Fluffy Vanilla Swiss Roll Cake
Introduction
This Fluffy Vanilla Swiss Roll Cake is a soft, sponge-like cake rolled with a luscious vanilla cream filling. It’s light, airy, and delicately sweet — perfect for tea time, birthdays, or any celebration. The secret lies in whipping the eggs to perfection and rolling the cake while it’s warm, ensuring a beautiful swirl without cracks. This elegant dessert looks fancy but is surprisingly easy to make!
Prep Time: 20 minutes
Baking Time: 10–12 minutes
Cooling & Rolling Time: 20 minutes
Filling & Final Assembly: 10 minutes
Total Time: ~1 hour
Ingredients
For the Sponge Cake:
4 large eggs (room temperature)
½ cup (100 g) granulated sugar
1 teaspoon vanilla extract
¾ cup (90 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons milk (warm)
2 tablespoons vegetable oil or melted butter
For the Cream Filling:
1 cup (240 ml) heavy whipping cream (chilled)
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Optional:
Powdered sugar (for dusting)
Fresh fruits (like strawberries, raspberries) for garnish
Instructions
Preheat and Prepare
Preheat your oven to 180°C (350°F).
Line a 10×15-inch jelly roll pan (or rectangular baking tray) with parchment paper, leaving a little extra on the sides for easy lifting.
Lightly grease the paper with oil or butter.
Make the Batter
In a large bowl, beat the eggs and sugar using an electric mixer on high speed for about 4–5 minutes, until pale, thick, and doubled in volume.
Add vanilla extract, and beat for another 30 seconds.
In a separate bowl, whisk together flour, baking powder, and salt.
Gently sift and fold the dry ingredients into the egg mixture in two parts, using a spatula.
Mix milk and oil together, then gently fold them into the batter until smooth and light (do not overmix).
Bake the Sponge
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Tap the pan gently to remove air bubbles.
Bake for 10–12 minutes, or until the top is golden and springs back when touched lightly.
Do not overbake, or the cake will crack when rolled.
Roll the Cake (While Warm)
Once baked, immediately remove the cake from the oven and let it cool for 2 minutes only.
Place a clean kitchen towel on your counter and dust it generously with powdered sugar.
Invert the warm cake onto the towel, peel off the parchment paper carefully.
Starting from the shorter end, gently roll the cake (with the towel inside) into a log.
Let it cool completely for 15–20 minutes in this rolled shape — this helps it hold its form later.
Prepare the Cream Filling
In a chilled bowl, beat whipping cream, powdered sugar, and vanilla extract together until stiff peaks form (about 3–4 minutes).
Keep refrigerated until ready to use.
Assemble the Swiss Roll
Once the cake is cool, gently unroll it.
Spread an even layer of the whipped cream filling over the surface, leaving about ½ inch space on the edges.
Roll the cake up tightly again (this time without the towel).
Wrap the roll in parchment paper or plastic wrap and refrigerate for at least 30 minutes before slicing.
Serve
Dust the top with powdered sugar for a classic finish.
Slice into 1-inch rounds using a sharp knife and serve chilled.
Optionally, top with whipped cream or fresh berries.
Tips for Success
Use room temperature eggs — they whip up better and give more volume.
Don’t overbake — a few extra minutes can dry out the sponge.
Always roll the cake while it’s still warm to prevent cracks.
For a neater swirl, spread filling evenly but avoid overfilling.
Chill before slicing for clean, even cuts.
Variations
Chocolate Swiss Roll: Add 2 tablespoons cocoa powder to the flour.
Strawberry Roll: Spread strawberry jam beneath the cream layer.
Coffee Cream Roll: Add 1 teaspoon instant coffee to the filling for a mocha flavor.
Storage
Refrigerator: Store covered for up to 3 days.
Freezer: Freeze (wrapped tightly) for up to 1 month. Thaw in the fridge before serving.