Milk Cream Swiss Roll: the Recipe for a Fresh and Delicious Dessert

The milk cream Swiss roll is a delicious dessert, made with a soft biscuit dough, richly filled with a voluptuous milk cream. A roll-shaped reinterpretation of classic Torta paradiso, it is perfect to serve at the end of a meal or to place on a festive buffet for a special occasion.

The preparation is very simple: we start with the biscuit, obtained by mixing the egg yolks with flour, oil, milk, vanilla extract and baking powder, then mixing the mixture obtained with the egg whites, whipped until stiff with the sugar. This is then spread with plenty of cream made from whipped cream and condensed milk, rolled up again and left to compact in the fridge for a couple of hours, wrapped in cling film. The result is an exquisite cylinder that melts on the palate, to be dusted with an impalpable layer of icing sugar and also enjoyed for a breakfast with friends or a tasty snack.

Swiss Rolls' Origins

Swiss rolls, despite their name, do not originate from Switzerland but are believed to have first appeared in Central Europe in the 19th century. This delicate dessert quickly gained popularity across Europe and subsequently, the world. Characterized by its spiral design, the Swiss roll consists of a thin sponge cake rolled up with a filling, which is traditionally jam but can also include cream, chocolate, or fruit. The cake's history is a bit of a mystery, with several countries claiming its invention. However, its widespread appeal is undeniable, with variations found in many cultures, each adding a unique twist to the basic formula.

What is the Trick to Making a Swiss Roll?

The trick to making the perfect Swiss roll lies in the sponge cake's texture and the rolling technique. Achieving a light, airy sponge requires whisking the eggs and sugar until they reach a thick, foamy consistency before gently folding in the flour to preserve as much air as possible. Baking the cake at the right temperature for the right amount of time is crucial; it should be cooked through but still moist, to allow for easy rolling without cracking. Once baked, the key is to roll the cake while it's still warm, with a layer of parchment paper or a clean kitchen towel underneath to help guide the roll and prevent sticking. This initial rolling ‘trains' the cake to hold its shape, making it easier to re-roll with the filling.

How to Prevent Swiss Roll From Going Rubbery

To prevent a Swiss roll from becoming rubbery, attention must be paid to the ingredients and the mixing method. Over-mixing the batter can develop the gluten in the flour too much, leading to a tougher cake texture. Additionally, the cake should not be overbaked, as this dries it out, making it less pliable and more prone to turning rubbery once cooled. Moisture is a Swiss roll's friend, so a light brushing of syrup on the cake before adding the filling can also help maintain its soft, delicate texture. By mastering these techniques, you can ensure your Swiss roll remains a light, moist treat, perfect for any occasion.

Tips and Variations

– We recommend using the eggs at room temperature, so they will beat better.

– For an impeccable result, it is essential to respect the cooking times (which must not exceed 15 minutes) and quickly roll up the freshly baked base, so that, once cold it will be soft and elastic.

– Remember to mix all the ingredients delicately, with movements from bottom to top, so as not to "deflate" the dough.

– We recommend that you cover the roll in sugar only shortly after before serving, so that it is not absorbed while it rests in the refrigerator.

– If you wish, you can add a spoonful of wildflower honey to the filling, reducing the condensed milk by about 20 grams.

– You can replace the classic biscuit with a cocoa roll, and add chocolate chips, crumbled meringues or fresh berries to the preparation.

More Swiss Rolls Recipes You Might Love

Swiss Roll Cake with Chocolate Chips

Chocolate Swiss Roll Cake

Mini Sponge Cake Rolls

Strawberry Cake Roll

Red Velvet Cake Roll

How to Store Milk Cream Swiss Roll

The milk cream Swiss roll can be kept in the refrigerator, well wrapped in a sheet of cling film, for a maximum of 2 days.

Find out how to prepare the milk cream Swiss roll by following the step-by-step procedure and advice.

How to Make Milk Cream Swiss Roll

Separate the egg yolks from the whites and whip the latter with the sugar, using an electric whisk.

Work them with the whisk at maximum speed, until you obtain a swollen, frothy and perfectly white mass.

At this point, whisk the egg yolks too.

When they are light and slightly foamy, add the sifted flour.

Pour in the seed oil, vanilla extract and milk.

Finally, add the sifted baking powder and mix everything with a spatula.

Gently incorporate the egg whites, mixing from bottom to top so as not to deflate them.

You will need to obtain a velvty and full-bodied consistency.

Spread the dough onto a 11 x 15 inches baking tray lined with baking paper.

Level well with a spatula to obtain a uniform thickness and cook in a preheated static oven at 374°F (190°C) for 15 minutes.

Remove the roll from the oven, turn it over on a clean tea towel and wrap it with a sheet of cling film, then roll it up tightly starting from one of the short sides while it is still hot.

While the biscuit dough roll is cooling, work on the cream: whip the cream with an electric whisk.

Add the condensed milk and mix gently to incorporate.

Unroll the cold biscuit dough and spread the milk cream.

Level it well, leaving 2 centimeters of space at the edges.

At this point, roll the biscuit dough again, starting from the same side on which it was previously rolled.

Seal the milk cream Swiss roll with a sheet of cling film and place it in the refrigerator for 2 hours.

Once the necessary time has passed, place it on a tray and sprinkle it with plenty of icing sugar.

Bring the milk cream Swiss roll to the table and enjoy!