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    Home » Recipes » Cakes

    The Best Vanilla Swiss Roll Cake

    by Jolina | Published: March 14, 2023 | Last Updated: March 14, 2023 | Leave a Comment
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    Pin for The Best Vanilla Swiss Roll Cake.
    Pin for Vanilla Swiss Roll Cake Recipe.
    Pin for The Best Vanilla Swiss Roll Cake.

    This is the best vanilla Swiss roll cake! Light and fluffy sponge cake filled with equally light and airy whipped cream. Sprinkle with powdered sugar, serve with berries, and you have an easy and simple dessert that everyone will love.

    (Fan of Swiss rolls? Try this delicious ube roll cake — soft ube cake with whipped cream cheese filling. So good!)

    Slice of vanilla Swiss roll cake with berries.
    Jump To hide
    Why you’ll love this recipe
    How to make
    Expert baking tips
    Troubleshooting guide
    Recipe FAQs
    Other easy cake recipes
    Vanilla Swiss Roll

    I’m fairly new to the world of sponge cake rolls. My first ever recipe was for a pianono, a simple Filipino vanilla roll cake filled with butter and sugar.

    I was surprised how easy it was to make so my jelly roll pan and I have been busy trying all kinds of recipes since.

    Today we have this incredibly simple but wonderfully delightful vanilla Swiss roll cake.  The recipe is based on my ube roll cake and it is delicious.

    Let’s bake.

    Why you’ll love this recipe

    Slice of vanilla roll cake with whipped cream filling.

    I was hesitant to try my hand at making Swiss rolls because let’s face it, they look very challenging to make. But after my first cake, I was hooked!

    While I admit there are more steps than your usual cake recipe, each one is simple and the end result is so satisfying.

    This vanilla Swiss roll cake recipe, in particular, is a classic. And you’ll love making it over and over because:

    • The sponge cake retains its height beautifully. While the cake will deflate a little while cooling, it’s not by a significant amount so you will still have that lovely thick roll when you’re ready to serve.
    • It’s easy to customize the filling. Vanilla goes with everything! I like filling my cake with whipped cream which I stabilize (more on that below) but you can certainly fill it with your favorite buttercream like chocolate, lemon and even pumpkin. You can also mix and match — vanilla cream with strawberry jam, for example. The possibilities are endless.
    • It’s a stress-free recipe. Each step is simple and manageable and if you’re worried about cracks, don’t! We’re sprinkling the cake with powdered sugar and nobody will ever know. They will just notice how delicious each bite is.
    • Delicious. Did I already mention how yummy this cake is? Especially when served with fresh berries. Perfect dessert for spring and summer, Christmas, Easter, Mother’s Day, every day!

    How to make

    Ingredients for vanilla Swiss roll cake with text overlay.
    Ingredients for Vanilla Cake
    Ingredients for meringue with text overlay.
    Ingredients for Meringue Component

    Ingredient notes and baking tools

    Another thing I love about this recipe is how simple the ingredients are. You’ll need pantry staples like eggs, granulated sugar and baking powder. Some things to note:

    • Cake flour — I use cake flour in this recipe for that light and tender texture. You can use all-purpose flour in a pinch but note that it’s not a 1:1 substitution and I can’t guarantee that you’ll get the same result. What I would recommend is to make your own cake flour instead. It’s easier than you think!
    • Vanilla bean paste — I like using vanilla bean paste for a slightly more intense vanilla flavor and for those pretty specks of vanilla beans. If not available, vanilla extract will work just fine.
    • Maple syrup — I use maple syrup but you can also use honey, agave or light corn syrup. The flavour will change a little but these alternatives can provide you with the same moisture that maple syrup brings.
    • Oil — when baking, I always use canola oil because that’s what we use for cooking so that’s what’s always available. However, you can use another flavorless oil, such as vegetable oil.
    • Cream of tartar — this recipe has a meringue component and the cream of tartar helps us achieve egg whites that are stable, billowy and glossy. I haven’t personally tried it but other readers have said they’ve used vinegar or lemon juice to achieve the same effect.
    • Heavy cream — heavy cream might be called by a different name where you are. To make sure you’re buying the right thing, check that the milk fat content is at least 36%. It should say right on the packaging. 
    • Cornstarch — note that we need cornstarch (white powder) and not corn flour (yellow grain)
    • Powdered sugar — sometimes called confectioner’s sugar or icing sugar

    As far as tools go, for best results, I highly recommend using a 10×15 inch jelly roll pan. Regular sized baking sheets won’t work because the cake will come out too thin.

    If you don’t have a jelly roll pan, a 9×13 inch pan is the closest alternative.

    Step-by-step instructions

    How to make the vanilla sponge cake

    Preheat your oven to 350F. Grease the bottom (just the bottom) of a 10×15 inch jelly roll pan then line with parchment paper. Set aside.

    Sifted dry ingredients.

    Sift cake flour, baking powder and salt in a bowl.

    Flour mixture in a bowl.

    Set aside.

    Sugar and eggs in a bowl.

    Using an electric hand mixer or a stand mixer with the whisk attachment, combine egg yolks, maple syrup, vanilla paste or extract, water and sugar.

    Wet ingredients in a bowl.

    Beat on high speed until thick and incorporated (8-10 minutes).

    Egg whites with cream of tartar.

    In another bowl using clean whisks, whisk egg whites with cream of tartar on low-medium speed.

    Foamy egg whites in a bowl.

    Whisk until foamy.

    Sugar added to egg whites.

    Gradually add the sugar, about a tablespoon at a time.

    Stiff egg whites in a bowl.

    Whisk until you reach stiff peaks.

    Meringue on top of egg yolk mixture.

    Add half of the meringue mixture to the egg yolk mixture and gently fold until well blended.

    Egg yolk mixture in a bowl.

    The cake batter should be light and airy.

    Flour added to wet ingredients.

    Add flour mixture to cake batter in 3 equal parts.

    Vanilla cake batter in a bowl.

    Gently fold each addition until combined.

    Cake batter with oil in a measuring cup.

    In a small microwave-safe bowl or measuring cup, microwave the oil in 10-second increments until the bowl is warm (not hot) to the touch. Add about ¼ cup of cake batter to the oil…

    Cake batter mixed with oil in a measuring cup.

    …and mix until incorporated.

    Oil mixed with cake batter.

    Add back the oil mixture into the cake batter.

    Cake batter in a bowl.

    Fold until incorporated.

    Cake batter with egg whites.

    Add the rest of your meringue to the cake batter.

    Cake batter in a bowl.

    Fold in gently until evenly blended.

    Cake batter in jelly roll pan.

    Pour the cake batter into your prepared pan. Gently tap on your counter a few times to release air bubbles and to help the batter settle in.

    Freshly baked vanilla roll cake.

    Bake for 20 minutes or until the cake springs back when gently pressed and a toothpick inserted in the centre comes out clean.

    How to roll the cake

    Flipped jelly roll pan.

    While the cake has cooled enough to handle safely but still warm, run a thin sharp knife around the edges of the pan, place a clean, slightly damp kitchen or tea towel on top, and carefully invert.

    Parchment paper lifted off vanilla cake.

    Lift the pan up and peel off the parchment paper.

    Sponge cake rolled upwards.

    Roll the cake and place on your counter seam side down.

    Rolled sponge cake wrapped in a tea towel.

    Allow the cake to cool completely before un-rolling and frosting.

    How to make stabilized whipped cream

    Ingredients for stabilized whipped cream with text overlay.

    I like to use stabilized whipped cream in this cake because it keeps its shape longer, won’t weep or separate, and lasts longer than regular whipped cream. 

    It’s extremely useful and helpful especially when you want to make this cake ahead.

    And making it is very easy.

    Ingredients for stable whipped cream.

    Simply combine all ingredients in a chilled bowl…

    Stabilized whipped cream in a bowl.

    …and whisk until stiff.

    Assembly

    Unrolled and cooled vanilla cake.

    When the cake has completely cooled, unroll and fill with frosting.

    Swiss roll cake with whipped cream filling.

    Spread evenly but not too thickly; no more than ¼ inch.

    Cake rolled with whipped cream filling.

    Re-roll the cake using the tea towel to help you push the cake over.

    Freshly rolled Swiss roll.

    Chill at least 2 hours before dusting with powdered sugar and serving.

    Expert baking tips

    There are lots of steps in this recipe but they are simple ones so organization is key. And here are more tips to make baking a breeze.

    • Use room temperature eggs. They are easier to combine and using room temperature egg whites results to a more stable meringue.
    • Patience is key. Speaking of meringue, don’t go higher than medium speed (using my KitchenAid stand mixer, I stay on speed 3). It takes longer to get stiff peaks but this results to a more stable meringue that won’t deflate after baking.
    • Roll the cake while still warm. Cracking is not as big an issue in this recipe because we’re covering the cake with powdered sugar but the best way to achieve a crack-free cake is to roll the cake with a slightly damp tea towel while it’s still warm. It also helps to handle the cake gently.
    • Use cold cream for the whipped cream. When making the whipped cream, we want our cream to be cold. It’s going to be easier to whip and you’d achieve a fluffier volume.

    Troubleshooting guide

    A slice of vanilla jelly roll with berries.

    Encountered baking issues? Here are the possible causes and the easy solutions.

    ProblemPossible CauseSolution
    Cake deflatedUnstable meringueFor stable egg whites, whip at a low, steady speed
    Cake crackedOver-bakingCheck and watch cake closely for signs of doneness

    Rolled when coolCake is best rolled while still warm and pliable

    Pressed too hardHandle the cake gently when rolling

    Rolled too tightlyYou want the cake to hold its shape but avoid rolling it too tightly
    Cream won’t whipWrong kind of creamRemember to use heavy cream, or cream with milk fat content of at least 36%
    Filling overflowedToo much fillingSpread evenly but not too thickly, no more than ¼ inch thick

    Recipe FAQs

    Light and fluffy vanilla Swiss roll cake on a plate.
    What is Swiss roll filling made of?


    There are many kinds of Swiss rolls. 

    From chocolate Swiss roll with a vanilla buttercream filling to a Yule Log, the kind of cake you see around Christmastime, to a pumpkin roll that bakers love to serve at Thanksgiving.

    The filling is usually a kind of buttercream, a combination of jam and whipped cream, or Chantilly cream (which is really just a fancy name for whipped cream).

    Some bakers even put sliced fruit inside their roll cakes.

    Are Swiss rolls and jelly rolls the same thing?


    Yes they are.

    In North America, they’re usually called jelly rolls while in Britain, they’re more commonly known as Swiss rolls. 

    Ironically, in Switzerland, people typically use the French name for rolled meats and pastries — roulade.

    Its other names include roll cake, cream roll and Swiss log.

    Can I roll a Swiss roll in parchment paper?


    You can, but I don’t recommend it. 

    A kitchen towel is ideal because it’s softer, more flexible and the cake is less likely to stick.

    It will also absorb some of the moisture coming from the cooling roll.

    Can I use all-purpose flour instead of cake flour?


    I prefer to use cake flour instead of all purpose flour to achieve a lighter, less dense cake. But if it’s not available, you can substitute all purpose flour. 

    See the ingredients section for more details.

    Storage and shelf life


    You can make this cake up to 2 days ahead. Keep it chilled in the fridge and only sprinkle with powdered sugar when you’re ready to serve.

    I don’t cover mine; I just make sure my fridge doesn’t have smelly things while the cake is in there!

    Leftovers will last another 2-3 days in the fridge. During that time though, the powdered sugar will start to melt so you may need to dust the cake again before serving.

    Other easy cake recipes

    If easy cake recipes are your jam, you’ll enjoy baking these:

    • Old Fashioned Buttermilk Pound Cake (step-by-step photos)
    • Taisan (Filipino Chiffon Cake Recipe)
    • Lemon Blueberry Ricotta Cake (Easy Recipe)
    • Sour Cream Peach Cake – Made with Fresh Peaches!

    Happy baking!

    Did you make vanilla Swiss roll? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    Slice of vanilla Swiss roll cake on a plate.

    Vanilla Swiss Roll

    Author: Jolina
    The best vanilla Swiss roll cake! Light and fluffy sponge cake filled with equally light and airy whipped cream. An easy and simple dessert that everyone will love.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 20 mins
    Chill Time 2 hrs
    Total Time 3 hrs
    Course Dessert
    Cuisine North American
    Servings 8 servings
    Calories 345 kcal

    Equipment

    • Jelly Roll Pan
    • Stand Mixer
    • Hand Mixer

    Ingredients
     
     

    For the cake batter

    • 1 cup cake flour
    • ½ tsp baking powder
    • ¼ tsp salt
    • 6 pieces egg yolks from large eggs room temperature
    • 2 tsp maple syrup
    • 2 tsp vanilla paste can also use vanilla extract
    • 2 tbsp water room temperature
    • ½ cup granulated sugar
    • ⅓ cup canola oil you can also use vegetable oil

    For the meringue

    • 6 pieces egg whites from large eggs room temperature
    • ⅓ cup granulated sugar
    • ½ tsp cream of tartar

    For the stabilized whipped cream

    • 1 cup heavy cream cold
    • 2 tbsp powdered sugar or confectioner's sugar
    • 1 tbsp cornstarch

    Instructions
     

    Cake batter

    • Preheat oven to 350F. Grease the bottom of a 10×15 inch jelly roll pan then line with parchment paper. Set aside.
    • In a medium bowl, sift the cake flour, baking powder and salt. Set aside.
      Sifted dry ingredients.
    • In a large bowl using an electric hand mixer or using a stand mixer with the whisk attachment, combine egg yolks, maple syrup, vanilla paste or extract, water and sugar on high speed until thick and incorporated (8-10 minutes).
      Sugar and eggs in a bowl.
    • In another bowl using clean whisks, whisk egg whites with cream of tartar on low-medium speed until foamy.
      Foamy egg whites in a bowl.
    • Gradually add the sugar – about a tablespoon at a time – until you reach stiff peaks.
      Stiff egg whites in a bowl.
    • Add half of the meringue mixture to the egg yolk mixture and gently fold until well blended. The batter should be light and airy.
      Meringue on top of egg yolk mixture.
    • Add flour mixture to cake batter in 3 equal parts, gently folding each addition until combined.
      Flour added to wet ingredients.
    • In a small microwave-safe bowl or measuring cup, microwave the oil in 10-second increments until the bowl is warm (not hot) to the touch.
    • Add about ¼ cup of cake batter to the oil and mix until incorporated.
      Cake batter with oil in a measuring cup.
    • Add back the oil mixture into the cake batter and fold until well blended.
      Oil mixed with cake batter.
    • Add the rest of your meringue to the cake batter and fold in gently.
      Cake batter with egg whites.

    Baking and cooling

    • Pour the cake batter into your prepared pan. Gently tap on your counter a few times to release air bubbles and to help the batter settle in.
      Cake batter in jelly roll pan.
    • Bake for 20 minutes or until the cake springs back when gently pressed and a toothpick inserted in the centre comes out clean.
      Freshly baked vanilla roll cake.
    • While the cake is still warm, run a thin sharp knife around the edges of the pan, place a clean, slightly damp kitchen or tea towel on top, and carefully invert.
      Flipped jelly roll pan.
    • Lift the pan up and peel off the parchment paper.
      Parchment paper lifted off vanilla cake.
    • Roll the cake and place on your counter seam side down. Allow the cake to cool completely before un-rolling and frosting.
      Sponge cake rolled upwards.

    Stabilized whipped cream

    • In a large bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat all ingredients until stiff.
      Stabilized whipped cream in a bowl.

    Assembly

    • When the cake has completely cooled, unroll and fill with frosting. Spread evenly but not too thickly; no more than ¼ inch.
      Swiss roll cake with whipped cream filling.
    • Re-roll the cake using the tea towel to help you push the cake over.
      Cake rolled with whipped cream filling.
    • Chill in the fridge at least 2 hours before dusting with powdered sugar and serving.
      Freshly rolled Swiss roll.

    Video

    Notes

    1. Serving size depends on how thick you slice the cake. The estimated nutrition information is based on 8 servings.
    2. When making the meringue, don’t go beyond medium speed (I stay on speed 3 using my KitchenAid stand mixer). This ensures your meringue is stable and less likely to deflate after baking.
    3. Make sure to use cold cream when making the filling.
    4. See the post for lots more baking tips, FAQs, a troubleshooting guide, and step-by-step photos.

    Nutrition

    Calories: 345kcalCarbohydrates: 38gProtein: 3gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 42mgSodium: 84mgPotassium: 107mgFiber: 0.4gSugar: 25gVitamin A: 448IUVitamin C: 0.2mgCalcium: 36mgIron: 0.2mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

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    Hi, I'm Jolina! And I'm definitely a late bloomer, a thoroughly unexpected baker.

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