Making a Swiss Roll

Strawberry Swiss Roll and Coffee Cream Swiss Roll

Strawberry Swiss Roll and Coffee Cream Swiss Roll

Things to consider when making a Swiss Roll

The dough must be super fluffy! That makes it easier to roll and - more important - it just tastes so much better. The biggest point you should pay attention to when preparing the dough is that you have to mix the dough until there are no air bubbles left.

swiss-roll-bubblesThis can take a long time, so be patient. On the picture you see that the dough still has air bubbles, so I have to keep mixing and mixing…

swiss-roll-doughIt may take up to ten minutes or longer. The perfect dough looks like a smooth cream. That’s the consistency you need to make a perfectly fluffy Swiss roll. :)

Here’s a video that shows me making a Swiss roll. The mixing-the-dough section shows different “stages” of making the dough. Another point you should pay attention to is to not overbake the dough in the oven. We don’t want a crunchy or dry dough - would make it very difficult to roll.

If you want to get the full recipe and a step-by-step e-book with lots of photos about making the Swiss roll, please feel free to join my mailing list below. You will get the cream puff e-book immediately and I’ll also send out the Swiss Roll e-book to all my members, soon. Yes, it’s free. :)

…The “Pastry Master”…

PS: Join the list to get free info and e-books from a pastry master…

(Don’t worry, I hate spammers just as much as you do. I will never share or give away your email address.)

“The Perfect Cream Puff”


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12 Responses to “Making a Swiss Roll”

  1. admin says:

    Hi Rich,
    Thanks for your comment. If you joined master-pastry to get the cream puffs recipe, then you will also get the recipe (e-book) for the Swiss roll by email… :)

  2. Rich says:

    Konnichiwa! Your videos are fun to watch and the desserts you make look delicious! Your swiss roll video reminded me of the pastries I had while working and visiting in Japan. They were light, yet flavorful which is a combination not easy to find.

    I wonder if you’ve posted the recipe you used. I’m about to try making a swiss roll for the very first time but will be using a recipe I found over the internet. I hope it turns out even half as good as yours. :-)

    Thanks for posting your videos. You did a great job making them! Once again a big… Domo Arigato!

  3. Laurie says:

    Hello Keiko,

    Your video’s are amazing!
    Thank you so much for generously sharing your swiss roll and cream puff recipe! I am definitely going to try them both. I’ll let you know how it turned out!

    Cheers, Laurie

  4. Itzik says:

    Hi Keiko,

    Baked The Perfect Puff Cream it is SUPER

    Many Thanks

    I would like getting (if it possible) the :
    Making a Swiss Roll recipe
    Have a nice day

  5. admin says:

    Ha Tran,

    It means that you use 200g full egg (egg white and egg yolk) and 40g extra egg yolk. It’s best to use a digital scale and weigh the exact amounts.
    So, this recipe requires an extra amount of egg yolk. :)


  6. Ha Tran says:

    I have a similar issue as saja’s: I got confused by “egg - 200g” and “egg yolk - 40g”? Does it just mean that all we need is about 6-7 eggs (depending on the size of the eggs you have), which of course has 6-7 egg yolks inside?

    Thank you again for the good work! I really love it!

  7. admin says:

    Hi Eric,

    I don’t use “cups” in my recipes because it’s not accurate enough. For some of my recipes, it is really important to use the exact amount for each ingredient and the best way to measure it is to use gram (or ounces). A digital scale is mandatory equipment for a pastry master. ;-D
    However, if you need “cups” nevertheless, Google may be helpful. You can for example enter a search like this in Google: “4 ounce in cups” and then Google will give the answer “4 US fluid ounces = 0.5 US cups”. Maybe this helps a bit… :)

  8. eric says:

    i love your video on cream puffs! mine kept coming out flat or not rising.
    but after watching your video i got my cream puffs to puff! my question is i really don’t get the oz. i looked up oz to cups conversion but the amounts did not seem right to me, so making a long story short can i have the recipe in cups?

  9. kaiting says:

    Hey keiko!
    haha thanks alot for the recipe!! its great and very informative:D
    although it was my first time making it but it turned out great and my family loved it! thanks to your informative recipe haha it really helped alot^^
    really looking forward to more of your yummy recipes haha

    Take Care:)
    Best Wishes from Singapore;)

  10. saja says:

    Hi again ^ ^

    sorry for annoying you in my question….But I want to now somthing
    when you said for example 200g egg (7 oz.)….is (7 oz.) mean..7 eggs??

    Thanx for the hard working again..and keep it up *_^

  11. irina says:

    Hey the recipe is awesome !! loved it. I am looking forward to more of your creations. Thank you so much its really the best site. Keep up the good job.

  12. saja says:

    I want to thank you because of this a wesome way to do every thing!
    I am stell brand new at cooking but you really interest me to learn and be better…
    please sens the reciepe of the swiss roll as soon as possible..because I am soooo excited to do it….