Go Back
Easy Swiss Roll Cake Recipe with Vanilla Cream Filling

Easy Swiss Roll Cake Recipe

A soft vanilla jelly-roll sponge wrapped around lightly sweetened whipped cream and dusted with powdered sugar. You can also replace the cream with raspberry, strawberry, or apricot jam for a traditional fruit-filled roll.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 4 eggs Large eggs, room temperature
  • 3/4 cup (150 g) Granulated or caster sugar
  • 1 teaspoon Vanilla extract
  • 3/4 cup (90 g) Cake flour, sifted
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Fine salt
  • 2 tablespoons (30 ml) Milk or water
  • As needed Powdered sugar, for dusting and rolling
Simple Cream Filling
  • 1 cup (240 ml) Cold heavy whipping cream
  • 1/4 cup (30 g) Powdered sugar
  • 1 teaspoon Vanilla extract
Optional Traditional Filling
  • 1/2 to 3/4 cup (160-240 g) Raspberry, strawberry, or apricot jam

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 10 x 15-inch jelly-roll pan, line it with parchment, and lightly grease the parchment.
  2. Beat the room-temperature eggs and sugar with an electric mixer for 5–7 minutes, until very pale, thick, and voluminous. The mixture should fall from the beaters in a ribbon.
  3. Beat in the vanilla. Sift together the cake flour, baking powder, and salt, then fold the dry ingredients into the egg mixture in two or three additions.
  4. Fold in the milk or water gently, spread the batter evenly in the pan, and bake for 10–12 minutes. Remove it when the top springs back lightly and the edges begin to pull away from the pan.
  5. Immediately dust a clean kitchen towel generously with powdered sugar. Turn the hot cake onto the towel, remove the parchment, and trim crisp edges if needed.
  6. Starting at one short end, roll the cake tightly with the towel inside. Let it cool completely while rolled so the sponge learns to hold its shape.
  7. Whip the cold heavy cream, powdered sugar, and vanilla to medium-stiff peaks. Do not continue whipping after the cream becomes thick and spreadable.
  8. Carefully unroll the cooled cake, spread it with whipped cream or jam, and leave about 1/2 inch (1 cm) uncovered at the far edge. Roll it back up without the towel.
  9. Wrap the finished roll and refrigerate for at least 30 minutes. Dust with powdered sugar, slice with a serrated or very sharp knife, and serve.

Notes

Room-temperature eggs whip to greater volume, and the egg-and-sugar mixture must reach the ribbon stage before flour is added. Avoid overbaking because a dry sponge is more likely to split. Chill the completed roll before slicing, and wipe the knife clean between cuts.