Violet Candy Swiss Roll Cake
Light sponge Swiss roll infused with Toulouse violet candy and a creamy violet filling. Easy step-by-step recipe ready in under an hour.
The Roulé aux violettes de Toulouse is a light, rolled sponge cake that highlights the floral aroma of the famous crystallised violet candies from Toulouse. A simple génoise made with eggs, sugar, flour and a touch of butter is baked thin, then spread with a buttercream or whipped filling delicately flavoured with violet syrup or crushed violet sweets. Once rolled and chilled, the log is finished with a dusting of icing sugar or additional violet pieces, providing both fragrance and a gentle crunch. Refreshing yet indulgent, this dessert is typically enjoyed chilled at springtime gatherings, Mother’s Day lunches and other festive occasions that call for an elegant, seasonally inspired pastry.
Violet Candy Swiss Roll Cake
Born from Toulouse’s long-standing confectionery tradition, this roulade turns the city’s signature violet into an accessible, make-ahead showpiece. The sponge and filling also freeze beautifully, so you can prep days in advance and simply thaw, slice, and serve when guests arrive.
Prep Time
30 minutes
30 minutes
Cook Time
10 minutes
10 minutes
Total Time
100 minutes
100 minutes
Ingredients
Eggs, 4 large
- Granulated sugar, 100 g (≈ ½ cup)
- All-purpose flour, 100 g (≈ ¾ cup)
- Baking powder, ½ sachet / about 2 g
- Fine salt, 1 small pinch
- Violet candies from Toulouse, 150 g, finely crushed (reserve a spoonful for decoration)
- Heavy whipping cream 35 % fat, 20 cl / 200 ml, well-chilled
- Icing (confectioners’) sugar, 1 Tbsp
- Unsalted butter, 10 g, melted (for lining the pan)
- Optional / suggested additions that lift the flavour or finish:
- Mascarpone, 2 Tbsp, to stabilise the filling
- Violet syrup or violet liqueur, 1 Tbsp, to intensify the floral note
- Purple or violet gel food colouring, a few drops, for a more vivid hue
- Extra crushed violet candies or a light dusting of icing sugar, as needed for final decoration
Method
Preheat the oven to 200 °C
- Separate the egg yolks from the whites
- Whisk the yolks with sugar until the mixture becomes pale and fluffy
- Sift in the flour and fold until a smooth batter forms
- Beat the egg whites until stiff peaks appear
- Gently incorporate the beaten whites into the yolk batter without deflating them
- Line a rimmed baking sheet with baking parchment
- Spread the batter evenly over the lined tray in a thin rectangle
- Bake the sponge until lightly golden and springy to the touch
- Invert the hot sponge onto a clean damp tea towel
- Peel away the parchment paper from the sponge
- Roll the sponge up in the towel from the short side and let it cool completely
- Pour the cold whipping cream into a chilled mixing bowl
- Crush the violet candies into a fine powder using a food processor or mortar and pestle
- Whip the cream to soft peaks
- Add the powdered violet candies to the cream and continue whipping to firm peaks
- Unroll the cooled sponge and remove the towel
- Brush the surface of the sponge lightly with violet syrup if desired
- Spread the violet-flavoured whipped cream evenly over the sponge, leaving a small border free at the edges
- Roll the cake up tightly again without the towel
- Wrap the rolled cake in cling film and refrigerate until the filling firms
- Dust or sprinkle the top of the roll with additional crushed violet candies before serving
- Slice the Violet Candy Swiss Roll Cake with a serrated knife and serve chilled
Nutrition
Calories
2403 kcal Protein
40 g Fat
100 g Carbs
342 g Fiber
3 g Sugar
266 g
2403 kcal Protein
40 g Fat
100 g Carbs
342 g Fiber
3 g Sugar
266 g
Notes
Chef’s note: Line the baking tray with buttered parchment that overhangs on two sides—this lets you lift and roll the sponge quickly without cracking. For added contrast, fold a teaspoon of lemon zest into the cream; the citrus sharpens the floral notes and keeps the dessert from tasting overly sweet. No violet syrup? Pulse crystallised violets to a fine powder and whisk it straight into the filling for the same aroma without extra liquid.
why this recipe
Delicately perfumed with the subtle, floral sweetness of crystallized violets, this violet candy swiss roll transforms an everyday dessert into an elegant, almost poetic indulgence. The airy sponge wraps around a light cream filling infused with the unmistakable fragrance of violet candies, creating a beautiful balance between softness and a gentle crunch of sugared petals. Its lilac-flecked swirl not only captivates the eye but also delivers a sophisticated flavor that feels both nostalgic and refreshingly novel. Perfect for impressing guests or treating yourself to something out of the ordinary, this recipe celebrates French confectionery heritage while remaining simple enough for any confident home baker to master.
FAQs
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Frequently Asked Questions
What can I use if I can’t find crystallised violet candies from Toulouse?
If genuine crystallised violets are unavailable, swap in any good-quality violet syrup or liqueur and simply sweeten the whipped cream with an extra tablespoon of icing sugar for body. Alternatively, grind British “Parma Violets” candies (or other floral hard sweets) to a fine powder—the flavour profile is very close and they dissolve seamlessly into the filling.
How far in advance can I prepare and store (or freeze) the Violet Candy Swiss Roll without compromising its texture and flavour?
Refrigerated, the assembled roulade keeps its light texture and clear violet aroma for about 48 hours—simply wrap it snugly in cling film so the sponge doesn’t dry out. For longer storage, freeze the whole roll (well-wrapped, then slipped into an airtight container) for up to one month; thaw overnight in the fridge still wrapped, uncover just before serving, and the cake will taste virtually as fresh as the day it was made.
Can I make this roulade gluten-free?
Absolutely—substitute the 100 g of all-purpose flour with the same weight of a trusted 1:1 gluten-free baking blend that already contains xanthan or guar gum (or add ⅛ tsp xanthan gum yourself). Mix and bake exactly as directed; the airy sponge structure comes from well-whipped eggs, so the roulade stays just as light even without wheat gluten.