This Vanilla Swiss Roll Cake Recipe is Fluffy as a cloud & light as the snow! If you are a Swiss Roll fan you do not want to miss this super easy Swiss cake roll recipe. It’s everything good – soft, feather light, spongy & the whipped cream filling takes this cake roll to another level. Once you make this Classic Swiss roll Cake it’s going to stay with you forever as your most favorite Cake Roll recipe.
Table Of Contents
- 1 Vanilla Swiss Roll Cake Recipe
- 2 What is Cake Roll or Swiss Roll?
- 3 Secret to Fluffy, light, spongy Swiss Roll Cake that holds shape
- 4 6 Tricks to make a thin sponge cake for the Swiss Roll
- 5 When to Roll the Swiss Cake Roll?
- 6 How to roll cake without breaking? A towel or no towel.
- 7 Vanilla Swiss Roll Cake Filling
- 8 Filling variations for the Cake roll Recipe
- 9 Can you freeze the Vanilla Swiss Roll Cake?
- 10 How to store a Swiss Roll Cake?
- 11 5 Tips to shape a Swiss Roll cake
- 12 How to make a Swiss Roll Cake Step by Step
- 13 Vanilla Swiss Roll Cake Recipe
Vanilla Swiss Roll Cake Recipe
Swiss Roll cake recipe with whipped cream filling is an extremely delicious Swiss roll recipe that you will want to make again and again.
A thin Italian sponge rolled up to heavenly deliciousness with a thick fluffy layer of vanilla whipped cream & bite size strawberries.
This sponge cake fluffs up with extraordinary elegance by soaking up the moisture from the light whipped cream. Making every slice so light & airy.
After all that’s what we want in our sponge roll cake, isn’t it?
And that fluff factor is the icing on the cake for it takes the sponge cake roll to distinctive levels of divine taste.
If you are looking for a quick and easy Swiss roll recipe to satiate your sweet tooth or perhaps to make for an unplanned dinner party you must try this vanilla roll cake recipe because it comes together under 45 mins!
And that includes prep time, bake time & dressing it all up!
This is certainly the best sponge cake recipe to make without plans & it’s the best fit for life in a hurry because this is everything just so damn good.
What is Cake Roll or Swiss Roll?
A Swiss Roll is a thin sponge cake that’s baked in a sheet pan & than rolled up with a jelly, whipped cream or cream cheese filling.
It is believed to have originated back in Central Europe sometimes back in the 19th Century.
Whatever, may be the case a Swiss roll cake is very easy to make at home & forms an extraordinary dessert to bake & enjoy anytime of the year.
A classic Swiss Roll Recipe is perhaps the one single dessert that looks extremely difficult to make but on the contrary with a few handy tips & tricks it’s the easiest recipe to try.
Yes, my friend, those neat optic spirals ain’t difficult at all.
Secret to Fluffy, light, spongy Swiss Roll Cake that holds shape
Do you know the secret to extremely fluffy, light as a feather, spongy & round as a log Swiss Roll cake?
The secret lies in the simple steps that matters the most in a Cake roll recipe.
- How you make & bake it.
- And most importantly when & how you roll your Swiss roll cake.
I made today’s Vanilla Swiss roll cake recipe in 2 stages namely :
- Making the Italian Sponge Cake.
- Making the Whipped Cream Filling.
6 Tricks to make a thin sponge cake for the Swiss Roll
For today’s recipe I made an Italian sponge cake that’s thin. And as you know Italian sponge cakes contains no butter or oil, it’s the eggs that does the magic.
So, it’s very important to beat the eggs along with the sugar until pale & fluffy, it should take you about 8-10 mins.
I used some baking powder for the lift, Vanilla as an essence & I baked the cake until it passed the toothpick test or springy to the touch. 8-10 mins to be precise.
Making a perfectly fluffed up Swiss Roll seems tricky & difficult but believe me it’s not. It’s not impossible & very much doable and it’s easy.
So, no more flat, drooping weighed down Cake rolls. Period. Follow these steps instead….
- Sift the flour at least 5 times. 10 times even better! Yes, you heard me right, sifting this many times will give you the lightest cake ever.
- No Over baking (Super Important). An over baked sponge will break, crack, snap inevitably while rolling.
- Room temperature eggs = More Volume (Very important).
- Beat the eggs & sugar until pale, light & fluffy. No short cuts please.
- Grease the parchment paper . Your baked cake won’t stick to the pan & will come out clean without falling apart.
- Super Thin Sponge = 17 x 11 pan. You may use 10 x 15 pan for slightly thicker sponge.
Pro Tip : If the eggs feel cold to touch put them in a bowl of warm water for 5 mins before beginning.
When to Roll the Swiss Cake Roll?
You need to roll the Swiss Cake Roll when its slightly warm to the touch.
Never try to roll the hot sponge cake, it’s extremely fragile when hot.
After bringing out the cake roll from the oven, allow it to cool down & gently lift the edges with the help of the spatula & pull the parchment paper. And than Roll it slowly.
A few cracks is OK, that’s the beauty of this Vanilla Swiss Roll cake recipe.
You wont spot those cracks once you fill up your easy swiss roll cake.
How to roll cake without breaking? A towel or no towel.
An over baked cake roll will break while rolling! Bake it only until done. This step is undoubtedly the most important step for a perfect Cake roll recipe.
You do not need a towel for rolling today’s cake roll.
Our Vanilla Swiss roll cake recipe is delicate & thin so we do not want to weigh it down with a towel.
Roll the Swiss roll when warm & you may use a parchment paper to help you roll it. I used none!
Pro Tip : If you want to fill up your Swiss roll cake hours later dust the interior with corn starch before rolling it. The cornstarch will prevent the layers from sticking.
Vanilla Swiss Roll Cake Filling
For today’s Vanilla Swiss cake roll recipe I chose a fluffy light filling made with fresh whipped cream & I threw some fresh chopped strawberries.
A whipped cream filling with strawberries needs no explanation 😉
For today’s cake roll I whipped the freeze cold whipped cream with few tablespoons powdered sugar & a few drops of vanilla essence. Whipped it until stiff peaks.
Filling variations for the Cake roll Recipe
- Jelly or Jam – Any flavor works. Roll it tight.
- Cream Cheese – Beat the Cream with sugar, you may also add fresh pureed strained Strawberries for extra flavor.
- Strawberry whipped Cream : You may fold about 1/2 cup pureed & strained strawberries to the whipped cream (today’s recipe) for extra flavor.
- Mascarpone Cheese : Beat it with sugar & your choicest essence.
Can you freeze the Vanilla Swiss Roll Cake?
No, the Vanilla Swiss Roll Cake Recipe is not freezable.
How to store a Swiss Roll Cake?
A Swiss roll cake should be stored in an air tight container in the fridge and should be eaten within a few days.
A cake roll with whipped cream filling generally keeps good for 3 days!
For best experience & flavors bring it to room temperature before serving.
5 Tips to shape a Swiss Roll cake
There are 4 steps to make a Vanilla Swiss roll cake recipe.
Roll > UN-roll > Fill > Re-Roll.
This is how you can do that easily without ending up with a cracked cake, or a cake that doesn’t hold shape after rolling (becomes flat or droops down).
- For a perfect Swiss roll cake you must roll the sponge sheet cake without filling it first. Do this first roll when the cake is still warm to touch. Keep it rolled up for at least 30 mins before filling it.
- Dust it with cornstarch before rolling to prevent the cake from sticking.
- Un-Roll it carefully.
- Fill it with your favorite filling.
- Re-roll tightly. This will be so much easier because the cake will hold shape so much better. This is because we already cooled down the sponge sheet in a rolled position.
How to make a Swiss Roll Cake Step by Step
- Begin by sifting the flour at least 5 times. Set aside.
- Beat the eggs & the powdered sugar along with the vanilla essence until pale & fluffy.
- Now, Beat in the dry ingredients (sifted flour + baking powder) into the wet ingredients until just mixed. You may fold with a rubber spatula.
- Next, line a 17 x 11 (for a super thin sponge cake) cookie tray with parchment, grease the paper with oil or butter, pour the batter and spread it uniformly with the help of a rubber spatula. Tap the tray to knock off the air bubbles.
- Preheat the oven at 355 F or 180 C & bake on the middle rack for 8-10 mins. Check at 8 mins & do the toothpick test. When the toothpick comes out clean or the sponge is springy to the touch, it’s all done. Take out from the oven & allow it to cool down just a bit. When still warm sprinkle cornstarch. It’s all ready for the first roll.
- In the meantime beat the freeze cold whipping cream with powdered sugar + vanilla extract until stiff peaks form.
- Now, gently with the help of a spatula loosen the ends of the warm sponge sheet cake & slowly pull off the parchment paper (the sponge is very fragile at this stage, be very careful) and roll up the sponge sheet cake. Allow it to rest for at least 20-30 mins. After 20-30 mins un-roll it gently. It’s ready to be filled up with the whipped cream filling.
- Fill the sponge sheet cake with whipped cream & throw some freshly chopped strawberries. Rr-Roll the swiss roll tightly.
- Finally, wrap the vanilla cake roll with a cling film & keep it in the fridge for at-least 2 hours before slicing. This will make the sponge fluffy & soft. Optional – Dust it with powdered sugar & top it with whole strawberries & whipped cream. Gobble up 😀 I did just that 😉
Love Baking? Try these from Foodies Terminal
Vanilla Swiss Roll Cake Recipe
For the Italian Sponge Sheet Cake
For the Filling
- 250 gms Heavy Whipping Cream (Chilled or 1 cup)
- 3 tbsp Powdered Sugar
- 2.5 tsp Vanilla
- Strawberries (Whole & Chopped as needed)
How to make the Italian Sponge Sheet Cake
- Begin by sifting the flour at least 5 times. This will yield a very light cake. Set aside.
- Beat the eggs (room temperature very important), sugar & the vanilla until pale & fluffy. It should take you some 8-10 mins.
- Add the baking powder with the sifted flour & sift more 2 times or mix with a hand whisk.
- Add the dry ingredients (flour + baking powder) to the beaten eggs. Beat until just mixed or fold with a rubber spatula. Be careful not to knock off the air. Do not over beat if using a beater.
- Line a 17 x 11 inch cookie pan with parchment paper and grease it well with either oil or butter. Do not Over grease otherwise the cake batter will slide & not stay in place. REMEMBER : 17 X 11 pan = Super thin sponge. If it’s difficult for you to handle use a 10 x 15 inch pan.
- Pour the cake batter and spread evenly with a rubber spatula. It’s a small amount of batter hence requires little patience to spread evenly.
- Tap the pan and knock out the air bubbles.
- Preheat the oven at 355 F or 180 C and bake the sponge cake in the middle rack for 8-10 mins. The time may vary according to your oven so it’s advisable to check the cake at the 8 mins mark.
- Do the toothpick test. Insert in the sponge, if it comes out clean that means the cake is baked right. The sponge should be springy to the touch when baked right & light golden in color.
- Allow the cake to cool down a bit. When the sponge is still warm to the touch loosed its ends with the help of an off set spatula and gently pull off the parchment paper. Be very careful because its a thin sponge & very fragile.
- Sprinkle the cornstarch on the top the sponge cake & roll it lightly when still warm to the touch. The cornstarch will prevent the cake from sticking .
- This should be the sponge cakes first roll. It holds shape very well when rolled without the filling and kept that way for 20-30 mins.
- Let’s make the whipped cream now.
How to make the filling
- Place the bowl and the beater hands in the freezer for 30 mins. They should be chilled before beating the whipped cream.
- Add the freezer cold heavy whipping cream, sugar & vanilla into the chilled bowl & beat until stiff peaks form. It should take you approximately 10 mins.
Filling the Swiss Roll Cake
- Chop some fresh strawberries & set aside for the filling.
- Un-roll the sponge cake & fill it up with the whipped cream filling. Spread the cream evenly with the help of an off set spatula.
- Throw the chopped strawberries. And re-roll the sponge tightly but gently.
- Wrap it up with a cling film and store in the refrigerator for at least 2 hours before slicing & serving.
- You may sprinkle powdered sugar on top of the Swiss roll before slicing & decorate the roll with more whipped cream + whole strawberries.
- For best flavors serve at room temperature. Enjoy!
- Very Important: 17 x 11 inch pan will yeild a thin sponge. If it’s difficult for you to handle use a 15x 10 inch pan for this recipe.
- If the eggs feel cold to the touch just warm them up by keeping them under warm water for about 5-10 mins.
- DO NOT try to roll the sponge or take off the parchment paper when the sponge is hot. It’s very very fragile when hot.
Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.PLEASE NOTE: Nutrition values are my best estimates. If you rely on them for your diet or special diet, use your preferred nutrition calculator!
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