Introduction

This Vanilla Swiss Roll Cake is a light, fluffy sponge rolled with a rich whipped cream filling. It’s a delightful treat that’s perfect for any occasion, combining simple ingredients into an elegant dessert.

This image shows a light tan-colored rolled cake with a creamy white swirl inside, placed on a beige paper on a white marbled surface. The cake is topped with fresh red strawberries, some cut in half showing their juicy red inside, bright red raspberries, and small green mint leaves. Whole and halved strawberries and raspberries are arranged around the base of the cake. The background is clean and bright, focusing attention on the cake and fruit. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (60 grams) confectioners’ sugar (for dusting)
4 large eggs
10 tablespoons (125 grams) white sugar
1 teaspoon vanilla (or vanilla bean paste)
¼ teaspoon salt
1 cup (130 grams) all purpose flour
1 cup (235 grams) heavy cream
¼ cup (30 grams) confectioners’ sugar
1 teaspoon vanilla (or vanilla bean paste)

Instructions

Step 1: Preheat the oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper, leaving about a 1 inch overhang on the long sides for easy removal. Lightly spray the pan under the parchment and the top of the parchment with baking spray. Set out a clean cotton dish towel and a sieve filled with confectioners’ sugar for dusting once the cake comes out of the oven.
Step 2: In a stand mixer fitted with the whip attachment, add the eggs, granulated sugar, and vanilla. Beat on high speed until very thick, pale, and voluminous, about 5 minutes. Add salt and beat briefly to incorporate.
Step 3: Place a sieve over the mixing bowl and sift the flour in three intervals. Gently fold the flour into the batter with a spatula after each addition, careful not to deflate it. Finish folding with a large balloon whisk or rubber spatula until smooth.
Step 4: Pour the batter evenly into the prepared pan and bake for 13-15 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
Step 5: Immediately dust the top of the hot cake generously with confectioners’ sugar. Lay the clean dish towel over the cake, then invert onto a large cutting board. Peel off the parchment paper, dust the exposed side with more confectioners’ sugar, and roll the cake up tightly inside the towel. Let it cool rolled up for exactly 40 minutes.
Step 6: Prepare the whipped cream filling while the cake cools. In a stand mixer fitted with the whisk attachment, beat the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form.
Step 7: Carefully unroll the cooled cake. Spread the whipped cream filling evenly over the surface, leaving a small border along the edges.
Step 8: Gently roll the cake back up without the towel. Refrigerate for at least 1 hour or preferably overnight to let it set.
Step 9: Slice into portions and serve as is or with fresh fruit, if desired.

Tips & Variations

Use vanilla bean paste instead of extract for a more intense vanilla flavor.
Dust the rolling towel lightly with sugar to prevent sticking while rolling the cake.
For a fruity twist, add a thin layer of jam or fresh sliced strawberries before spreading the whipped cream.
Ensure the eggs are at room temperature to achieve a lighter, fluffier sponge.

Storage

Store the Swiss roll cake covered in the refrigerator for up to three days. To freeze, wrap the rolled cake tightly in plastic wrap and aluminum foil, either with or without filling, for up to one month. Thaw overnight in the refrigerator before serving.

How to Serve

A close-up image of two slices of a light yellow Swiss roll cake with a creamy white filling spiraled inside each slice. The cake has a soft, spongy texture with small air holes visible. Around the slices, there are fresh strawberries halved to show their bright red interior and seeds, a single red raspberry, and a small green mint leaf. The background is a white marbled texture covered partially with a piece of brown parchment paper sprinkled lightly with powdered sugar. The overall look is fresh and inviting, with vibrant colors and soft textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can whisk the eggs and sugar by hand or with a hand mixer, but it may take longer to reach the necessary volume and thickness.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and using a damp towel helps the sponge bend without cracking. Also, rolling it tightly but gently will keep it smooth.