How to Bake a Perfect Classic Swiss Roll Cake at Home

There’s something uniquely charming about a Swiss roll. That beautiful, tight spiral of light, airy sponge cake wrapped around a luscious cream filling is a true classic.

While it might look like a complicated bakery showstopper, I’m here to show you that making a stunning Swiss roll cake at home is completely achievable, and incredibly rewarding.

This recipe is all about technique, not complicated ingredients. We’re going to whip egg whites to create an incredibly light and flexible sponge cake, called a chiffon, that’s designed to be rolled without cracking.

We’ll fill it with a classic, lightly sweetened whipped cream, but the options are endless. The process is a fun and magical kitchen project.

Don’t be intimidated by the roll! I’ll walk you through every step, from whipping the eggs to the final gentle roll. Let’s get our mixers ready and bake a beautiful, delicate cake.

Quick Recipe Snapshot

Here’s a quick look at the timeline for this elegant and classic dessert.

Ingredients

This delicate cake uses simple pantry staples to create a wonderfully light and airy texture.

For the Sponge Cake:

• Eggs: 4 large, separated into yolks and whites. This is a critical step.
• Granulated Sugar: ¾ cup, divided.
• All-Purpose Flour: ¾ cup. If you don’t want to use any flour, you can try a gluten-free all-purpose blend.
• Cornstarch: 2 tbsp, for a softer, finer crumb.
• Baking Powder: 1 tsp.
• Salt: ¼ tsp.
• Milk: ¼ cup, at room temperature.
• Vegetable Oil: 3 tbsp.
• Vanilla Extract: 1 tsp.
• Powdered Sugar: For dusting.

For the Whipped Cream Filling:

• Heavy Whipping Cream: 1 cup, very cold.
• Powdered Sugar: ¼ cup.
• Vanilla Extract: 1 tsp.

The Flavor Architects A Look at the Ingredients

• Separated Eggs: This is the heart of the recipe. The whipped egg whites create the light, airy, meringue-like structure (lift), while the egg yolks provide richness, fat, and flavor.
• Oil, not Butter: Using a liquid fat like vegetable oil ensures the cake stays soft and flexible even when it’s cold, which is essential for preventing cracks when you roll it.
• Cornstarch: Adding a little cornstarch to the flour lightens the protein structure, resulting in a more delicate, tender sponge with a finer crumb.
• Sugar (in two parts): Part of the sugar stabilizes the egg yolks, while the other part is gradually added to the egg whites to create a strong, stable meringue.
• Heavy Whipping Cream: For the filling, it is essential to use a cream with a high fat content (at least 36%) so it whips up into stable, stiff peaks that will hold their shape inside the roll.

Essential Tools

A few specific tools are very helpful for making a successful Swiss roll.

• 10×15 inch jelly roll pan (a rimmed baking sheet)
• Parchment paper
• Electric mixer (stand or hand mixer)
• Clean kitchen towel (thin, not terry cloth)
• Offset spatula

Cooking Instructions

This recipe is a beautiful process of creating a light batter and then carefully handling the delicate cake. Follow these steps for a perfect roll.

Step 1: Prepare the Batter

First, preheat your oven to 350°F (175°C). Grease your 10×15 inch jelly roll pan, line it with parchment paper, then grease the parchment paper as well.

In a large bowl, whisk together the egg yolks with ½ cup of the granulated sugar until the mixture is pale yellow and thick. Whisk in the milk, vegetable oil, and vanilla extract. In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until a smooth batter forms. Do not overmix.

Step 2: Create the Meringue and Fold

In the clean bowl of your stand mixer (or using a hand mixer), beat the egg whites on medium speed until they become foamy. Slowly stream in the remaining ¼ cup of granulated sugar while the mixer is running.

Increase the speed to high and continue to beat for 3-5 minutes, until the egg whites form stiff, glossy peaks. This is your meringue. Gently fold about one-third of the stiff egg whites into your cake batter to lighten it.

Then, carefully fold in the remaining egg whites in two additions, being very gentle so you don’t deflate the airy structure.

Step 3: Bake and Roll the Cake

Pour the light, airy batter into your prepared jelly roll pan and use an offset spatula to spread it into an even layer, making sure it reaches all the corners. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when you gently touch it.

While the cake is baking, lay a clean, thin kitchen towel on your counter and dust it generously with powdered sugar.

As soon as the cake comes out of the oven, immediately run a knife around the edges and confidently invert the hot cake onto the sugar-dusted towel. Carefully peel off the parchment paper.

Step 4: The First Roll, Filling, and Final Roll

While the cake is still hot, gently but firmly roll it up, along with the towel, starting from one of the short ends. Place the rolled-up cake and towel on a wire rack and let it cool completely to room temperature, about 1-2 hours.

This step “trains” the cake to hold its rolled shape. Once cooled, carefully unroll the cake. Whip the very cold heavy cream with the powdered sugar and vanilla until stiff peaks form. Spread the whipped cream evenly over the unrolled cake, leaving a small border around the edges.

Now, using your hands, re-roll the cake (this time without the towel) into a tight, neat log.

Recipe Variations

This classic roll is a perfect base for many delicious flavors.

• Chocolate Swiss Roll: Substitute ¼ cup of the flour with ¼ cup of unsweetened cocoa powder. Fill with the classic whipped cream or a rich chocolate ganache.
• Strawberry & Cream: Fold ½ cup of finely chopped fresh strawberries into the whipped cream filling for a fresh, fruity twist.
• Lemon Roll: Add the zest of one lemon to the cake batter and 1 teaspoon of lemon extract to the whipped cream filling for a bright, citrusy flavor.

Serving Suggestions

A slice of this elegant cake is a beautiful dessert on its own, but here are a few ways to present it.

• A Simple Dusting: A generous dusting of powdered sugar over the top of the finished roll is the classic and most elegant presentation.
• With Fresh Berries: Serve each slice with a small pile of fresh raspberries, strawberries, or blueberries.
• Drizzled with Chocolate: For a more decadent touch, drizzle the top of the roll with melted chocolate.
• Dollop of Cream: A small dollop of extra whipped cream next to each slice is always a welcome addition.

Storage & Reheating Tips

This delicate cake needs to be stored properly to maintain its texture.

• Storage: Wrap the finished Swiss roll tightly in plastic wrap. Store it in the refrigerator for up to 3 days. The cake is best served chilled.
• Reheating: This cake is meant to be eaten cold. Do not reheat it.
• Flavor Note: This cake is often even better on the second day, as the whipped cream has time to soften the cake crumb slightly, making it incredibly moist.

Common Mistakes & Fixes

FAQs

Why do I have to roll the cake while it’s hot?

This is the most important step for a crack-free Swiss roll. Rolling the cake while it’s hot and pliable creates a “muscle memory” in the cake.

As it cools in the rolled-up shape, it sets that way, allowing you to unroll and re-roll it later without it breaking.

What is the difference between a jelly roll and a Swiss roll?

The terms are often used interchangeably. Generally, a “jelly roll” is a specific type of Swiss roll that is filled with jelly or jam.

“Swiss roll” is the broader term for any type of rolled sponge cake with any kind of filling, like cream, frosting, or ganache.

Can I make the components ahead of time?

You can bake and cool the cake (rolled in the towel) a day in advance and keep it wrapped at room temperature.

You can also make the whipped cream and keep it in the fridge. However, you should only assemble the final cake a few hours before serving for the best texture.

Enjoy Your Beautiful Creation!

You are now ready to bake a beautiful, classic Swiss roll cake that is sure to impress. Don’t be afraid of the process; it’s a wonderfully satisfying project.

I hope you enjoy the light, airy texture and the creamy filling of this timeless dessert.

Happy baking!