The batter

  • 4 large eggs
  • 130 grams (1 cup + 1 tablespoon) flour
  • 100 grams (1/2 cup) sugar
  • 40 grams (3 tablespoons) vegetable oil
  • 10 grams (1 tablespoon) cocoa powder
  • 7 grams (1 1/2 teaspoons) baking powder
  • 1 pinch salt
  • 10 grams (1 tablespoon) vanilla sugar
  • Red food dye as needed

The cream

  • 300 grams (1 1/4 cups) mascarpone
  • 150 grams (2/3 cup) whipping cream
  • 60 grams (1/2 cup) powdered sugar


  • Mixing bowls

    Choose bowls of various sizes for convenience; ensure they are clean and dry before use for the best results.

  • Whisk or electric mixer

    A whisk is great for small batches, but an electric mixer saves time and effort when working with larger quantities.

  • Baking sheet

    Opt for a non-stick baking sheet or line it with parchment paper to prevent sticking.

  • Parchment paper

    Using parchment paper ensures your biscuit doesn't stick and makes cleanup a breeze!

  • Spatula

    Perfect for mixing ingredients smoothly and spreading the batter evenly.


Step 1

**Step 1:** Beat the eggs with sugar until light and fluffy, for 5-7 minutes. Use a hand mixer or stand mixer for better results.

Step 2

**Step 2:** Mix the flour, baking powder, salt, cocoa, and vanilla sugar together in a bowl. Sift the dry ingredients to avoid lumps.

Step 3

**Step 3:** Pour the vegetable oil and red food dye into the egg mixture, then mix well. Adjust the amount of food dye to achieve the desired shade of red.

Step 4

**Step 4:** Gradually add the dry ingredients to the wet mixture and mix gently with a whisk until fully combined. **Do not beat.** Over-mixing can make the batter tough.

Step 5

**Step 5:** Pour the batter onto a baking sheet lined with parchment paper and spread it evenly. Bake at 338°F (170°C) for 10-15 minutes, depending on your oven and the thickness of the batter. Check with a toothpick; it should come out clean when the cake is done.

Step 6

**Step 6:** Take the baked biscuit out of the oven, cover it with parchment paper, and turn it over. Remove the lower parchment (the one it was baked on) and cover it with a clean sheet. Twist the biscuit into a roll and let it cool like this. Rolling the biscuit while warm prevents cracks.

Step 7

**Step 7:** For the cream, combine the cold mascarpone, whipping cream, and powdered sugar, then beat until stiff. Ensure all ingredients are well chilled for the best results.

Step 8

**Step 8:** Unfold the cooled biscuit and spread the cream evenly over it, leaving a little for decoration. Roll the biscuit back into a roll and refrigerate for 1 hour. Use a spatula for even spreading.

Step 9

**Step 9:** Trim the uneven edges of the roll and decorate the top with the remaining cream and berries. Strawberries or raspberries make a great choice for decoration.


Picture this: Your pastry is ready to dazzle! 🥐✨

Slice it up neatly and place each piece on a beautifully arranged platter. These delightful rolls pair wonderfully with a hot cup of coffee or a refreshing iced tea. Layer a few fresh berries around for a pop of color and extra flavor.

If you're hosting a brunch, why not make it the centerpiece? Surround your creation with other finger foods and appetizers. 🥂 For a festive occasion, drizzle some extra chocolate on top and sprinkle with powdered sugar for that wow-factor look.

Don't forget to share! These pastries make excellent gifts. Wrap them individually in cute packaging and spread the joy. And of course, snap a photo for the ‘Gram – after all, you’ve earned those likes! 📸


Looking to make this recipe gluten-free? Substitute the flour with a 1:1 ratio of gluten-free flour mix. This ensures you still get the right texture without compromising the taste. Remember to also check your baking powder to ensure it's gluten-free.

For a vegan twist, swap out the eggs for an equivalent amount of applesauce or mashed ripe bananas. Use a vegan mascarpone cheese and whipping cream alternative. And voilà! You have a delish vegan version of this recipe that everyone can enjoy. 🍌🌱


  • Why did my biscuit crack when I tried to roll it?

    Rolling while it's still warm is key. If it cools too much, it may crack. Make sure to be gentle and take your time.

  • Can I use all-purpose flour instead of cake flour?

    Yes, you can. However, cake flour gives a finer, lighter texture. If using all-purpose, you might want to add 2 extra tablespoons of the recipe's total flour amount to mimic cake flour.

  • How do I make my cream thicker?

    Ensure that the cream and mascarpone are both cold before beating. You can also add a stabilizer like a bit of gelatin if needed.

  • Can I make the pastry in advance?

    Absolutely! You can make it a day ahead and refrigerate it. Just make sure to cover it well to prevent it from drying out.

  • Any tips for adding flavors to the cream?

    You can add a splash of flavored extracts, like almond or peppermint, or fold in finely grated citrus zest for a fresh twist.

  • How to ensure even baking?

    Spread your batter evenly in the pan and rotate it halfway through baking to ensure it bakes evenly on all sides.

Nutrition facts

Red velvet swiss roll
Recipe Yield:8 servings
Calories:per serving
Calories (Min - Max):250 - 300
Total Fat:17g
Saturated Fat:9g
Total Carbohydrate:22g
Total Sugars:14g