Swiss Roll Cake

Step 1

Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes. This ensures the cake rises evenly.

Step 2

Line a 9 by 13-inch baking sheet with parchment paper, letting the paper hang over two opposite sides. This makes removing the cake easy.

Step 3

Separate the eggs: crack each egg over a small bowl, slide the yolk into a separate bowl, and let the white drop into a third bowl. Repeat with all four eggs.

Step 4

Pour the 4 egg yolks and 0.5 cup of granulated sugar into a medium bowl. Use an electric mixer on medium speed to beat them for 3–4 minutes, until the mixture is pale yellow and thick like pudding.

Step 5

Add 2 tablespoons of milk and 1 teaspoon of vanilla extract to the yolk mixture. Stir with a whisk or wooden spoon for 10 seconds until combined.

Step 6

In a small bowl, whisk together 0.75 cup of flour and 1 teaspoon of baking powder. Pour this mixture into the yolk mixture and stir gently with a wooden spoon or rubber spatula until no flour streaks remain, about 20 seconds.

Step 7

In a clean, dry bowl, use an electric mixer on high speed to beat the 4 egg whites for 2–3 minutes, until stiff peaks form—the whites should look like fluffy clouds and hold their shape when you lift the beaters.

Step 8

Pour the egg whites on top of the flour-yolk mixture. Using a rubber spatula, lift batter from the bottom of the bowl up and over the whites; rotate the bowl a quarter turn and repeat until no white streaks remain, about 30 seconds. This keeps the cake airy.

Step 9

Pour the batter onto the prepared baking sheet and use a rubber spatula to spread it into an even layer, about 0.5 inches thick, reaching all four corners.

Step 10

Bake for 10–12 minutes, until the surface turns the color of warm honey and springs back when you gently touch it with a fingertip. A toothpick poked in the center should come out clean.

Step 11

Lay a clean kitchen towel flat on a counter. Remove the cake from the oven and immediately turn it out onto the towel, peeling away the parchment paper as you flip.

Step 12

Starting at one short end of the warm cake, tightly roll it up in the towel like a log. Let it cool for 15 minutes wrapped in the towel—this prevents it from cracking when you unroll it.

Step 13

Pour 1 cup of heavy cream into a chilled bowl. Use an electric mixer on medium-high speed to beat the cream for 2–3 minutes, until soft peaks form—the cream should look fluffy and fall in gentle waves when you lift the beaters.

Step 14

Add 2 tablespoons of powdered sugar to the whipped cream. Stir or beat gently with the mixer for 10 seconds until the sugar disappears. This sweetens the cream without deflating it.

Step 15

Unroll the cake on a clean kitchen towel. Spread the 0.5 cup of jam in an even layer across the cake, leaving a 0.5-inch border on all sides.

Step 16

Spread the whipped cream evenly over the jam, again leaving a 0.5-inch border. This makes rolling easier.

Step 17

Starting at one short end, tightly roll up the cake by lifting the towel edge and rolling toward you, like rolling a burrito. The filling may peek out slightly at the seams—this is normal.

Step 18

Transfer the rolled cake seam-side down to a serving plate. Dust the top lightly with powdered sugar if desired. Slice with a serrated knife, wiping the blade clean between cuts.