Swiss Roll Sponge

Ingredients

• 30 ml Grape seed oil (Neutral taste, ideal for a light sponge)
• 60 ml Whole milk (Provides moisture and softness)
• 5 ml Liquid vanilla extract (About 1 teaspoon)
• 6 units Eggs (Separate 3 whites and 3 yolks)
• 150 g Granulated sugar (Divided into two equal parts for whites and yolks)
• 150 g All-purpose flour (Sift with the leavening)
• 5 g Baking powder (About 1 teaspoon, sifted with the flour)

Instructions

1. Prepare the ingredients

   Measure the oil, milk and vanilla extract. Separate the whites from the yolks into two clean bowls.

   Time: PT5M

2. Whip the egg whites

   Whisk the whites on medium speed, adding the granulated sugar gradually until stiff peaks form resembling a bird's beak.

   Time: PT8M

3. Whisk yolks with sugar

   In the second bowl, whisk the egg yolks with the remaining sugar on high speed for about 5 minutes until the mixture triples in volume and becomes very pale.

   Time: PT5M

4. Fold the yolk mixture into the whites

   Add the yolk‑sugar mixture to the whipped whites in three additions, gently lifting with the spatula to avoid breaking the whites.

   Time: PT2M

5. Add flour and leavening

   Sift the flour with the baking powder directly onto the batter and gently incorporate until you have a homogeneous batter with no visible flour grains.

   Time: PT3M

6. Prepare the pan and smooth the batter

   Pour the batter into the 30 × 40 cm silicone pan, smooth with the spatula then tap the pan against the work surface to bring up air bubbles. Pierce any remaining small bubbles with a toothpick.

   Time: PT3M

7. Baking

   Bake in a preheated oven at 180°C for 12 minutes, until the sponge is lightly golden and a toothpick comes out clean.

   Time: PT12M

   Temperature: 180°C

8. Remove and roll the sponge

   Take the sponge out, immediately place a sheet of parchment on top, flip it onto a work surface, remove the baking film and roll it gently onto itself while still warm.

   Time: PT5M

9. Cool and fill

   Allow the sponge to cool completely before filling with ganache, jam, pastry cream or spread of your choice.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Grape seed oil: Neutral vegetable oil, Sunflower oil
• Instead of Whole milk: Semi-skimmed milk, Almond milk
• Instead of Liquid vanilla extract: Vanilla bean, Vanilla powder
• Instead of Eggs: Organic chicken eggs
• Instead of Granulated sugar: White sugar, Cane sugar
• Instead of All-purpose flour: Wheat flour, Gluten-free flour (with adjustment)
• Instead of Baking powder: Baking powder, Baking soda + cream of tartar

Equipment Needed

• Two large stainless steel bowls
• Electric mixer or hand mixer
• Silicone spatula
• Sieve or fine mesh strainer
• 30 × 40 cm baking sheet (silicone or metal)
• Parchment paper
• Oven
• Cooling rack
• Rolling pin or clean kitchen towel

Critical Steps — Do Not Skip

• Whip the egg whites to bird‑beak peaks without over‑beating
• Sift flour and leavening before incorporation
• Eliminate all air bubbles before baking
• Roll the sponge immediately after baking while it is still warm

Chef Tips from the Video

• Use grape seed oil for a truly neutral flavor
• For a more intense vanilla flavor, split a vanilla bean and scrape the seeds into the milk
• Lightly dust with powdered sugar before serving for an elegant finish

Troubleshooting

Storage

Refrigerator: Store the filled sponge in an airtight container 3 to 4 days.

Freezer: Wrap the unfilled sponge in cling film then in a freezer bag; keeps for 1 month.

Room temperature: Not recommended once filled, as the cream may spoil.

Make-Ahead Tips

• The sponge can be baked and kept at room temperature, then rolled the same day or the next.
• Fill the sponge at the last moment to prevent it from becoming soggy