The Swiss roll is a timeless dessert known for its elegant appearance and irresistible flavor. When filled with dulce de leche—a luscious caramel-like spread made from sweetened milk—it transforms into a show-stopping treat that’s as rich as it is nostalgic. Whether served at celebrations or as a simple indulgence with coffee, this rolled cake brings joy in every bite.
In this comprehensive guide, you’ll learn how to make a perfectly soft, pliable sponge cake, how to fill and roll it like a pro, and how to finish it with style. Let’s master the art of the dulce de leche Swiss roll!
What Makes a Perfect Swiss Roll?
At its core, a Swiss roll (also known as a jelly roll or roulade) is a thin, airy sponge cake that’s filled and then carefully rolled into a spiral. The key to a perfect roll lies in three factors:
- Flexibility: The sponge must be moist and pliable to roll without cracking.
- Balance: The filling should be rich but not overwhelming, complementing the cake.
- Technique: Timing, temperature, and handling are crucial for a smooth finish.
With a little care, you can create a dessert that’s as visually stunning as it is delicious.
Ingredients and Tools
Let’s begin by gathering the essentials.
Sponge Cake Ingredients:
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cake flour (or all-purpose flour sifted well)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup whole milk (warmed)
- 2 tablespoons unsalted butter (melted)
Filling:
- 1 cup (250 g) dulce de leche (store-bought or homemade)
Optional Toppings:
- Powdered sugar (for dusting)
- Whipped cream
- Chocolate drizzle or ganache
- Crushed nuts or coconut flakes
Tools You’ll Need:
- Stand mixer or hand mixer
- Mixing bowls
- Offset spatula
- Baking sheet (10×15 inch or similar)
- Parchment paper
- Clean kitchen towel
- Sifter
- Cooling rack
Step-by-Step: Making the Sponge Cake
1. Prepare the Pan
Line a 10×15 inch jelly roll pan with parchment paper, leaving extra on the sides for easy lifting. Lightly grease the paper and edges.
2. Preheat the Oven
Set your oven to 180°C (350°F). A hot oven ensures the sponge sets quickly and retains its airiness.
3. Whip the Eggs and Sugar
In a large bowl, beat the eggs, sugar, and vanilla on high speed for 5–7 minutes, or until thick, pale, and tripled in volume. This step is crucial for incorporating air.
4. Fold in Dry Ingredients
Sift together the flour, baking powder, and salt. Gently fold into the egg mixture in batches, using a spatula and slow, circular motions.
5. Add Milk and Butter
Mix the warm milk and melted butter, then gently fold into the batter. This helps enrich the cake without deflating it.
6. Bake
Pour the batter into the prepared pan and spread evenly. Tap the pan lightly to release air bubbles. Bake for 10–12 minutes, or until the top springs back when touched and a toothpick comes out clean.
Rolling the Cake Without Cracks
1. Pre-Roll While Warm
As soon as the cake comes out of the oven, lay a clean kitchen towel over a cooling rack and dust it with powdered sugar. Flip the cake onto the towel and carefully peel off the parchment.
While still warm, gently roll the cake with the towel into a spiral, starting from the short end. Let it cool completely in this rolled shape—this prevents cracks later.
2. Unroll and Fill
Once cooled, unroll the cake and spread an even layer of dulce de leche across the surface. Leave a small margin at the edges to prevent overflow.
3. Re-Roll and Tighten
Carefully roll the cake back up (without the towel), this time with the filling inside. Use gentle but firm pressure to keep the spiral tight and neat.
Finishing Touches
To give your roll a beautiful presentation:
- Dust with powdered sugar for a classic look.
- Drizzle chocolate ganache for added richness.
- Decorate with whipped cream and fresh fruit for a festive touch.
- Slice cleanly with a sharp knife, wiping between cuts.
Refrigerate the cake for at least 30 minutes before slicing to help it set.
Homemade Dulce de Leche (Optional)
Want to make your own filling? Here’s a simple method:
Ingredients:
- 1 can (14 oz) sweetened condensed milk
Method:
- Remove the label from the can.
- Submerge the can in a pot of water and simmer for 2–3 hours, keeping the can covered with water at all times.
- Cool completely before opening.
This creates a thick, golden dulce de leche with incredible depth of flavor.
Flavor Variations
Once you’ve mastered the classic version, try these creative twists:
Chocolate Swiss Roll
Replace ¼ cup flour with cocoa powder in the sponge. Fill with dulce de leche and drizzle with chocolate ganache.
Coconut Dulce de Leche Roll
Mix shredded coconut into the filling and sprinkle some on top.
Banana-Dulce Layer
Add thin slices of ripe banana along with the dulce de leche for a fruit-forward variation.
Coffee-Flavored Sponge
Add 1 tablespoon instant espresso powder to the sponge batter for a sophisticated mocha flavor.
Troubleshooting Common Issues
- Cracks when rolling: This usually happens when the cake is overbaked or cooled too long before the first roll.
- Sticky sponge: Dust generously with powdered sugar to prevent sticking.
- Dry cake: Avoid overmixing and bake just until set. Don’t skip the warm milk and butter.
- Too much filling: Makes rolling difficult. Use a thin, even layer for best results.
Storing and Serving
Swiss rolls store beautifully:
- Refrigerator: Up to 5 days, covered.
- Freezer: Up to 1 month, tightly wrapped in plastic and foil. Thaw in the fridge before serving.
- Room temperature: Best served chilled but can sit out for a few hours.
Serve slices on a decorative plate with a dusting of sugar or alongside coffee for a perfect dessert moment.
The Joy of a Rolled Cake
What makes the Swiss roll so beloved is its blend of simple ingredients and elegant presentation. It’s a dessert that feels special without requiring professional skill—just patience and care. The soft sponge and rich filling combine for a texture that’s irresistible, while the spiral design adds visual appeal.
Whether you’re baking for a party, a holiday, or simply to treat yourself, a dulce de leche Swiss roll is a dessert that always delivers.