A Swiss Roll is a delicate, fluffy sponge cake filled with a light and creamy filling, rolled into a beautiful swirl. This version is light, airy, and melt-in-your-mouth soft, making it the perfect dessert for any occasion. Whether you’re enjoying it with coffee, serving it at a party, or indulging in a sweet treat, this Swiss roll is sure to impress!
This recipe ensures that your Swiss roll is moist, perfectly spongy, and never cracks, while the filling remains smooth and creamy without being too heavy. Let’s get baking!
Ingredients (Serves 8-10)
For the Sponge Cake:
- Eggs – 4 large (room temperature)
- Granulated sugar – 100 g (½ cup)
- All-purpose flour – 80 g (⅔ cup)
- Cornstarch – 20 g (2 tbsp)
- Baking powder – ½ tsp
- Salt – ¼ tsp
- Vanilla extract – 1 tsp
- Milk – 2 tbsp (room temperature)
- Butter (melted and cooled) – 20 g (1 ½ tbsp)
For the Light Cream Filling:
- Heavy whipping cream – 200 ml (¾ cup)
- Powdered sugar – 30 g (¼ cup)
- Vanilla extract – 1 tsp
- Cream cheese (softened, optional for extra richness) – 50 g (¼ cup)
For Dusting & Decoration:
- Powdered sugar – for dusting
- Fresh berries – for garnish (optional)
- Chocolate drizzle – for extra flavor (optional)
Step-by-Step Instructions
Step 1: Prepare the Sponge Cake Batter
- Preheat your oven to 175°C (350°F). Line a 9×13 inch (23×33 cm) baking tray with parchment paper.
- In a large bowl, whisk eggs and granulated sugar using an electric mixer on high speed for 4-5 minutes until the mixture becomes pale, thick, and tripled in volume.
- Gently sift together flour, cornstarch, baking powder, and salt into the egg mixture. Fold carefully using a spatula, making sure to keep the air in the batter.
- Drizzle in the melted butter, vanilla extract, and milk, folding gently until just combined. Do not overmix!
Step 2: Bake the Sponge Cake
- Pour the batter evenly onto the prepared baking tray, spreading it out smoothly.
- Bake for 9-11 minutes, or until the cake is lightly golden and springs back when touched.
- While the cake is baking, prepare a clean kitchen towel and dust it lightly with powdered sugar.
- Once baked, immediately flip the cake onto the sugared towel. Carefully peel off the parchment paper, then roll the cake gently but tightly with the towel while still warm. Let it cool completely in the rolled-up position.
Step 3: Make the Light Cream Filling
- In a cold mixing bowl, whip the heavy cream until it begins to thicken.
- Add powdered sugar and vanilla extract, then continue to whip until stiff peaks form.
- If using, beat in softened cream cheese for a creamier texture.
Step 4: Assemble the Swiss Roll
- Once the cake is completely cool, carefully unroll it.
- Spread the light cream filling evenly over the surface, leaving a 1 cm (½ inch) border around the edges.
- Roll the cake back up gently but firmly, using the towel to guide you. Place it seam-side down.
- Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to help it set.
Step 5: Serve & Decorate
- Before serving, dust the Swiss roll lightly with powdered sugar.
- Slice with a sharp knife and serve with fresh berries or a drizzle of chocolate sauce.
Serving Suggestions
✔ Tea or Coffee – This Swiss roll pairs beautifully with a hot cup of coffee or tea.
✔ Berry Compote – Serve with a side of berry compote or fruit jam for extra flavor.
✔ Chocolate Drizzle – A light drizzle of dark chocolate takes this dessert to the next level.
Nutrition Information (Per Slice – Based on 10 Slices)
- Calories: 190 kcal
- Protein: 4 g
- Fat: 10 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Sugar: 12 g
- Sodium: 80 mg
Tips & Tricks for the Perfect Swiss Roll
✔ Prevent Cracking – Rolling the cake while it’s still warm prevents cracks when re-rolling it with the filling.
✔ Use Room Temperature Eggs – This helps create a fluffy sponge by incorporating more air.
✔ Don’t Overbake – Overbaking makes the cake dry and more prone to cracking.
✔ Chill for Best Results – Refrigerating the Swiss roll before slicing makes it easier to cut and holds its shape better.
✔ Make it Chocolate! – Add 2 tbsp cocoa powder to the dry ingredients for a chocolate Swiss roll.
Extra Additions for More Flavor
- Strawberry Swiss Roll – Spread strawberry jam before adding the cream filling.
- Lemon Swiss Roll – Add lemon zest to the batter and filling for a fresh twist.
- Nutella Swiss Roll – Replace the filling with Nutella for a chocolate-hazelnut treat.
Make-Ahead & Storage Tips
- Make-Ahead: The sponge cake can be baked and rolled a day in advance, then filled the next day.
- Refrigerate: Store the Swiss roll in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap slices in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.
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