This Vanilla Swiss Roll Cake combines a light, airy vanilla sponge with a rich filling of strawberry jam and whipped cream, rolled into an elegant spiral. Perfectly balanced in sweetness and texture, it’s a visually striking dessert that’s ideal for any occasion. Its classic and simple elegance makes it a beloved choice for both casual and formal gatherings.

A plate with Swiss roll cake dusted with powdered sugar. — Swiss Roll Cake – Vanilla Recipe.

The Vanilla Sponge Cake Roll, often simply called a “Swiss roll,” is a classic and beloved dessert that combines the airy lightness of sponge cake with the delightful sweetness of fillings such as jams, creams, or chocolate. The cake itself is a thin, flexible sponge, flavored with vanilla, that is baked in a flat pan and then rolled while still warm to create its signature spiral structure.

This delightful treat is popular for several reasons: its beautiful presentation, the versatility in fillings, and its perfect balance of fluffy cake with rich or fruity fillings. Whether filled with whipped cream, fruit jams, or even iced with buttercream, the Vanilla Sponge Cake Roll makes for a visually impressive centerpiece that’s as delicious as it is attractive.

The origin of the Swiss roll is somewhat murky, but it is believed to have been developed in Central Europe in the 19th century. Despite its name, the Swiss roll does not have confirmed roots in Switzerland; rather, it appears to be a product of the Victorian era, when it became fashionable in England and subsequently spread in popularity across Europe and beyond.

Today, variations of the Swiss roll are found in many cultures, each adding a unique twist to the basic concept. Whether enjoyed as a light dessert, a festive treat, or a comforting snack, the Vanilla Sponge Cake Roll remains a perennial favorite, cherished for its delightful combination of simplicity and elegance.

Ingredients and substitutes

Eggs – Eggs provide structure, moisture, and lift. They are crucial for creating a light, airy sponge. For those avoiding eggs, aquafaba (the liquid from canned chickpeas) can be a surprising yet effective substitute in sponge cakes. Use 3 tablespoons of aquafaba per egg.

Granulated Sugar – Sugar sweetens the cake and helps in aerating the batter when beaten with eggs, contributing to the fluffy texture. Fine caster sugar can be used as it dissolves quicker, or if you need a less processed option, coconut sugar works, though it will alter the color and flavor slightly.
Vanilla Extract – Adds flavor and enhances the taste of the eggs and flour. Almond extract can be used for a different flavor profile, or vanilla bean paste for a more intense vanilla flavor.
All-Purpose Flour – Provides the structure for the cake. A gluten-free all-purpose flour blend can be used for those with gluten sensitivities. Ensure it’s a 1:1 substitute type.

Salt – Salt enhances the flavors of the other ingredients. Himalayan pink salt or sea salt can be used, but the difference in flavor is minimal, so any fine salt works.
Baking Powder – Acts as a leavening agent to help the cake rise. You can make homemade baking powder with 1 part baking soda to 2 parts cream of tartar.
Heavy Cream – Whipped into cream for the filling, providing a light, airy texture and rich flavor. Full-fat coconut milk, chilled and whipped, is a great dairy-free alternative.

Powdered Sugar – Used to sweeten the whipped cream and for dusting the finished roll for a sweet, attractive finish. A homemade alternative can be made by blending granulated sugar into a fine powder, or using coconut sugar for a less refined option, though this will change the color.
Strawberry Jam – Adds a sweet, fruity filling to contrast with the cream and sponge. Any berry jam can be used, such as raspberry or blueberry, depending on your preference or availability.

A blue plate with Swiss roll cake. — Swiss Roll Cake – Vanilla Recipe.

Tips for success

Prep Everything in Advance: Have all your ingredients measured and at room temperature before you start. This ensures that everything mixes together evenly and reacts properly when heated.

Beat Eggs to the Right Consistency: The key to a light and airy sponge is in the eggs. Beat them with sugar until the mixture is pale, fluffy, and has tripled in volume. The batter should leave a ribbon trail when you lift the beaters.
Sift Dry Ingredients: Sifting the flour, baking powder, and salt not only removes lumps but also helps incorporate air into the mixture, contributing to the fluffiness of the sponge.
Gentle Folding: When incorporating the flour into the egg mixture, use a spatula and fold gently to keep as much air in the batter as possible. This light handling helps maintain the volume you’ve created.
Do Not Overbake: Keep a close eye on the baking time. Overbaking the sponge can make it dry and less pliable, leading to cracks when you roll it. It should be golden and just set.
Roll While Hot: Roll the cake up in the parchment paper as soon as it comes out of the oven. This helps the cake develop a memory for the roll and prevents cracking when you roll it again with the filling.
Cool Completely Before Filling: Let the rolled cake cool completely before unrolling and filling. This prevents the whipped cream from melting.

Whip Cream to Stiff Peaks: Ensure your cream is very cold, and whip it to stiff peaks so it holds its shape well when the cake is sliced.
Even Filling Distribution: Spread the jam and whipped cream evenly, leaving a small border around the edges to prevent the fillings from oozing out when you roll it up again.
Chill Before Serving: Chill the filled roll in the refrigerator for at least an hour before slicing. This helps set the fillings and makes slicing cleaner.

Use a Serrated Knife: For cutting the Swiss roll, use a serrated knife with a gentle sawing motion to prevent squishing the roll.
Presentation: Dust with powdered sugar just before serving for a beautiful finish. You can also garnish with fresh strawberries or a drizzle of strawberry sauce for extra flair.