Greek Swiss Roll

Greek Easter has always been one of my favorite days. If you know me at all you know that I am obsessed with alllll the Holidays, especially Christmas. But Greek Easter is a holiday that makes me feel especially grateful for my family. I’m grateful for our traditions, cooking and enjoying great food together, the music and dancing, and for everyone talking way. too. loud.

Swiss Roll In Detail

For a more detailed guide on mastering these designed Swiss Rolls, click here to take you to my blog that’ll take you through every detail. For choosing the design to go onto your Swiss Roll, try going on the internet for inspiration or ideas. Again, the guide that you can find by clicking here will dive into more detail.

My Great Grandfather Michael Angelo Koutroubas arrived to the United States at the age of fourteen 100 + years ago. He was on the RMS Carpathia which became famous for rescuing passengers on the Titanic. It’s easy to get caught up in Holiday festivities but so important and special to think about the loved ones who celebrated before you 🙂

Layering The Designs

As mentioned above, my original Swiss Roll Blog will take you through important things to note about this recipe in more detail but one of those things is about layering the designs. As you can see below, I have my first layer or designs which are the outlines and small details for the Greek buildings. I will allow this to set in the freezer for about 10 minutes before adding the layer of white on top of it for the buildings. This ensures that the blue designs I made first will not smudge or smear.

Once my design is complete, I will then allow it to set in the fridge for another 10 minutes to firm up a bit, then add the remaining batter all over the pan before baking.

Greek Swiss Roll

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 2 votes


Total time




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  • 6 6 egg yolks

  • 4 Tbsp. 4 sugar

  • 4 Tbsp. 4 vegetable oil

  • 4 Tbsp. 4 whole milk

  • 2 tsp. 2 vanilla extract

  • 1 cup 1 all purpose flour

  • 2 Tbsp. 2 cornstarch

  • 6 6 egg whites

  • 1/2 tsp. 1/2 vinegar

  • 4 Tbsp. 4 sugar

  • Whipped Cream Filling
  • 1 cup 1 heavy whipping cream

  • 2 1/2 Tbsp. 2 1/2 confectioners sugar

  • dash salt

  • 1 tsp. 1 vanilla


  • Cut out a piece of parchment paper to fit your pan perfectly. Draw or trace the image of your choice onto the parchment paper. Since this is a Swiss Roll and majority of the image will be rolled up, only make a design on the left half of the parchment. I am using a small 9″ x 13″ cookie sheet. But this recipe makes enough for a standard 13″ x 18″ cookie sheet Swiss Roll.
  • Preheat the oven to 375 degrees and grease your cookie sheet with cooking spray and lay down your designed parchment paper.
  • Whisk together the egg yolks and sugar until smooth. Keep the egg whites! We will need them later.
  • Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.
  • Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding it in to the batter in the next step.
  • Fold the egg whites into the batter until everything is fully combined. Be careful not to over mix at this step. If you over mix, the egg whites will deflate and cause for runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
  • Remove a couple tsp. of batter into small bowls and dye every color you want for your design.
  • Place each color into a piping bag.
  • Pipe your designs all over the left side of your prepared cookie sheet. You only need to pipe on one side since we will be rolling it up an won’t see designs that are on the inside. To seal the designs, freeze the cookie sheet for 5-8 minutes. This will firm up the design nicely.
  • Pipe the remaining, uncolored batter on top of the frozen design to cover the entire cookie sheet. Then bake for 8-9 minutes or until golden brown on the edges.
  • While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven. You can also sprinkle the rag with granulated sugar if you wish to help prevent it from sticking. If you don’t want to use a rag, simply use parchment paper to roll it up.
  • If you piped a design on the bottom of the cake then you will need to make sure to roll it with the bottom side facing outward.
  • Place the cake on the damp kitchen rag and slowly peel off the parchment paper that it baked it on, off.
  • Roll up the cake using the damp rag and let it sit and cool for about 1 hour. Refer to the video above for help with these steps.
  • While the cake cools, you can prepare the whipped cream.
  • In the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
  • Once the cake has cooled, unravel it and fill it with the whipped cream until it is evenly spread.
  • Re roll the cake then chill for about 15-20 minutes.
  • Enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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