Swiss Roll Cake – Whipped Cream Free!

Swiss rolls, also known as jelly rolls or cream rolls, are a classic dessert that brings joy to any occasion. Traditionally rich and decadent, they can often leave us feeling guilty after indulging. But fear not! Today, I present a whipped cream free Swiss roll cake recipe that retains all the deliciousness while cutting down on calories. Perfect for those who want to satisfy their sweet tooth without compromising their health goals.

What is a Swiss Roll?

A Swiss roll is a light, rolled sponge cake filled with cream, jam, or other sweet fillings. Its elegant appearance and delightful taste make it a favorite for afternoon teas, birthdays, and celebrations. The best part? With heavy cream free version, you can enjoy this treat anytime!

Why Choose a Low-Fat Swiss Roll cake?

• Healthier Option: Using low-fat ingredients means fewer calories and less saturated fat, making it easier to fit into a balanced diet.
• Guilt-Free Dessert: Enjoy your dessert without feeling guilty or straying from your health goals.
• Versatile and Customizable: This recipe can be adapted with various fillings and flavors, allowing you to get creative while keeping it healthy.

Ingredients

For the Sponge Cake:

• 4 large eggs
• 1/2 cup powdered sugar (or a sugar substitute)
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1 tbsp lemon juice or vinegar

For the Filling:

• 8 oz mascarpone cheese
• 5 oz evaporated milk 
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup sugar
• 2 tbsp lemon juice
• 1 envelope (0.25 oz) unflavored gelatine
• 2 tbsp water
• 1 cup fresh berries (strawberries, raspberries, blueberries)

Optional Toppings:

• A dust of powdered sugar
• Additional berries for garnish

Preparation:

Before you begin, place a can of evaporated milk in the freezer for 30 minutes to chill.

Step 1: Prepare the Fruit Mixture

1. In a saucepan, combine the berries, sugar, and lemon juice. Heat over medium-low, stirring gently.
2. Allow the mixture to bubble gently as the berries release their juices. Simmer for about 7-10 minutes until it thickens slightly.
3. In a small bowl, combine one packet of gelatin with 2 tablespoons of water, mixing until well combined.
4. Once the berries have softened and become jam-like, stir in the gelatin mixture until fully integrated.
5. Remove from heat and set aside to cool completely.

Step 2: Prepare the Cake Filling

1. In a large mixing bowl, add the chilled evaporated milk. Using an electric mixer, beat until it reaches a whipped cream-like consistency.
2. Gradually add powdered sugar while continuing to beat, then incorporate the mascarpone cheese and mix until smooth and stiff.
3. Gently fold in the cooled berry mixture until all components are well combined.
4. Cover the filling with plastic wrap and refrigerate for at least 4 hours. For optimal flavor and consistency, prepare this a day in advance and let it chill overnight (this is the method I prefer).

Step 3. Baking a Light and Fluffy Cake

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 15×10 inch jelly roll pan by lining it with parchment paper to ensure easy removal of the cake later.
2. Separate the Eggs: Carefully separate the egg yolks from the whites, placing them in two separate mixing bowls.
3. Prepare the Egg Yolks: In a large mixing bowl, whisk the egg yolks together with the sugar until the mixture is thick and pale, resembling a creamy consistency. This should take about 3-5 minutes. Then, gently fold in the lemon juice or vinegar and gradually add the flour, mixing until just combined.
4. Whip the Egg Whites: In another bowl, beat the egg whites using an electric mixer until stiff peaks forms. This step is crucial for achieving a light and airy cake.
5. Combine Mixtures: Carefully incorporate half of the beaten egg whites into the egg yolk mixture. Use a gentle folding motion to maintain the airy texture. Once combined, repeat this process with the remaining egg whites, folding them in until no white streaks remain.
6. Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Place it in the preheated oven and bake for 20-25 minutes, or until the cake is golden brown and springs back when lightly touched.
7. Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Carefully lift it out and place it on a kitchen towel. Gently roll the towel around the cake to help maintain its shape, then allow it to cool completely.

Step 3. Assemble the Swiss Roll

1. Carefully unroll the cake, taking your time to avoid cracking. Once unrolled, spread the filling evenly over the surface, reserving 1-2 tablespoons for garnishing. Gently roll the cake back up, making sure it’s snug but not too tight.
2. Wrap the rolled cake in parchment paper and refrigerate for at least 1 hour to firm it up.
3. When ready to serve, garnish the top with the reserved filling, decorate with fresh fruit, and sprinkle with powdered sugar for an elegant touch.
4. Store any leftovers in the refrigerator for up to 3 days. Enjoy your delicious creation!

This Swiss Roll Cake is a delightful twist on the classic dessert, offering a light and airy sponge cake filled with a creamy mascarpone mixture instead of whipped cream. The cake is made using a fluffy sponge base, which is rolled and filled with a luscious blend of mascarpone cheese, chilled evaporated milk, and fresh berries, creating a refreshing and delicious flavor profile.

Swiss Roll Cake – Whipped Cream Free!

Dishes of Delicious

Classic taste of Swiss Roll Cake with fewer calories, proving that deliciousness doesn’t have to come with a side of guilt!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Refrigerating Time 5 hours hrs

Total Time 5 hours hrs 40 minutes mins

Course Dessert

Cuisine European

Ingredients

  

• Sponge Cake:
• 4 large eggs
• 1/2 cup powdered sugar or substitute
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1 tbsp lemon juice or vinegar
• Filling:
• 8 oz mascarpone cheese
• 5 oz evaporated milk
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup sugar
• 2 tbsp lemon juice
• 1 envelope unflavored gelatin
• 2 tbsp water
• 1 cup fresh berries strawberries, raspberries, blueberries
• Optional Toppings:
• Powdered sugar
• Additional berries for garnish

Instructions

 

• Prepare the Fruit Mixture:
• Chill evaporated milk for 30 minutes, then cook berries with sugar and lemon juice until thickened. Stir in gelatin and set aside to cool.
• Prepare the Cake Filling:
• Beat chilled evaporated milk to a whipped consistency, then mix in powdered sugar and mascarpone. Fold in cooled berry mixture and refrigerate for at least 4 hours (preferably overnight).
• Bake the Sponge Cake:
• Preheat oven to 350°F (175°C). Whisk egg yolks and sugar until thick; fold in lemon juice and flour. Beat egg whites until stiff peaks form, then gently combine with egg yolk mixture. Pour into a prepared jelly roll pan and bake for 20-25 minutes. Cool slightly, then roll in a kitchen towel to retain shape.
• Assemble the Swiss Roll:
• Unroll the cooled cake gently, spread the filling (reserving some for garnish), roll it back up, and refrigerate for at least 1 hour.
• When serving, top with reserved filling, fresh fruit, and powdered sugar.
• Storage:
• Leftovers can be stored in the refrigerator for up to 3 days. Enjoy!

Video

Notes

A Swiss roll is a fluffy, rolled sponge cake that can be filled with a variety of sweet delights like cream, jam, or fruit. Its charming look and irresistible flavor make it a staple for afternoon gatherings, birthdays, and festive occasions. The great news? With this lighter, whipped cream-free version, you can indulge in this classic dessert anytime!

Keyword cake, sponge cake, Swiss Roll Cake