Here’s a classic, soft, and light version of a Swiss Roll Cake—a fluffy sponge rolled with cream or jam.
Swiss roll cake
🍰 Swiss Roll Cake Recipe
Ingredients
Sponge cake
- 4 large eggs (room temperature)
- 1/2 cup (100g) sugar
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (30g) cornstarch (for extra softness)
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- 2 tbsp milk or oil (optional for moisture)
Filling
- 1 cup whipped cream or buttercream
or - Strawberry / raspberry jam (classic option)
- Powdered sugar for dusting
🍳 Instructions
1. Prepare the pan
- Preheat oven to 180°C (350°F)
- Line a baking tray (approx. 10×15 inch) with parchment paper
2. Make the sponge
- Beat eggs and sugar together for 5–7 minutes until thick, pale, and fluffy
- Add vanilla extract
- Sift in flour, cornstarch, baking powder, and salt
- Gently fold (don’t deflate the batter)
3. Bake
- Pour batter evenly into tray
- Bake for 10–12 minutes until lightly golden and springy
4. Roll while warm (important!)
- Place a clean kitchen towel and dust with powdered sugar
- Flip cake onto towel
- Peel off parchment paper
- Roll cake gently with towel inside
- Let it cool completely in rolled shape (prevents cracking)
5. Fill and finish
- Unroll carefully
- Spread whipped cream or jam evenly
- Roll back tightly (without towel)
- Chill for 30–60 minutes
6. Serve
- Dust with powdered sugar or drizzle chocolate on top
- Slice into rounds
🍓 Tips for a perfect Swiss roll
- Don’t overbake—dry sponge cracks easily
- Roll while warm to “train” the cake shape
- Use a light hand when folding batter
- Chill before slicing for clean cuts