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Swiss Roll Cake Recipe
This fluffy, classic Swiss Roll Cake Recipe gives you a light sponge cake roll wrapped around sweet jam and cream—soft, pretty, and surprisingly simple for such a showstopper dessert.
What Is a Swiss Roll Cake, Anyway?
If you grew up with those little packaged swiss roll cakes in lunch boxes, this homemade version is their elegant, grown‑up cousin. A Swiss roll cake (also called a sponge cake roll, rolled sponge cake, or swiss roll dessert) is a thin, tender sheet of sponge cake spread with filling—usually jam, whipped cream, or both—then rolled into a pretty spiral.
I’ve been baking some version of this classic swiss roll cake since my kids were in middle school, which, believe me, was a while ago. It shows up at my house for Christmas Eve, spring brunches, and even summer cookouts when everyone’s tired of heavy desserts. It’s light, sliceable, and looks much harder than it is.
What I love most is how customizable it is. You can keep it simple with a vanilla swiss roll cake filled with strawberry jam, go rich with a chocolate swiss roll cake and chocolate cream, or make a festive jam filled swiss roll with raspberry and a dusting of powdered sugar. Once you learn the basic method with this easy swiss roll recipe, you can spin it in so many directions.
And despite its fancy bakery look, this homemade swiss roll is made from pantry staples, bakes in under 15 minutes, and uses simple techniques you can absolutely master—even if you’re not a “baker” yet.
Why You’ll Love This Swiss Roll Cake Recipe
- Beginner‑friendly method – Clear, step‑by‑step directions so even first‑time swiss roll bakers feel confident.
- Light, fluffy texture – The sponge stays soft and rollable, not dry or rubbery.
- Bakes in one pan – A quick sponge cake roll that uses a standard jelly roll pan and a mixing bowl.
- Ready the same day – About 25 minutes of active work and less than an hour before you can slice and serve.
- Flexible fillings – Make it a jam filled swiss roll, a cream filled swiss roll, or a mix of both.
- Great for holidays and parties – Slices into pretty spirals that look beautiful on a dessert platter or buffet.
- Make‑ahead friendly – The cake can be rolled ahead and filled later, or frozen for a future treat.
- Easy to flavor‑swap – Turn this into a chocolate swiss roll cake, lemon roll, or even a mocha version with simple tweaks.
- Lighter than frosting‑heavy cakes – A nice change of pace when you want something sweet without a mountain of buttercream.
Ingredients for a Classic Swiss Roll Cake
You don’t need anything fancy for this swiss roll baking project—just a few fresh ingredients and a jelly roll pan.
For the Sponge Cake Roll
- 4 large eggs, room temperature
(Room‑temperature eggs whip up with more volume and give you a fluffier rolled sponge cake.) - ¾ cup (150 g) granulated sugar
- 2 teaspoons vanilla extract
- ¾ cup (90 g) cake flour, sifted
(Cake flour keeps the crumb tender; you can use all‑purpose flour in a pinch—just spoon and level it lightly.) - 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 tablespoons whole milk, room temperature
- 2 tablespoons neutral oil (canola, vegetable, or light olive oil)
For the Filling
- ½–¾ cup fruit jam or preserves
(Strawberry, raspberry, or apricot are classic for a swiss roll with jam. Seedless works best if you want very clean slices.) - 1 cup (240 ml) heavy whipping cream, chilled
- 2–3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For Finishing
- Powdered sugar, for dusting
- Optional: fresh berries, chocolate shavings, or a drizzle of melted chocolate for garnish
Equipment
- 10 x 15‑inch jelly roll pan (or similar rimmed baking sheet)
- Parchment paper
- Clean kitchen towel (thin, non‑fuzzy works best)
- Stand mixer or hand mixer
Step‑by‑Step Directions for a Perfect Swiss Roll
Let’s walk through this Swiss Roll Cake Recipe together. The key is working with the cake while it’s still warm so it “remembers” the roll.
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Prep your pan and oven
Preheat your oven to 375°F (190°C). Line your jelly roll pan with parchment paper, letting it hang over the edges a bit. Lightly grease the parchment with a thin layer of butter or nonstick spray. This extra insurance helps the sponge release cleanly. -
Whip the eggs and sugar
In a large mixing bowl (or the bowl of a stand mixer), add the eggs and granulated sugar. Beat on medium‑high speed for 5–7 minutes, until the mixture is very pale, thick, and about tripled in volume. It should fall in a ribbon when you lift the beaters. Don’t rush this step—the volume here is what keeps your swiss roll cake light. -
Add vanilla and liquids
Gently beat in the vanilla. In a small bowl, stir together the milk and oil. Set it aside; you’ll fold it in at the end so you don’t knock out too much air. -
Sift and fold in the dry ingredients
In a separate bowl, whisk together the cake flour, baking powder, and salt. Sift this mixture over the whipped eggs in two additions. Use a large spatula to fold gently, scraping from the bottom and turning the bowl as you go. Stop as soon as you don’t see streaks of flour—overmixing can give you a tough sponge. -
Blend in milk and oil
Take a small scoop of batter and stir it into the milk‑oil mixture to lighten it. Then pour that back into the main batter and fold gently. This keeps the cake tender and gives a little moisture without deflating your swiss roll sponge. -
Bake the sponge cake roll
Pour the batter into your prepared pan and spread it evenly with an offset spatula, making sure it reaches all the corners. Tap the pan gently on the counter to pop a few big bubbles. Bake for 10–12 minutes, until the top is lightly golden and springs back when touched. The cake should look set, not shiny. -
Prepare your rolling station
While the cake bakes, spread a clean kitchen towel on your counter and dust it generously with powdered sugar. This sugar “bed” keeps the hot cake from sticking and gives a pretty finish to your swiss roll dessert. -
Turn out and roll while warm
When the cake is done, run a thin knife around the edges of the pan. Carefully flip the hot cake onto the sugared towel, then peel off the parchment paper. Starting at one of the short ends, roll the cake and towel up together—like a jelly roll, not too tight, but firm enough to hold its shape. Place the rolled cake seam‑side down on a rack and let it cool completely, about 30–40 minutes. -
Whip the cream filling
While the cake cools, beat the cold heavy cream, powdered sugar, and vanilla together on medium‑high speed until you have soft to medium peaks. You want it spreadable, not stiff or grainy. Keep it chilled until the cake is ready. -
Unroll, fill, and roll again
Gently unroll the cooled cake. It may have a few small cracks—that’s okay; they’ll be hidden inside. Spread a thin, even layer of jam over the surface, leaving a ½‑inch border on the long sides. Dollop the whipped cream over the jam and spread it carefully. Now re‑roll the cake (without the towel this time), starting from the same short end. Use the towel to help lift and guide the roll if needed. -
Chill and finish
Wrap the rolled sponge cake in plastic wrap and chill in the fridge for at least 30 minutes. This helps it set and makes slicing easier. Right before serving, dust the top with powdered sugar and add berries or a drizzle of melted chocolate if you like. -
Slice and serve
Use a sharp serrated knife to slice ½‑ to 1‑inch pieces, cleaning the blade between cuts for those pretty swirls. Serve chilled or at cool room temperature.
Servings & Timing
- Yield: 8–10 slices (or 12 smaller slices for a party platter)
- Prep Time: 20 minutes
- Baking Time: 10–12 minutes
- Cooling & Chilling Time: 1–1½ hours
- Total Time: About 1½–2 hours, most of it hands‑off while the cake cools and chills
Fun Variations on This Classic Swiss Roll Cake
Once you’ve nailed the basic Swiss Roll Cake Recipe, try playing with flavor ideas—this is where it gets fun.
- Chocolate Swiss Roll Cake – Swap 3 tablespoons of the flour for unsweetened cocoa powder and add a little extra vanilla for a rich chocolate sponge.
- Lemon Berry Swiss Roll – Add 1 tablespoon lemon zest to the batter and fill with lemon curd and whipped cream plus fresh berries.
- Mocha Cream Swiss Roll – Add 2 teaspoons instant espresso powder to the batter and fill with lightly sweetened coffee whipped cream.
- All‑Jam Swiss Roll with Jam – Skip the cream and use a thicker layer of your favorite jam or preserves for a simple, lighter jam filled swiss roll.
- Chocolate‑Covered Swiss Roll – Chill the filled roll well, then pour a thin layer of melted dark chocolate over the top and let it set before slicing.
- Holiday Swiss Roll with Cream – Use cranberry or cherry jam and sprinkle crushed peppermint candies on the cream for a festive winter dessert.
How to Store, Freeze, and Make Ahead
One of my favorite things about this homemade swiss roll is how well it keeps. It’s a great “day‑before” dessert for busy gatherings.
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Short‑term storage:
Wrap the swiss roll cake tightly in plastic wrap and keep it in the refrigerator. It stays fresh for about 3 days. -
Freezing:
For longer storage, wrap the whole cake (or individual slices) in plastic wrap, then in foil. Freeze for up to 2 months. I like to freeze it before dusting with powdered sugar so the finish looks fresh. -
Thawing:
Thaw the swiss roll in the fridge overnight, still wrapped, so condensation forms on the outside wrapping, not on the cake. -
Make‑ahead tips:
- You can bake the sponge, roll it in the towel while warm, and store it (still rolled) at room temperature for a few hours or in the fridge for up to a day. Fill and re‑roll when you’re ready.
- Whipped cream is best made fresh the day you serve, but you can stabilize it with 1 tablespoon instant vanilla pudding mix or 1 teaspoon unflavored gelatin (bloomed and cooled) if you need it to hold longer on a hot day.
Notes from My Kitchen
A few things I’ve learned after many, many swiss roll baking sessions:
- Don’t skip the parchment. Even a well‑greased pan can stick, and this thin sponge is delicate. Parchment makes sure your swiss roll cake pops right out.
- Warm rolling is non‑negotiable. Rolling the cake while it’s still warm “trains” it to curl. If you wait until it’s cool, it’s much more likely to crack badly.
- Powdered sugar is your friend. It keeps the cake from sticking to the towel and gives that classic old‑fashioned finish on top.
- Room‑temperature eggs matter. Cold eggs don’t whip up as well, which means less volume and a denser rolled sponge cake. If you forget, place them in warm water for 5–10 minutes.
- Use a light hand with the filling. It’s tempting to pile on the whipped cream, but too much filling can squeeze out the sides or make the roll slide apart when you slice it.
- Don’t panic over small cracks. Almost every homemade swiss roll has tiny cracks somewhere. Once it’s rolled, chilled, and dusted, no one will notice—promise.
Honestly, I think a slightly rustic look makes it feel more homemade and cozy, like something your aunt would bring to Sunday dinner.
Swiss Roll Cake Recipe FAQs
1. Why did my swiss roll cake crack when I rolled it?
Usually the cake cooled too much before rolling, or it was overbaked and dried out. Roll it as soon as you can handle it with a towel, and keep the bake time on the shorter side.
2. My cake stuck to the towel—what went wrong?
It’s often because there wasn’t enough powdered sugar on the towel, or the towel was too textured. Use a thin, smooth cotton towel and be generous with the sugar layer.
3. Can I make this swiss roll recipe gluten‑free?
Yes. Use a good 1:1 gluten‑free baking flour blend and sift it well. The texture will be slightly different but still delicious.
4. Can I use only whipped cream without jam?
You sure can. That makes a lovely cream filled swiss roll. Just keep the layer of cream a bit thinner so it doesn’t squish out.
5. How do I turn this into a chocolate swiss roll cake?
Swap 3 tablespoons of the cake flour for cocoa powder, and taste the batter; if you like it sweeter, add an extra tablespoon of sugar.
6. Can I use a bigger baking sheet if I don’t have a jelly roll pan?
You can, but the cake will be thinner and may bake faster. Line it well, watch the bake time carefully, and start checking a couple minutes early.
7. What’s the best jam for a swiss roll with jam?
A thicker jam or preserve (strawberry, raspberry, apricot, or cherry) works best. If it’s very loose, simmer it for a few minutes and cool before using so it doesn’t soak the sponge.
8. How long can this swiss roll sit out at room temperature?
Because of the cream, treat it like any dairy dessert—2 hours at room temperature is the max. After that, pop it back in the fridge.
Final Thoughts
This Swiss Roll Cake Recipe brings together everything I love in a dessert: simple ingredients, a bit of hands‑on care, and a beautiful payoff. It looks like something from a bakery window, but it’s made right in your kitchen with a mixing bowl and a towel.
If you try this swiss roll cake, I’d love to hear how it turned out—tell me what filling you used or which variation you tried. And if you’re hooked on rolled cakes now, you might enjoy experimenting next with a chocolate version or a bright, lemony roll for spring. Happy baking, and leave a comment or rating so others can see how it worked for you!
Swiss Roll Cake
Ingredients
- 4 large eggs room temperature
- 3/4 cup granulated sugar 150 g
- 2 teaspoons vanilla extract
- 3/4 cup cake flour 90 g, sifted; can substitute all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 tablespoons whole milk room temperature
- 2 tablespoons neutral oil such as canola, vegetable, or light olive oil
- 1/2-3/4 cup fruit jam or preserves strawberry, raspberry, or apricot; thicker and preferably seedless for cleaner slices
- 1 cup heavy whipping cream 240 ml, well chilled
- 2-3 tablespoons powdered sugar for sweetening whipped cream
- 1/2 teaspoon vanilla extract for whipped cream
- powdered sugar for dusting towel and finished cake
- fresh berries optional, for garnish
- chocolate shavings or melted chocolate optional, for garnish or drizzle
Instructions
- Preheat oven to 375°F (190°C). Line a 10 x 15-inch jelly roll pan (or similar rimmed baking sheet) with parchment paper, letting it hang slightly over the edges. Lightly grease the parchment with butter or nonstick spray to ensure the sponge releases cleanly.
- In a large mixing bowl or the bowl of a stand mixer, combine the room-temperature eggs and granulated sugar. Beat on medium-high speed for 5–7 minutes, until the mixture is very pale, thick, and about tripled in volume. It should fall in a thick ribbon from the beaters.4 large eggs, 3/4 cup granulated sugar
- Gently beat 2 teaspoons vanilla extract into the whipped eggs and sugar. In a small bowl, stir together the milk and neutral oil and set aside; you will fold this into the batter later to avoid deflating it.2 teaspoons vanilla extract, 2 tablespoons whole milk, 2 tablespoons neutral oil
- In a separate bowl, whisk together the sifted cake flour, baking powder, and salt. Sift this mixture over the whipped egg mixture in two additions. Using a large spatula, gently fold the dry ingredients into the eggs, scraping from the bottom and turning the bowl as you go, just until no streaks of flour remain.3/4 cup cake flour, 1 teaspoon baking powder, 1/4 teaspoon fine sea salt
- Take a small scoop of the batter and stir it into the milk–oil mixture to lighten it. Pour this thinned mixture back into the main batter and gently fold until just combined, keeping as much air in the batter as possible.2 tablespoons whole milk, 2 tablespoons neutral oil
- Pour the batter into the prepared pan and spread it evenly with an offset spatula, making sure it reaches all corners. Tap the pan gently on the counter to release large air bubbles. Bake for 10–12 minutes, until the top is lightly golden, springs back when touched, and looks set rather than shiny.
- While the cake bakes, lay a clean, thin, non-fuzzy kitchen towel on the counter and dust it generously with powdered sugar to create a nonstick surface for the hot cake.powdered sugar
- When the cake is done, run a thin knife around the edges of the pan. Carefully invert the hot cake onto the sugared towel and peel off the parchment paper. Starting at one short end, roll the warm cake and towel up together into a log, not too tight but firm enough to hold its shape. Place the rolled cake seam-side down on a rack and let it cool completely, 30–40 minutes.
- While the cake cools, in a chilled bowl beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract on medium-high speed until soft to medium peaks form. The cream should be spreadable, not stiff or grainy. Keep refrigerated until ready to use.1 cup heavy whipping cream, 2-3 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
- Gently unroll the cooled cake. A few small cracks are fine. Spread a thin, even layer of jam over the surface of the sponge, leaving about a 1/2-inch border along the long sides. Dollop the whipped cream over the jam and carefully spread it into an even layer.1/2-3/4 cup fruit jam or preserves, 1 cup heavy whipping cream
- Re-roll the cake, this time without the towel, starting from the same short end. Use the towel underneath as support if needed. Wrap the rolled cake tightly in plastic wrap and chill in the refrigerator for at least 30 minutes to set and make slicing easier.
- Just before serving, unwrap the roll and place it seam-side down on a serving platter. Dust the top generously with powdered sugar and garnish with fresh berries and/or chocolate shavings or a drizzle of melted chocolate if desired. Slice into 1/2- to 1-inch pieces with a sharp serrated knife, wiping the blade between cuts for clean swirls.powdered sugar, fresh berries, chocolate shavings or melted chocolate
Notes
Make-ahead: You can bake the sponge, roll it warm in the sugared towel, and store it (still rolled) at room temperature for a few hours or in the fridge for up to a day, then fill and re-roll when ready. Whipped cream is best made the day of serving; stabilize with 1 tablespoon instant vanilla pudding mix or 1 teaspoon bloomed, cooled gelatin if it needs to hold longer.
Tips: Don’t skip parchment, and roll the cake while warm so it “remembers” the shape. Be generous with powdered sugar on the towel to prevent sticking. Use room-temperature eggs for maximum volume, and avoid overfilling so the cream doesn’t squeeze out. Small surface cracks are normal and usually hidden once rolled and dusted.
