BEST VANILLA SWISS ROLL CAKE – Light, Fluffy & Creamy

If you’re looking for a classic dessert that feels elegant but is surprisingly easy to make, this Vanilla Swiss Roll Cake is the perfect choice. With a soft, airy vanilla sponge and a smooth whipped cream filling, this cake rolls beautifully and slices into stunning spirals every time. It’s light, not overly sweet, and ideal for afternoon tea, celebrations, or a simple homemade treat.

This recipe uses basic pantry ingredients and comes together quickly, making it perfect for both beginners and experienced bakers.

Why You’ll Love This Vanilla Swiss Roll Cake

• Soft, fluffy sponge that doesn’t crack

• Light and creamy vanilla filling

• Elegant presentation with minimal effort

• Perfect base for endless flavor variations

• Great make-ahead dessert

Ingredients

Vanilla Sponge Cake

• 4 large eggs

• 120 g granulated sugar

• 2 teaspoons vanilla extract

• 120 g all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 2 tablespoons milk

• 2 tablespoons vegetable oil

Cream Filling

• 300 ml cold heavy cream

• 60 g powdered sugar

• 1 teaspoon vanilla extract

Optional Toppings

• Powdered sugar for dusting

• Extra whipped cream for piping

• Chocolate shavings or cocoa powder

How to Make Vanilla Swiss Roll Cake

1. Prepare the Pan

Preheat your oven to 180°C (350°F). Line a 25 × 30 cm baking tray with parchment paper, making sure it covers the base completely.

2. Make the Sponge Batter

In a large mixing bowl, beat the eggs and granulated sugar until the mixture becomes pale, thick, and tripled in volume. This step is key to achieving a light sponge.

Add the vanilla extract and gently mix.

In a separate bowl, sift together the flour, baking powder, and salt. Carefully fold the dry ingredients into the egg mixture using a spatula, working gently to keep the batter airy.

Mix the milk and vegetable oil together, then fold it into the batter until just combined.

3. Bake the Cake

Pour the batter evenly into the prepared baking tray and smooth the surface.

Bake for 10–12 minutes, or until the cake is lightly golden and springs back when gently pressed.

4. Roll the Cake (Very Important Step)

While the cake is still warm, lightly dust the surface with powdered sugar. Place a clean kitchen towel over the cake and carefully invert it.

Peel off the parchment paper gently. Starting from the short side, roll the cake along with the towel inside. This helps the cake “remember” its shape and prevents cracking later.

Allow the cake to cool completely in this rolled position.

5. Prepare the Cream Filling

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft but stable peaks form. Be careful not to overwhip.

6. Fill and Roll

Once the cake has cooled, gently unroll it. Spread the whipped cream evenly over the surface, leaving about 2 cm at the edge to prevent overflow.

Carefully roll the cake back up, this time without the towel, keeping it tight but gentle.

7. Decorate

Dust the top with powdered sugar for a classic finish. You can also pipe extra whipped cream on top and sprinkle with chocolate shavings or a light dusting of cocoa powder for a more elegant look.

8. Chill and Serve

Refrigerate the Swiss roll for 30 minutes before slicing. This helps the filling set and makes cleaner slices.

Slice using a sharp, clean knife and serve chilled.

Tips for the Perfect Swiss Roll

• Always roll the cake while it’s warm to avoid cracks

• Use gentle folding motions to keep the batter airy

• Chill the cake before slicing for neat spirals

• Clean your knife between slices for a professional finish

Variations You Can Try

• Add strawberry jam under the cream for a fruity twist

• Replace vanilla cream with chocolate whipped cream

• Add lemon zest to the sponge for a fresh citrus flavor

• Decorate with berries for a festive look

This Vanilla Swiss Roll Cake is proof that simple ingredients can create a stunning dessert. Light, creamy, and beautifully rolled, it’s a timeless recipe you’ll come back to again and again.

VANILLA SWISS ROLL CAKE – RECIPE CARD

Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 1 hour 2 minutes
Servings: 8
Difficulty: Intermediate

INGREDIENTS

Vanilla Sponge Cake

• 4 large eggs

• 120 g granulated sugar

• 2 teaspoons vanilla extract

• 120 g all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 2 tablespoons milk

• 2 tablespoons vegetable oil

Cream Filling

• 300 ml cold heavy cream

• 60 g powdered sugar

• 1 teaspoon vanilla extract

Optional Toppings

• Powdered sugar for dusting

• Whipped cream for piping

• Chocolate shavings or cocoa powder

INSTRUCTIONS

1. Preheat oven to 180°C (350°F). Line a 25 × 30 cm baking tray with parchment paper.

2. Beat eggs and sugar until pale, thick, and tripled in volume.

3. Gently mix in vanilla extract.

4. Sift flour, baking powder, and salt together and fold into the egg mixture.

5. Mix milk and vegetable oil, then fold gently into the batter.

6. Spread batter evenly in the prepared tray.

7. Bake for 10–12 minutes, until lightly golden and springy.

8. While warm, dust with powdered sugar, invert onto a clean towel, remove parchment, and roll from the short side with the towel inside. Cool completely.

9. Whip heavy cream, powdered sugar, and vanilla until soft but stable peaks form.

10. Unroll cake, spread cream evenly (leave a small edge), and roll back up gently.

11. Dust with powdered sugar and decorate as desired.

12. Chill for 30 minutes, then slice and serve.

TIPS

• Roll the cake while warm to prevent cracking

• Fold batter gently to keep it airy

• Chill before slicing for clean spirals

STORAGE

Store covered in the refrigerator for up to 3 days.

For more Recipes:

Best Dessert Recipes