Swiss Roll Recipe

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Swiss rolls have always had a magical way of stealing the spotlight at dessert tables. There’s something so inviting about that spiral of soft, pillowy sponge cake wrapped around a velvety cream filling—it’s as much a feast for the eyes as it is for the taste buds.

For me, Swiss rolls are a reminder of cozy afternoons in my grandmother’s kitchen, where she’d patiently roll the cake just right, her hands dusted with powdered sugar. It felt like watching an artist at work.

If you’re looking for other sweet treats to complement your Swiss roll, try a Coffee Milk Punch for a fun twist on a classic or Caramel Apple Butter Ice Cream for a creamy, spiced treat that’s perfect for fall. Both make great pairings and can bring out the rich, comforting flavors in your Swiss roll.

This recipe is all about achieving that perfect swirl without the stress. With a simple technique to prevent cracking and a light-as-air sponge that rolls up effortlessly, you’ll nail it on the first try.

Swiss rolls are trending because they’re not only a classic, but also endlessly adaptable—think chocolate ganache, fruit jams, or even matches cream.

Why This Is My Go-To Recipe?

• It’s nostalgic. One bite, and I’m back in my grandmother’s kitchen.
• It’s foolproof. The sponge rolls beautifully, even if you’re a beginner.
• It’s versatile. You can swap fillings to suit any season or occasion.
• It’s a crowd-pleaser. That swirl wows every single time.
• It’s surprisingly light. Perfect for those who want a dessert that doesn’t feel too heavy.

Homemade Swiss Roll Recipe

Whip up a delightful Swiss roll by baking a light sponge, rolling it with precision, and filling it with a luscious cream or jam for a perfect blend of sweetness and texture.

4.17 from 6 votes

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Course: Dessert

Cuisine: European

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Cooling and Serving: 35 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Calories: 200kcal

Author: Austin Carter

Servings: 8

Equipment

• ▢
  Mixing Bowls
• ▢
  Whisk or Electric Hand Mixer
• ▢
  Spatula or Wooden Spoon
• ▢
  Measuring Spoons and Cups
• ▢
  Baking sheet
• ▢
  Parchment Paper
• ▢
  Kitchen Towels
• ▢
  Cooling Rack
• ▢
  Offset Spatula

Ingredients

• ▢ 4 large eggs
• ▢ ¾ cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ Powdered sugar for dusting

For the Filling:

• ▢ 1 cup heavy whipping cream
• ▢ 2 tablespoons powdered sugar
• ▢ 1 teaspoon vanilla extract

Instructions

• Preheat your oven to 350°F (180°C). Grease a 10×15-inch (25×38 cm) jelly roll pan and line it with parchment paper, leaving an overhang on the longer sides for easy removal.
  
• In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until the mixture is light and fluffy. This may take about 5 minutes.
  
• In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
• Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the sponge is set and lightly golden.
  
• While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
  
• Once baked, immediately turn the cake onto the prepared towel. Carefully peel off the parchment paper. Roll the cake along with the towel from the short end. Let it cool completely while rolled.
  
• In a chilled bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  
• Gently unroll the cooled cake and spread the whipped cream evenly over the surface. Re-roll the cake without the towel.
• Wrap the Swiss roll in plastic wrap and refrigerate for at least 1 hour to set the filling.
• Once chilled, slice and serve the Swiss roll. Optionally, dust with more powdered sugar before serving.
  

Notes

1. Beat eggs thoroughly for a light and fluffy texture.
2. Spread batter evenly in the pan for consistent baking.
3. Roll the warm sponge gently to avoid cracking; use a powdered-sugar-dusted towel.

Nutrition

Calories: 200kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 80mg | Sugar: 15g

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Tips for Perfect Swiss Roll

1. Proper Egg Beating: Beat the eggs and sugar until the mixture is pale, thick, and doubled in volume. This is essential for achieving a light and airy sponge.
2. Gentle Folding Technique: When incorporating dry ingredients into the egg mixture, fold gently to maintain the airiness. Overmixing can deflate the batter and result in a denser Swiss roll.
3. Even Batter Spread: Ensure an even and thin layer of batter on the baking sheet. This promotes uniform baking and prevents one part of the roll from being thicker than the rest.
4. Immediate Rolling: Roll the sponge immediately after baking while it is still warm. Use a kitchen towel dusted with powdered sugar to prevent sticking and cracking.
5. Cool Completely Before Filling: Allow the rolled sponge to cool completely before adding the filling. This prevents the cream or filling from melting and oozing out.
6. Precision in Rolling: When filling and rolling the Swiss roll, do so with precision. A tight and neat roll ensures an attractive presentation and makes slicing easier.
7. Chill for Setting: Refrigerate the Swiss roll after filling to let the cream or filling set, making it easier to slice and enhancing the texture.
8. Use Quality Ingredients: Use high-quality ingredients, especially for the filling, to enhance the overall flavor of the Swiss roll.
9. Practice Patience: Patience is key in the Swiss roll-making process. Allow each step, from beating the eggs to cooling and setting, the necessary time for optimal results.
10. Dust with Powdered Sugar: Before serving, dust the Swiss roll with powdered sugar for a finishing touch and added sweetness.

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