Swiss Roll

Swiss Roll

Classic Swiss Roll cake with an incredibly good filling of caramel, cream and fresh raspberries.


Step 1
  • Heat the oven to 250 °C. Whisk eggs and sugar until fluffy and add coffee. Mix flour and baking soda, fold it into the egg mixture.
Step 2
  • Pour the batter into a long tin lined with baking paper, about 30x40 cm. Bake in the middle of the oven 5-7 minutes.
Step 3
  • Remove the cake and place on a sugared baking paper. Carefully pull the paper that it baked on away from the cake.
Step 4
  • Spread caramelised milk on the cold cake. Beat the cream and spread it over. Sprinkle with raspberries. Roll it up.


Caster sugar
120 g
Hot coffee
2 tbsp
Wheat flour
90 g
Potato starch
30 g
Baking soda
1½ tsp
Dulce de leche
300 ml
Whipped cream
200 ml
125 g