Swiss roll

Swiss roll

Swiss roll

Swiss roll

Swiss roll

Prep Time 55 mins
Course cake recipes
Servings 16


  • 1 fine sieve
  • 1 Baking tray or universal tray
  • 1 baking paper
  • 1 Tea towel


For the dough

  • 190 290 g caster sugar
  • 8 12 g vanilla sugar
  • 1 pinch salt
  • 125 190 g plain white flour
  • 70 110 g cornflour
  • 1 1 1/2 g baking powder
  • 4 6 medium eggs
  • 2 3 tbsp hot water

For the cake tin

  • 1 tsp butter


  • Mix together the sugar, vanilla sugarand salt in a bowl. Mix the flour,cornflour and baking powder in anotherbowl
  • Start the Automatic programme or preheat the oven
  • Separate the egg whites from the yolks.Beat the egg whites with the hot wateruntil stiff. Slowly mix in the sugarmixture and then stir. Slowly beat in theegg yolks
  • Sift the flour mixture over the eggmixture. Then fold under with a largewhisk
  • Grease the baking tray or universal trayand line with baking paper. Add themixture and spread evenly
  • Place the mixture in the oven and bake
  • To roll up the cake, place it on a damptea towel immediately after baking,remove the baking paper and roll up.Leave to cool
  • Once cooled, unroll, spread over theprepared filling and roll up again


Automatic programme
Cakes | Swiss roll
Programme duration:
25 [24] (26) minutes
Oven functions: Conventional Heat
Temperature: 180–190 °C
Booster: On
Pre-heat: On
Crisp function: Off
Duration: 15–25 minutes
Shelf level: 1
Keyword CREAM-FILLED SWISS ROLL WITH FRUIT, Miele Moisture Plus The Cookbook
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