Introduction
If you’re looking for a soft, light, and perfectly rolled vanilla Swiss roll cake, this recipe is exactly what you need. It’s easy, budget-friendly, and 100% successful, even if you’re making a Swiss roll for the first time.
This vanilla sponge cake is fluffy, flexible, and ideal for rolling without cracking. It’s perfect for family desserts, special occasions, or simply when you want a bakery-style cake at home.
This recipe is easy to follow visually, even if the video is not in English.
📺 Watch the full video here:
👉 https://youtu.be/3l3A00rq4KE
Ingredients
For the sponge cake:
5 large eggs
90 g sugar (or 80 g for a less sweet version)
130 g all-purpose flour
50 ml vegetable oil
50 ml milk
1 packet vanilla sugar (about 7 g)
4 g baking powder
A pinch of salt
½ teaspoon cocoa powder (optional, for decoration)
For the filling:
250 g heavy cream, whipped with sugar and vanilla
Optional fillings:
Jam
Nutella
Pastry cream
Step-by-Step Instructions
1. Prepare the eggs
Separate the egg whites from the yolks. Place them in two clean bowls.
Add a pinch of salt and half of the sugar to the egg yolks. Add the vanilla and whisk until the mixture becomes pale, thick, and creamy.
2. Whip the egg whites
Gradually add the remaining sugar to the egg whites while beating. Whip until stiff peaks form. This step is essential for a light and airy sponge.
3. Combine the mixtures
Gently fold a small portion of the whipped egg whites into the yolk mixture. Then carefully fold everything together using a spatula, moving from bottom to top to keep the batter airy.
4. Add dry ingredients
Sift the flour and baking powder. Add them gradually to the batter, folding gently until fully incorporated.
5. Add oil and milk
Mix the oil and milk together. Divide the batter into two portions if you want decoration.
Add the liquid mixture gradually to the batter and fold gently.
6. Optional decoration
Mix cocoa powder with a small amount of batter. You can also add food coloring for a decorative pattern.
Transfer the mixtures into piping bags and decorate the baking tray as desired.
7. Bake the sponge
Preheat the oven to 170°C (340°F).
Pour the batter into a lined baking tray and smooth the surface.
Bake for 10–12 minutes until lightly golden.
8. Roll the cake
Once baked, remove the sponge from the oven. Flip it onto parchment paper and gently remove the top paper.
Roll the cake while it’s still warm using parchment paper. Let it cool completely.
9. Prepare the cream
Whip the cold heavy cream with sugar and vanilla until soft and creamy. Do not overwhip.
10. Fill and roll
Unroll the cooled sponge. Spread the whipped cream evenly. Roll the cake tightly and wrap it.
Refrigerate for at least 3 hours to set.
11. Slice and decorate
Cut clean slices using a sharp knife, wiping the blade between cuts.
Dust lightly with powdered sugar and decorate with cream if desired.
Tips for a Perfect Swiss Roll
Always roll the sponge while warm to avoid cracks
Do not overbake
Fold gently to keep the batter light
Chill before slicing for clean cuts
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, it keeps well in the refrigerator for up to 2 days.
Can I freeze Swiss roll cake?
Yes, wrap it tightly and freeze for up to one month.
What filling works best?
Whipped cream is classic, but jam or Nutella also work perfectly.
Conclusion
This easy vanilla Swiss roll cake is soft, fluffy, and incredibly delicious. It’s a reliable recipe that works every time and delivers bakery-quality results at home.
Whether for holidays, family gatherings, or everyday dessert, this Swiss roll will always impress.
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