This recipe for the ultimate Swiss roll cake yields a dessert that is not overly sweet and is delicate, fluffy, and spongy. Use whipped cream, jam, or ganache to fill this chiffon-style cake, which is easy to make with the advice I’ve provided below.
Childhood favorites are among the best dishes, as is well known. This recipe for airy, tender Swiss roll cake is fantastic! It’s a stunning cake that would amaze any gathering and isn’t as difficult to make as it seems!
This is the best Swiss roll cake recipe—I don’t intend to sound arrogant! Not only does it taste fantastic, but it also looks stunning and is really simple to make! Valentine’s Day, Mother’s Day, Christmas, or any other special occasion, this Swiss roll cake would be ideal!
This Homemade Swiss Roll Cake is one of my favorite desserts to bake and enjoy. Personally, I love airy cakes, and it’s not a secret they are my favorite. As long as you adhere to the advice I’ve provided below, making Swiss roll cakes is actually fairly simple.
What is a Swiss Roll Cake?
Roll cake, Jelly roll cake, cream roll cake, and Swiss log cake are further names for Swiss roll cake. (A variant that normally occurs around Christmas is the “Buche du Noel” or yuletide log.) In essence, it is a sponge cake wrapped up with whipped cream, chocolate ganache, or jelly as the filling.
The History of Swiss Roll Cake
Ever ponder the origins of some of these desserts? Such as cake rolls or roll cakes, as well as its varieties like Swiss roll cake or jelly roll cake? Ever wonder how certain tastes, like chocolate cake rolls or strawberry rolls, were started? It’s interesting stuff to ponder while savoring the delightful little cake.
Roll cakes, also known as Swiss rolls or cake, are desserts that resemble sponge cakes and are rolled with fillings. They are sometimes served with whipped cream. They are occasionally referred to as Swiss roll cakes. Strangely enough, that designation does not apply to the other desserts that are classified as roll cakes.
Even though there is some disagreement on where the roll cake, swiss roll cake, and its cousins originated, everyone can agree that it was in Europe. Almost everyone, I suppose. Who cares? You could be asking yourself. They taste great! True; however, it’s important to verify whether the roll cakes you’re eating are from a restaurant that claims to solely provide real and traditional European food. Take Sicilian Cannoli, for example (we’ve talked about them, and you can check the recipe); they are very important to Italians, especially Sicilians.
Nobody is completely certain which is the frankest and shortest response. When a recipe for a sponge cake with jelly smear was published in upstate New York in 1852, it is believed that this is when the roll cake or jelly roll was first used.
The recipe, titled “To Make Jelly Cake,” depicts a contemporary “jelly roll” and says to bake quickly and apply jelly while it’s still hot. Roll it gently, then cover it with a cloth. Slices should be made for the table while cold.
The vocabulary used in the US has evolved through time. From 1852 until 1877, this delicacy was known by the titles Jelly Cake, Roll Jelly Cake, Swiss Roll, Jelly Roll, and Rolled Jelly Cake (1876). It didn’t take long for the nickname “Jelly Roll” to spread.
All around Europe, similar recipes have been discovered; while the fillings have changed, the names have remained constant. Food is strangely like an oral tradition.
When it comes to the Swiss roll, one thing is for certain: it wasn’t invented in Switzerland. In contrast to its northern cousin, the roll cake or Swiss roll, historic English recipes precede them.
France, Austria, Germany, and Hungry have been recommended by certain food experts. It may be discouraging to think that the creator of the exquisite dessert may never be found, but kudos to whoever did. Why this Swiss Roll Cake Recipe is great
This Swiss roll cake recipe has been proven and tested in our household for many years. The cake is not too sugary and is light in texture, moist and fluffy. Only a few simple ingredients are needed, together with an equal amount of egg yolks and whites. (A lot of recipes call for more egg whites than yolks.)
Swiss Roll Cake (European-Style Roll Cake)
Light, airy, and filled with fresh whipped cream, this Swiss Roll cake is a showstopper for any occasion. Follow these detailed steps for a perfect, crack-free roll.
Ingredients
For the Cake:
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3 large eggs, separated, at room temperature
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4 Tbsp (32g) cake flour, sifted
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4 Tbsp (50g) granulated sugar, divided
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2 Tbsp avocado oil or any neutral oil
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2 Tbsp whole milk
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½ tsp vanilla extract
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¼ tsp cream of tartar (or ½ tsp lemon juice/vinegar)
For the Filling:
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½ cup heavy whipping cream, cold
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1 Tbsp powdered sugar
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Optional: thinly sliced fruit (like strawberries, mango, banana)
Instructions
1. Prep & Pan
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Preheat your oven to 375°F (190°C).
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Line a 9×13-inch baking sheet or Swiss roll pan with parchment paper, letting the paper hang over the sides for easy removal.
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Sift your cake flour and set aside.
2. Make the Batter
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In a large mixing bowl, whisk the egg yolks and 2 Tbsp sugar until pale and creamy.
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Whisk in the oil, milk, and vanilla extract until smooth.
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Sift the cake flour directly over the yolk mixture and gently whisk until just combined (no lumps).
3. Whip Egg Whites
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In a clean, grease-free bowl, start whipping the egg whites on low speed.
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When they turn foamy, add the cream of tartar (or lemon juice/vinegar).
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Gradually add the remaining 2 Tbsp sugar, increasing mixer speed to medium-high. Beat until glossy, soft peaks form (the tip curls over but holds shape).
4. Fold
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Gently fold about one-third of the whipped whites into the yolk batter to lighten it (use a spatula and a gentle “scoop & fold” motion).
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Fold in the next third, then the final third, just until combined. Do not overmix—stop as soon as there are no streaks.
5. Bake
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Pour the batter onto the prepared baking sheet and spread evenly with an offset spatula. Tap the tray on the counter to release large air bubbles.
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Bake for 13–15 minutes, until the top is golden, the edges pull slightly from the sides, and the cake springs back when gently pressed.
6. Shock & Cool
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Remove from the oven and immediately drop the pan from about 1 foot onto the counter (prevents shrinking).
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Let cool for 3–5 minutes, just until barely warm.
7. Pre-Roll (Prevents Cracks)
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While still warm, flip the cake (parchment and all) onto a clean kitchen towel or new parchment paper. Gently peel off the baked-on parchment.
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With the short side facing you, loosely roll the cake (with towel or paper inside) while it’s still warm. Leave to cool completely rolled up—about 1 hour. (This “memory” step prevents cracking.)
8. Whipped Cream Filling
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In a chilled bowl, whip the heavy cream and powdered sugar until firm peaks form (don’t overbeat or it will turn grainy).
9. Assemble
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Carefully unroll the cooled cake. If it resists, let it relax a few minutes more.
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Spread the whipped cream evenly over the surface (add fruit if you like), leaving a ½-inch border.
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Re-roll the cake (without the towel), using parchment to help guide a tight spiral.
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Place seam-side down, wrap in parchment or plastic, and chill at least 4–6 hours (overnight is best).
10. Finish & Serve
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Trim the ends with a serrated knife for a clean look, wiping the blade between cuts.
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Slice thickly and serve chilled.
Tips
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Rolling the cake while warm and before filling helps prevent cracks.
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Don’t overbake—the cake should be just set.
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Always use a clean, grease-free bowl for whipping whites.
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Chilling the rolled cake makes it slice cleanly and the flavors meld.
Share the image below to your Pinterest board if you like this Swiss Roll Cake Recipe!
How to Roll Swiss Roll Cake?
- Place the upper side of the slightly warm cake down on a large sheet of parchment paper (the browned exterior). It goes without saying if you’d like, you may decide to roll it the other way.
- Place some whipped cream on top of the cake. The whipped cream should be applied to the whole cake using an offset spatula.
- Roll up the cake carefully, beginning at the short end using the parchment paper as support.
- To get the roll taut, use the parchment paper to push it slowly.
- Seal the parchment paper ends after ensuring the seam side is downward.
- In order to firm up, place the cake on a pan and refrigerate for at least 5 hours.
How to Serve Swiss Roll Cake?
The Swiss cake portions should ideally be sliced when you are ready to eat. Slice the ends of the cake with a sharp serrated knife after removing it from the refrigerator. With a warm, wet cloth, clean the knife.
Slice the cake into pieces that are about an inch thick, wiping the knife between each slice. Serve the cake plain or with fresh fruit. If you added a scoop of ice cream, that would be fantastic.
How to Store Swiss Roll Cake?
The Swiss roll cake should be refrigerated in an airtight container. If a filling besides whipped cream is being used, the cake can be kept at room temperature for up to 48 hours (in an airtight container).
Cake slices can also be sliced into pieces and frozen in separate freezer bags. For up to three months, freeze. Simply let the cake come to room temperature before serving if serving from the freezer.
Swiss Roll Cake Variations
Whenever I make a new kind of cake, I always turn to this Amazing Swiss Roll Cake recipe and play with the ingredients.
- Raspberry Roll Cake
- Earl Grey Blackberry Cream Roll Cake
- Chocolate Roll Cake
- Chocolate Mousse Cake Roll
- Cream-Filled Roll Cake
- Hojicha Roll Cake
- Swiss Roll Cake – Snow White
Change the flavor of the vanilla extract or experiment with the filling flavors. There are countless options!
In the past, I’ve made blackberry cream and a filling using fresh mango fruit.
It would be excellent to make blueberry jam, chocolate ganache, or even matcha chocolate cream.
FAQs
Why did my Swiss Roll Cake crack?
You could have overwhipped the egg whites, in which case. When you pull out the whisk, the egg meringue should have a “tail,” which indicates that the peaks are soft.
There’s also a chance that you overbaked the cake. Simply continue to bake the top until it seems dry and springy. A cake that has been overbaked will be dry and may crack as a result.
How much cream do I need for the Swiss Roll Cake?
For the filling, you’ll need roughly 12 C (125ml) of heavy whipping cream. If you like a thicker cream layer, you may add extra without a doubt.
The top layer of my cake is stuck to parchment paper.
If the top layer of your cake gets stuck on parchment, it may indicate that the cake needs a few extra minutes in the oven to finish baking.
Dry and resilient when softly pushed, the surface should not be moist.
Nutrition
- Calories: 179kcal
- Carbohydrates: 16g
- Protein: 4.3g | Fat: 11.9g
- Saturated Fat: 4.9g
- Cholesterol: 94mg
- Sugar: 8.5g
- Sodium: 29mg
- Potassium: 68mg
- Fiber: 1g
- Vitamin C: 1.5mg
- Vitamin A: 341IU
- Calcium: 28mg
- Iron: 1mg
