The Best Homemade Swiss Roll Recipe

A classic dessert like a swiss roll recipe always brings a smile. This delightful treat features a fluffy, tender cake rolled around a luscious, creamy filling. Our easy-to-follow swiss roll recipe ensures a perfect bake every time, delivering a wonderfully soft texture and a delicious, light strawberry cream. Get ready to bake a show-stopping dessert that’s surprisingly simple!

Why You’ll Love This Swiss Roll Recipe

This swiss roll recipe simplifies a classic, making it accessible for any home baker.

• It’s quick to prepare, perfect for busy schedules without compromising on taste.
• You’ll achieve a perfect soft and springy texture that’s a joy to bite into.
• The delightful vanilla flavor shines through in every tender bite.
• Enjoy a pure taste; this cake has no eggy flavor and isn’t sticky.
• Our tips assure a crack-free roll, giving you confidence in the kitchen.
• The balanced sweetness keeps you coming back for more without being overpowering.

Ingredients

Here are the simple ingredients you’ll need for this delicious swiss roll recipe:

For the Cake:

• 1½ tablespoons (22g) butter (to grease the pan)
• 1 cup (127g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 medium eggs, room temperature
• ¾ cup (150g) sugar
• 1 teaspoon vanilla
• 2 tablespoons light vegetable oil

For the Filling:

• ½ cup (85g / 3oz) powdered sugar (for dusting)
• 7oz / 200g fresh strawberries
• ¾ cup (200ml) heavy whipping cream
• 1 teaspoon vanilla
• ¼ cup (30g / 1oz) powdered sugar

For Topping (Optional):

• ¼ cup (30g / 1oz) powdered sugar
• 5-10 fresh strawberries

Notes & Substitutions

According to the American Egg Board, maintaining proper egg temperature is crucial for food safety. Room temperature eggs are crucial; they whip up with more volume and create a lighter cake batter. Sifting the flour, baking powder, and salt together prevents lumps and ensures even distribution. For the freshest taste, we highly recommend using fresh, ripe strawberries for the filling. Ensure your heavy whipping cream is well chilled and has at least 35% fat content for best whipping results. The butter is specifically for greasing the pan, not for the cake batter itself.

Equipment

You won’t need many specialized tools for this simple swiss roll recipe.

• A 10×15 inch baking pan is essential for the cake.
• Have a clean kitchen towel ready for rolling.
• Standard mixing bowls are needed for ingredients.
• An electric mixer (stand or hand-held) will make beating the eggs much easier.

Instructions

Creating this delightful swiss roll recipe is straightforward with these step-by-step instructions.

Part 1: Make the Cake

Preheat your oven to 400°F / 200°C. Thoroughly butter your 10×15 inch baking pan, then line it with parchment paper, and butter the parchment too. This prevents sticking and ensures an easy release. Next, sift the all-purpose flour, baking powder, and salt into a medium bowl and set aside. In a large mixing bowl, beat the room temperature eggs and sugar together, starting on low speed and gradually increasing to high. Beat for 5-8 minutes until the mixture is thick, pale yellow, and forms ribbons when the beaters are lifted. Gently mix in the vegetable oil and vanilla for 1-2 minutes. Gradually fold in the sifted dry ingredients a little at a time using a spatula, being careful not to deflate the air from the egg mixture. Pour the batter into your prepared baking tray and carefully spread it out evenly to cover all corners and edges. Bake for 6-8 minutes, or until the cake is light golden and a toothpick inserted into the center comes out clean. Do not overbake.

Part 2: First Roll of the Cake

While the cake is still hot from the oven, prepare your rolling surface. Lay a clean kitchen towel flat on your work surface and generously dust it with ½ cup of powdered sugar. Immediately invert the hot cake onto the sugar-dusted towel. Carefully peel off the baking pan and then the parchment paper from the cake. Position the short end of the cake closest to you. Gently start rolling the cake with the towel, creating a tight but not overly compressed roll. Roll slowly and steadily. Let the cake cool completely in this rolled-up state with the towel for 1 to 1½ hours. This crucial step helps the cake set its spiral shape and prevents cracking later.

Part 3: Make the Filling

First, wash and dice your fresh strawberries into tiny pieces. Spread them out on a paper towel to absorb any excess moisture; this prevents the cake from becoming soggy. For the best whipped cream results, place a metal mixing bowl and your whisk attachment in the freezer for about 10 minutes to chill thoroughly. Once chilled, pour the heavy whipping cream into the cold bowl. Add the powdered sugar and vanilla extract. Using your stand mixer or a hand-held mixer, beat the cream until stiff peaks form, which usually takes about 5 minutes. The cream should hold its shape firmly. Place the whipped cream in the refrigerator while the cake finishes cooling. This ensures it stays firm and spreadable.

Part 4: Unrolling, Filling, and Re-rolling

Once the cake has completely cooled, gently unroll it from the towel onto your clean work surface. Carefully and evenly spread the chilled whipped cream over the entire surface of the cake. Make sure to leave a ¼-inch border unfiilled around all edges. This prevents the filling from oozing out when you re-roll. Distribute the diced strawberries evenly over the whipped cream, pressing them gently into the cream. Starting from the short end closest to you, use the towel to help you gently and firmly re-roll the cake. Roll it slowly and evenly, ensuring a tight spiral. Once fully rolled, cover the cake with plastic wrap or the same kitchen towel. Refrigerate the rolled cake for 1-1.5 hours to allow the filling to set and the cake to firm up. Before serving your delightful swiss roll recipe, you can trim the ends for a neater, professional presentation. Dust with extra powdered sugar and top with a few fresh strawberries for a beautiful finish.

Pro Tips & Troubleshooting

• Room Temperature Ingredients: Always use room temperature eggs for maximum volume when beating, crucial for a light cake.
• Do Not Overbake: Overbaking leads to a dry, crumbly cake that will crack when rolled.
• Roll Immediately: The cake is most pliable when hot. Roll it as soon as it comes out of the oven to train its shape.
• Roll Gently: Roll the cake firmly but not too tightly; excessive pressure can cause cracks.
• Cool Completely: Ensure the cake is fully cooled before unrolling and adding the filling. Warm cake will melt the cream.
• Chill After Filling: Chilling the assembled cake allows the filling to set, making it easier to slice cleanly.
• Sift Dry Ingredients: Sifting prevents lumps and ensures your cake batter is smooth and uniform.
• Fold Carefully: When incorporating dry ingredients, fold gently to maintain the air whipped into the eggs.
• Even Batter Spread: Spread the batter evenly in the pan for uniform thickness and even baking.

Serving, Storage, & Variations

This swiss roll recipe is perfect for any occasion!

Serving Suggestions

• Dust generously with powdered sugar right before serving for a classic look.
• Place fresh berries, like whole strawberries or raspberries, on top for added color and flavor.
• Pipe extra swirls of whipped cream along the top for an elegant presentation.

Storage Instructions

• Store your homemade swiss roll recipe covered in the refrigerator.
• It’s best enjoyed within 2 days for optimal freshness and texture.
• We don’t recommend freezing this specific swiss roll recipe if it contains fresh fruit, as the fruit can become mushy upon thawing.

Variations

• Fruit Jams: Substitute the fresh strawberries with your favorite fruit jam like raspberry or apricot.
• Chocolate Ganache: For a richer treat, replace the whipped cream with a smooth chocolate ganache or a light buttercream.
• Cheesecake Filling: Create a strawberry cheesecake filling by blending cream cheese with powdered sugar, vanilla, and a touch of whipped cream.
• Chocolate Cake: Adapt the cake by replacing a small amount of flour with cocoa powder for a chocolate swiss roll recipe.

Nutrition

Disclaimer: This nutrition information is an estimate based on ingredients and preparation methods. Values may vary.
Serving Size: 1 slice (approx. 1/8 of cake)
Calories: ~250-300
Total Fat: ~10-15g
Carbohydrates: ~35-45g
Protein: ~4-6g

Please consult a registered dietitian or nutritionist for personalized dietary advice.

FAQ

What’s the difference between a yule log and a swiss roll?

A yule log is a type of swiss roll recipe specifically decorated to look like a log. It typically features a chocolate cake and chocolate frosting, adorned with meringue mushrooms and edible foliage.

Can a swiss roll be made in advance?

Yes, you can prepare this swiss roll recipe one day ahead. Store it covered tightly in the refrigerator to maintain freshness.

What’s the best cream for a swiss roll?

Heavy whipping cream with at least 35% fat content is ideal for the filling. It whips up light and airy and holds its shape well.

How long can a swiss roll last in the fridge?

A filled swiss roll will last up to 2 days when stored properly covered in the refrigerator. After that, the cake may start to dry out.

Can you freeze swiss roll cake?

You can freeze an unfilled swiss roll recipe cake for up to one month. Wrap it tightly, but for this specific recipe with fresh fruit, freezing the filled cake is not recommended.

Conclusion

You now have all the tools to create a truly spectacular homemade swiss roll recipe. This dessert is a delightful blend of light, airy cake and fresh, creamy filling, making it a perfect treat for any occasion. Don’t be intimidated by the rolling; with our step-by-step guide and helpful tips, you’ll achieve a crack-free masterpiece every time. To achieve a perfect crack-free roll, remember that the cake is most pliable when hot, as highlighted by baking experts at Pondan, emphasizing the importance of rolling immediately after baking. Give this wonderful swiss roll a try, and you’ll quickly discover why it’s a beloved classic. We’d love to hear about your creations and any adaptations you make – share your results with us on social media!

The Best Homemade Swiss Roll Recipe

This classic Swiss roll features a light, airy sponge cake generously filled with fresh strawberries and homemade whipped cream. It's the perfect elegant dessert for any occasion, offering a delightful balance of sweetness and fresh fruit.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 7 minutes mins

Total Time 3 hours hrs 32 minutes mins

Servings 8 slices

Calories 380 kcal

Equipment

• Oven
• Baking pan
• Parchment paper
• Mixing bowls
• Sifter
• Electric mixer
• Spatula
• Toothpick
• Clean kitchen towel
• Knife
• Cutting board
• Paper towels
• Plastic wrap

Ingredients

  

Main Ingredients

• 1½ tablespoons (22g) butter to grease the pan
• 1 cup (127g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 medium eggs room temperature
• ¾ cup (150g) sugar
• 1 teaspoon vanilla
• 2 tablespoons light vegetable oil
• ½ cup (85g / 3oz) powdered sugar for dusting towel
• 7oz / 200g fresh strawberries for filling
• ¾ cup (200ml) heavy whipping cream
• 1 teaspoon vanilla for whipped cream
• ¼ cup (30g / 1oz) powdered sugar for whipped cream
• ¼ cup (30g / 1oz) powdered sugar for dusting before serving
• 5-10 fresh strawberries for topping

Instructions

 

Cake

• Preheat the oven to 400°F / 200°C.
• Thoroughly butter a baking pan, then line it with parchment paper and butter the paper as well.
• Sift together the flour, baking powder, and salt into a bowl and set aside.
• In a large mixing bowl, beat the eggs and sugar on low, gradually increasing speed to high for 5-8 minutes until thick and yellowish.
• Incorporate the oil and vanilla into the egg mixture by mixing for 1-2 minutes.
• Gently fold in the sifted flour mixture gradually until just combined, being careful not to overmix and deflate the batter.
• Pour the batter onto the prepared baking tray, spreading it out evenly to cover all corners and edges.
• Bake for 6-8 minutes until the cake is lightly golden and a toothpick inserted into the center comes out clean.

Rolling and Cooling

• Spread a clean kitchen towel on your work surface and generously dust it with ½ cup of powdered sugar.
• Immediately upon removing the cake from the oven, invert it onto the sugared towel.
• Carefully remove the baking pan and parchment paper from the cake.
• With the short end of the cake facing you, gently roll the cake and towel together without making it too tight.
• Allow the rolled cake to cool completely in the towel for 1 to 1 ½ hours.

Filling Preparation

• Wash and finely dice the 7oz/200g strawberries, then place them on a paper towel to absorb excess moisture to prevent a soggy cake.
• Before whipping cream, place a metal bowl in the freezer for about 10 minutes to aid in faster whipping.
• In the chilled bowl, using a stand or hand mixer, beat the heavy cream, 1 teaspoon vanilla, and ¼ cup powdered sugar until stiff peaks form, then refrigerate until needed.

Assembly and Finishing

• Once the cake is completely cooled, gently unroll it and evenly spread the whipped cream over the surface, leaving a ¼-inch border unfilled on all sides.
• Sprinkle the diced strawberries over the whipped cream and gently press them in.
• Starting from the far end, use the towel to gently roll the cake back towards you until fully rolled.
• Cover the cake with plastic wrap or the used kitchen towel and refrigerate for 1-1.5 hours to allow it to firm up, placing it on a cutting board for easier transfer.
• Before serving, you can trim the ends for a neater appearance, then dust with ¼ cup powdered sugar and garnish with 5-10 fresh strawberries.
• Enjoy and store any leftovers in the refrigerator for up to 2 days.

Notes

Be careful not to overwork the cake batter, as this can deflate the air and result in a less airy sponge.
Generously dust the kitchen towel with powdered sugar before rolling the warm cake to prevent sticking.
Ensure the cake is completely cooled before unrolling and adding the whipped cream filling to avoid melting.
When spreading the cream, leave a small border around the edges to prevent the filling from oozing out when rolled.
Chilling the rolled cake for at least 1-1.5 hours is crucial for it to firm up and slice cleanly.
For a neater presentation, you can trim a small portion off each end of the finished Swiss roll.
Store any leftover Swiss roll in the refrigerator for up to two days.