Swiss Roll Cake Recipe (Light, Fluffy, and Easier Than You Think)
A soft vanilla sponge, rolled up with sweet cream and jam, this Swiss Roll Cake Recipe gives you that classic bakery-style dessert right from your own kitchen—without any fussy steps.
The first time I made a homemade swiss roll, I was sure it would crack, stick, or look nothing like the pretty rolled sponge cake you see in bakeries. You know what? It turned out beautiful. With the right pan prep, a good roll while it’s warm, and a simple filling, this classic swiss roll dessert becomes surprisingly doable, even on a busy weeknight.
This Swiss Roll Cake Recipe is a light vanilla sponge cake roll (sometimes called a jelly roll) filled with fluffy whipped cream and a layer of jam. It’s perfect for holidays, birthdays, and those times you want something that looks fancy but feels gentle and not too sweet. I love serving it during the winter holidays—there’s something so cozy about a cream filled swiss roll with a cup of coffee while the house smells like sugar and vanilla.
It’s also a wonderful “starter cake” for newer bakers. No stacking layers, no elaborate decorations—just a thin, tender sponge, rolled up and chilled. Let me walk you through everything so your rolled sponge cake comes out soft, springy, and picture-ready.
Why You’ll Love This Swiss Roll Cake Recipe
- Light, airy texture that doesn’t feel heavy after dinner
- Classic bakery-style look with simple, everyday ingredients
- Bakes in about 10 minutes—most of the time is just cooling and chilling
- Works with jam, chocolate, whipped cream, or even mousse fillings
- Easy swiss roll recipe that’s friendly for beginner bakers
- Rolls up without major cracking when you follow my towel trick
- Perfect make-ahead dessert for holidays, potlucks, or family birthdays
- Customizable: vanilla swiss roll cake, chocolate swiss roll cake, or fruity jam filled swiss roll—your call
Ingredients
Here’s everything you’ll need to make this classic swiss roll cake at home. This version uses a simple vanilla sponge and a light cream filling.
For the vanilla sponge cake roll:
- 4 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 2 tbsp whole milk (or 2% milk)
- 1 tsp pure vanilla extract
- 3/4 cup (90 g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 2 tbsp powdered sugar (for dusting the towel and finished cake)
For the cream filling:
- 1 cup (240 ml) heavy whipping cream, cold
- 3 tbsp powdered sugar
- 1 tsp pure vanilla extract
For the jam layer (optional but highly recommended):
- 1/3–1/2 cup seedless raspberry jam (or strawberry, apricot, or your favorite)
A few ingredient tips from my kitchen:
- Eggs: Room temperature eggs whip up with more volume and give you that fluffy, bendy sponge. If you forget to pull them out, set them in a bowl of warm (not hot) water for 10 minutes.
- Flour: Stick with all-purpose here. Cake flour can make the roll a little too delicate for new bakers.
- Jam: Seedless jam spreads more smoothly and gives a neater swirl. Stir it well so it’s easy to spread on the sponge cake roll.
- Cream: Use heavy cream or heavy whipping cream with at least 35% fat so it whips up thick and stable.
How to Make This Swiss Roll Cake Recipe
This swiss roll baking method is all about timing and gentle handling. Once you’ve done it once, it feels much less “fancy” and more like a trusty weeknight dessert.
1. Prep your pan and tools
- Preheat your oven to 375°F (190°C).
- Line a 10 x 15-inch jelly roll pan (or rimmed baking sheet of similar size) with parchment paper, leaving a little overhang on the long sides so you can lift the cake out.
- Lightly spray the parchment with nonstick spray or brush with a thin layer of melted butter.
- Lay out a clean, thin kitchen towel on your counter and dust it generously with powdered sugar. This is where your hot cake will land—this helps prevent sticking and cracking.
2. Whip the eggs and sugar
- In a large mixing bowl (a stand mixer works wonderfully here), add the 4 room temperature eggs and granulated sugar.
- Beat on medium-high speed for 5–7 minutes, until the mixture is very pale, thick, and at least doubled in volume. It should fall in a thick ribbon when you lift the beaters.
- Gently mix in the milk and vanilla until just combined.
Tip: This step is what makes your homemade swiss roll light and spongy. Don’t rush it—let the mixer do the work while you sip your coffee.
3. Fold in the dry ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Sift or gently sprinkle the dry mixture over the egg mixture in 2–3 additions.
- Using a spatula, fold the flour in by hand, scooping from the bottom and turning the bowl. Go slowly and stop as soon as you don’t see dry streaks.
You want to keep all that lovely air in the batter. Over-mixing will deflate it, and your sponge cake roll will end up dense.
4. Bake the sponge cake
- Pour the batter into your prepared pan and gently spread it into the corners with an offset spatula or the back of a spoon. Try not to bang the pan so you don’t lose volume.
- Bake for 9–12 minutes, until the top is lightly golden and springs back when gently pressed in the center. A toothpick should come out clean or with a few tiny crumbs.
Keep a close eye on it; this thin sponge can overbake quickly and become dry, which makes rolling harder.
5. Roll the cake while it’s warm
- As soon as the cake comes out of the oven, run a knife around the edges if needed to loosen.
- Carefully invert the hot cake onto your prepared sugar-dusted towel. Peel off the parchment paper.
- Starting at one of the short ends, gently roll the warm cake up with the towel, like a jelly roll. Don’t roll it super tight—just snug.
- Place the rolled cake (still in the towel) seam-side down on a cooling rack and let it cool completely, about 45–60 minutes.
This step “teaches” the cake to hold a rolled shape so your swiss roll with cream doesn’t crack later.
6. Make the cream filling
- Once the cake is cool, add cold heavy cream, powdered sugar, and vanilla to a chilled mixing bowl.
- Beat on medium-high speed until medium-stiff peaks form. The cream should be spreadable but not grainy.
You can taste and adjust the sweetness here. If you’re pairing it with a sweet jam, you might like it a tiny bit less sweet.
7. Fill and roll the cake
- Carefully unroll the cooled cake. It will curve a bit from memory—that’s good.
- Gently spread a thin, even layer of jam over the surface of the cake, leaving about 1/2 inch border on all sides.
- Dollop the whipped cream over the jam and spread it evenly, again leaving a small border. Don’t go too thick or the filling may squish out when you roll.
- Using the towel to help you, roll the cake back up (this time without the towel inside), starting from the same short side.
- Place the rolled cake seam-side down on a platter.
If a little cream peeks out the ends, it just looks more inviting—like a bakery-style swiss roll dessert.
8. Chill and serve
- Wrap the swiss roll cake loosely in plastic wrap or cover with a cake dome.
- Chill for at least 1–2 hours before slicing; this helps the filling firm up and the flavors meld.
- Right before serving, dust the top with more powdered sugar. Slice with a sharp serrated knife, wiping the blade between cuts for tidy spirals.
Servings & Timing
- Yield: 8–10 slices
- Prep Time: 20 minutes
- Bake Time: 9–12 minutes
- Cooling Time: 45–60 minutes
- Chill Time: 1–2 hours
- Total Time: About 2.5–3 hours (most of it hands-off)
It sounds long, but most of that is you doing other things while this classic swiss roll cake quietly sets up in the fridge.
Variations
Here are some fun ways to change up this Swiss Roll Cake Recipe once you’ve nailed the basic version:
- Chocolate Swiss Roll Cake: Swap 1/4 cup flour for 1/4 cup unsweetened cocoa powder and fill with chocolate whipped cream.
- Lemon Berry Roll: Add 1 tbsp lemon zest to the batter and fill with lemon curd and whipped cream, then top with fresh berries.
- Mocha Roll: Add 2 tsp instant espresso powder to the batter and fill with coffee-flavored whipped cream for a coffeehouse-style treat.
- Nutella Cream Roll: Spread a thin layer of Nutella instead of jam, then top with cream for a rich, kid-friendly swiss roll dessert.
- Holiday Peppermint Roll: Use chocolate sponge, fill with vanilla cream, and sprinkle crushed candy canes over the filling before rolling.
- Jam-Only Jelly Roll: Skip the cream and use a generous layer of jam for a lighter, more traditional jelly roll style cake.
Storage & Reheating
One of the perks of a rolled sponge cake is how well it keeps—great for planning ahead.
-
Fridge:
Store the swiss roll with cream tightly wrapped in plastic wrap or in an airtight container. It will keep well in the refrigerator for up to 3 days. -
Freezer:
For longer storage, wrap the whole roll or individual slices in plastic wrap, then place in a freezer bag or container. Freeze up to 2 months. -
Thawing:
Thaw overnight in the fridge. For single slices, you can let them sit at room temperature for about 20–30 minutes before serving. -
Make-ahead tip:
You can bake and roll the plain sponge (step 5), let it cool, then wrap and chill it—filled or unfilled—up to 24 hours before serving. I often bake the cake the night before a party, then fill and chill it in the morning.
No real “reheating” is needed, since this swiss roll dessert is served chilled or at cool room temperature.
Notes From My Kitchen
- Don’t skip the parchment. Even a well-greased pan can hang onto a thin sponge. Parchment plus a bit of spray makes release so much smoother.
- Watch your bake time. A minute too long can dry out the cake and make rolling trickier. If the edges are browning deeply, it’s probably done.
- Powdered sugar on the towel is non-negotiable. It might seem extra, but it’s what keeps that warm cake from sticking while you roll.
- Keep the cream cold. Warm cream won’t whip well. I sometimes chill my mixing bowl and beaters for 10–15 minutes first.
- Rolling cracks happen. Even experienced bakers get a few cracks sometimes—jam and powdered sugar cover a lot, and no one complains when they’re eating cake.
- Use a sharp serrated knife. Saw gently back and forth rather than pressing straight down so you don’t squish the swirl.
After testing this recipe more times than I’ll admit, I’ve learned that being gentle with the batter and quick with the roll makes the biggest difference.
FAQs
1. Why did my swiss roll cake crack when I rolled it?
Usually it’s because the cake was overbaked or not rolled while still warm. Next time, pull it from the oven as soon as it springs back and roll it into the towel within a minute or two.
2. Can I make this Swiss Roll Cake Recipe without jam?
Yes, you can skip the jam and use just whipped cream, or swap the jam for Nutella, lemon curd, or chocolate ganache for a richer filling.
3. What if I don’t have a jelly roll pan?
You can use a rimmed baking sheet close to 10 x 15 inches. A 9 x 13 pan is smaller and will make the cake thicker, so increase the bake time a little and roll gently.
4. How do I keep the cream from oozing out when I roll the cake?
Spread a thinner layer of filling and leave a border around the edges. Chilling the cake after filling also helps everything set and slice neatly.
5. Can I make a gluten-free swiss roll cake?
Yes, use a 1:1 gluten-free baking flour blend designed for cakes. The texture will be slightly different, but still soft and rollable if you handle it gently.
6. My sponge turned out dense—what went wrong?
Most often, the eggs and sugar weren’t whipped long enough or the flour was over-mixed. Make sure the egg mixture is very thick and pale, and fold the flour in gently.
7. Can I flavor the sponge with cocoa or spices?
Absolutely. For a chocolate swiss roll cake, replace part of the flour with cocoa. For a fall twist, a little cinnamon or pumpkin pie spice in the batter pairs beautifully with cream and caramel sauce.
8. How far in advance can I assemble the roll?
I like it best assembled 4–24 hours before serving. Any longer and the sponge can start to soften too much, though it will still be tasty up to 3 days.
Conclusion
This Swiss Roll Cake Recipe brings that nostalgic, bakery-style swiss roll dessert right to your own table—soft vanilla sponge, swirls of cream, and just enough sweetness from the jam. Once you see how approachable a rolled sponge cake really is, you’ll find yourself making it for holidays, birthdays, and those “just because” Saturdays.
If you try this recipe, let me know how it went—did you go classic with jam and cream, or create your own chocolate swiss roll cake version? Leave a comment, share a photo, and feel free to explore more of my easy desserts next time you’re craving something sweet and a little old-fashioned in the very best way.
Swiss Roll Cake (Vanilla Sponge with Cream and Jam)
Ingredients
- 4 large eggs room temperature
- 3/4 cup granulated sugar 150 g
- 2 tablespoons milk whole milk or 2%
- 1 teaspoon vanilla extract pure
- 3/4 cup all-purpose flour 90 g, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 tablespoons powdered sugar for dusting towel and finished cake, plus more as needed
- 1 cup heavy whipping cream 240 ml, very cold
- 3 tablespoons powdered sugar for sweetening the cream
- 1 teaspoon vanilla extract for the cream
- 1/3-1/2 cup seedless raspberry jam or strawberry, apricot, or your favorite jam; well stirred
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan (or similar rimmed baking sheet) with parchment, leaving some overhang on the long sides. Lightly spray or brush the parchment with nonstick spray or melted butter. Lay a clean, thin kitchen towel on the counter and dust it generously with powdered sugar; this is where the hot cake will be inverted.
- In a large mixing bowl or stand mixer, combine the 4 room temperature eggs and granulated sugar. Beat on medium-high speed for 5–7 minutes, until the mixture is very pale, thick, and at least doubled in volume and falls in a thick ribbon from the beaters. Gently mix in the milk and 1 teaspoon vanilla just until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Sift or lightly sprinkle the dry mixture over the egg mixture in 2–3 additions, folding gently with a spatula after each addition. Use broad, gentle folding motions from the bottom of the bowl and stop as soon as no dry streaks remain to avoid deflating the batter.
- Pour the batter into the prepared pan and spread it gently and evenly into the corners, trying not to tap the pan. Bake for 9–12 minutes, until the top is lightly golden and springs back when gently pressed in the center; a toothpick should come out clean or with a few tiny crumbs. Do not overbake.
- Immediately after removing the cake from the oven, run a knife around the edges if needed to loosen. Carefully invert the hot cake onto the powdered sugar–dusted towel. Peel off the parchment paper. Starting from a short end, gently roll the warm cake up with the towel into a log (not too tight, just snug). Place the rolled cake, seam-side down, on a cooling rack and let it cool completely, about 45–60 minutes.
- Once the cake is cool, add the cold heavy whipping cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla to a chilled mixing bowl. Beat on medium-high speed until medium-stiff peaks form; the cream should be thick and spreadable but not grainy. Adjust sweetness to taste if desired.
- Carefully unroll the cooled cake; it will retain some curve from being rolled. Stir the jam until smooth, then spread a thin, even layer over the surface of the cake, leaving about a 1/2-inch border on all sides. Dollop the whipped cream over the jam and spread it evenly, again leaving a small border to prevent overflow. Using the towel to help, roll the cake back up from the same short side, this time without the towel inside. Place the filled roll seam-side down on a serving platter.
- Wrap the swiss roll loosely in plastic wrap or cover with a cake dome. Chill for at least 1–2 hours to help the filling firm up. Just before serving, dust the top with additional powdered sugar. Slice with a sharp serrated knife, wiping the blade between cuts for neat spirals, and serve chilled or at cool room temperature.
