Fluffy Swiss Roll Cake with Custard Filling & Glossy Glaze Recipe

Fluffy Swiss Roll Cake Filled with Rich, Creamy Custard, Topped with a Glossy, Transparent Glaze

If you’re looking for a showstopper dessert that’s both impressive and mouthwateringly delicious, look no further than a fluffy Swiss roll cake filled with rich, creamy custard, topped with a glossy, transparent glaze. This decadent treat combines the airy texture of a sponge cake with the smooth indulgence of a custard filling, all crowned with a shimmering, sweet glaze. Whether you’re hosting a special occasion or just treating yourself, this Swiss roll cake is sure to wow anyone who takes a bite.

In this article, we’ll walk you through every detail—from the history of Swiss rolls to mastering the perfect custard filling and achieving that flawless glaze. By the end, you’ll be able to create a Swiss roll cake that’s not only delicious but also a feast for the eyes.

fluffy-swiss-roll-cake-filled-with-rich-creamy-custard-topped-with-glossy-transparent-glaze

 What is a Swiss Roll Cake?

A Swiss roll cake is one of those desserts that’s simple in concept but truly spectacular in execution. It’s a soft, fluffy sponge cake rolled around a creamy filling, creating the perfect balance of textures: light, tender cake with smooth, velvety cream. Whether it’s filled with whipped cream, jam, or in this case, a rich custard, the Swiss roll is versatile and satisfying.

But here’s the kicker: the true magic lies in the delicate balance of the cake and filling. The cake must be soft enough to roll without cracking, but firm enough to hold its shape once filled. The custard filling adds a touch of luxury, offering a smooth, rich contrast to the airy cake. And let’s not forget the glossy, transparent glaze that finishes it off—a perfect visual and textural finale to this already stunning dessert.

The Swiss roll cake has earned its place in bakeries and home kitchens worldwide, especially when it’s filled with luscious custard. It’s a dessert that’s as satisfying to make as it is to eat, and if you’re wondering how to create one yourself, we’ve got all the tips and tricks to get you there. From baking the perfect sponge cake to mastering the custard filling and finishing it with that irresistible glaze, we’ll help you achieve perfection every time.


2. History and Origins of Swiss Roll Cakes

The Swiss roll, also known as a jelly roll in some parts of the world, has a surprisingly rich history for a dessert that’s so delightfully simple. While the name might suggest a Swiss origin, it’s actually the result of a combination of different European baking traditions. Let’s take a little journey back in time to discover how this iconic cake came to be.

Origins of the Swiss Roll

The origins of the Swiss roll can be traced back to Austria, where a similar dessert called the Biskuitrolle was first made in the 19th century. This was a sponge cake that was rolled with a variety of fillings, such as fruit jams or whipped cream. The Swiss, however, are often credited with perfecting the technique of rolling cakes, which led to the modern version we enjoy today. The Swiss roll as we know it—made with soft sponge cake and filled with a variety of sweet fillings—quickly became a popular treat throughout Europe.

Evolution of the Swiss Roll Cake

Over time, the Swiss roll evolved from a humble, fruity filling to the luxurious creations we see today. For many, the classic Swiss roll is filled with whipped cream, but variations have flourished, with chocolate, custard, jam, and even mousse as fillings. These cakes are often rolled up with a smooth, seamless design, making them both aesthetically pleasing and a treat for the tastebuds.

Interestingly, the Swiss roll made its way to America in the 20th century, where it became a beloved dessert at picnics, family gatherings, and birthdays. In the U.S., it’s also commonly found in the form of store-bought snack cakes, though nothing beats a homemade version, especially one filled with a rich custard and topped with a glossy, transparent glaze.

Swiss Rolls Around the World

In Japan, Swiss rolls are often filled with lighter ingredients like whipped cream and fresh fruit, and they’re known for their extremely delicate, airy texture. Meanwhile, in the UK, Swiss rolls are sometimes called jelly rolls and are often filled with jam or chocolate cream.

Today, the Swiss roll is no longer just a simple cake. It’s an internationally beloved dessert, with every culture adding its own spin to the classic. Whether it’s the luscious custard filling you’re after, or a fruit-infused treat, the Swiss roll has something for everyone.

3. Key Ingredients for Fluffy Swiss Roll Cake

The secret to a perfect Swiss roll cake lies in its ingredients. The combination of a light, airy sponge cake, a rich, creamy custard filling, and a shiny glaze is what makes this dessert truly irresistible. Here’s a breakdown of what you’ll need to bring this beautiful cake to life.

Main Ingredients for the Swiss Roll Cake:

  1. Eggs (3 large): Eggs are the backbone of the sponge cake. They provide structure, richness, and moisture. The key to achieving that light, fluffy texture is beating the eggs until they’re light and airy, which helps the cake rise without using baking powder or yeast.
  2. All-Purpose Flour (1 cup): The flour gives the cake its structure. It’s important to sift it before adding, as this helps keep the texture light and prevents clumps. You can also use cake flour for an even softer crumb.
  3. Sugar (1 cup): Sugar sweetens the sponge while also helping it to rise and get that golden color. It’s essential to use the right amount—too much sugar, and the cake becomes too dense; too little, and it lacks sweetness.
  4. Butter (2 tablespoons): Adding a little butter enhances the flavor of the sponge and helps with texture. You’ll melt it and fold it into the batter for a tender, slightly rich cake.
  5. Vanilla Extract (1 teaspoon): A touch of vanilla goes a long way in bringing out the flavor in the cake. You can substitute this with almond extract for a different twist.
  6. Baking Powder (1 teaspoon): While the cake is primarily leavened by the eggs, a small amount of baking powder ensures that the sponge remains light and fluffy.
  7. Salt (pinch): Just a pinch of salt helps balance out the sweetness and enhances the flavor of the cake.

For the Rich, Creamy Custard Filling:

  1. Milk (2 cups): Whole milk is best for a rich custard, as it adds creaminess and depth. For a lighter version, you can use half-and-half or even heavy cream if you want extra indulgence.
  2. Egg Yolks (4 large): Egg yolks are the base of the custard. They give it that rich, creamy texture we all love.
  3. Sugar (1/2 cup): Sweeten your custard with just the right amount of sugar, which dissolves perfectly when combined with the egg yolks and milk.
  4. Cornstarch (2 tablespoons): This thickens the custard, ensuring it’s smooth and velvety. Be careful to cook it over medium heat so it doesn’t curdle or become too lumpy.
  5. Vanilla Extract (1 teaspoon): Just like in the cake, vanilla brings an extra layer of flavor to the custard.
  6. Butter (2 tablespoons): A little butter adds a silky finish to the custard, making it even more luxurious.

Glossy, Transparent Glaze Ingredients:

  1. Powdered Sugar (1 cup): Powdered sugar creates that smooth, sweet glaze that’s essential for finishing off your Swiss roll.
  2. Water (2 tablespoons): Water is the base that helps thin the powdered sugar into a glaze.
  3. Corn Syrup (1 tablespoon): This is key for achieving that signature shine in your glaze. It makes the glaze smooth and glossy, giving it a beautiful finish.
  4. Lemon Juice (optional, 1 teaspoon): For a hint of tanginess, you can add a little lemon juice to balance the sweetness of the glaze.

Fluffy Swiss Roll Cake Filled with Rich, Creamy Custard, Topped with a Glossy, Transparent Glaze

4. How to Make the Fluffy Swiss Roll Cake

Now that you’ve gathered all the essential ingredients for your fluffy Swiss roll cake, it’s time to dive into the baking process! Don’t worry—although it might seem complicated, with the right techniques, you’ll achieve a light, airy sponge cake that rolls perfectly and holds that dreamy custard filling. Follow these steps carefully, and you’ll be on your way to creating a Swiss roll that looks—and tastes—like a professional pastry chef made it.

Step 1: Preheat and Prepare

Before you begin, preheat your oven to 350°F (175°C). This is the perfect temperature to ensure the sponge cake rises evenly. Prepare a baking sheet by lining it with parchment paper. The parchment paper will prevent the cake from sticking and make it easier to roll once it’s baked.

Step 2: Beat the Eggs and Sugar

In a large mixing bowl, beat the eggs and sugar together using an electric mixer or stand mixer on high speed. This is a critical step to achieving that light, airy texture. Beat for 6-8 minutes until the mixture becomes pale and fluffy. The volume should roughly double, and the batter should form soft peaks when you lift the beaters out.

Step 3: Sift the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Sifting helps to prevent lumps and incorporates air, ensuring the cake will be as light as possible. Once sifted, fold the dry ingredients gently into the egg mixture using a spatula. Be careful not to deflate the batter—you want to keep all that air you just beat into the eggs.

Step 4: Add Butter and Vanilla

Melt the butter and let it cool slightly. Fold the melted butter and vanilla extract into the batter, again being careful not to overmix. The butter adds a hint of richness and a bit of softness to the sponge, helping to keep the cake tender and moist.

Step 5: Bake the Sponge Cake

Pour the batter onto the prepared baking sheet and spread it evenly. Make sure the batter is level to ensure even baking. Bake in the preheated oven for 10-12 minutes. The cake should be lightly golden on top and spring back when you touch it. A toothpick inserted in the center should come out clean.

Step 6: Roll the Cake While It’s Warm

Once the cake is out of the oven, let it cool slightly for about 2-3 minutes. While it’s still warm but not hot, flip the cake onto a clean kitchen towel dusted with powdered sugar (or parchment paper). Carefully peel off the parchment paper from the bottom of the cake. Now, roll the cake gently into a log shape, starting from one of the shorter ends. The cake is still warm, so rolling it now helps to prevent cracking later. Allow the cake to cool completely while rolled up.

Step 7: Unroll and Fill

Once your cake has cooled to room temperature, unroll it gently. At this point, your cake should be perfectly soft and pliable. This is where the fun begins—fill the center with the rich, creamy custard filling that you’ve prepared. Spread the custard evenly, leaving a small border around the edges.

Step 8: Roll It Up Again

Now that the filling is in place, roll the cake back up carefully, this time with the custard filling inside. Don’t worry if a bit of custard oozes out—this just adds to the creamy deliciousness! Once rolled, place the Swiss roll seam-side down on a platter.

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