Alright, Let’s Chat About This Heart Swiss Roll Thing
You ever start a recipe with big plans... and then halfway through, the kitchen looks like Cupid’s had a food fight? That’s me every single Valentine’s Day since I tried to make this heart-shaped Swiss roll for my other half (best part, he actually thought I bought it from a fancy bakery the first year!). For some reason, rolling up cake seems simple, but that first time, my roll broke in three places, and honestly, it looked more like a crooked pretzel than a heart. We still ate every bite, though. Sometimes the best memories are a little messy. Oh—and if you’re thinking this is too sappy, fair enough, but trust me, this cake isn’t sickly sweet unless you overload the filling, and that’s entirely in your hands. Off we go...
Why This Recipe's a Winner (According to Me...and Everyone on My Couch)
I make this every February because my lot goes wild for that soft, fluffy cake, especially with a bit of jam peeking out a pink swirl. It just looks like you put in a proper effort—even if you lost your patience halfway and needed a strong cup of tea! It’s not just about romance; my daughter asks for heart roll on any semi-special occasion (I think it’s just an excuse for cake before dinner, but I let it slide). Actually, rolling it is probably my least favorite part (the crack-risk is very real), but the look on people's faces is worth a little faffing about. And seriously, if you saw my first attempt...well, let’s just say perseverance pays off.
What You’ll Need (and a Few Quick Cheats)
- 4 large eggs (once used medium—cake was dense, but edible!)
- 120g caster sugar (my nan swore by golden, but I use regular)
- 120g plain flour
- ½ teaspoon baking powder (sometimes I skip it, still fine honestly)
- 1 teaspoon vanilla extract (or almond, if you’re feeling fancy)
- Food colouring—red or pink for that classic Valentine’s touch; I sometimes just chuck in raspberry juice instead if it’s lying around
- 3-4 tablespoon icing sugar, for dusting
- 200ml double cream (whipped—don't bother with single, it's too thin, trust me)
- 2-3 tablespoon raspberry or strawberry jam (I once tried apricot, and well...it’s a bit weird but not inedible)
How I (Try To) Make the Heart-Shaped Swiss Roll
- First, preheat your oven to 180°C (just under 350°F for my American mates)—grease and line a Swiss roll tin, about 33x23cm, with parchment. If you don’t have one, use any shallow tray, but honestly, the thinner the cake, the easier the roll.
- Beat the eggs and sugar together until fluffy; it should leave a ribbon trail—I usually have to stop to scrape the sides and, yes, occasionally sneak a tiny taste.
- Sift in flour and baking powder. Fold in gently (I used to rush this and ended up with pancake-textured cake—so just breathe and take your time).
- Pick about a quarter of the batter and stir in your food colouring. Pour the uncoloured batter into the tin, smoothing it out with whatever spatula you can find (I once used the back of a ladle in a pinch, still worked). Now, for the heart bit: pipe or dollop blobs of coloured batter in a random squiggly heart shape right in the middle. No fancy piping required; I just use a sandwich bag with the corner snipped off.
- Bake for 10-12 minutes—or until it’s springy but not overdone. Check it! Overbaking turns it brittle, which…well, let’s just say you’ll be eating cake chunks, not rolls.
- Here’s the weird bit: tip the hot cake out onto a sugared piece of parchment and—while it’s still warm—roll it up with the paper inside. It’ll look strange, like a rolled-up magazine. Leave it to cool for a bit.
- Unroll carefully; it might crack but honestly, the cream covers most sins. Smother the inside with jam and whipped cream—don’t skimp, or you’ll regret it when you bite in.
- Re-roll gently, keeping the heart pattern in the middle if you can (sometimes my hearts are more like blobs, but hey, it’s the thought!). Dust with icing sugar and—once, I even sprinkled in a few freeze-dried raspberries. Tastes amazing but unnecessary.
Notes I Wish Someone Had Told Me
- The paper inside when rolling up warm? Absolutely vital or the cake clings for dear life. Once, I forgot, and lost half the heart to the parchment. Not ideal.
- You don’t have to obsess over perfect hearts—imperfection tastes just as good. Actually, sometimes better.
- I think it’s nicest after a couple hours in the fridge, but honestly, it rarely hangs around that long.
Variations I’ve Tried (Some Winners, One Flop)
OK, so strawberry or raspberry jam is the old faithful—BUT, I have swapped in lemon curd now and then for a bit of zing. One time I tried chocolate spread and it was, how should I put it, a bit claggy but popular with kids. Oh, and those freeze-dried raspberry bits? Add crunch—just don’t go overboard or it’s like eating cardboard. Oh, I tried making a gluten-free version once—didn’t set quite right, but still edible, especially drowned in extra cream (some fixes are simple!).
Gear You Might Need—but Don’t Stress If You Don’t Have It
- Swiss roll tin: I’ve used a roasting tray more than once and nobody noticed.
- Electric whisk: Makes the fluffing-up part quicker, but elbow grease works too (good workout...)
- Parchment paper: Nonstick, or else…carnage.
- Piping bag: But a sandwich bag with a snipped corner works swimmingly.
How to (Try to) Store It
Pop leftovers in an airtight container in the fridge; good for two days if you restrain yourself (I, frankly, never have). If it does last, I think it gets even tastier when the cream and jam settle in overnight—but again, this has only happened twice.
Serving This Fancy Cake (Or Not-So-Fancy Cake...)
I like to slice it thick, pile berries around, and—on a whim—once served it with a cheeky drizzle of cherry liqueur. My little one calls dibs on the middle slice (the biggest!) and honestly, you can jazz it up or keep it simple. Sometimes we just stand around the kitchen island eating straight from the board—no plates needed, just napkins (less washing up, right?).
Stuff I’ve Learned the Hard Way (And You Can Learn For Free)
- Don’t rush the cooling, even if the cake is staring you down. Unrolling too soon = cracks everywhere. Crooked hearts, too, if you care about that sort of thing.
- On second thought, beating the eggs like your arm depends on it really does make the fluffiest cake. I tried a lazy mix once and served up a flat—well, biscuit.
- You can freestyle the filling—just maybe avoid peanut butter (too thick; trust me, I've tried...regretted it!)
Questions People Actually Ask (No Silly Ones—I Promise)
Can I make this a day ahead? Yep, and actually, the flavors meld together nicely. Just keep it tightly wrapped or the cake dries out a bit.
How do you keep the roll from cracking? Gently rolling while warm, use enough filling, and don’t overbake—learned the hard way, multiple times. But honestly, not every cake needs to be Instagram-perfect, right?
Do I have to make it pink/red? Not a chance—use any color, or even skip it (once I used blue and told the kids it was a Smurf cake for Valentine’s). Worked a treat!
What if I don’t have a Swiss roll tin? Any shallow tray will do in a pinch. Might be a touch thicker or thinner, but that's the fun of home baking, isn’t it?
Whew, that was a lot of cake chat. You ever start telling a story about cake and, halfway through, find you’re just really hungry? Same. So, go on—give this a whirl. Valentine’s Day sorted, or…you know, any rainy Tuesday that needs brightening up.
Ingredients
- 4 large eggs
- 100 g granulated sugar
- 100 g all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoon melted butter
- 200 ml heavy cream
- 2 tablespoon powdered sugar
- 100 g fresh strawberries, sliced
- Red gel food coloring (optional)
Instructions
-
1Preheat oven to 180°C (350°F). Line a rectangular baking tray (approx. 10x15 inches) with parchment paper.
-
2In a large bowl, beat the eggs and granulated sugar together until pale and fluffy. Add vanilla extract and salt, then gently fold in the flour. Mix in melted butter until just combined. For a pink color, gently fold in a small amount of red gel food coloring.
-
3Pour the batter onto the prepared tray, spreading evenly. Bake for 12-15 minutes, until the cake is lightly golden and springs back when touched.
-
4While still warm, invert the cake onto a clean kitchen towel sprinkled with powdered sugar. Remove parchment paper and, using the towel, gently roll up the cake from the short end. Let cool completely.
-
5Whip the heavy cream with powdered sugar until stiff peaks form. Unroll the cooled cake, spread whipped cream evenly, and add a layer of sliced strawberries.
-
6Carefully roll the cake back up, this time shaping into a heart by gently pinching the bottom and curving the top sides. Slice and serve to enjoy your heart-shaped Swiss roll!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!