Red Velvet Swiss Roll

Red Velvet Swiss Roll made with Truvia For Baking Caster Sweetener and Truvia For Baking Icing Sweetener

Prep Time

85 minutes

Cook Time

70 minutes

Serving size





Swiss Roll

  • 34 cup all-purpose flour (stir, spoon & level)

  • 14 cup unsweetened cocoa powder

  • 1 tsp baking powder

  • 12 tsp salt

  • 4 large eggs

  • 34 cup Truvia For Baking Caster Sweetener.

  • 1 Tbsp oil (canola/vegetable)

  • 2 Tbsp buttermilk (or 2 Tbsp milk plus 12 tsp vinegar; let sit 5 minutes before using)

  • 1 tsp white distilled vinegar

  • 1 tsp vanilla extract

  • 2 Tbsp red food colouring


Swiss Roll


  • 1.

    Preheat oven to 180°C. Line a baking tray with parchment paper covering the bottom and sides, leaving some overhanging on the tray.

  • 2.

    In a bowl, sift together the flour, cocoa, baking powder and salt. Set aside.

  • 3.

    Whip the eggs until light and fluffy. Slowly add in the Truvia For Baking Caster Sweetener and oil while mixing.

  • 4.

    Add the buttermilk, vinegar, vanilla, and red food coloring. Mix to combine.

  • 5.

    Add the flour mixture and mix until just incorporated, be careful to not overmix.

  • 6.

    Pour batter into the prepared tray. Spread evenly and ensure there are no air pockets.

  • 7.

    Bake for 12-14 minutes or until the top of the cake springs back when touched. It's important not to over bake.

  • 8.

    Lift out the cake, by the parchment paper and place it on a wire rack. Allow cake to rest for 3 minutes before placing a slightly damp paper towel over the cake. Fold the parchment paper over the shorter sides and then roll the cake tightly into a log while it is still warm. The paper towel will be roll inside, to help keep moist and flexible.

  • 9.

    Leave cake on wire rack to cool completely.

  • 10.

    Meanwhile, make filling by beating the cream cheese and butter together in a bowl with an electric hand mixer until smooth.

  • 11.

    Add the Truvia For Baking Icing Sweetener and vanilla extract. Mix until combined.

  • 12.

    Place frosting in fridge until cake is cool.

  • 13.

    Carefully unroll the cake.

  • 14.

    Dollop the cream cheese frosting over the cake and spread it evenly.

  • 15.

    Re-roll the cake as tightly as you can. For best results, wrap the cake roll and refrigerate/freeze the cake for 1-2 hours to help the filling set. Alternately freeze the cake overnight.