Apricot Swiss Roll

Sliced apricot jam swiss roll on a plate.

5 from 1 vote

This Apricot Swiss Roll is a classic Serbian dessert featuring a light sponge cake rolled with tangy apricot jam. Made with simple ingredients and finished with a dusting of powdered sugar, it strikes the perfect balance of sweetness and tartness, perfect for everyday treats or festive gatherings.

Prep Time10

Cook Time16

Cooling time1

Total Time1 26

Course: Dessert

Cuisine: Serbian

Servings:

Calories: 86kcal

Author: Nataša

Equipment

stand mixer (or hand-held mixer)
measuring cups and spoons
spatula
Baking tray
Parchment paper

Ingredients

5 eggs
5 tablespoon sugar
1 bag vanilla sugar
5 tablespoon flour
2 teaspoon baking powder
10 oz Apricot jam

Instructions

Prepare the batter: Preheat the oven to 350°F (175°C) and separate the egg whites from the yolks. In a mixing bowl, whip the egg whites on medium-high speed (start at speed 4, then increase to speed 6) until soft peaks form. Gradually add the sugar, spoon by spoon, mixing continuously until fully combined. Add the vanilla sugar and mix for a few more seconds until incorporated.
Incorporate egg yolks and dry ingredients: Lower the mixer speed to 4 and add the egg yolks one at a time, mixing well after each addition. Sift the flour and baking powder into the batter using a mesh strainer. Gently fold the mixture with a spatula until smooth, making sure there are no visible pockets of flour or baking powder.
Bake the sponge layer: Using a spatula, spread the batter evenly onto a parchment-lined baking sheet (13x18 inches). Bake for 16–17 minutes, or until the top is lightly golden.
Prepare for rolling: While the cake is baking, drizzle water over a clean kitchen towel and squeeze out any excess moisture. Once the cake is baked, lift it from the oven using the parchment paper and place it directly onto the damp towel. Carefully peel off the parchment paper from the cake layer.
Roll and cool the cake: Starting from the shorter (narrower) side, gently roll up the cake with the help of the damp towel to shape it. Let the rolled cake cool completely at room temperature for 20–30 minutes.
Fill and re-roll: Carefully unroll the cake and spread the apricot jam evenly over the surface. Then, re-roll the cake tightly, this time without the towel.
Set and serve: Wrap the swiss roll in a kitchen paper towel or a clean, dry cloth and refrigerate for 30 to 60 minutes to help it set. Once chilled, optionally trim the ends for a neat presentation, dust the top with powdered sugar, and slice into smaller pieces before serving.

Notes

Whipping Order Matters: Whip the egg whites first until soft peaks form, gradually add sugar, and then mix in the egg yolks one by one for the best texture.
Folding Technique: Gently fold in the sifted flour and baking powder using a spatula to avoid deflating the airy batter.
Jam Consistency: Choose a high-quality apricot jam that isn’t too thick or too runny for easy spreading and a smoothly rolled cake.
Roll While Warm: Roll the sponge with a damp kitchen towel while it is still warm to prevent cracking and help shape it.
Chill Before Slicing: Refrigerate the rolled cake before slicing for clean, neat cuts and a perfect presentation.

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