This delicious 3 ingredient Swiss Roll is a quick and easy bake. Made with basic ingredients, this is a great dessert for any day of the week.
I love desserts, and the less complicated, the better. This is 100% percent one of those desserts.
Fuss free and really quick to put together, especially with basic ingredients which I always have in my kitchen.
Give this recipe a try the next time you want to whip up a quick dessert. You will love the ease and deliciousness of this 3 ingredient swiss roll.
Some great filling and topping ideas for the 3 ingredient swiss roll
I have been making this swiss roll for years now and have used so many types of filling and toppings.
Some fillings I have tried include cream cheese with berries, chocolate buttercream, Nutella or chocolate spread, peanut butter buttercream, and jam with whipped cream.
For this recipe, I have used a delicious black cherry jam.
It is really versatile, so fill and top with your choice of ingredients. Dust with powdered sugar, pipe with swirls of whipped cream or drizzle with melted chocolate. Decorate as simple or elaborate as you prefer.
Making the 3 ingredient Swiss roll
Start by greasing and lining a 9x 13 inch ( 22 x 33 cm) sheet pan with parchment/baking paper. Preheat the oven to 356°F / 180°C
Super easy to make, the eggs and sugar are first beaten for 5 minutes. You will see air bubbles in the beaten mixture and it should appear pale and creamy.
Then using a spatula or spoon, gently fold the flour into the beaten mixture, just until combined.
Do not whisk or beat the flour into the mixture, because you do not want to deflate that airiness created in the eggs and sugar.
Evenly spread the batter onto the lined sheet pan.
Bake for 15 to 20 minutes until the cake is baked and lightly browned. It should springy texture when touched.
Do not overbake the cake. Overbaking will result in a dry, baked texture.
Immediately after baking, turn out the cake, onto baking/parchment paper dusted with powdered sugar
Remove the lining and trim off a bit of the stiff edges, which would cause it to crack during rolling.
Use the baking/parchment paper dusted with the powdered sugar to help you roll the cake up, while it is still hot.
If the cake cools down, it will crack when you roll it up, so work with it immediately after removing from the oven. The parchment paper will roll inside the cake.
Leave the rolled cake to cool completely in the parchment paper.
I usually cover the parchment rolled swiss roll with a damp tea towel. I find that this keeps the sponge soft during the cooling process and makes it easier to re-roll it after it has cooled.
After it has cooled completely, unroll the sponge which will be slightly curved, so do not force it down, or it will crack. The curve will make rolling it back with the filling much easier.
Spread on the filling and roll it up again without the paper. Decorate as you prefer.
Give this recipe a try the next time you want to whip up a quick dessert. You will love the ease and deliciousness of this 3 ingredient swiss roll.
Enjoy ♥
3 ingredient Swiss Roll
- 3 eggs
- ½ cup white or brown sugar
- 1 cup all purpose / cake flour
- Filling and topping of your choice SEE NOTE 1
- Start by greasing and lining a 9x 13 inch ( 22 x 33 cm) sheet pan with parchment / baking paper.
- Preheat the oven to 356°F / 180°C
- Beat the eggs and sugar for 5 minutes. You will see air bubbles in the beaten mixture and it should appear pale and creamy.
- Then using a spatula or spoon, gently fold the flour into the beaten mixture, just until combined. Do not whisk or beat the flour into the mixture, because you do not want to deflate that airiness created in the eggs and sugar.
- Evenly spread the batter onto the lined sheet pan.
- Bake for 15 to 20 minutes until the cake is baked and lightly browned. It should springy texture when touched. Do not overbake the cake. Overbaking will result in a dry, baked texture.
- Immediately after baking, turn out the cake,onto baking / parchment paper dusted with powdered sugar
- Remove the lining and trim off a bit of the stiff edges, which would cause it to crack during rolling.
- Use the baking / parchment paper dusted with the powdered sugar to help you roll the cake up, while it is still hot, If the cake cools down, it will crack when you roll it up, so work with it immediately after removing from the oven. The parchment paper will roll inside the cake.
- Leave the rolled cake to cool completely in the parchment paper. I usually cover the parchment rolled swiss roll with a clean damp tea towel. I find that this keeps the sponge soft during the cooling process and makes it easier to re-roll it after it has cooled.
- After it has cooled completely, unroll the sponge which will be slightly curved, so do not force it down, or it will crack. The curve will make rolling it back with the filling much easier.
- Spread on the filling and roll it up again without the paper. Decorate as you prefer.
- Some great filling and topping suggestions for the 3 ingredient swiss roll are : cream cheese and chopped berries , Chocolate or vanilla buttercream Jam and whipped cream, Nutella or peanut butter buttercream
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