Vanilla Swiss Roll Cake

Name: Vanilla Swiss Roll Cake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: International
Ingredients: ½ cup (60 grams) confectioners' sugar (for dusting); 4 large eggs; 10 tablespoons (125 grams) white sugar; 1 teaspoon vanilla extract (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 extract (or vanilla bean paste)

By:

dani

Published:

February 24, 2026

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This Vanilla Swiss Roll Cake is a true delight and a favorite among many dessert aficionados. It beautifully combines a soft, spongy cake with a creamy whipped filling, making it feel indulgent yet so light. Imagine slicing through that rolled cake, exposing its luscious filling while surrounded by soft cake—a perfect balance. Not only is it delicious, but it also looks stunning on any dessert table. The elegance it brings will surely leave your guests in awe. Plus, it’s surprisingly simple to make, which means you can impress with minimal time in the kitchen.

Now, whether you’re planning a birthday party, a holiday gathering, or a cozy weekend treat, this cake fits the bill. It’s delightful to serve and share, and you might find yourself sneaking a piece or two. So are you ready to whip up your own Vanilla Swiss Roll Cake? Let’s get started!

Why This Recipe Works

This Vanilla Swiss Roll Cake perfectly marries lightness with sweetness, creating a dessert that feels indulgent yet refreshingly airy. The cake uses a classic sponge cake technique, which helps it roll beautifully without cracking. The whipped cream filling adds just the right touch of creaminess, making each bite wonderfully satisfying. With a combination of simple ingredients and easy steps, you’ll find that this dessert is as enjoyable to make as it is to eat.

Why You’ll Love This Vanilla Swiss Roll Cake

Whether you’re hosting a gathering or enjoying a quiet afternoon treat, this Vanilla Swiss Roll Cake is a crowd-pleaser. Its elegant appearance and delightful flavors make it perfect for any occasion, from birthday parties to holiday feasts. Plus, it’s surprisingly easy to whip up, allowing you to impress your guests with minimal effort! This cake not only mesmerizes the eyes but also tantalizes the taste buds, making it a go-to recipe for any dessert lover.

Ingredients

For the Vanilla Swiss Roll

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

For the Whipped Cream Filling

1 cup (235 grams) heavy cream
¼ cup (30 grams) confectioners’ sugar
1 teaspoon vanilla extract (or vanilla bean paste)

Making the Perfect Vanilla Swiss Roll Cake

Preheat the Oven and Prepare the Pan

Start by preheating the oven to 350°F. While that’s warming up, line a 10×15 inch jelly roll pan with parchment paper, allowing a 1-inch overhang on the long sides for easier removal later. It’s helpful to lightly spray the pan underneath the parchment and the top of the parchment with baking spray.

Whip the Eggs and Sugar

In a stand mixer fitted with the whip attachment, combine the eggs, granulated sugar, and vanilla extract. Beat on high speed until the mixture becomes thick, pale, and voluminous—approximately 5 minutes. At this point, add the salt and mix briefly to ensure it’s fully incorporated.

Sift and Fold in the Flour

Place a sieve over the mixing bowl and sift in the flour in three intervals. Gently fold in the flour with a spatula after each addition, taking care not to deflate that luscious batter. Finish with a gentle fold using a large balloon whisk or rubber spatula until the batter is smooth and fully combined.

Bake the Cake

Pour the batter into the prepared pan, spreading it 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. Keep an eye on it so you don’t overbake—no one wants a dry cake!

Cool the Cake

As soon as you take the cake out of the oven, generously dust the top with confectioners’ sugar. Then lay a clean dish towel over the cake, and invert it onto a cutting board. This method keeps everything clean and keeps the moisture locked in. Remove the parchment paper, dust the exposed side with more confectioners’ sugar, and slowly roll the cake up tightly inside the towel. Allow it to cool rolled up for exactly 40 minutes. Trust me, this step keeps it moist and pliable.

Prepare the Whipped Cream Filling

While the cake cools, it’s time to whip up that creamy filling. In a stand mixer fitted with the whisk attachment, mix the heavy cream, confectioners’ sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form, and the cream holds its shape nicely.

Fill and Roll the Cake

Carefully unroll the cooled cake. Evenly spread the whipped cream filling over the surface, leaving a small border along the edges. Gently roll the cake back up without the towel, and refrigerate for at least 1 hour, or preferably overnight, to allow it to set properly. This step is key for those tight rolls!

Serve and Enjoy

Once it’s chilled, slice the Vanilla Swiss Roll Cake into portions. You can serve it as is or add a touch of freshness with some seasonal fruit. Either way, it’s sure to impress!

Serving Suggestions

You can enjoy the Vanilla Swiss Roll Cake on its own or pair it with a dollop of extra whipped cream and berries for a refreshing contrast. Strawberries or raspberries add a delightful tartness that complements the sweetness of the cake beautifully!

Tips for Success

Make sure your eggs are at room temperature for better volume.
Be careful not to overmix the batter after adding the flour; that helps to maintain fluffiness, which is key for a great roll.

Variations

Feel free to experiment with different fillings such as Nutella, fruit preserves, or even a blend of mascarpone cheese with various fruits. Adding a twist has never been this fun!

Storage Tips

If you have any leftovers, store the Vanilla Swiss Roll Cake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to a month.

FAQs

1. Can I make this Vanilla Swiss Roll Cake ahead of time?
Yes, it’s a great idea to prepare it a day in advance; just keep it refrigerated after rolling.

2. What can I use instead of heavy cream?
You may use whipped topping or a dairy-free alternative like coconut cream if you prefer.

3. Is it possible to make a chocolate version?
Absolutely! Simply substitute some of the flour with cocoa powder to create a delicious chocolate Swiss roll.

4. How do I prevent cracking when rolling?
Make sure your cake is cooled adequately and handle it gently while rolling. Patience is key!

5. Can I add fruits to the filling?
Definitely! Adding fruits like strawberries or raspberries not only enhances flavor but also adds a lovely splash of color.

The Vanilla Swiss Roll Cake is a delightful addition to any dessert table and is sure to impress with its elegant looks and delicious taste. With each layer of fluffy sponge and creamy filling, it’s a comforting treat. So gather your ingredients, roll up your sleeves, and prepare to indulge in one of the most satisfying desserts you’ll ever make!

Vanilla Swiss Roll Cake

Why This Recipe Works

Why You’ll Love This Vanilla Swiss Roll Cake