Swiss Roll Cake Recipe

Preparation Time: 25 minutes
Baking Time: 10–12 minutes
Cooling & Rolling Time: 45 minutes
Total Time: About 1 hour 15 minutes
Difficulty Level: ★★★☆☆ (Moderate)
Intensity: Medium – Requires attention to detail
Yields: 10–12 slices
Cuisine: European, Swiss-inspired

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Introduction

The Swiss Roll Cake — also known as a jelly roll, roulade, or bûche-style sponge — is a beautifully spiraled dessert that looks fancy but can be mastered at home with the right technique.

Traditionally made with a light sponge cake and filled with whipped cream, buttercream, or jam, Swiss rolls are as versatile as they are impressive. While it might look intimidating, the process is straightforward when broken into steps — and the results are worth it.

Perfect for birthdays, tea parties, holidays, or even everyday indulgence, this classic version uses a soft vanilla sponge and a fluffy whipped cream filling, then dusted lightly with powdered sugar for that elegant finish.

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Ingredients

For the Sponge Cake:

• 4 large eggs, room temperature

• ¾ cup (150g) granulated sugar

• 1 tsp vanilla extract

• ¾ cup (90g) all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• 2 tbsp whole milk (optional, for moisture)

• Powdered sugar (for dusting the towel and finished roll)

For the Filling:

• 1 cup (240ml) heavy whipping cream

• 2 tbsp powdered sugar (adjust to taste)

• 1 tsp vanilla extract

Alternative filling options: raspberry jam, lemon curd, chocolate ganache, or mascarpone frosting.

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Equipment Needed

• Electric mixer or hand whisk

• Jelly roll pan (approx. 10×15 inches)

• Parchment paper

• Clean kitchen towel

• Mixing bowls

• Spatula

• Fine sieve (for dusting powdered sugar)

• Cooling rack

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Step-by-Step Instructions

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Step 1: Preheat Oven & Prepare Pan

Preheat your oven to 375°F (190°C).
Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang to lift the cake later. Lightly grease the parchment for easy release.

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Step 2: Make the Sponge Cake Batter

In a large mixing bowl, beat the eggs and sugar using an electric mixer on high speed for about 5–6 minutes, until the mixture is pale, thick, and tripled in volume. This step is essential — it’s what gives your sponge its signature airy texture.

Add vanilla extract and mix briefly.

In a separate bowl, sift together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula. Work slowly to avoid deflating the batter.

If desired, stir in 2 tbsp of milk to add a touch of moisture to the sponge.

Step 3: Bake the Cake

Pour the batter into the prepared jelly roll pan. Spread it evenly with an offset spatula or the back of a spoon, making sure it reaches all corners.

Bake for 10–12 minutes, or until the sponge is lightly golden and springs back when touched gently in the center.

Do not overbake — a dry cake will crack when rolled.

Step 4: Roll the Cake (While Warm)

This is the most important step!

While the cake is baking, lay a clean kitchen towel flat on your countertop and generously dust it with powdered sugar.

Once the cake is done, immediately turn it out onto the sugared towel, peel off the parchment paper, and roll it up with the towel inside — starting from the short end.

Let it cool completely (about 30–45 minutes) while rolled. This sets the “memory” of the spiral shape.

Step 5: Make the Filling

While the cake is cooling, whip your cream.

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until medium to stiff peaks form. Refrigerate until ready to use.

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Step 6: Fill and Re-roll

Once the cake has fully cooled, gently unroll it.

Spread the whipped cream filling evenly over the surface, leaving a ½-inch border along the edges so it doesn’t ooze out when rolled.

Re-roll the cake, this time without the towel, as tightly and evenly as possible.

Step 7: Chill and Serve

Wrap the roll in plastic wrap and refrigerate for at least 30 minutes before slicing — this helps it set.

Before serving, dust with powdered sugar or drizzle with melted chocolate for presentation.

Use a sharp serrated knife to slice, wiping the blade clean between cuts for neat slices.

Serving Suggestions

• Serve with fresh berries or a fruit coulis for added freshness.

• Add a chocolate glaze or ganache for a richer dessert.

• Serve alongside tea, coffee, or sparkling wine for an elegant dessert experience.

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Tips for Success

• Don’t skip the parchment paper: It ensures the cake doesn’t stick.

• Roll while warm: This prevents cracking.

• Use room-temperature eggs: They whip better and trap more air.

• Gently fold the flour into the batter to preserve volume.

• Chill before slicing: A firm cake is easier to cut cleanly.

Common Variations

1. Chocolate Swiss Roll

• Replace ¼ cup of flour with ¼ cup cocoa powder.

• Fill with chocolate whipped cream or ganache.

2. Jam Roll

• Skip whipped cream and spread with your favorite fruit jam or preserves.

3. Lemon Swiss Roll

• Add lemon zest to the sponge and fill with lemon curd and whipped cream.

4. Holiday Bûche de Noël (Yule Log)

• Use chocolate sponge and buttercream, decorate with ganache, and dust with powdered sugar “snow.”

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Storage Tips

• Fridge: Store wrapped in plastic for up to 3 days.

• Freezer: Freeze (without powdered sugar topping) wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge overnight.

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Nutrition Information (Per Slice – Approximate)

Nutrition varies depending on fillings and any added toppings like jam or ganache.