This Vanilla Swiss Roll is easier to make than it looks, making it a great option even for beginner bakers. The sponge cake is quick to bake and rolls up easily without cracking, while the vanilla flavor pairs perfectly with a variety of fillings. You can keep it simple with whipped cream or elevate it with fruit, chocolate, or custard. Plus, it looks stunning sliced and plated, making it a showstopper with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs
Granulated sugar
All-purpose flour
Baking powder
Salt
Vanilla extract
Milk
Powdered sugar (for dusting and optional sweetness in the filling)
Whipped cream, jam, or frosting (for filling)
Directions
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a mixing bowl, beat the eggs with sugar until thick and pale—about 4–5 minutes.
Stir in the vanilla extract and milk.
In a separate bowl, sift together flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles.
Bake for 10–12 minutes, or until the cake springs back when lightly pressed.
While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once baked, immediately turn the cake out onto the towel and carefully peel off the parchment paper.
Starting from the short end, gently roll the cake up in the towel while it’s still warm. Let it cool completely in the rolled-up shape.
Once cooled, unroll the cake, spread your desired filling evenly, and roll it back up. Trim the ends for a neat presentation.
Dust with more powdered sugar if desired, then slice and serve.
Servings and timing
This recipe serves 8 to 10 slices. Prep time: 15 minutes Bake time: 10–12 minutes Cooling and filling time: 30–40 minutes Total time: about 1 hour
Variations
Fill with whipped cream and fresh berries for a light, fruity twist.
Use chocolate ganache or Nutella for a rich, dessert-style roll.
Add lemon zest or almond extract to the batter for extra flavor.
Spread raspberry or apricot jam inside for a classic tea-time version.
Top with a drizzle of melted chocolate or glaze for a decorative touch.
Storage/Reheating
Store the Vanilla Swiss Roll in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the roll tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving. If using whipped cream filling, keep refrigerated and serve chilled.
FAQs
Why did my Swiss roll crack when I rolled it?
This usually happens if the cake is overbaked or cooled too much before rolling. Roll it while it’s still warm and pliable.
What kind of pan should I use?
A 10×15-inch jelly roll pan is ideal for even thickness and easy rolling.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend. Be sure to mix gently to preserve the light texture.
Can I use store-bought whipped topping?
Absolutely. It’s a great shortcut if you’re short on time.
How do I prevent the cake from sticking?
Grease the pan and line it with parchment paper. Also, dust the towel well with powdered sugar.
What’s the best filling for a Swiss roll?
Whipped cream, jam, buttercream, or even mascarpone are all great choices depending on your taste.
How long does it take for the roll to cool?
About 30 minutes in the rolled-up position will usually do it.
Can I flavor the sponge cake?
Yes, you can add lemon zest, almond extract, or a bit of cocoa powder for different flavors.
Can I double the recipe?
You can double it, but you’ll need two jelly roll pans or a larger pan and may need to adjust the baking time.
How should I slice the Swiss roll cleanly?
Use a serrated knife and wipe the blade clean between cuts for neat slices.
Conclusion
This Easy Vanilla Swiss Roll is a delightful, crowd-pleasing dessert that’s surprisingly simple to make. With its soft sponge cake, light sweetness, and customizable filling, it’s perfect for everything from elegant gatherings to everyday indulgences. Whether you keep it classic or get creative with variations, this roll is a timeless treat that never goes out of style.
This Easy Vanilla Swiss Roll is a soft, airy sponge cake rolled with whipped cream, jam, or frosting. With a light vanilla flavor and elegant presentation, it’s a simple yet stunning dessert perfect for any occasion.
Ingredients
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, for dusting
1 cup whipped cream, jam, or frosting (for filling)
Instructions
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a mixing bowl, beat eggs and granulated sugar for 4–5 minutes until thick and pale.
Add vanilla extract and milk; mix to combine.
In a separate bowl, sift together flour, baking powder, and salt. Gently fold into the egg mixture until just combined.
Pour batter into prepared pan and spread evenly. Tap pan gently to remove air bubbles.
Bake for 10–12 minutes, until the cake springs back when lightly pressed.
Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once baked, immediately invert the cake onto the towel and peel off parchment paper.
Starting at the short end, roll the cake up in the towel while warm. Let it cool completely.
Once cooled, unroll the cake and spread with filling. Gently roll it back up and trim the ends.
Dust with additional powdered sugar, slice, and serve.
Notes
Roll the cake while warm to prevent cracking.Use a serrated knife for clean slices.Flavor the sponge with lemon zest or almond extract for variety.Store in the fridge if using cream-based filling.Wrap tightly to freeze for up to 2 months.
