Three-Colour Swiss Roll with Creamy Cheese Filling
Ingredients
6 Eggs
6 tbsp Sunflower oil
3 tbsp Creme fraiche
70 g Flour (plain)
3 tbsp Baking powder
30 g Emmental cheese (grated)- 30 g Spinach
2 tbsp Paprika
1 pinch Salt- 250 g Cream cheese eg. philadelphia
- 80 g Ricotta cheese
Chives- Salt
Black pepper
Instructions
- Preheat your oven to
200 °C (392 °F) ( Gas Mark 6/7). Line a standard Swiss roll tin (approx. 33cm x 23cm / 13" x 9") with baking paper, ensuring the paper goes up the sides.
Make the three coloured batters:
- Separate the egg yolks and whites into different bowls. Ensure no yolk gets into the whites.
- In three separate medium bowls, prepare the base for each colour: To each bowl, add 2 egg yolks, 2 tablespoons of oil, and 1 tablespoon of crème fraîche. Whisk each until smooth.
- To one bowl, sift in 2 tablespoons of flour and 1 teaspoon of baking powder. Add the finely chopped spinach and mix to make the green batter.
- To the second bowl, sift in 2 tablespoons of flour and 1 teaspoon of baking powder. Add the paprika and mix to make the red/orange batter.
- To the third bowl, sift in the remaining 2 tablespoons of flour and 1 teaspoon of baking powder. Add the grated cheese and mix to make the yellow batter.
Incorporate the egg whites:
- Add a pinch of salt to the 6 egg whites. Using a clean electric whisk, beat them until they form stiff, glossy peaks.
- Gently fold one-third of the beaten egg whites into each of the three coloured batters until just combined. Be careful not to deflate the mixture.
Create the striped pattern and bake:
- Using separate spoons, carefully place large dollops of the three batters diagonally across the prepared tin, alternating the colours to create a striped effect. Gently spread the batters slightly to meet each other, but do not over-mix them.
- Bake in the preheated oven for 10-12 minutes, or until the sponge is just set and springs back when lightly touched.
Roll the warm sponge:
- While the sponge bakes, lay a clean, slightly damp tea towel on your work surface and place a fresh sheet of baking paper on top.
- As soon as the sponge comes out of the oven, carefully invert it onto the prepared paper. Peel off the original baking paper.
- While still hot, use the tea towel to help you tightly roll up the sponge from one short end, with the baking paper inside. Let it cool completely rolled up (this sets the "roll" shape).
Prepare the filling and assemble:
- In a bowl, beat the cream cheese and ricotta together until smooth. Add chives an mix well. Season with a tiny pinch of salt and white pepper.
- Once the sponge is completely cool, unroll it gently. Spread the cheese filling evenly over the entire surface.
- Re-roll the sponge tightly (without the tea towel this time). Wrap the finished roll tightly in cling film and refrigerate for at least 2 hours, or overnight, to firm up.
- Unwrap the roll and use a sharp knife to trim the ends. Slice into 2cm-thick rounds and serve chilled.
Notes
If you like this recipe you should definitely check out my Salmon & Avocado Cheesecake recipe or browse the appetizers recipes.
FAQs
My sponge cracked when I rolled it. What did I do wrong?
The sponge must be rolled while still hot and flexible from the oven. Rolling it warm with the baking paper inside “trains” it to hold its shape. If you let it cool before the initial roll, it will set and crack. The damp tea towel technique helps create steam to keep it pliable.
Can I use a different fat instead of crème fraîche in the batter?
Crème fraîche provides moisture, tang, and fat for a tender crumb. You can substitute with an equal amount of full-fat sour cream. Do not use yogurt, as it is too thin and may alter the texture.
Why are the egg whites folded in separately for each colour?
This ensures each coloured batter remains light and airy. If you mixed all the batters first and then folded in the whites, the colours would muddy together when combining. Keeping them separate until the last possible moment preserves the distinct stripes.
How do I get clean, defined stripes and not a marbled mess?
Use separate spoons for each colour when dolloping into the tin. Gently spread them just enough to meet, but avoid vigorous swirling or smoothing. The batters will spread slightly and fuse during baking while largely maintaining their borders.
Can I make this ahead of time?
Yes, it’s designed for it. The filled roll must chill for at least 2 hours to set, making it perfect for preparing a day in advance. Store it tightly wrapped in the fridge for up to 3 days. Slice just before serving for the neatest presentation.
What can I substitute for the spinach in the green layer?
Use an equal amount of fresh basil purée for a herbal note, or 1 tablespoon of matcha powder (sifted with the flour) for a vibrant green and earthy flavour. If using matcha, you may need to add an extra teaspoon of milk or oil to achieve the same batter consistency.
My filling is too soft and squishes out when slicing. How can I fix it?
Ensure your filled roll has chilled for the full 2+ hours. If the filling remains too soft, your cream cheese may not have been full-fat, or the ricotta was too wet. Next time, drain the ricotta in a fine mesh sieve for 30 minutes before using, or increase the ratio of cream cheese to ricotta.
Can I freeze the Swiss roll?
It’s not recommended. The delicate sponge can become icy and the creamy filling may separate and become grainy upon thawing. This is a best-enjoyed-fresh recipe.
What are good serving suggestions?
Serve chilled as an elegant appetiser or part of a brunch spread. Garnish with extra chopped chives, a sprinkle of paprika, or a few microgreens. It pairs beautifully with a simple green salad dressed with a lemon vinaigrette.
Can I make the batter colours with food colouring instead?
Yes, for more vibrant, uniform colours. Omit the spinach, paprika, and cheese. Divide the plain base batter (after adding flour/baking powder) into three portions. Colour one green, one red/orange, and leave one yellow using gel food colouring for best results. The flavour will be more neutral.
Throw in your flavor