Just 3 Ingredients for the Batter! Easy, Fluffy Swiss Rolls

Just 3 Ingredients for the Batter! Easy, Fluffy Swiss Rolls

No food additives or butter. It's super easy and light. It's easy to modify this swiss roll to your preference.

Ingredients: 27-28 cm square baking sheet

Cake Batter
Cake flour
60 g
Granulated sugar (or caster sugar)
60 g
About 16 strawberries for decorating
Cream (If decorating the top, increase the cream by 1.5x)
Heavy cream (more than 45% fat recommended)
200 ml
Granulated sugar (or normal sugar)
20-30 g
Vanilla beans (or extract)
about 1/2 stick
Rum or Grand Marnier (optional)
to taste


1. There are not a lot of steps, so first preheat the oven to 200°C. Line a baking sheet with parchment paper. Sift the dry ingredients and set aside.
2. In a clean and dry bowl, whip the eggs and sugar in a bowl with a hand mixer over a bowl of hot water. Beat for 10 minutes until the mixture turns white.
3. Once the batter becomes thick and drips like ribbons, leaving tracks on the batter, add the pancake mix, adding it in several batches. Mix briskly until it's no longer floury.
4. If you don't mix enough, the batter will look rough and coarse. If you mix too much, it will turn into a heavy batter. It should be glossy, as seen in the photo, so be sure to mix it in evenly from the bottom.
5. Once the batter is evenly mixed, pour into the baking sheet and use a bench scraper to even out the surface. Rap the baking sheet on the counter to release air bubbles. Bake in the oven for 10 minutes.
6. After 10 minutes, remove the cake from the oven and press down on the surface. If it makes a "puff" noise, it is not finished, so bake for a few minutes.
7. When it has finished baking, wrap in plastic wrap to prevent drying out. If you do not want the browned color, use a knife to peel it off.
8. Add granulated sugar to the cream. Cut a vanilla bean in half, scrape the beans with the the tip of a knife and combine with the cream (you could also use vanilla essence).
9. If you want to wrap the cake into a swirl, whip the cream just until stiff peaks form. If you want to wrap the cake into a circle, whip until the stiff peaks are very sturdy. If the heavy cream is high in butterfat, it'll form whipped peaks quickly, so be careful.
10. You can choose whether to roll the cake's browned side up or down. If you prefer to remove the browned side, gently peel off the wrap on the cake and the browned layer will come off. Diagonally cut the edge where the rolled end will be.
11. Spread the cream thicker on the front half closest to you and line up the strawberries on top of the cream. Roll the cake (if you cut the and scatter the strawberries, it'll be easier).
12. Once it's rolled (I rolled with the browned side out so that it's easier to see), slice off the outer edges and it's done. After it cools, use a warmed knife to gently slice and it will cut nice and cleanly.
13. This is a plain swiss roll. Have fun decorating it any way you like!
14. I also decorated it by placing strawberries on firm whipped cream and sticking roasted almonds on the sides. Sprinkling with powdered sugar makes it pretty!
15. This one is simple and uses the same procedure. "Easy with Pancake Mix! Basic Milk Flavored Rolled Cake." Recipe ID: 2152998

Story Behind this Recipe

I made this for my friend's daughter who dislikes additives and butter.

If you use tart strawberries or soy milk cream, it's better to increase the amount of granulated sugar.

Since it's so simple and easy, anyone could modify the decoration.