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: 6 large egg yolks, room temperature; ½ cup granulated sugar; 1 cup cake flour; ½ teaspoon baking powder; ¼ teaspoon salt; ⅓ cup canola oil (or vegetable oil); 2 teaspoons maple syrup; 2 tablespoons water, room temperature; 2 teaspoons vanilla paste (or vanilla extract); 2 tablespoons skim milk powder; 1 ¼ cups whipping cream; 1 tablespoon granulated sugar; 1 teaspoon pure vanilla extract

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Vanilla Swiss Roll Cake with Cream Filling is a delicate sponge cake rolled around a smooth, creamy vanilla filling.

Inspired by My Baking Addiction, this Vanilla Swiss Roll Cake with Cream Filling tastes incredibly delicious and moist, capturing the classic bakery flavor.

I followed the traditional bakery-style method but added my own touches, like maple syrup for subtle sweetness and vanilla paste to deepen the flavor.

The process involves carefully preparing the batter, baking the cake, whipping the cream filling, and rolling it up to create a light, elegant dessert.

I will now guide you through the step-by-step preparation of this delightful Vanilla Swiss Roll Cake with Cream Filling.

Table of Contents

Why My Recipe Works

My Vanilla Swiss Roll Cake with Cream Filling works because it balances the lightness of the sponge cake with a rich, creamy filling that doesn’t overpower.

Using room temperature ingredients ensures a smooth batter that rises evenly, while folding in the dry ingredients gently keeps the cake airy.

Adding maple syrup and vanilla paste enhances the natural sweetness and aroma, giving the cake a unique, homemade touch. Rolling the cake while still warm prevents cracks, creating a smooth finish.

Whipping the cream just right keeps the filling stable yet fluffy. These careful details come together to create a tender, flavorful Swiss roll every time.

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)

Kitchen Utensils

Mixing bowls
Electric mixer or whisk
Sifter
Rubber spatula
9×13 inch baking tray (lined with parchment paper)
Cooling rack
Measuring cups and spoons
Fine mesh sieve (optional)
Rolling mat or kitchen towel (for rolling the cake)

Ingredients

For the cake batter:

6 large egg yolks, room temperature
½ cup granulated sugar
1 cup cake flour
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup canola oil (or vegetable oil)
2 teaspoons maple syrup
2 tablespoons water, room temperature
2 teaspoons vanilla paste (or vanilla extract)

For the cream filling:

2 tablespoons skim milk powder
1 ¼ cups whipping cream
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract

Instructions

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened. Sift the cake flour, baking powder, and salt into the bowl. Gently fold the dry ingredients into the egg yolk mixture until combined.

Step 2: Add Liquids

Slowly pour in the canola oil, maple syrup, water, and vanilla paste. Fold the mixture gently but thoroughly to form a smooth batter. Be careful not to overmix.

Step 3: Bake the Cake

Pour the batter evenly into the prepared baking tray lined with parchment paper. Smooth the top with a spatula. Bake for 12 to 15 minutes or until the cake springs back lightly when touched.

Step 4: Prepare the Cream Filling

While the cake is baking, combine the skim milk powder with the whipping cream in a chilled bowl. Using an electric mixer, whip the cream until soft peaks form. Gradually add the sugar and vanilla extract and continue whipping until stiff peaks form.

Step 5: Roll the Cake

Once baked, remove the cake from the oven and let it cool for 5 minutes. Using the parchment paper, carefully lift the cake from the tray and place it onto a clean kitchen towel or rolling mat. While still warm, gently roll the cake with the parchment paper inside, then let it cool completely in the rolled shape.

Step 6: Assemble the Swiss Roll

Unroll the cooled cake gently, spread the whipped cream filling evenly over the surface, then re-roll the cake without the parchment paper. Wrap the roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving.

Notes: Use room temperature eggs and water to ensure smooth batter and better texture. Be careful not to overbake the cake or it will become dry and crack when rolling. Whipping the cream to soft peaks ensures the filling is light but stable enough to hold its shape. You can dust the finished cake with powdered sugar or drizzle with melted chocolate for extra flair.

Nutrition Facts Vanilla Swiss Roll Cake With Cream Filling

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

Why You’ll Love This Recipe

This Vanilla Swiss Roll Cake with Cream Filling creates a soft, fluffy sponge cake that rolls smoothly without breaking.

The creamy vanilla filling adds a luscious texture and just the right amount of sweetness to enhance the cake’s flavor.

Simple ingredients come together beautifully, with subtle hints of maple syrup and vanilla paste that give it a homemade charm. The baking process is clear and manageable, making it accessible for home cooks.

The final result is a delightful dessert that looks stunning and tastes indulgent, making it a favorite for gatherings or anytime a special treat is needed.

Serving Suggestions

◆ Fresh Berries on the Side: Serve slices with a handful of fresh strawberries, raspberries, or blueberries. The tartness of the berries pairs beautifully with the sweet, creamy filling.

◆ Dust with Powdered Sugar: A simple dusting of powdered sugar over the top adds an elegant touch and extra sweetness without overpowering the delicate flavors.

◆ Whipped Cream Dollop: Add an extra spoonful of lightly sweetened whipped cream on the side for more creaminess and indulgence.

◆ Add Toasted Nuts: Sprinkle chopped toasted almonds, pistachios, or hazelnuts over the cream filling before rolling or on top for a nice crunch and nutty flavor.

◆ Coffee or Tea Pairing: This Swiss roll pairs wonderfully with a cup of freshly brewed coffee or a fragrant tea, like Earl Grey or Jasmine, to balance the sweetness.

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.

Additions And Variations

Additions and Variations for Vanilla Swiss Roll Cake with Cream Filling can easily elevate the flavor or adapt it to your taste.

Adding a thin layer of fruit jam, like raspberry or strawberry, before spreading the cream adds a sweet, tangy surprise. You can fold fresh berries into the cream for extra texture and freshness.

For a chocolate twist, swirl cocoa powder into the batter or add a drizzle of melted chocolate over the finished roll.

Experimenting with different extracts like almond or lemon can also change the flavor profile. These simple tweaks keep the classic Vanilla Swiss Roll Cake with Cream Filling exciting and personalized.

Storage Instructions

To keep the Vanilla Swiss Roll Cake with Cream Filling fresh, wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days.

For longer storage, freeze the whole cake or individual slices by wrapping them well in plastic wrap followed by aluminum foil. Thaw in the refrigerator overnight before serving.

Avoid leaving the Vanilla Swiss Roll Cake with Cream Filling out at room temperature for extended periods, as the cream filling can spoil quickly. Proper storage helps maintain softness and flavor.

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

This Vanilla Swiss Roll Cake with Cream Filling delivers a delicate balance of light sponge and creamy filling that feels both comforting and elegant. The gentle vanilla flavor and soft texture create a dessert that feels special without being overly complicated.

Making it at home allows control over ingredients and freshness, resulting in a treat that tastes homemade yet polished. Following the steps carefully produces a tender, moist cake that rolls easily and holds its shape well.

This Vanilla Swiss Roll Cake with Cream Filling invites you to enjoy a classic dessert that brings warmth and joy to the table.