Vanilla Swiss Roll Cake Recipe

A plate with Swiss roll cake dusted with powdered sugar.

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.

Course Dessert

Cuisine Austria, European, Switzerland

Keyword Dessert, Fresh Cream, Jam, Swiss Roll

Prep Time 20

Cook Time 15

Total Time 35

Servings Servings

Calories 225kcal

Author Veena Azmanov

Ingredients

Sponge Cake

4 large Eggs
150 g Granulated sugar
1 tsp Vanilla extract
60 g All-purpose flour
¼ tsp Salt
½ tsp Baking powder
Powdered sugar for dusting

Filling

180 ml Heavy cream
2 tbsp Powdered sugar
½ tsp Vanilla extract
½ cup Strawberry jam

Metric - Us Customary

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease the paper with butter or non-stick spray.
Beat Eggs and Sugar: In a large mixing bowl, use an electric mixer to beat the eggs, granulated sugar, and vanilla extract on high speed until the mixture is pale, thick, and has tripled in volume, about 5-8 minutes.
4 large Eggs, 150 g Granulated sugar, 1 tsp Vanilla extract
Sift and Fold Dry Ingredients: Sift the flour, salt, and baking powder together. Gently fold the dry ingredients into the egg mixture using a spatula, careful not to deflate the batter.
60 g All-purpose flour, ¼ tsp Salt, ½ tsp Baking powder
Bake: Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes or until the top is golden and the cake springs back when touched.
Roll the Cake: While the cake is still hot, lift it out of the pan using the parchment paper and roll it up from the short end, with the paper inside. Let it cool completely on a wire rack.
Whip the Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
180 ml Heavy cream, 2 tbsp Powdered sugar, ½ tsp Vanilla extract
Assemble the Swiss Roll: Carefully unroll the cooled cake. Spread the strawberry jam evenly over the cake, leaving a small border around the edges to prevent it from squeezing out. Spread the whipped cream over the jam. Gently re-roll the cake without the parchment paper. Dust the top with powdered sugar.
½ cup Strawberry jam, Powdered sugar
Chill: Place the Swiss roll in the refrigerator for at least an hour before slicing. This helps the filling set and makes the cake easier to cut.

Notes

- 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.

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