Swiss Roll with Cranberry Jam and Ginger Cream

Ali Clarke and Santos Loo
Ali Clarke and Santos Loo
December 20, 2023
This Swiss roll cake is the perfect holiday dessert; a delicate and spongy vanilla cake wrapped around a tart, sweet cranberry jam and a tangy cream cheese filling. With the Anova Precision Oven and a burst of steam, the cranberry jam is easily made, avoiding a lot of stirring and splattering on your stovetop. The cake is so tender and easily rolled around the fillings. We will be making this over the holidays for guests and family but the cake is equally delicious any time of year and can be easily adjusted to include your favorite seasonal jams. Notes: When measuring flour we use the “scoop and sweep” method to avoid overpacking of the flour and a denser cake. Instead of using the jelly roll pan you can use the Anova sheet pan lined with the silicone baking mat. You can use fresh cranberries instead of frozen for the jam, just reduce the cook time to 45 minutes. If you prefer something other than our homemade cranberry jam, use 1 cup of any of your favorite seasonal jams or preserves instead. This recipe uses Diamond Crystal kosher salt.
Prep Time
Cook Time
Swiss Roll with Cranberry Jam and Ginger Cream
For the Homemade Cranberry Jam
225 g (1 ¾ cups)
frozen cranberries (about 8 oz)
220 g (1 cup)
granulated sugar
112 g (½ cup)
unsweetened cranberry juice
cinnamon stick
For the Swiss Roll
66 g (½ cup)
all-purpose flour
32 g (¼ cup)
½ tsp
baking powder
Pinch kosher salt
5 large
eggs, separated, at room temperature
122 g (⅓ cup plus ¼ cup)
granulated sugar, divided
1 Tbsp
vanilla bean paste or pure vanilla extract
54 g (¼ cup)
vegetable oil
Powdered sugar, for dusting
For the Cream Cheese Filling
1 (8-oz/227g) block
cream cheese
60 g (¼ cup)
sour cream
34 g (2 Tbsp)
maple syrup
1 tsp
ground ginger

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 40%
Temp: 350.006°F
Heat: Rear

2. Make the Cranberry Jam

Place the cranberries, sugar, and cranberry juice in a small ovenproof pot or baking dish, approximately 6- by 6-inches, and stir to combine. Nestle the cinnamon stick into the cranberries and place the baking dish on a sheet tray. Bake until the cranberries have burst and the juice is bubbling, about 1 hour. Remove from the oven, discard the cinnamon stick and use the back of a fork or a potato masher to mash the cranberries while they are still warm until it is the consistency of jam. Let cool completely at room temperature. As the jam cools, it will continue to thicken.
Make the Cranberry Jam
Sous Vide Mode: Off
Steam: 40%
Temp: 350.006°F
Heat: Rear
01:00 Timer

3. Adjust the Oven for the Cake

Sous Vide Mode: Off
Steam: Off
Temp: 330.008°F
Heat: Rear

4. Prepare the Pan

Line a jelly roll pan that is approximately 11- by 15-inches with parchment paper; the parchment can go up the sides of the shorter ends but should sit flat on the bottom of the pan along the longer edges.
Prepare the Pan

5. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt and set aside.
Mix the Dry Ingredients

6. Whip the Egg Whites

In the bowl of a stand mixer fitted with the whisk attachment add the egg whites. Whip on medium speed for about 1 minute until frothy. With the mixer running, gradually stream in 67g (⅓ cup) of the sugar. Turn the mixer to high speed and continue to whip until the egg whites reach medium peaks, 2 to 3 minutes. Remove the egg whites to a large bowl and set aside. Wipe out the bowl of the stand mixer, but you do not have to clean it.
Whip the Egg Whites

7. Whip the Egg Yolks

In a stand mixer fitted with a whisk attachment, add the egg yolks, remaining 55g (¼ cup) of the sugar, and vanilla. Whip on high speed until the mixture thickens, is pale yellow, and the egg falls off the whisk in ribbons, 3 to 4 minutes.
Whip the Egg Yolks

8. Assemble the Swiss Roll Batter

Fold half the egg whites into the egg yolk mixture until just combined. Sift in all the flour and fold to combine. Fold in the remaining egg whites until you no longer see streaks of white. Finally fold in the vegetable oil until the batter is smooth, glossy, and evenly combined. Add the batter to the prepared pan and spread it evenly to the edges with an offset spatula. Tap the pan lightly against a flat surface to remove any air bubbles in the batter.
Assemble the Swiss Roll Batter

9. Bake the Swiss Roll

Bake for 16 minutes, until the cake is a pale golden brown on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven and let the cake cool for 10 minutes.
Bake the Swiss Roll
Sous Vide Mode: Off
Steam: Off
Temp: 330.008°F
Heat: Rear
00:16 Timer

10. Pre-Roll the Cake

Place a clean sheet of parchment paper on top of the cooled cake and flip onto a clean, flat work surface. Peel the parchment off the bottom of the cake and then place it back so that the bottom is covered but the parchment is no longer attached. Using your hands, quickly flip the cake back over again so the browned side is facing up. Now there will be a sheet of parchment paper on the bottom and top of the cake. Starting at one of the shorter ends, roll the cake into a log, ensuring the bottom and top piece of parchment are rolled with the cake. Place the cake seam-side down on a clean baking sheet and let the cake cool completely, about 30 minutes. Pre-rolling the cake will reduce the chances of the cake cracking once you roll it with the fillings.
Pre-Roll the Cake

11. Make the Cream Cheese Filling

In a stand mixer fitted with the paddle attachment, add the cream cheese, sour cream, maple syrup, and ground ginger and mix on medium-high speed until evenly combined, creamy, and smooth, 4 to 5 minutes. Set aside at room temperature if you are planning on assembling the cake in the next hour, otherwise refrigerate until ready to use.
Make the Cream Cheese Filling

12. Assemble the Swiss Roll

Unroll the cake on a clean, flat work surface. Remove the top piece of parchment paper. The brown side will be facing up. Using an offset spatula or the back of a spoon, spread the cooled cranberry jam evenly over the cake, from edge to edge. Next add the cream cheese mixture and again spread the filling from edge to edge, covering the cranberry jam. Roll the cake into a tight log, again starting from one of the shorter edges. As you lift and roll the cake, make sure to pull back the bottom piece of parchment so as not to roll it into the center of the cake. Place the cake seam-side down on a tray, cover with plastic wrap, and place in the fridge for 1 to 3 hours to allow the filling to set before slicing. When ready to serve, dust the top with powdered sugar.
Assemble the Swiss Roll
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