swiss roll cake recipe with Ube Coconut Cream and Toasted Flakes

Name: swiss roll cake recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Filipino
Ingredients: 120 g (1 cup) all-purpose flour; 10 g (1 tablespoon) cornstarch; 4 large eggs, separated; 100 g (0.5 cup) granulated sugar, divided; 5 ml (1 teaspoon) alcohol-free vanilla extract; 30 ml (2 tablespoons) vegetable oil; 30 ml (2 tablespoons) milk (dairy or plant-based); 5 g (1 teaspoon) baking powder; Pinch of salt; 5 ml (1 teaspoon) ube extract; 400 ml (13.5 fl oz) full-fat coconut milk, chilled; 50 g (0.5 cup) powdered sugar, sifted; 50 g (0.5 cup) toasted coconut flakes; A few fresh mint leaves

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I’ve always loved baking, but finding a dessert that looks impressive yet is genuinely simple to make can be a challenge. The vibrant purple hue of this ube swiss roll cake recipe, with its soft, airy sponge and creamy coconut filling, promises a truly delightful experience. This recipe is perfect for busy parents wanting to impress their family or anyone craving a special homemade treat without the fuss. My kids absolutely adore the color, making it a regular request for our family dinners. The search for that perfect, delightful treat ends here. This easy swiss roll cake recipe is your ticket to a show-stopping dessert that’s surprisingly simple to make, offering classic charm without the fuss. Our foolproof method ensures a tender cake that rolls without cracking, paired with a creamy filling – for a truly memorable flavor and presentation. Get ready to discover the secrets to a perfect swiss roll, from ingredient swaps to pro tips, making baking a breeze.

swiss roll cake recipe — Swiss Roll Cake Recipe 9

Ingredient Map (Amounts • Role • Swap)

Core Ingredients (Classic Chocolate Swiss Roll)

While this recipe features a delightful ube and coconut flavor profile, these core components are essential for any tender swiss roll cake recipe:

All-purpose flour (120 g / 1 cup): Provides structure to the cake.
Cornstarch (10 g / 1 tablespoon): Softens the cake’s texture for a tender crumb.
Large eggs, separated (4): Binds ingredients, adds richness, and provides lift for an airy sponge.
Granulated sugar, divided (100 g / ½ cup): Sweetens and tenderizes the cake batter.
Alcohol-free vanilla extract (5 ml / 1 teaspoon): Enhances flavor for both the cake and filling (or use vanilla bean paste).
Vegetable oil (30 ml / 2 tablespoons): Adds crucial moisture to prevent a dry cake.
Milk (dairy or plant-based) (30 ml / 2 tablespoons): Hydrates the batter, contributing to overall tenderness.
Baking powder (5 g / 1 teaspoon): Helps the cake rise, ensuring a light texture.
Pinch of salt: Balances the sweetness and enhances all flavors.
Ube extract (5 ml / 1 teaspoon): Delivers the distinct ube flavor and vibrant purple color.
Full-fat coconut milk, chilled (400 ml / 13.5 fl oz): Forms the rich, dairy-free filling (or use heavy cream for a classic dairy version).
Powdered sugar, sifted (50 g / ½ cup): Sweetens the coconut cream filling.
Toasted coconut flakes (50 g / ½ cup): For garnish, adding texture and nutty flavor.
Fresh mint leaves (A few): For a vibrant, fresh garnish.

Health-Forward Upgrades

Elevate your swiss roll with thoughtful ingredient choices for a wholesome touch.

Organic eggs: Often have richer yolks and better flavor.
Unbleached all-purpose flour: A less processed option for baking.
Full-fat coconut milk: A naturally creamy, dairy-free alternative for the filling.

Easy Substitutions

Flexibility is key for any family-friendly recipe! Try these simple swaps to fit your pantry and dietary needs.

Gluten-free flour blend (1:1 swap): Ensures a tender cake for those avoiding gluten.
Plant-based milk (e.g., almond, oat): Works perfectly as a dairy-free option in the cake.
Vegan option: Use aquafaba for egg whites and a good plant-based whipping cream alternative for your swiss roll filling.

Seasonality/Quality Notes

For the best results with your swiss roll cake recipe, ingredient quality matters.

Room-temperature eggs: Crucial for achieving maximum volume and an airy cake batter.
Chilled coconut milk: Essential for a firm, whip-able cream filling.
Pure ube extract: Provides authentic flavor and color; avoid artificial alternatives for best taste.

Step-by-Step Cooking (Kid-Friendly Cues)

1. Prep Your Pan:

Preheat your oven to 175°C (350°F). Line a 30×40 cm (12×16 inch) baking sheet with parchment paper, extending slightly over the edges, and lightly grease the parchment. This creates a non-stick surface, ensuring your cake releases easily; it’s your cake’s cozy bed!

2. Make the Batter (10 min active):

Whisk together flour, cornstarch, baking powder, and salt in a medium bowl. In a large bowl, whisk egg yolks, 50 g sugar, oil, milk, vanilla, and ube extract until pale. Gradually fold the dry mixture into the wet until just combined and smooth; don’t overmix to keep it tender.

Beat egg whites with remaining 50 g sugar until stiff, glossy peaks form in a separate, clean bowl. Gently fold whites into the ube batter in thirds, maintaining airiness; the batter will lighten and become beautifully purple. I often let my kids help with the gentle folding of egg whites – it’s a great way to teach careful kitchen skills.

3. Bake the Cake (10-12 min):

Pour batter onto the prepared baking sheet, spreading evenly to the edges with an offset spatula. Bake for 12-15 minutes until golden, springs back when lightly touched, and the edges are lightly browned. If your cake looks dry or crusty after baking, it likely means it’s overbaked – next time, reduce baking by a minute or two.

4. Roll It Up (5 min active):

Lay a clean, damp kitchen towel on a flat surface. Immediately invert the warm cake onto it, peel off parchment, and trim about 0.5 cm from edges for a neater swiss roll. Starting from one short end, roll the cake tightly with the towel inside it.

Let it cool completely in this rolled position, about 1 hour; this ‘magic trick’ prevents cracks in your swiss roll cake recipe.

5. Make the Filling (5 min active):

Open a chilled can of full-fat coconut milk without shaking; scoop only the thick, solid cream from the top. Place in a cold bowl, add sifted powdered sugar and vanilla extract. Beat with an electric mixer on high for 3-5 minutes until light, fluffy, and well combined. This creamy, sweet filling is a highlight of this particular swiss roll cake recipe.

6. Fill & Chill (10 min active):

Once cooled, gently unroll the cake. Spread the coconut cream filling evenly, leaving a 1 cm border on one short edge. Carefully re-roll the cake tightly, starting from the filled short end. Wrap in plastic wrap and chill for at least 1 hour – this sets the filling and firms the cake for neat slicing for your swiss roll.

Equipment Options:

A stand mixer or hand mixer makes beating eggs and cream effortless, but a sturdy whisk works too for a real arm workout! A 30×40 cm (12×16 inch) baking sheet is perfect for this size swiss roll. An offset spatula helps spread the batter evenly. Quick fix for dry cake: ensure precise baking times. For blandness: don’t skip the salt in the batter. For sogginess: ensure the cake is completely cool before filling.

Portioning, Serving & Pairings

This swiss roll cake yields 8-10 slices, ideal for family dinners or a special lunchbox treat. Serve with coffee, tea, milk, or fresh berries.

Nutrition & Lifestyle Benefits of this Classic Treat

Homemade offers ingredient control for healthier eating. Customizable for family dinners, fostering bonding. Satisfies sweet cravings mindfully and adapts for gluten-free or vegetarian diets.

Time & Budget Cheatsheet

Prep 20 min active, Cook 10-12 min passive, Cool/Chill 1-2 hours. Total: ~1.5-2.5 hours. Costs $0.75-$1.25 per slice. Cake layer can be made ahead; freeze unfilled cake up to 1 month for meal prep.

Smart Shopping & Make-Ahead Strategy

Ingredients are at local supermarkets; organic options available. Online delivery adds convenience for pantry staples. Fresh, room-temperature eggs are best. Mini shopping list: eggs, flour, sugar, cocoa, vanilla, whipping cream, powdered sugar.

Pro Tips, Flavor Paths & Safety

Pro Tips: Avoid oven opening during baking. Roll immediately while warm; I’ve found a dampened kitchen towel helps prevent sticking for our family’s favorite swiss roll cake recipe. Chill before unrolling.

Flavor & Safety: Beyond classic chocolate, try espresso powder or mocha cream. Dairy-free cream or egg replacers work. Store leftover swiss roll cake in the fridge for 3-4 days.

FAQs

Is swiss roll cake good for weekly meal prep or weight goals?

It offers homemade portion control for healthy eating. While not an everyday meal prep item, it’s a delightful weekly indulgence.

Why did my swiss roll crack when I unrolled it?

Overbaking is the main reason. Failing to roll it warm or cool it completely rolled also causes cracks.

Can I make the swiss roll cake ahead of time?

Yes! Bake, roll, and wrap the cake layer for up to a day or freeze for a month. The filled swiss roll cake sets well assembled a few hours ahead.

Healthiest substitute for swiss roll cake if I’m gluten-free/vegan?

For gluten-free, use a 1:1 GF flour blend. For vegan, use aquafaba or egg replacers, and plant-based whipping cream for the filling.

How long do leftovers keep and how to reheat?

Leftovers keep well in an airtight container in the refrigerator for 3-4 days. This swiss roll cake is best served chilled; no reheating is needed.

Can I use different fillings for my swiss roll cake recipe?

Absolutely! Jam, chocolate ganache, or lemon curd are great. I’ve found berry jam with lemon zest makes a wonderfully light alternative.

Conclusion

You now have all the tools to bake a beautiful, delicious swiss roll cake recipe, a truly special yet easy homemade dessert perfect for any family occasion and a fantastic option for quick meals. We love having this ready for Sunday dessert; save this recipe on Pinterest for your next family dinner inspiration!

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Swiss Roll Cake Recipe