Vanilla Swiss Roll Cake

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Soft, light, and beautifully elegant, this Vanilla Swiss Roll Cake is a classic dessert made with a fluffy sponge cake and a simple whipped cream filling. The cake bakes up thin and tender, rolls easily without cracking, and slices into neat spirals that look impressive every time. It is one of those desserts that feels bakery worthy but is completely achievable at home with the right technique.

Light and fluffy vanilla Swiss roll cake filled with whipped cream, made with a soft sponge that rolls beautifully every time. | aheadofthyme.com

Swiss roll cakes are popular all over the world because they rely on simple ingredients and careful handling rather than heavy frostings or complicated layers. Whipping the eggs and sugar until thick creates a delicate sponge that stays flexible when warm, which is the secret to a smooth roll. Rolling the cake while it is still hot helps set the shape so it holds perfectly once filled.

This vanilla version is a great base recipe that works year round. Serve it plain, with fresh berries, or alongside coffee or tea. Once you master the technique, you can easily adapt it with different fillings and flavors, making this vanilla Swiss roll a staple recipe worth keeping in your baking rotation.

Why You'll Love This Recipe

Light and fluffy texture. Whipped eggs create a soft sponge that rolls easily without cracking. The roll cake stays tender even after chilling, with a delicate crumb that melts in your mouth without being heavy or dense.
Simple ingredients. No butter or oil in the cake batter, just pantry staples like eggs, sugar, flour, and vanilla in this swiss roll cake recipe.
Clean, beautiful slices. The rolled cake sets neatly and slices without falling apart. Each piece reveals a defined spiral with smooth edges, making it ideal for serving at gatherings or when you want a dessert that looks polished and professional.
Versatile base recipe. This vanilla sponge pairs well with many fillings and toppings, from whipped cream and fresh fruit to jam or flavored creams. Adapt this recipe for different seasons, occasions, or personal preferences.

Jump to:

Why You'll Love This Recipe
Ingredients and Substitutions
Equipment
Instructions
Expert Tip: Roll the Cake While Hot
More Tips and Tricks
Recipe Variations
Storage
How to Serve
Easy Baking Recipes
FAQ
More Cake Recipes
Tried this recipe?
Recipe
Comments

Ingredients and Substitutions

To make this delicious Vanilla Swiss Roll Cake, you will need the following ingredients (see recipe card below for quantities):

confectioners' sugar - Used both for dusting the cake during rolling and for sweetening the whipped cream. The fine texture prevents sticking and dissolves smoothly. You can substitute superfine sugar in a pinch, but confectioners sugar works best for dusting.
large eggs - Eggs provide all the structure and lift in this sponge cake. They must be whipped thoroughly to achieve volume. There is no true substitute here, as the recipe relies on eggs for structure.
granulated sugar - Sweetens the cake and stabilizes the whipped eggs. You can use caster sugar if preferred. Avoid liquid sweeteners, which will deflate the batter.
vanilla - Used in both the cake and whipped cream for flavor. Vanilla bean paste adds visual flecks but pure vanilla extract works perfectly.
salt - Enhances the sweetness and balances the flavor.
all purpose flour - Provides just enough structure while keeping the cake soft and flexible. Cake flour can be used for an even lighter texture, but reduce the amount by two tablespoons.
heavy cream - Used for the filling. It must be cold to whip properly. You can substitute whipping cream, but avoid half and half, which will not whip to stiff peaks. Whole milk and buttermilk are also not good substitutes as it will not whip.

Equipment

You will also need measuring cups and spoons, a stand mixer with whisk attachment or hand mixer, a fine mesh sieve, a rubber spatula, a 10x15 inch jelly roll pan, parchment paper, baking spray, a clean cotton dish towel, and a cooling rack.

Instructions

Prepare the pan and workspace. Preheat the oven to 350°F. Line a 10x15 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 so everything is ready once the cake comes out of the oven, as you will need to work fast.
Whip the eggs and sugar. 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 the salt and beat briefly to incorporate.
Fold in the flour. Place a sieve over the mixing bowl and sift in the flour in three intervals. Gently fold the flour in with a spatula after each addition, taking care not to deflate the batter. Finish with a gentle fold using a large balloon whisk or rubber spatula until smooth and fully combined.

Bake the cake. Pour the batter into the prepared pan and spread evenly. Bake for 13-15 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.

Dust the cake. 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.

Roll the cake while warm. Immediately, slowly roll the cake up tightly inside the towel. Allow the cake to cool rolled up for exactly 40 minutes.

Make the whipped cream filling. Prepare the filling while the cake cools. In a stand mixer fitted with the whisk attachment, add the heavy cream, confectioners' sugar, and vanilla. Beat on medium high speed until stiff peaks form and the cream holds its shape.
Fill and re-roll the cake. Carefully unroll the cooled cake. Spread the whipped cream filling in an even layer over the surface, leaving a small border along the edges. Gently roll the cake back up without the towel. Refrigerate for at least 1 hour, or preferably overnight, to set.

Slice and serve. Slice into portions and serve as is or with fresh fruit, if desired.

Expert Tip: Roll the Cake While Hot

The most important step in making a Swiss roll cake is rolling it while it is still hot from the oven. Rolling the cake immediately helps prevent cracking and trains it to hold its shape once cooled and filled.

More Tips and Tricks

Whip the eggs fully. The batter should be thick, pale, glossy, and ribbon like before adding flour. Under whipping leads to a dense cake.
Fold gently. Overmixing will deflate the batter and also result in a dense cake. Use slow, careful motions when adding the flour to preserve volume.
Prepare everything in advance. You will need to work quickly after baking, so have the towel, sugar, and workspace ready before the cake comes out of the oven.
Do not overbake. A dry sponge is more likely to crack when rolled. Even one extra minute can dry out the sponge and cause cracking.
Use a clean kitchen towel. A lightly dusted clean kitchen towel prevents sticking and absorbs excess moisture while cooling.
Work with warm cake. Rolling the cake from the short side while it is still hot helps set the spiral shape and prevents cracking.
Chill before slicing. Refrigerating the filled cake helps it set and slice cleanly.

Recipe Variations

Berry Swiss roll. Spread a thin layer of raspberry or strawberry jam under the whipped cream for bright flavor.
Chocolate Swiss roll. Replace two tablespoons of flour with unsweetened cocoa powder for a chocolate sponge cake. Or use a chocolate ganache filling for that chocolately flavor.
Lemon Swiss roll. Add lemon zest to the batter and fill with lemon whipped cream or lemon curd. Alternatively, add a few drops of lemon juice to the whipped cream filling. This is common in Chinese bakery style roll cakes, where the sponge is paired with very light cream rolls that are airy and delicate.
Coffee Swiss roll. Add espresso powder to the whipped cream filling for a subtle coffee flavor.
Mascarpone cream filling. Swap half of the whipped cream for mascarpone cheese for a richer filling.

Storage

How to Store

Store the Swiss roll cake covered in the fridge for up to three days.

How to Freeze

Freeze the rolled cake without filling or with filling wrapped tightly in plastic wrap and foil for up to one month. Thaw overnight in the refrigerator before serving.

How to Serve

Slice the vanilla Swiss roll cake with a sharp knife and serve chilled or slightly softened at room temperature. It pairs beautifully with fresh berries, powdered sugar dusting, or a drizzle of berry sauce.

These are my favorite treats to serve with this Swiss roll cake:

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FAQ

What is a Swiss roll cake called?

A Swiss roll cake is known by different names around the world. It is commonly called a Swiss roll, jelly roll, or roll cake in North America. In the United Kingdom, it is often referred to as a Swiss roll or jam roll. In other regions, you may see it called a roulade or rolled sponge cake, depending on the filling and presentation.

What's the difference between a Yule log and a Swiss roll?

A Yule log, also known as a bûche de Noël, is a type of Swiss roll that is decorated to resemble a log and is traditionally served at Christmas. A Swiss roll is more general and can be served year round with a variety of fillings and decorations.

What is the difference between a Swiss roll and a roulade?

A Swiss roll typically refers to a sweet rolled sponge cake, while a roulade is a broader term that can describe both sweet and savory rolled dishes. In baking, the terms are often used interchangeably, but roulade may refer to more elaborate or filled versions.

What is the best filling for a Swiss roll?

The best filling for a Swiss roll is something light and spreadable. Whipped cream, stabilized whipped cream, mascarpone cream, and fruit based fillings like jam or curd work especially well. Heavy frostings are not ideal, as they can cause the cake to split or lose its shape. Stick to light fillings like chantilly cream, pastry cream, or lightly sweetened whipped cream.

What are the common mistakes when baking a Swiss roll?

Common mistakes include overbaking the sponge, under whipping the eggs, overmixing the batter after adding flour, and waiting too long to roll the cake. Any of these can lead to a dry or cracked cake. Proper preparation and working quickly once the cake comes out of the oven are key to success.

Why does my Swiss roll break or crack when rolling?

Breaking usually occurs if the cake is too dry, overbaked, or rolled after it has cooled. Folding the dry ingredients gently and rolling while hot and pliable helps minimize the risk of a cake crack.

How do you roll a Swiss roll without cracking it?

Roll the cake immediately after baking while it is still hot. Dust generously with confectioners sugar, use a clean dish towel, and roll gently but firmly. Letting the cake cool in its rolled shape helps it hold without cracking later.

Why did my Swiss roll go rubbery?

A rubbery texture usually happens when the cake is overbaked or the batter is overmixed after adding the flour. Over baking dries out the sponge, while overmixing develops too much gluten, making the cake tough instead of light.

Why did my Swiss roll stick to the paper?

Sticking often happens if the parchment was not greased or if the cake was allowed to cool on the paper. Dusting the cake generously with confectioners sugar and inverting it immediately after baking helps prevent sticking.

Can I make this Swiss roll cake ahead of time?

Yes. You can bake and roll the cake one day ahead, then fill and chill it before serving. The fully assembled cream roll keeps well in the refrigerator for up to three days.

Can I make a Swiss roll with a boxed cake mix?

Yes, you can use a boxed cake mix, but the texture may be heavier than a traditional sponge. Look for recipes specifically designed for cake mix Swiss rolls, as standard cake batter is often too thick and less flexible for rolling.

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