little. Your patience will be rewarded.

You'll get the cream puffs and the Swiss roll and... :D

[oaaan82]

thanx for the prompt reply...

i have already joined and gotten the recipe for the creampuffs...waiting for this one..

so what difference does butter make in a cake recipe? n why dont you use it in yours coz i seen others using butter in theirs...

kudos!!

[oaaan82]

hey

the cake looks real yummy...

i wanted to ask if you do add butter in it...and if you do then at what stage..? coz in ingredients there is a yellow liquid as well but i dont see you adding it in this video..

thanx

[ChefDePatisserie]

No, I don't use any butter in this recipe. The "yellow liquid" is honey. :D

You can get the full Swiss roll recipe (e-book) on my website. Just join and I will send it to you... ;)

[Brokenache]

yay! I signed up for the e-book and go the cream puff recipe but im waiting on this one now ^.^

[auck2002]

Master Pastry:

I sign up for the ebook but I only got the recipe for the cream puff...How do i get the recipe for this swiss roll? Thanks!

[ChefDePatisserie]

I sent you a PM. Sure, you'l get the recipe... ;D

[thecuriousabc]

I am sorry, it was I *saw* not *show* :P

[thecuriousabc]

Thank you for making the amazing video and e-book! May I ask:

I show in some program that they beat the egg directly without putting on top of boiling water, is there a reason behind?

I took my dough out when it turn to a lot of yellow and a little brown, and it feels a bit wet. Is it suppose to be?

Again, arigato gozaimaz!!!!

[ChefDePatisserie]

You beat the egg over the boiling water because then the sugar melts quicker and it results in a better consistency. The dough will be smoother and the swiss roll will be extremely soft.

Your second question... It's ok when the dough feels a little bit moisty. Directly after taking the dough out of the oven, drop the baking pan on a table to let the steam go out of the dough. The dough should be brown on top and yellow on the bottom (like in the video at 2:30)

Good luck! ;-D

[geston88]

Another great job -well done, shall try and let you know.

[HeavyDemir]

why do my bun turn into rubber ?

[ChefDePatisserie]

There are two possible reasons for this:

1) You did not beat the eggs enough. This really takes long time (10 minutes and more). It looks much faster in the video. :-)

2) You mixed too long and heavy after adding the flour. Just mix until the flour is well dispersed in the dough.

[HeavyDemir]

oki thank you I'll give it a go :)

[txin0326]

Ich heisse dede =)

here i come ^^

i did it swiss roll before,but it become cookies =P

try to follow your recipe make swiss roll these few days....

[watchsyd]

Have yet to try this recipe, but if it is anything as good as your cream puffs then it is sure to be OUTSTANDING! 

Congratulations on another beautifully presented e-book: lovely photographs and clear, step by step instructions.

[freednemon]

thank you so much for your videos & e-books!..

[joanyunan]

Wow!! I am amazed. It looks so easy on the best chef's hands. Mmm...can i have the exact recipe, or is it already in your e-book?

[ChefDePatisserie]

It's not that difficult. The rolling takes a bit of practice, though.

Yes, the exact recipe and more tips on making the swiss roll are all in another e-book that I will send out for free to all members of my mailing list, soon. So, keep an eye on your mailbox... :-)