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.
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 ½ 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
Print Recipe Pin RateIngredients
For the Italian Sponge Sheet Cake
- 140 gms All-Purpose Flour
- 120 gms Powdered Sugar
- 2 tsp Baking Powder
- 2.5 tsp Vanilla Extract
- 1.5 tbsp Cornstarch (For dusting the Sponge)
- 4 large Eggs (at room temperature)
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)
Instructions
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!
Notes
- 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!Nutrition
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Tammie says
Could I use cake flour and only sift once? I've made several roll cakes but none of them called for the flour to be sifted 5 times. In fact I just made a chocolate swiss roll 2 days ago. The size was a 17x11 and called for the use of cake flour which didn't need to be sifted at all. I plan to use this as the cake layers in a trifle (going to use almond extract as the main flavor profile in the sponge, put a layer of vanilla pastry cream, a layer of poached pears, drizzle some chocolate ganache on top and repeat 3 times then top with whipped cream and a fan of poached pears for decoration). Please reply as soon as possible as I plan to make this on Thursday. Thanks!
Foodies Terminal says
Hey Tammie, I have personally never tried making this cake with cake flour. So, I would not be of much help. But, yes if you use the recipe exactly you'll have awesome results if you sift the flour that many times. Makes the cake superbly fluffy and amazingly light 🙂 Loved your idea of pears, ganache and pastry cream decoration idea, sounds so delicious. All the best Tammie 🙂 - Meghna.
Amrita says
This came out so amazing- light, fluffy and not so sweet at all. Perfect balance! Reminded me of the actual Indian bakery Swiss rolls as a kid
Foodies Terminal says
I am so glad to know that the cake turned out so good and you loved it so much 🙂 Food invokes so many memories and connects us back to our past. Thank you for trying out the recipe and sharing your awesome feedback with us. Appreciate it a lot! Keep coming back for more 🙂 - Meghna.
Nathasha Navimana says
Can we add cocoa powder to this recipe? I want to make a chocolate one🙂
Foodies Terminal says
Hey Natasha I've not made it with Cocoa powder so not quiet sure about the results 🙂 I am sorry I could not help you in this matter...thanks much for reaching out and do keep coming back for more 🙂 Take care Natasha. - Meghna.
Katy says
Now this has become our family favorite swiss roll. Thank you so much, this is the best cake ever.
Foodies Terminal says
That's awesome Katy 🙂 I am so glad that your whole family loved the Swiss Roll so much 🙂 Keep coming back and take care Katy 🙂 - Meghna.
Katy says
Awesome recipe, will not make Swiss Roll in any other way. Thank you so much for sharing the recipe and giving all the details.
Foodies Terminal says
Thank you Katy! I am so glad that you loved the recipe so much 🙂 Take Care. - Meghna.
olivia says
Awesome recipe, perfect results every single time. Thank you so much.
Foodies Terminal says
Thank you Olivia, I am so glad that you love the cake so much. Keep coming back for more such awesome recipes and take care Olivia. - Meghna.
Randy says
This is the BEST ever Swiss Roll Cake I ever made in my whole life. Seriously the BEST recipe ever! I won't make swiss rolls in any other way. Took it to a office gathering and now everybody wants the recipe...Lol! Thank you so much for the informative post and the recipe.
Foodies Terminal says
Thank you Randy for your lovely feedback 🙂 I am so glad that you loved the recipe and it was so much loved at your office 🙂 Keep visiting us for more deliciousness. Take Care Randy 🙂 - Meghna.
Amy says
Would this cake work with a gluten free measure for measure flour?
Foodies Terminal says
Hey Amy I have not tried it with gluten free alternative as yet so I am not quiet sure. Thank you for stopping by. - Meghna.
Lisa says
This is just beautiful. It's unbelievably light in texture, not too sweet - just perfect. I plan to cut mine into slices to use as the base for strawberry shortcake. Thank you so much for sharing this recipe!
Foodies Terminal says
Thank you so much Lisa, I am so glad that you loved the Vanilla Swiss Roll so much 🙂 Thanks for sharing your feedback with us. - Meghna.
Norma says
This cake is sooooooo good! I had a dinner party last weekend and it was a HUGE hit. One of my guests couldn't wait for me to put out the plates, she carved off a hunk and ate it with her fingers.
My sister and I are on Weight Watchers so I made one change. I used an entire tub of Cool Whip light inside and out. It worked out to be 4 points! Now I'm making it for a lunch at the lake with my girlfriends today and I'm making it again to bring to a dinner party this Saturday. BEST CAKE EVER!!
Foodies Terminal says
Thank you so much Norma for your honest feedback, such lovely words, it always inspires me to bring forward wonderful tried and tested recipes, the BEST recipes ever on this blog because you guys deserve the BEST. I am so glad that your guests loved it so much and your cool whip idea is fab I must say. Cool whip is such a time saver, when in hurry one can always use that, terrific idea. Happy baking Norma, hope you enjoy your dinner party this Saturday and hope the cake becomes a huge hit this time too 🙂
Danielle says
Umm, the grams to tbs of sugar are not matching, which is correct??
Foodies Terminal says
Hello Danielle, I updated the recipe. Thanks for pointing it out. I would recommend you to follow the grams measurement.
Danielle says
Did you roll using the longer side or the shorter side??
Foodies Terminal says
Hi Danielle, The both sides are almost the same. It's just because of the photo angle that's it looking that way. If the sponge sheet cracks at the edges I would recommend you to roll the good edge first.
Mirlene says
Oh wow! I cannot wait to make this. The roll look so good. This will be perfect for Easter celebration.
ftadmin says
Thanks much Mirlene. Even I am planning to make this Swiss Roll once again during Easter 🙂
Tara says
Beautiful! This recipe is so perfect for spring.
ftadmin says
Thanks Tara, you are just so right!
Shashi at SavorySpin says
WOW! Your swiss roll cake is stunning! The texture is wonderful - I'm craving a slice of this now - and I just had breakfast!
ftadmin says
😀 Thanks Shashi.
Rosa says
Wow this cake looks so gorgeous, moist and fluffy! YUM!!
ftadmin says
Thanks Rosa 🙂
Lathiya says
The cake roll looks so gorgeous. My daughter was asking me to make cake roll and I now have a recipe to try. Thank you for sharing
ftadmin says
Thanks Lathiya, it's good to know that you are going to try it for your daughter 🙂 Let me know how your daughter liked it 🙂
Annissa says
This roll cake looks absolutely delicious! Thanks for sharing!
ftadmin says
Thanks much Annissa, I am glad that you liked it 🙂
Lisa | Garlic & Zest says
I actually was planning on making a swiss cake roll this weekend, so your timing is perfect. I really appreciate the tips you've given for getting it right -- never would have thought to sift the flour 5 times or to dunk the egg in warm water to bring it to the right temperature. Genius! Can't wait to try it.
ftadmin says
Thanks much Lisa for going through the post & appreciating it. Hope you love the cake 🙂
Veena Azmanov says
This Swiss Rolls looks delicious and moist. Love the look to this delicious Roll with the seasonal strawberry toppings.
ftadmin says
Thanks much Veena 🙂
Emily says
Sifting 5 times really did make a difference. Great recipe!
ftadmin says
Yes it did Emily 🙂 Thanks much for stopping by.
Toni says
It was really amazing! My kids really enjoyed it!
ftadmin says
Hey thanks Toni, I am really glad to know that your kids loved it 🙂
Sophie says
Love that thing since am a kid. I will veganize it with some aquafaba cream and egg replacer. Looks out-of-the-world.
ftadmin says
Thanks a lot Sophie 🙂 That sounds great, let me know how the vegan version turned out.