Dessert

Soft Vanilla Swiss Roll Cake with Cream Filling Recipe

ByHarry Bern October 10, 2025October 10, 2025

Introduction

This Soft Vanilla Swiss Roll Cake with Cream Filling is a light and fluffy dessert perfect for any occasion. Its tender sponge and rich whipped cream make it a delightful treat that’s surprisingly easy to bake at home.

A single slice of a Swiss roll cake sits in the center of a white plate with a light blue background decorated with small pink and white dots. The cake has three visible layers: a light yellow sponge cake on the outside, a thin dark red jam layer inside, and a thick white cream layer spiraling through the middle. The texture of the sponge looks soft and airy, while the cream appears smooth and fluffy. Nearby, there is a gold spoon resting on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs (at room temperature)
⅔ cup (135g) granulated sugar
¼ tsp salt
1 cup (142g) all-purpose flour
½ tsp baking powder
2 tbsp (30ml) milk
3 tbsp (45ml) sunflower oil (or olive oil or canola oil)
1 tsp (5ml) apple cider or white vinegar
1 tsp (5ml) pure vanilla extract
1 ¼ cups (300ml) 35% whipping cream
2 tbsp (12g) skim milk powder
1 tbsp (12g) granulated sugar
1 tsp (5ml) pure vanilla extract
1 recipe Easy One Pot Dark Chocolate Hot Fudge Sauce or ¾ cup jam (such as Morello cherry preserves)

Instructions

Step 1: Preheat your oven to 350°F. Lightly grease a 15×10-inch jelly roll pan and line it with parchment paper. Alternatively, use a 17×11-inch baking sheet for a thinner cake that bakes faster.
Step 2: Place eggs in a stand mixer bowl with the whisk attachment (or a large bowl for a hand mixer). Beat on high speed for 3 minutes until frothy and doubled in volume. Add sugar one tablespoon at a time, beating for 5-8 minutes until the mixture is pale, thick, and tripled in volume. Add salt and mix in.
Step 3: Whisk milk, oil, vinegar, and vanilla in a small bowl. Gradually pour into the egg mixture while mixing gently on low speed.
Step 4: Sift flour and baking powder into a medium bowl, whisk to blend. Sift the flour mixture in two parts over the egg mixture, folding gently on low speed, then finish folding by hand with a spatula until just combined.
Step 5: Spread batter evenly in the prepared pan using an offset spatula. Bake 12-15 minutes (jelly roll pan) or 10-12 minutes (sheet pan) until lightly golden and springy to touch. Cool for a minute on a wire rack.
Step 6: Lay a tea towel on a work surface and sift icing sugar generously over the warm cake. Run a knife along pan edges to release the cake, then invert it onto the towel. Peel off the parchment from the top layer of cake. While warm, roll the cake tightly with the towel from a short side. Let cool completely rolled with the seam down.
Step 7: Beat cream, skim milk powder, and sugar with a hand mixer until firm peaks form. Mix in vanilla extract.
Step 8: Unroll the cooled cake and spread a thin layer of jam or hot fudge sauce over it. Spread the whipped cream over the surface, leaving a ½-inch border. Roll the cake up tightly, transfer to a plate or lined tray, cover with plastic wrap, and refrigerate for at least 2 hours. Dust with icing sugar before slicing and serving.

Tips & Variations

Using a kitchen towel for rolling helps prevent cracks in the cake.
Make sure to beat the eggs and sugar until the mixture reaches the ribbon stage for a light sponge.
Substitute jam with chocolate fudge sauce or fresh fruit for different flavors.

Storage

Store the rolled cake covered in the refrigerator for up to 3 days. Keep it wrapped tightly to prevent it from drying out. Serve chilled or at room temperature. If preferred, slice the cake after refrigerating to keep its shape intact.

How to Serve

The image shows a slice of rolled cake on a white plate with small green and blue dots. The cake has three visible layers starting with a light yellow soft sponge forming the outer layer, followed by a thin, dark reddish jelly-like layer spiraled just inside it, and finally a thick, white creamy layer at the center. A small piece of the cake is missing from the front right side, showing the creamy texture inside. To the right of the plate is a gold-colored spoon, resting on the white marbled surface. In the background, there is a blurred larger piece of the rolled cake on white parchment paper. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the Swiss roll can be made and refrigerated for up to 3 days. Just cover it well with plastic wrap to keep it moist and fresh.

How do I avoid cracks when rolling the cake?

Roll the cake while it is still warm using a clean kitchen towel or parchment paper to support it. This helps the sponge bend without cracking. Also, avoid over-baking the cake to keep it soft and pliable.