If you have a soft spot for light, airy cakes that swirl with creamy goodness, then this Vanilla Swiss Roll Cake Recipe is going to steal your heart. This classic dessert balances a tender vanilla sponge rolled tightly around a luscious whipped cream filling, dusted with a delicate sprinkle of confectioners’ sugar. It’s the perfect treat to brighten up any occasion, inviting smiles with every slice thanks to its simple yet elegant flavor and beautiful presentation. Whether you’re baking for guests or just indulging yourself, this Vanilla Swiss Roll Cake Recipe promises a show-stopping, melt-in-your-mouth experience that’s surprisingly easy to achieve at home.
Ingredients You’ll Need
The beauty of this Vanilla Swiss Roll Cake Recipe lies in its straightforward ingredients—each one carefully chosen to build layers of flavor and texture without any fuss. These essentials come together to create a light sponge and a silky cream filling that’s just the right balance of sweet and airy.
- 1/2 cup (60 grams) confectioners’ sugar (for dusting): Adds a delicate finish and extra sweetness on top.
- 4 large eggs: Provide structure and richness while keeping the cake light and fluffy.
- 10 tablespoons (125 grams) white sugar: Sweetens the batter perfectly without overpowering the vanilla notes.
- 1 teaspoon vanilla (or vanilla bean paste): Infuses the cake with that classic, comforting vanilla aroma and flavor.
- 1/4 teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 1 cup (130 grams) all-purpose flour: Forms the delicate, soft sponge base of the roll.
- 1 cup (235 grams) heavy cream: Whipped to create the rich, creamy filling.
- 1/4 cup (30 grams) confectioners’ sugar: Sweetens the whipped cream without making it too heavy.
- 1 teaspoon vanilla (or vanilla bean paste): Brightens and deepens the flavor of the filling for that full vanilla experience.
How to Make Vanilla Swiss Roll Cake Recipe
Step 1: Prepare the Sponge Batter
Start by preheating your oven and lining a baking sheet with parchment paper to ensure the cake bakes evenly and doesn’t stick. Separate your eggs to beat the egg whites until stiff peaks form, which is what will give your sponge that iconic lightness. Then, whip the egg yolks with sugar and vanilla until pale and fluffy. Gently fold the beaten egg whites into the yolk mixture, being careful to keep as much air in the batter as possible. Finally, sift in your flour and salt, folding it in gently to maintain the sponge’s airy texture.
Step 2: Bake the Sponge and Roll
Immediately spread the batter evenly in your prepared pan and bake for about 15 minutes until it springs back lightly when touched and has a golden hue. After taking it out of the oven, let the sponge cool just a bit before turning it out onto a clean kitchen towel dusted generously with confectioners’ sugar. Carefully peel off the parchment, then roll the sponge in the towel while still warm; this helps set the shape and prevents cracking when filled.
Step 3: Prepare the Cream Filling and Assemble
In a chilled bowl, whip the heavy cream with confectioners’ sugar and vanilla until soft peaks form—light yet stable enough to hold the roll’s shape. Unroll your cooled sponge gently, spread the cream evenly over the surface, then roll it back up without the towel. Chill the completed cake for at least an hour to allow it to set beautifully before slicing.
How to Serve Vanilla Swiss Roll Cake Recipe
Garnishes
To elevate the presentation, dust the top with an extra layer of confectioners’ sugar or add a few fresh berries for a pop of color and tartness. A drizzle of homemade vanilla glaze or a sprinkle of finely chopped nuts also adds texture and visual appeal, making your slices irresistible.
Side Dishes
This Vanilla Swiss Roll Cake pairs wonderfully with a scoop of fresh vanilla ice cream or a dollop of lightly sweetened whipped cream. For a refreshing contrast, a simple fresh fruit salad or a tangy berry compote helps balance the richness of the cream filling beautifully.
Creative Ways to Present
Try slicing the roll into pinwheels and arranging them on a platter for a fun finger-food version, perfect for parties. Alternatively, serve individual slices alongside a small serving of custard or drizzle with chocolate sauce for a decadent twist that’s bound to impress your guests.
Make Ahead and Storage
Storing Leftovers
Wrap your Vanilla Swiss Roll Cake tightly in plastic wrap to keep it fresh and moist, then store it in the refrigerator. It stays delicious for up to three days, making it a great dessert you can prepare in advance for your celebrations.
Freezing
If you want to keep your Vanilla Swiss Roll Cake Recipe longer, you can freeze it by wrapping it securely in plastic wrap and placing it in an airtight container. Thaw it overnight in the refrigerator for best texture and flavor restoration before serving.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn’t typically recommended. However, if you want to slightly warm it, let it sit out at room temperature for about 20–30 minutes to take the chill off without compromising the cream filling’s texture.
FAQs
Can I use regular vanilla extract instead of vanilla bean paste in the Vanilla Swiss Roll Cake Recipe?
Absolutely! Regular vanilla extract works perfectly and provides that wonderful vanilla flavor, though vanilla bean paste adds a bit more depth and visual speckles, which is a nice touch but not essential.
How do I prevent the sponge from cracking when I roll it?
The key is to roll the sponge while it is still warm and pliable, using a dusted kitchen towel. Rolling it while warm “trains” the sponge to hold the shape, minimizing cracking when you fill and roll it again later.
Can I substitute the heavy cream in the filling?
Heavy cream gives the best creamy, stable texture when whipped, but you can experiment with whipping cream or mascarpone. Just keep the filling firm enough so it doesn’t become too runny after assembling.
Is it possible to make the Vanilla Swiss Roll Cake Recipe gluten-free?
Yes, by swapping out the all-purpose flour with a gluten-free flour blend suitable for baking, you can make a gluten-free version. Be mindful that texture might slightly vary, so choose a blend with xanthan gum or similar binding agents.
How long does the Vanilla Swiss Roll Cake last once assembled?
Once filled and rolled, the cake is best consumed within 2 to 3 days if kept refrigerated. After that, the sponge might start to dry out, and the cream filling can lose its optimal texture.
Final Thoughts
There’s something truly joyful about making and sharing a Vanilla Swiss Roll Cake Recipe that’s as delicious as it is visually stunning. With simple ingredients and a few thoughtful steps, you can create a dessert that feels special yet approachable. I can’t wait for you to try this recipe and see how it brightens up your day or your next gathering with friends and family!
Print
Vanilla Swiss Roll Cake Recipe
- Prep Time: 3h 10m
- Cook Time: 15m
- Total Time: 3h 25m
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Vanilla Swiss Roll Cake is a light and airy sponge cake rolled with a luscious vanilla-flavored whipped cream filling. Perfect for tea time or dessert, this classic treat combines a delicate, fluffy cake with a smooth, creamy center, dusted with confectioners’ sugar for an elegant finish.
Ingredients
Cake
- 4 large eggs
- 10 tablespoons (125 grams) white sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon salt
- 1 cup (130 grams) all-purpose flour
Filling
- 1 cup (235 grams) heavy cream
- 1/4 cup (30 grams) confectioners’ sugar
- 1 teaspoon vanilla extract or vanilla bean paste
For Dusting
- 1/2 cup (60 grams) confectioners’ sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Make the sponge batter: In a large mixing bowl, beat the 4 eggs and 10 tablespoons of white sugar using an electric mixer until the mixture is thick, pale, and tripled in volume (about 5-7 minutes). Add the vanilla and salt, mixing gently. Sift the flour over the egg mixture and carefully fold it in using a spatula, making sure not to deflate the batter.
- Bake the sponge: Pour the batter evenly into the prepared jelly roll pan and spread it smoothly. Bake for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Roll the cake: While still warm, invert the cake onto a clean kitchen towel dusted with confectioners’ sugar. Carefully peel off the parchment paper. Starting from a short edge, roll the cake up tightly with the towel, and let it cool completely in the rolled shape to set the roll.
- Prepare the filling: In a chilled bowl, whip the heavy cream with the confectioners’ sugar and vanilla extract until stiff peaks form.
- Unroll and fill: Gently unroll the cooled cake. Spread the whipped cream filling evenly over the surface, taking care not to tear the cake.
- Re-roll and chill: Carefully roll the cake back up without the towel, ensuring the filling stays inside. Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours to firm up the filling and meld flavors.
- Serve: Before serving, dust the top with the remaining confectioners’ sugar. Slice into 1-inch pieces and enjoy your light, creamy Vanilla Swiss Roll Cake!
Notes
- Beating the eggs and sugar thoroughly is crucial for a light and fluffy cake texture.
- Folding in the flour gently prevents deflating the batter, maintaining the sponginess.
- Rolling the cake while warm helps prevent cracking.
- The whipped cream filling should be stiff to avoid oozing out when the cake is sliced.
- Refrigeration allows the cake to set properly for clean slicing.
- If you want extra flavor, add a tablespoon of softened butter to the whipped cream or a thin layer of jam beneath the cream.
