Easy Vanilla Swiss Roll Recipe

This fluffy, soft vanilla swiss roll recipe is delicious! It’s a gorgeous cake that will wow any crowd and isn't as complicated as it looks!

I don't mean to sound pretentious, but this is the best vanilla swiss roll recipe! Not only does it taste great, it’s impressive and really easy to make, too!

This vanilla swiss roll cake would be perfect for Mother's Day, Valentine's Day, Christmas, or any special occasion!

Looking for more cake recipes? Try my Portokalopita Greek Orange Phyllo Cake, my Chocolate Drip Cake and my simple, no-bake 3 Ingredient Oreo Cake!

What makes this the best vanilla swiss roll recipe

I’ve made swiss rolls using different methods, most of which didn’t work or taste that good. So I’ve developed this fluffy swiss roll recipe which I believe is a lot simpler.

• Easy to follow. This is an easy swiss roll recipe. My detailed tutorial will guide you through each and every step! So even if you’ve never made a swiss roll before, you’ll feel confident every step of the way! That’s why I suggest you read through the entire post before starting, so that everything is clear.
• Simple steps: This recipe is quite simple. For example, many recipes separate the egg whites from the egg yolks and make a meringue for a fluffier texture. For this recipe, though, I use whole eggs, so there’s no need to have an extra step to separate them. In addition, I use the ribbon stage for this recipe (more on that later!) which creates the perfect texture for the swiss roll. As a result, there’s no need to heat the eggs and sugar together like with other recipes. Using whole eggs and the ribbon stage together make an amazing swiss roll with a wonderful texture!
• No eggy smell or taste. While testing this recipe, I had initially made it with more eggs, but it ended up with an eggy smell and taste, which I hated! This vanilla sponge cake has just the right amount of eggs and there’s absolutely no eggy smell or eggy aftertaste at all!
• No cracks. Personally, I don't think it's a big deal if you get a few cracks in the swiss roll, but some people would want it more presentable to serve it plain. If you follow all my tips and tricks, you won’t get any cracks, either, but even if you do, it’ll still taste great!
• This vanilla cake roll has the perfect texture. It’s pillowy soft, light and springy. It isn’t at all sticky or gummy.
• It’s just sweet enough. This swiss roll isn’t overly sweet. In fact, it’s delicious on its own, too, or with some fresh fruit.

What does this vanilla swiss roll taste like?

This vanilla swiss roll is very soft with the perfect amount of sweetness! It is not at all sticky, eggy or bland and has a delicious vanilla flavor. The strawberries and the homemade whipped cream filling just melt in your mouth! This is truly a light and fluffy swiss roll recipe!

WHAT YOU NEED TO MAKE THIS RECIPE

• Eggs: I use 3 medium sized eggs.
• Strawberries: I use fresh strawberries for this recipe. I would avoid using frozen strawberries because it would make the dessert too soggy.
• Flour: I use regular, all-purpose flour for this recipe.
• Sugar: I use granulated sugar and powdered sugar.
• Vanilla: I use good quality vanilla extract.
• Butter: I use a little butter to grease my pan. I don’t add any butter in the cake, though.
• Oil: I use a bit of light vegetable oil for the cake to help make it moist.
• Baking powder: I use a little bit to help give the cake a nice lift.
• Cream: You need heavy whipping cream for this recipe with at least 33% fat.
• Salt: As always, a little salt boosts all the flavors.

HOW TO MAKE THIS RECIPE

This vanilla swiss roll recipe is divided into 4 different parts:
1) Making and baking the cake.
2) Rolling the cake.
3) Making the filling.
4) Then unrolling the cake, spreading it with the filling, and re-rolling it again.

PART 1 - MAKING THE SPONGE CAKE

STEP 1
First, you need to prepare your pan. Butter it really well, then line it with parchment paper. Then butter the parchment paper. This will ensure that the parchment paper stays in place and the cake doesn’t stick to it.

STEP 2
Sift the flour, baking powder and salt into a bowl. Then set it aside. Sifting is so important, so don't skip this step!

STEP 3
In a large mixing bowl, beat the eggs and sugar together. Start on low and gradually increase the speed to high and beat for about 5-8 minutes, until the mixture is thick and yellowish.

TOP TIP This is what the batter should look like for step 3. It will fall in thick ribbons on the surface. The ribbons will then disappear after a few seconds.

STEP 4
Add the oil and vanilla and mix for 1-2 minutes more.

STEPS 5-6
Gradually fold in the flour mixture, a little at a time, until it’s well combined. Don’t overwork it, though, otherwise you'll deflate the air that’s been incorporated.

STEP 7
Pour into the baking tray and spread it out evenly covering the corners and edges.

STEP 8
Bake the cake. When done, take the cake out of the oven and place on a cooling rack. Gently and carefully pull apart the parchment paper from the edges of all the sides of the cake. I find this much easier than running a knife around the cake.

PART 2 - ROLLING THE CAKE

STEP 1
Generously dust a clean kitchen towel with powdered sugar.

STEP 2
Immediately line the cake upright against the towel and let it drop on top of it.

STEP 3
Carefully remove the parchment paper.

STEP 4
Place the short end of the cake right in front of you. Then gently start rolling the cake together with the towel, but not too tightly.

STEP 5
Let the cake cool, as it is with the towel rolled up, for 1 - 1 ½ hours.

PART 3 - MAKING THE FILLING

STEP 1
Wash and cut the strawberries into tiny pieces. I like to place them on a paper towel to absorb excess moisture so the cake won’t get soggy.

TOP TIP Before beating the heavy cream, I usually put a metal bowl in the freezer for about 10 minutes so. This will help the cream whip faster.

STEP 2

Beat the heavy cream with the vanilla and the powdered sugar until stiff peaks form. Then put it in the refrigerator to keep it cold until it's time to fill the cake.

PART 4 - UNROLLING, FILLING AND RE-ROLLING THE CAKE

STEP 1
When the cake has completely cooled, gently unroll it and spread the whipped cream over the surface. Make sure you leave about ¼ of an inch border on all sides without filling. This will prevent any filling from oozing out.

STEP 2
Add the strawberries on top. I like to gently press them into the cream, too.

STEPS 3-4
Starting at the far end, lift the towel and use it to gently roll the the cake towards you. Continue until it’s rolled completely.

STEP 5
Cover the cake with plastic wrap or the kitchen towel you previously used and put it in the refrigerator for 1-1.5 hours to give it enough time to firm up before serving. I also like to place it on a cutting board to make it easier to transfer. When the cake is ready, you can cut off the ends for a cleaner look, if you prefer. I like nibbling on them straight away!

WHAT TO PUT IN A SWISS ROLL

Here are some ideas for various fillings for swiss rolls:

• Jam. There’s nothing quite like homemade strawberry jam for this swiss roll! It’s so good! I have a simple recipe for strawberry jam without pectin that you can check out here. Of course, you can use your favorite jam, instead.
• Chocolate. I have an amazing recipe for double chocolate cream cheese frosting here! Or you could try it with my sugar free whipped ganache recipe!
• Buttercream. If you want a sweeter swiss roll, add some buttercream! Here's a simple recipe I use.
• Strawberry cheesecake filling. I made this filling for my Easy Strawberry Charlotte Cake. It's simple, delicious, and there's no gelatin in it! The cream cheese also gives it a nice tang. I would make half the amount to fill this roll, unless you want to frost and decorate the outside as well or pipe swirls all around.

IDEAS FOR DECORATING A SWISS ROLL

I kept it simple by generously dusting the cake with powdered sugar, but here are a few other ideas you might want to try:

• Brush the cake with some heated strawberry jam and stick some strawberry slices on top.
• Pipe swirls of whipped cream all over the top right before serving.
• Wilton has a beautiful design with buttercream flowers! Check it out here. It’s a fantastic idea and the cakes are absolutely gorgeous!

TIPS FOR SUCCESS

• Having room temperature ingredients, especially the eggs, helps make a smoother batter without any lumps. As a result, the cake will be light and tender.
• When dicing the strawberries (or any other fruit), let them sit on a paper towel before using so that any extra moisture will be soaked up. This will prevent the cake from getting soggy.
• For the beautiful sponge texture, you really need to beat the eggs together for at least 5 minutes or until you have a nice, thick mixture.
• Sifting the dry ingredients prevents any lumps forming in the batter.
• You also need to be gentle when folding in the dry ingredients to the egg mixture so that you won’t lose too much volume, which could prevent the cake from rising and becoming light and airy.
• When spreading the batter in the pan, spread it out into an even layer, making sure it goes to all corners.
• Dust the baked cake with powdered sugar right before serving so it won't absorb into the cake.

Storage Tips
You can keep this cake rolled and filled in the refrigerator for up to about 2 days. After that, the strawberries will become soggy and will make the rest of the cake soggy as well.

HOW TO ROLL THE CAKE WITHOUT CRACKING IT

• Carefully spread the batter out into an even layer in the tray, making sure it goes to all corners.
• Don’t overbake the cake! It’s supposed to be a pale yellow color. If you overbake it, there’s a greater chance it will crack when you roll it because it becomes drier.
• Flip the sponge cake onto a towel dusted with powdered sugar AS SOON AS IT COMES OUT OF THE OVEN. (Trust me, I’ve tried waiting for it to cool a few minutes before rolling it and it cracked in a million places!)
• DO NOT ROLL IT TOO TIGHTLY! You have to be very, very gentle with this cake, otherwise it will crack.
• Once it’s rolled, let it COMPLETELY cool to room temperature.
• After adding the filling and re-rolling the cake, it needs to set for at least 1 hour in the fridge before serving. This will also help to get nice, firmer slices, too.

FREQUENTLY ASKED QUESTIONS

Happy baking!

~Voula ☺️

MORE CAKE & STRAWBERRY RECIPES TO TRY:

Let me know how this vanilla swiss roll recipe turns out for you in the comments below! I’d love to hear from you!