Name: Vanilla Swiss Roll Cake with Cream Filling – Soft Bliss!
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 serving
Cuisine: American
Ingredients: 4 large eggs, room temperature; ¾ cup granulated sugar; ¼ teaspoon salt; 1 cup all-purpose flour; ½ teaspoon baking powder; 2 tablespoons milk; 3 tablespoons vegetable oil; 1 teaspoon vanilla extract; 1 cup heavy whipping cream, cold; ¼ cup powdered sugar; 1 teaspoon vanilla extract

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The Vanilla Swiss Roll Cake with cream filling has a light, fluffy texture with a delicate sweetness. The soft, spongy cake is perfectly paired with smooth, rich cream, offering a delightful balance between the two.

The vanilla flavor is subtly fragrant, while the cream adds a silky and indulgent contrast. I was inspired to make this after seeing a friend enjoy it at a family gathering. The way they savored each bite made me curious to try it myself.

I confirmed my decision to make it when I realized how easy it seemed to prepare and how loved it is by many people.

The cake’s delicious base comes from the perfect blend of ingredients—its airy texture and light flavor make it the perfect canvas for the sweet cream filling. It’s simply a comfort food favorite!

Why Is It Called Swiss Roll?

The term “Swiss roll” likely originated from Central Europe, not Switzerland. The cake resembles a traditional Swiss roll of cloth.

The cake’s origins can be traced back to the 19th century. The cake gained popularity in Victorian England.

It’s characterized by its thin sponge cake rolled around a sweet filling. Despite its name, the Swiss roll is enjoyed worldwide.

How to Prepare Vanilla Swiss Roll Cake with Cream Filling?

Recipe Details

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Course: Dessert

Cuisine: American

Yield: 1 Swiss Roll Cake (serves 10)

Equipment Needed

Mixing bowls (2)
Electric mixer (handheld or stand)

Rubber spatula
Whisk
10×15 inch jelly roll pan

Parchment paper
Powdered sugar (for dusting)

Ingredients

For the Cake:

4 large eggs, room temperature
¾ cup granulated sugar
¼ teaspoon salt

1 cup all-purpose flour
½ teaspoon baking powder
2 tablespoons milk

3 tablespoons vegetable oil
1 teaspoon vanilla extract

For the Cream Filling:

1 cup heavy whipping cream, cold
¼ cup powdered sugar
1 teaspoon vanilla extract

How to Bake Step-by-Step Instructions

1. Making the Cake Batter

1. Whisk Together Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. Beat the Eggs and Sugar: In a large bowl, using an electric mixer, beat the eggs and sugar on high speed for 5-7 minutes, or until light and fluffy. The mixture will become pale yellow and significantly increase in volume.

3. Gently Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in three batches, alternating with the milk and oil. Use a rubber spatula to gently fold everything together until just combined. Be careful not to overmix, as this can lead to a tough cake.

4. Flavor Boost: Stir in the vanilla extract.

2. Baking the Cake

1. Prep the Pan: Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, making sure the corners are pressed in for easy removal later.

2. Pour and Bake: Pour the batter evenly into the prepared pan. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

3. Cool Completely: Let the cake cool completely in the pan on a wire rack before filling and rolling. This usually takes about 30 minutes.

3. Whipping Up the Cream Filling

1. Whip the Cream: In a separate bowl, using an electric mixer, whip the cold heavy whipping cream on high speed until stiff peaks form. Be careful not to overwhip, or the cream will become clumpy.

2. Sweeten and Flavor: Once the cream is whipped, gradually add the powdered sugar and vanilla extract, beating until just combined.

4. Assembling and Rolling the Swiss Roll

1. Dust with Powdered Sugar: Once the cake is cool, generously dust a clean kitchen towel with powdered sugar. Carefully turn the cake out onto the powdered sugar-dusted towel. Gently peel off the parchment paper.

2. Spread the Filling: Evenly spread the whipped cream filling over the entire surface of the cake, leaving a 1-inch border at one of the shorter ends.

3. The Roll: Using the kitchen towel as an aid, carefully begin rolling the cake up from the shorter end (without the filling border) towards the longer end. Roll tightly but gently, using the towel to guide you.

4. Seam Side Down: Once rolled, place the seam side down on a serving platter. Dust the outside of the roll with additional powdered sugar, if desired.

5. Congratulations! You’ve just made a beautiful and delicious vanilla Swiss roll cake.

Nutrition Facts Vanilla Swiss Roll Cake With Cream Filling

Nutrition	Amount
Calories	250
Fat	15g
Saturated Fat	8g
Carbohydrates	25g
Sugar	20g
Protein	4g

How To Serve

To serve a Vanilla Swiss Roll Cake with Cream Filling, slice it into neat, bite-sized pieces for easy enjoyment.

You can plate it with a dusting of powdered sugar or a drizzle of chocolate sauce for an extra touch of elegance.

For a more indulgent treat, serve it with fresh berries or a scoop of vanilla ice cream on the side. It’s perfect for afternoon tea, casual gatherings, or as a light dessert after dinner.

Expert Baking Tips

1. Whip Eggs Well: The key to a light, fluffy Swiss roll is properly whipped eggs. Beat them until they’re thick, pale, and doubled in volume. This creates airiness in the batter.

2. Sift Dry Ingredients: Sifting the flour and any dry ingredients ensures there are no lumps and helps the batter stay light and smooth.

3. Use a Hot, Preheated Oven: Bake at the correct temperature to ensure the cake rises properly. A hot oven ensures the cake bakes evenly without drying out.

4. Roll the Cake While Warm: Immediately after baking, gently roll the cake with parchment paper while it’s still warm. This helps it hold its shape without cracking when you fill it.

5. Don’t Overfill with Cream: Use just the right amount of filling, spreading it evenly. Too much filling can cause the cake to split when you roll it.

How To Store Swiss Roll Cake?

To store a Swiss Roll Cake, wrap it tightly in plastic wrap. Place it in the refrigerator to maintain freshness. Avoid leaving it at room temperature for too long, as it may dry out.

Consume within a few days for the best taste and texture. For longer storage, consider freezing it. Wrap it securely in plastic wrap and aluminum foil before freezing.

Thaw in the refrigerator before serving. Enjoy your delicious Swiss Roll Cake!

Recipe FAQs

How can I prevent my Swiss roll from cracking?

To avoid cracking, make sure to roll the cake while it’s still warm and soft, using parchment paper. Also, don’t overbake the cake, as a dry texture can cause it to break.

Can I make a Swiss roll cake in advance?

Yes, you can make it a day or two ahead. Just store it tightly wrapped in plastic wrap in the fridge to keep it fresh.

Can I use other fillings besides cream?

Absolutely! You can fill the Swiss roll with jam, whipped buttercream, or even chocolate ganache for a different twist.

How do I store leftover Swiss roll?

Store any leftover Swiss roll in an airtight container in the fridge for up to 3 days.

Can I freeze a Swiss roll cake?

Yes, you can freeze a Swiss roll. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 1 month. Let it thaw before serving.

Conclusion

The Vanilla Swiss Roll Cake with Cream Filling is a delightful treat that combines light, fluffy texture with rich, indulgent cream.

Inspired by seeing others enjoy it, I decided to try making it myself and was not disappointed. The cake’s delicate vanilla flavor and the smooth cream create a perfect balance, making it irresistibly delicious.

Vanilla Swiss Roll Cake with Cream Filling simple yet comforting nature makes it a timeless dessert, perfect for any occasion. Whether shared with friends or enjoyed alone, it’s a treat that’s sure to bring joy with every bite.