Hibiscus Swiss Roll with Whipped Hibiscus Cream Recipe

Hibiscus Swiss Roll with Whipped Hibiscus Cream Recipe

A light, floral Swiss roll infused with hibiscus powder and filled with softly whipped hibiscus cream - an elegant herbal dessert perfect for gatherings, afternoon tea, or seasonal celebrations.

If you love baking with herbs, this hibiscus Swiss roll is a beautiful way to bring botanical flavour into your kitchen. Hibiscus adds a gentle tartness and a naturally rosy hue, creating a dessert that feels both delicate and vibrant.

Recipe Summary

  • Prep Time: 25 minutes
  • Bake Time: 12–15 minutes
  • Chill Time: 30–60 minutes
  • Total Time: Approximately 1 hour 30 minutes
  • Servings: 8–10 slices
  • Difficulty: Intermediate
  • Flavour Profile: Light, airy sponge with gentle floral tartness

Ingredients

Cake Batter

  • 4 egg yolks
  • 1 tablespoon + 1 teaspoon sugar
  • 3 tablespoons oil
  • 3 tablespoons + 1 teaspoon milk
  • ½ cup cake flour
  • 2 teaspoons hibiscus powder

Meringue

  • 4 egg whites
  • ½ teaspoon cream of tartar
  • ¼ cup sugar

Hibiscus Whipped Cream Filling

  • ¾ cup + 1 tablespoon heavy cream
  • 2½ tablespoons icing (powdered) sugar
  • 1 teaspoon hibiscus powder

Equipment

  • 10 x 15 inch (25 x 38 cm) jelly roll pan
  • Parchment paper
  • Clean tea towel
  • Icing sugar for dusting

Instructions

  1. Prepare the Pan
    • Preheat oven to 350°F (175°C).
    • Line a 10 x 15 inch jelly roll pan with parchment paper, covering the bottom and sides.
    • Lightly grease the parchment.
  2. Make the Egg Yolk Batter
    • Whisk egg yolks and sugar until slightly pale.
    • Add oil and milk. Mix until smooth.
    • Sift in cake flour and hibiscus powder.
    • Gently whisk until just combined. Do not overmix.
  3. Prepare the Meringue
    • Beat egg whites until foamy.
    • Add cream of tartar.
    • Gradually add sugar while beating.
    • Beat until stiff, glossy peaks form.
  4. Combine
    • Fold one-third of the meringue into the yolk batter to lighten it.
    • Gently fold in remaining meringue in two additions.
    • Fold just until no streaks remain — keep it airy.
  5. Bake
    • Spread batter evenly into prepared pan and smooth gently.
    • Tap pan lightly to release large air bubbles.
    • Bake for 12–15 minutes, until the top springs back lightly when touched.
    • Do not overbake to maintain flexibility for rolling.
  6. Roll While Warm
    • Lay a clean tea towel on the counter and dust generously with icing sugar.
    • Immediately invert the warm cake onto the towel.
    • Carefully peel off parchment paper.
    • Starting from the short end, gently roll the cake with the towel inside.
    • Allow to cool completely while rolled.
  7. Make the Hibiscus Cream
    • Whip heavy cream until slightly thickened.
    • Add icing sugar and hibiscus powder.
    • Whip to soft-medium peaks. Do not overwhip.
  8. Fill and Roll
    • Carefully unroll the cooled cake.
    • Spread whipped hibiscus cream evenly, leaving a ½ inch border.
    • Gently re-roll without the towel.
    • Chill for 30–60 minutes before slicing.

Optional Finishing Touches

  • Dust with icing sugar
  • Drizzle with a light hibiscus glaze
  • Decorate with dried edible rose or hibiscus petals

Why Bake with Hibiscus?

Hibiscus brings a naturally vibrant colour and a bright, gently tart flavour that pairs beautifully with cream and soft sponge. Using finely ground hibiscus powder allows you to incorporate the plant directly into baking, offering both visual beauty and botanical character.

When baking with herbs, start with small amounts and adjust to taste. Hibiscus can vary in strength depending on sourcing and grind size.

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