A Swiss Roll Cake made with just 4 ingredients. This is very easy to put together and you wouldn’t need an oven to make this cake, this is made on stovetop. Fill it with Nutella or your favorite filling and enjoy it till the last crumb.
Whenever I visit my aunt katheeja’s place in India, this roll cake is a must serve on her table. Even if I make a surprise visit there, this cake still manages to be there on the list. And I sure do get happy seeing it. She has been making this for years, but it was when I made a visit to India this time that I asked her for the recipe. She mentioned the ingredients, and I was like, then? then? what else? She said thats all, just three ingredients. Sooo easy! No wonder she used to get it ready in a jiffy.
This is absolutely the easiest roll cake recipe in the world. You can make it in minutes if you have unexpected guests at home. Its perfect for kids who want something “now”, as they can be put together and cooked easily.
This Swiss roll cake can be filled with Nutella, jam (which are my aunt’s choices), whipped cream, butter cream, cookie butter or any of your favorite filling.
Click to watch the video tutorial. Please do watch it in HD. 🙂
- 2 eggs
- 4 tbsp all purpose flour
- 3 tbsp sugar
- 1/4 tsp baking powder
1 tbsp butter
Nutella/ Jam/ Cookie Butter/Whipping Cream
- If you are using whipping cream as the filling, remember to cool the cake fully before spreading the cream.
- Make sure that you whisk the eggs till light and fluffy, only then you will get that spongy texture.
- Roll the cake when it is slightly warm itself. If you are using whipping cream for your filling, then roll the cake while it is still warm and keep it rolled in a cloth. Once the cake cools down completely, open the cake and spread the whipping cream into it and roll it again.
- You can warm the Nutella a little bit in the microwave before spreading it on the cake. This will make it easier to spread.
1. Using an electric beater, beat the sugar and eggs for about 5 minutes till nice and fluffy.
2. Add in the flour and baking powder and with a spatula, fold it into the mixture well. ( I added 1/2 tsp of vanilla essence at this point, its optional)
3. In a non-stick pan melt the butter, pour the batter and spread evenly. Cover and cook for 3-5 mins on a very low flame.
4. Take out the cake from the pan and immediately spread the filling in the cake and roll it tightly. Cut into rounds.
4 Ingredient Swiss Roll Cake
- 2 eggs
- 4 tbsp all purpose flour
- 3 tbsp sugar
- 1/4 tsp baking powder
- 1 tbsp butter
- Nutella/ Cookie Butter/ Jam/ Whipped cream
- Using an electric beater, beat the sugar and eggs for about 5 minutes till nice and fluffy.
- Add in the flour and baking powder and with a spatula, fold it into the mixture well. ( I added 1/2 tsp of vanilla essence at this point, its optional)
- In a non-stick pan melt the butter, pour the batter and spread evenly. Cover and cook for 3-5 mins on a very low flame.
- Take out the cake from the pan and immediately spread the filling in the cake and roll it tightly. (If using Whipping cream, read notes)
- Cut into rounds.
Make sure that you whisk the eggs till light and fluffy, only then you will get that spongy texture.
Roll the cake when it is slightly warm itself. If you are using whipping cream for your filling, then roll the cake while it is still warm and keep it rolled in a cloth. Once the cake cools down completely, open the cake and spread the whipping cream into it and roll it again.
You can warm the Nutella a little bit in the microwave before spreading it on the cake. This will make it easier to spread.
54 thoughts on “4 Ingredient Swiss Roll Cake (Stovetop)-Updated”
how to make that fork n knife design next to the rolls….:D
Hahaha! Sprinkle powdered sugar on top of fork n spoon. Pattern ready! 😀
wow Sadia….i will def try this recipe…looks yummy!!! soo proud of uu 🙂 !!!
Thanks a looot monica! 😀 🙂
Beautiful recipe. Thank you to you and your Aunt for sharing! 🙂
Your most welcome! 😀 glad that you liked it. 🙂
Oh my Sadia.. Beautiful and a cake in the pan.i have made it in oven in cookie sheet but this is much easier..atleast it seems. I am totally making it… I add strawberries with fresh cream and so stiles cheesecake filling…
Your pictures are amazing..especially with a dusting if fork and spoon 🙂
Its sounds like a good idea, strawberries with cream! Yumm! Will try it next time. Yeah the baking one would be the proper sponge cake recipe rite? This one is kind of a cheat recipe. 🙂 😉
I love cheat recipes ;)…lol
Lovely recipe and pics. Does your aunt call it a roll cake or does it have a colloquial name?
Yeah it has. She calls it thera kums! Haha! Wierd name! 🙂 😀 do u know of this?
Nope! Looks similar to something we call ‘churul appam’, which literally means a rolled flat bread/cake. It is made with a similar crepe-like batter, filled with different mixtures (usually coconut, sugar, nuts and raisins or cream and sugar) and rolled tightly.
Hmmmm i think i know what you are talking about. We call it thera ada or u wont believe the name, “mayyath kattil” hahaha! That is made with thin crepes like maida dosa. N yeah, it can be filled with sweet coconut mix, or sweet egg filling. We make it mainly during ramadan. 🙂
Beautiful pictures Sadia. They look so tempting 🙂
Any idea how I can replace the egg?
Thnx Namrata! Hmmm im soo sorry dear, i have no idea about the substitute for egg. Will try and find out.
Great looking cake and so easy! Pretty pictures too! 🙂
Wow!…..it looks really yummy sadi!!…….thanks for sharing dear and the pics are just awesome!!
which whipping cream did you use here??
Thanks jazeera! I used KDD Kwik whip cream. Whipping cream is nice but i prefer nutella spread on the warm cake. Try that! 🙂
OMG.. It looks so yummy.. ! Even though I don’t have a sweet tooth your pictures & recipe’s tempt me for sure.. 🙂 I have to try your recipe’s soon..
Thanku Anitha! Sooo glad dat you are liking the recipes. 🙂
I want to know if we can use just 1 egg for this recipe instead of two…health conscious. 🙂
Hmmm i dont think one egg will do. But cut all the ingredients in half and make a small roll cake. Then u can use 1 egg. 😀
Oh, Wow! What pictures Sadia! Is this recipe for Eid celebrations or otherwise? I find it fascinating that a qualified Bio-technologist like you hold such a passion for exotic culinary creations like this.
Thanks a loot shakti! Noo these are not for Eid celebrations. I love cooking! Cooking makes me happy. 🙂
Thank you for stopping by and checking out my blog. Do keep in touch. 🙂
I definitely will Sadia. Do visit me too.
Ok done! 🙂 followed ur blog.
Thanku shamna! 🙂
Three ingredients – you are pulling my leg! It looks too amazingly delicious to be that simple. Fabulous recipe!
😀 Thankyou sooo much dear! Well yeah! It is the simplest cake recipe ever. 🙂
Just lovely! Celeste 🙂
Thankyou celeste! 🙂
Really want to try this! Making me drooooollll.
🙂 if you are tryin lemme know how u liked it. 🙂
Tried ths one too……….hats of to u dear……all recipes r too gud………..MA………..:)
Yaaaay! “smiles” “smiles” 🙂
it looks yummy!
Thanks a lot! 🙂
What size frying pan do you use? Can wait to try this!
Soo sorry Khadijah for the late reply. Was a little busy with other things. You can use a 91/2 – 10 inch round non stick fry pan. Sorry again 🙂
I made this delicious roll-up dessert a few days ago & my friends & I all loved it so much! xxx
Again thanks Sophie for trying. It means a lot. So glad that you liked the cake. 🙂
Jazakillaahu khairan .. <3
I'm totally drooling over this. I loved it. 😀
I have a few question though .. how did you make the whipping cream ?
And is the sugar granulated or icing ?
Beautiful photographs :))
Barak Allaahu feeki ..
Hello! Thank you for the quick recipe 🙂
I’ve a question though: The one with nutella/chocolate filling looks more crumbly and soft while the one with cream filling looks a bit spongy and flat. What’s the difference between both? Is it beating time or cooking temperature?
Yes, there is a difference between both the cakes. The one with the whipped cream is not very perfect, the Nutella filled cake is the perfect one. It’s the recipe for that which is given here. I need to change all the other pictures actually, it just slipped my mind. Will update the pictures soon. The change was mainly the beating time, to get a spongy cake you should beat it for a longer time till the eggs mix turn fluffy and creamy. 🙂
Thank you so much for the prompt reply! Much appreciated 🙂
I actually tried it just now and it turned out very good (though everyone commented it tastes like pancake). I filled it with chocolate ganache and it was such a treat! Looking forward to the updated pictures.
All the best!
Thank you for the feedback Ana. Glad that you liked it. Was it flat or fluffy? I am thinking of making a video tutorial for this soon.
It was neither flat nor very fluffy. I would say it was in-between the two versions you’ve posted pictures of. I would really appreciate a video tutorial! 🙂
Just stopping by again to say BIG THANK YOU for the video tutorial and updated post. It really helps! Will try again and will let you know how it turned out 🙂
You are most welcome Ana! I made the video tutorial mainly for you.
That’s so sweet of you! Truly honored 🙂 Wishing you all the best!
Lovely update to this post, Sadia… Haven’t made this since long… I make mine without the baking powder, the egg makes it fluffy enough… loving your new clicks… 🙂
Thank you . I used to make it without baking powder too. But when you add that you will get soft and fluffy cake guaranteed and it will stay like that for a long time.