{"id":130168,"date":"2025-12-02T18:27:58","date_gmt":"2025-12-02T18:27:58","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=130168"},"modified":"2025-12-02T18:28:00","modified_gmt":"2025-12-02T18:28:00","slug":"light-and-fluffy-swiss-roll-sponge-cake","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-light-and-fluffy-swiss-roll-sponge-cake.html","title":{"rendered":"Light and Fluffy Swiss Roll Sponge Cake"},"content":{"rendered":"\n

This light, flexible Swiss roll sponge creates the perfect base for jam-filled rolls, chocolate Yule logs, or festive cakes.<\/p>\n\n\n\n

Soft, airy, and easy to prepare, it delivers reliable results for everyday treats and holiday desserts.<\/p>\n\n\n

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\"Biscuit
G\u00e9noise pour biscuit roul\u00e9 l\u00e9ger<\/figcaption><\/figure>\n<\/div>\n\n\n

Swiss Roll Sponge : Fail-Proof Recipe for Yule Logs and Cake Rolls<\/h2>\n\n\n\n

This light and airy Swiss roll sponge has become my go-to base for every rolled cake, from a simple jam-filled treat to a decadent Nutella roll.<\/p>\n\n\n\n

Its soft texture and perfect flexibility also make it ideal for Christmas and New Year Yule logs.<\/p>\n\n\n\n

When I shared my chocolate salami recently and mentioned the five Yule logs I made for my children\u2019s school charity sale, many of you asked about the sponge I used.<\/p>\n\n\n\n

This simple recipe is the one: easy, reliable, and wonderfully tender.<\/p>\n\n\n\n

The sweetness is perfectly balanced, the texture stays soft after baking, and it disappears faster than you\u2019d expect.<\/p>\n\n\n\n

Whether you fill it with apricot jam<\/a>, chocolate cream, or something more festive, this sponge gives you a beautifully moist and melt-in-the-mouth roll every time.<\/p>\n\n\n\n

At home, the kids love mousse-based entremets, but my husband and I still have a soft spot for the classic rolled Yule logs we grew up with.<\/p>\n\n\n

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\"B\u00fbche
gateau genoise roul\u00e9e garnie \u00e0 la creme au beurre au chocolat<\/figcaption><\/figure>\n<\/div>\n\n\n

Ingredients for a Light & Fluffy Swiss Roll Sponge<\/h2>\n\n\n\n
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  • 4 eggs :\u00a0<\/strong>Use room-temperature eggs, they whip up with more volume and create a lighter sponge.<\/li>\n\n\n\n
  • 110 g sugar :\u00a0<\/strong>The perfect amount to sweeten the sponge without making it heavy. It stabilizes the whipped eggs and gives a lovely golden colour.<\/li>\n\n\n\n
  • 120 g flour :\u00a0<\/strong>Sift the flour to remove lumps and keep the sponge airy.<\/li>\n\n\n\n
  • 1 packet vanilla sugar :\u00a0<\/strong>Adds a delicate aroma that enhances the sponge without overpowering the filling.<\/li>\n\n\n\n
  • \u00bd tsp baking powder :\u00a0<\/strong>Optional but helpful, especially for beginners, to ensure a good rise.<\/li>\n\n\n\n
  • 1 tsp white vinegar :\u00a0<\/strong>Helps neutralize egg odor and contributes to a cleaner, lighter finish.<\/li>\n\n\n\n
  • Jam (I used apricot jam) :\u00a0<\/strong>Choose a smooth, spreadable jam for an even and flavorful filling.<\/li>\n<\/ul>\n\n\n
    \n
    \"Tranche
    gateau roul\u00e9 confiture<\/figcaption><\/figure>\n<\/div>\n\n\n

    How to Make a Perfect Swiss Roll Sponge<\/h2>\n\n\n\n

    – Prepare the tray and preheat the oven<\/strong><\/p>\n\n\n\n

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    • Line a 25 \u00d7 40 cm baking tray with lightly greased parchment paper.<\/li>\n\n\n\n
    • Preheat the oven to 180\u00b0C (350\u00b0F)<\/strong>.<\/li>\n<\/ul>\n\n\n\n

      – Sift the dry ingredients : <\/strong>Combine the flour and baking powder, then sift to ensure a fine, lump-free texture. <\/p>\n\n\n\n

      – Whip the eggs into a thick mousse<\/strong><\/p>\n\n\n\n

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      • Beat the eggs, sugar, and vanilla until the mixture becomes pale, thick, and triples in volume.<\/li>\n\n\n\n
      • With a stand mixer: it whips quickly and evenly.<\/li>\n<\/ul>\n\n\n\n

        With a hand mixer: tilt the beaters slightly\u2014this helps incorporate more air.
        Whip for 8\u201310 minutes<\/strong>.<\/p>\n\n\n

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        \"Mousse
        pate de genoise roul\u00e9<\/figcaption><\/figure>\n<\/div>\n\n\n

        – Add the vinegar : <\/strong>Mix in the vinegar briefly to lighten and clean up the flavour.<\/p>\n\n\n\n

        – Fold in the flour gently : <\/strong>Add the flour mixture one spoonful at a time, folding carefully with a spatula to preserve the airy texture.<\/p>\n\n\n\n

        – Spread and bake : <\/strong>Pour the batter into the tray and smooth the surface. Bake for 10\u201312 minutes<\/strong>, or until lightly golden and springy to the touch.<\/p>\n\n\n\n

        \"G\u00e9noise<\/figure>\n\n\n\n

        – Roll while hot<\/strong><\/p>\n\n\n\n

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        • Turn the sponge out onto a clean towel, remove the parchment, and roll it immediately with the towel.<\/li>\n\n\n\n
        • This prevents cracking and helps the sponge keep its shape.<\/li>\n<\/ul>\n\n\n\n

          – Fill and shape<\/strong><\/p>\n\n\n\n

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          • Unroll gently, trim the edges, spread the jam, and roll again.<\/li>\n\n\n\n
          • Wrap in foil and refrigerate 30 minutes<\/strong> to set.<\/li>\n<\/ul>\n\n\n\n

            – Finish and serve : <\/strong>Remove the foil, trim the ends neatly, and dust with icing sugar or frost with chocolate or buttercream.<\/p>\n\n\n\n

            Swiss Roll Video : Yule Log Base<\/h2>\n\n\n\n

            Below, you\u2019ll also find the chocolate Swiss roll recipe, which you can use as the base for a Black Forest Yule log.<\/p>\n\n\n\n