If you love puff pastry desserts, I highly recommend trying this Napoleon roll cake. It is a beautiful chilled dessert made from golden store-bought puff pastry strips layered with sweetened condensed milk cream, then rolled into a log and topped with crunchy crumbs.

This Napoleon roll cake has the classic flavor of a traditional Napoleon cake. Still, it is way simpler to make: no stacking tons of layers, no complicated custard, and no oven work after assembly. It is a brilliant shortcut that still gives you all the creamy, buttery, flaky goodness we love.

Why you'll love this Napoleon-style puff pastry cake

• Made with store-bought puff pastry.
• Uses just butter and sweetened condensed milk for the cream.
• Feels fancy but is super easy to put together.
• Perfect for holidays, birthdays, or any occasion when you crave a sweet treat.

Ingredients

• Store-bought puff pastry, defrosted
• Sweetened condensed milk
• Unsalted butter, softened: I use European-style butter with 82% fat content

How to make a Napoleon roll cake

1. Bake the puff pastry strips

Preheat the oven to 400°F (200°C). Roll out the defrosted puff pastry to a thickness of about ⅙ inch (4 mm). Cut it into long strips, around 9 inches (23 cm) long and ½-3/4 inch (1.5-2 cm) wide. Place them on a parchment-lined baking sheet. Bake for 15-20 minutes or until puffed and golden. Let cool completely.

2. Make the cream

In a large bowl, combine the softened butter and sweetened condensed milk. Whip them together with an electric mixer until smooth and creamy. The mixture should be soft and spreadable.

3. Assemble the roll cake

Lay two large pieces of plastic wrap on your work surface, one vertical and one horizontal. Spread 2-3 tablespoons of cream in the center (this helps stick the first layer). Set aside 2-3 baked puff strips for decorating later. Divide the rest into two equal parts.

Place the first layer of pastry strips over the cream. Spread ⅓ of the cream over the strips. Repeat with the second half of the pastry and another layer of cream.

Use the plastic wrap to gently roll the layered strips into a tight log. Seal the ends, then roll the whole thing gently to shape and even it out. Refrigerate for at least 3-6 hours, or overnight for best results.

4. Finish and decorate

Remove the plastic wrap. Crumble the reserved puff pastry strips by rubbing them between your palms. Stir the remaining cream with a spatula to loosen it. Spread it over the cake and sprinkle with puff pastry crumbs.

Expert tips

• Make sure your butter is very soft to blend smoothly with the condensed milk.
• Add ½ teaspoon of vanilla extract to the cream for a hint of vanilla flavor.

Storage

This Napoleon cake made with buttercream keeps beautifully in the fridge for up to 3 days. Just store it in an airtight container. It actually tastes even better the next day when the flavors have had time to blend.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Sans Rival cake is the best Filipino cake. It is made with cashew meringue, luscious French buttercream, and roasted cashews, and it is perfect for birthdays, anniversaries, and other special occasions.

This Sans Rival recipe was among the first to appear on the website in 2018. It is a reader favorite, made by thousands of readers with five-star reviews.

What is Sans Rival?

Sans Rival cake is a Filipino layer cashew cake made with cashew meringue sandwiched with French buttercream. As a Filipino dessert cake, it is of French origin, where "sans" means "without," and "rival" means "rival." So, cake Sans Rival is translated as a "cake without rival."

Nowadays, there are different cake versions, such as Pistachio Sans Rival, purple yam Sans Rival, and ube Sans Rival, as well as the cookie version - Silvanas.

The story behind the cake is that two sisters from the Philippines, Milagros Leelin-Yee and Clarita Leelin-Go, decided to reveal the secret recipe of the Sans Rival and published it in the Goldilocks Bakebook.

I am sharing an authentic Goldilocks Sansrival recipe adapted for US and metric measurements. The cookbook's Sansrival icing is equivalent to classic French buttercream.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

For cashew meringue:

• Cashews: Use roasted, unsalted cashews for the best flavor and crunchy texture in the meringue. You can replace cashews with pistachios, peanuts, or other nuts if desired.
• All-purpose flour: Helps bind the ingredients together.
• Egg whites (room temperature): Provide volume and structure to the meringue. 
• Cream of tartar or lemon juice: Helps to stabilize the egg whites.
• Sugar: Use regular white sugar to whip up the meringue.

For French buttercream:

• Egg yolks (room temperature): Create a rich, velvety buttercream frosting.
• Vanilla extract: Adds flavor to the buttercream.
• Unsalted butter: Choose butter with 82% fat content for the best flavor and texture.
• Sugar: Use regular white sugar for sweetness.

How to make Sans Rival cake step-by-step

Step 1. Preheat the oven to 300°F (150°C). Butter and flour four 8-inch (20-cm) cake rings. Place prepared rings on a baking sheet layered with parchment paper.

Step 2. To make the cashew meringue, mix ground and chopped cashews and all-purpose flour in a mixing bowl and set aside.

Step 3. Using an electric mixer, beat large egg whites with cream of tartar at medium speed for 1 minute, gradually adding the sugar.

Step 4. Switch the mixer to medium-high speed and continue to beat the egg whites for about 4 to 5 minutes until medium peaks form. Avoid stiff peaks (photo 1).

Step 5. Add the flour and nut mixture to the beaten egg whites and mix with a rubber spatula until well combined (photo 2).

Step 6. Equally, divide the meringue into the prepared cake rings and spread it evenly using a small spatula, or just pipe it from a piping bag (photo 3).

Step 7. Bake the meringue in the preheated oven for 50 to 55 minutes until it is golden brown and dry (photo 4).

Step 8. Once the meringue disks are baked, immediately flip each onto another sheet of parchment paper. Peel off the parchment from the bottom and allow it to cool.

Step 9. To make French buttercream, beat egg yolks and vanilla extract at high speed with an electric mixer for 8 to 10 minutes (photo 5).

Step 10. Bring water and sugar in a heavy-bottomed small saucepan over low heat and cook the sugar syrup up to 240°F (115°C) - use a candy thermometer. Reset the mixer to low speed, gently pour the hot sugar syrup over the beaten egg yolks, and beat (photo 6).

Pro tip: Without a cooking thermometer, you must reach a soft ball stage. Just transfer a small amount of hot syrup to cold water. If it forms a small, pliable ball, the sugar syrup has reached 240 degrees F (115 °C).

Step 11. Transfer the ready egg yolk and sugar mixture to another bowl, cover it with a plastic film, and let it cool.

Step 12. In a separate bowl, beat the softened butter at low speed until smooth. Switch the mixer to medium speed and continue to beat until the volume increases (photo 7).

Step 13. Reset the mixer to low speed again and add the cooled egg yolk and sugar mixture. Whisk until the buttercream is smooth (photo 8).

Step 14. To assemble the cake, place the first meringue disk on a cake board or a serving plate. Using an offset spatula, spread the buttercream on top of the disk.

Step 15. Sprinkle with roasted chopped cashews. Repeat this operation with the remaining three meringue layers and the French buttercream (photo 9).

Step 16. Spread the buttercream over the top and edges of the cake. Sprinkle with roasted chopped cashews. Refrigerate for at least 2 hours (photo 10).

To serve, slice the cake with a sharp knife, and let the slices come to room temperature to soften the buttercream.

Expert Tips

• Make two meringue discs at a time if you don't have four cake rings. In this case, make half of the meringue mixture and bake two disks. Then, make another half of the meringue and bake again.

• Do not overbeat the meringue: you should reach medium peaks (not firm ones).

• Adjust the baking time of your oven if needed. The recommended baking time is 50 to 55 minutes, but it could be less and rarely longer. The ready meringue disks have to be light brown and dry.

• Use a cooking thermometer to check the correct temperature of the sugar syrup.

• To roast cashews, heat the oven to 300°F (150°C) and roast nuts on a baking sheet for 15 minutes.

• Use a food processor or blender to pulse cashews into fine crumbs, but avoid over-processing to prevent them from turning into cashew butter. Or use a rolling pin and a sealed plastic bag as a manual alternative.

• Make-ahead option: Bake the meringue disks one day ahead and store them in an airtight container, or simply cover them with a kitchen towel. Make the buttercream the next day and assemble the cake.

How to store it

Store the cake under a glass dome in the refrigerator for 3 days. You can freeze it well-wrapped for up to 4 weeks. To thaw, bring the cake to the fridge overnight or to the kitchen counter for at least 2 hours.

Recipe FAQ

Can you bake meringue layers in baking pans?

It is not recommended to bake layers of cashew meringue in baking pans. The meringue can be tricky to remove. Use cake rings for the best results.

What is the difference between Silvanas and Sans Rival?

Silvanas are Filipino sandwich cookies made with cashew meringue, French buttercream, and ground cashews. They are a cookie version of the cake Sans Rival, perfect for sharing.

Is Sans Rival a dacquoise cake?

Sans Rival resembles the French dacquoise, but it isn't dacquoise. Authentic dacquoise is gluten-free and made with nutty meringue (almond or hazelnut). However, the Sans Rival cake is made with a small amount of all-purpose flour.

Love dacquoise desserts? Try these next!

• Coconut Dacquoise Cake
• Pistachio Dacquoise
• Nougatine Cake
• Or browse all the cake recipes.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from http://usa.inquirer.net/. It was initially published in 2018 but was updated with new content and photos.

This gorgeous triple berry cake is made with Genoise cake layers, filled with luscious mascarpone filling, and decorated with fresh mixed berries. It is perfect for a dinner party, birthday celebration, or another special occasion.

Berry cake recipe

This simple berry cake is made with basic ingredients and berries of your choice. Thanks to the vibrant colors and flavors of fresh red fruit, it makes the best birthday berry cake in summer.

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It pairs wonderfully with sparkling wines and champagne, creating a perfect dessert for a romantic ambiance.

The berry cake recipe comes with a make-ahead option for your convenience. Prepare Genoise cake in advance to save time and ensure a stress-free baking experience.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: Use large-sized whole eggs at room temperature. Bring them to the kitchen counter about an hour before you start.
• Sugar: Use white granulated or caster sugar. Use superfine sugar for mascarpone frosting.
• All-purpose flour
• Unsalted butter with 82% fat content.
• Heavy cream or heavy whipping cream with at least 30% fat content.
• Mascarpone cheese brings a beautiful taste and flavor and also helps stabilize the whipped cream.
• Vanilla extract brings a beautiful flavor.
• Fresh berries: fresh blueberries, strawberries, and raspberries. Three types of berries are just enough, although you can experiment with other combinations.
• Flaked almonds: Toast them in the oven at 300°F (150°C) for 10-15 minutes. But keep an eye on their color!

How to make berry cake step-by-step

Step 1. To make Genoise cake, heat oven to 355°F (180°C). Butter and flour the bottom and the sides of the 8-inch (20 cm) round pan (or springform pan). Melt the butter in the microwave and let it cool.

Pro tip: Consult the Genoise sponge cake recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 2. In the heat-proof bowl, place eggs and sugar and beat with a hand whisk a few times.

Step 3. Bring the bowl over a water bath or bain-marie with hot water and whisk the egg mixture until foamy. Warm it to 104°F (40°C): check with a cooking thermometer. If unavailable, the mixture should be warm to the touch.

Step 4. Bring the bowl to the counter and beat the preparation with an electric hand mixer (you can use a stand mixer with a whisk attachment) for 10 minutes until the ribbon stage.

Step 5. Sift half the flour over the bowl and mix with a rubber spatula from the bottom to the top. Add the remaining flour and gently mix.

Step 6. Mix a few spoonfuls of the batter with the warm melted butter and add to the principal preparation. Gently mix the batter, making sure it does not deflate.

Step 7. Pour the cake batter into the prepared baking dish. Bake in the middle oven rack for 30-35 minutes until golden brown. Check the cake for doneness with a toothpick: it should come out clean after inserting it in the center of the cake.

Step 8. Remove it from the oven and rest for 5-10 minutes. Then turn the pan on a cooling rack, allowing the cake to slide off. Let the cake cool completely.

Step 9. To make sugar syrup, pour water and sugar into a small saucepan and bring to a boil. Remove from the heat, add vanilla extract or strawberry liqueur (optional), and let the syrup cool.

Step 10. To make mascarpone whipped cream, bring the bowl of a stand mixer or a large mixing bowl to the freezer for 10 minutes.

Pro tip: Consult a mascarpone frosting recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 11. Pour the cold heavy cream, add cold mascarpone, and whisk at low speed until soft peaks (photo 1).

Step 12. Add the caster sugar and continue beating at medium, then high speed. The cream will go through medium peaks until stiff peaks (photo 2).

Step 13. To assemble the cake, cut a few strawberries into half, then into more slices each, and place aside (photo 3).

Step 14. Adjust a mousse cake mold cake to a diameter of 8 inches (20 cm) and line it with an acetate strip. Place it on a cake board or a serving plate.

Step 15. Use a large serrated knife or a cake leveler to cut the cake into three sponge layers. Place the first cake layer inside the ring (photo 4) and soak the cake with the cold sugar syrup using a pastry brush.

Step 16. Add ⅓ of the mascarpone filling and spread it with a spoon or spatula. Place a handful mix of berries over the cream, sinking them slightly (photo 5).

Step 17. Add the second cake layer and slightly press it to adhear to the cream. Soak it, and fill it with cream and a new layer of berries. Place the third layer of cake and press it slightly.

Step 18. Cover the ring with plastic wrap and refrigerate for 2-3 hours. Using plastic film, cover the bowl with the cream and chill until the cake is firmed up.

To serve, take the cake and cream from the fridge. Remove the ring and acetate collar. Coat the top and sides of the cake with the remaining cream with the spatula. Sprinkle the cake's sides with toasted flaked almonds (photo 6).

Decorate the top of the cake with the remaining berries, dust with confectioners' sugar (if desired), and serve.

Expert Tips

1. Don't skip the soaking of the cake. Genoise cake requires additional moisture during the assembling process.
2. Alternate the layers of berries if desired: a layer of raspberries, blueberries, and strawberries.
3. If you plan to serve the cake within 1-2 hours, you may complete its entire preparation without using a mousse cake ring. However, if you plan to do it later, it is advisable to finish coating and decorating the cake just before serving to preserve the freshness of the red berries on top.
4. Recalculate ingredients for cake pans of different sizes using this simple cake pan size converter.
5. Make ahead option: Bake Genoise cake in the evening and store it covered with plastic wrap at room temperature. Finish the cake the next day.

Recipe variations

• Berry layer cake: Cut a Genoise cake into two equal layers and adjust the frosting quantity by reducing it by 25%.

• Berries and cream cake: Swap the mascarpone frosting for sugar-free whipped cream, cream cheese, sour cream frosting, or Chantilly cream. All the options make a great berry and cream combination and are easy to make. You can mix berries and cream but don't forget to save some cream for covering the cake.

• Milk and berry cake: Soak the cake layers with tres leches syrup. Make it yourself by stirring equal parts of evaporated milk and sweetened condensed milk, mixed with one-quarter the amount of heavy cream.

• Fresh berry cake: Play with fresh berry filling by exploring other flavor combinations and having fun creating your perfect berry cake. Depending on the time of year, select your preferred berry cake, ranging from mixed or triple berry cake to single berry options.

Storing and freezing

Keep the berry cake under a glass dome to prevent it from drying out and absorbing the odors of other foods in the refrigerator for up to 2-3 days. 

Store the leftover cake in an airtight container.

Freezing an assembled berry cream cake is not recommended, but you can bake the Genoise cake ahead and freeze it for up to 3 months.

Recipe FAQ

Love fresh fruit desserts? Try these next!

If you like this easy berry cake, check out other fruit dessert recipes, from simple mixed red fruit muffins to elaborate Coconut Dacquoise cake with berries on top.

• Strawberry Charlotte
• Mixed Berry Muffins
• French Strawberry Tart
• Coconut Dacquoise Cake
• Uruguayan Cake Chaja
• Jordgubbstårta (Swedish Strawberry Cake)
• Triple Berry Cake
• Fresh Fruit Cake

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Kyiv cake, or Kiev cake, is a classic Ukrainian cake made with two hazelnut meringue layers sandwiched with Charlotte cream. It is crunchy, sweet, and delicious. Just the best among Slavic cakes.

Kyiv cake recipe

Kyiv cake, also known as Kievsky cake or Kievsky tort, is a hazelnut meringue cake and one of the most well-known Ukrainian cakes. Kyiv cake is as iconic in Ukraine as Tiramisu is in Italy and Sans Rival is in the Philippines.

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Invented in the 1950s, Kyiv cake was initially made with cashew nuts. The modern version now features rich hazelnuts and is my absolute favorite.

Despite many recipe variations, including sponge cake layers, I offer you the authentic Kievsky cake recipe made at Karl Marx confectionery factory (now Roshen company).

It is prepared with two layers of crunchy hazelnut meringue alternating with layers of cognac-infused buttercream. A special occasion cake is perfect for a birthday or other celebration. 

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Kyiv cake has a few ingredients, but everything comes together due to a special technique of making nut meringue and Charlotte cream.

• Large eggs at room temperature. You will need to separate the egg whites from the yolks and let the egg whites age. While the original Kiev cake recipe calls for aging egg whites for 12 hours, I don't recommend going over 2 hours following FDA Food safety handling rules.
• Sugar: Use granulated or caster sugar for the nut meringue, plus some vanilla sugar.
• Flour: Just all-purpose flour, the same as plain flour.
• Roasted hazelnuts, either store-bought or homemade. Follow this recipe for roasting hazelnuts.
• Whole milk with 3.2% milk fat. Please avoid low-fat and skimmed milk.
• Unsalted butter: This recipe requires top-quality European-style butter with an 82% fat content.
• Cognac or dark rum to flavor the butter-based cream.
• Unsweetened cocoa powder: I always use

How to make Kyiv cake (step-by-step instructions)

Step 1. Separate the egg whites from the egg yolks. Cover the bowl containing the egg yolks with plastic film and refrigerate.

Step 2. Keep the whites at room temperature (uncovered) for 2 hours. Then, warm the mixer bowl by rinsing it with hot water and dry it. Add the egg whites to the bowl and warm them to 75-76°F (23-24°C), checking with a cooking or infrared thermometer.

Pro tip: If you live in Europe, use eggs safely stored at room temperature (not in the fridge). This won't affect the taste of the finished cake.

Step 3. Preheat the oven to 300°F (150°C). Grind the roasted hazelnuts into coarse crumbs in short pulses using a food processor (photo 1). Alternatively, you can utilize a knife to chop hazelnuts.

Step 4. Mix the prepared nuts, 1 ⅛ cup (225 g) of sugar (#1), and sifted all-purpose flour (photo 2).

Step 5. Place the egg whites in the metal bowl of a stand mixer fitted with a whisk attachment. Beat at a low speed, gradually increasing it to medium. With the first small bubbles, start adding sugar.

Step 6. Add the remaining sugar #2 (¼ cup or 50 g) in two additions, each time whisking well for 30 seconds. Add the vanilla sugar and continue whisking at medium or speed for 4-5 minutes. The meringue will become glossy with stiff peaks (photo 3) and hold its shape on the beaters with a stable bird's beak.

Step 7. Pour dry ingredients into the whisked egg whites in three additions and gently mix with a rubber spatula from the bottom to the top (photo 4). Try to work in one direction: from the center of the bowl to the sides, turning the bowl clockwise with another hand. Don't overmix-mix to combine!

Step 8. Place two cake rings, one 7 inches (18 cm) in diameter and the other 8 inches (20 cm) in diameter, on a baking sheet lined with parchment paper. Don't grease the sides of the rings.

Step 9. Divide the meringue mixture between two cake molds, ensuring the meringue height is the same. Smooth the surface of the meringue with a spatula (photo 5).

Pro tip: Use two clean toothpicks to check the height of the meringue in both rings.

Step 10. Bake in the preheated oven for about 2 hours, until the meringue layers are slightly browned. Don't open the oven door for the first 90 minutes.

Pro tip: If the cakes darken quickly, try to bake the meringue disks with the oven ajar or shorten the baking time.

Step 11. Remove the cakes from the oven and allow them to cool still in the cake rings. Leave them uncovered at room temperature for 12-24 hours (still in the cake rings!)

Step 12. The next day, use a knife to remove the cake layers and carefully peel the parchment paper.

Step 13. Place the smaller cake disk on top of the larger cake disk and cut to one size (photo 6). You will have two cake discs with a diameter of 7 inches (18 cm) and a thickness of 1.2 inches (3 cm). Collect the scraps and crush them into crumbs by hand.

Step 14. To make the Charlotte cream, pour milk into a heavy-bottomed medium saucepan and add sugar. Bring it almost to a boil.

Step 15. Remove the remaining yolks from the refrigerator and mix them with a hand whisk. If the surface of the yolks has dried out, pass them through a fine-mesh sieve.

Step 16. Pour the hot milk syrup over the egg yolks in a thin stream, stirring constantly to prevent the yolks from curdling.

Step 17. Bring the mixture back into the saucepan and place on medium heat. Cook until thickens, constantly stirring vigorously. You should get the cooked mixture with the consistency of thin condensed milk.

Step 18. Remove it from the heat and transfer it to a shallow enough plate to stop cooking the cream. Cover the cream with plastic wrap in contact and leave to cool at room temperature (photo 7).

Step 19. Beat softened butter with vanilla sugar until whitish. Add the custard that has cooled to room temperature to the butter, one tablespoon at a time (photo 8).

Pro tip: Make sure that the butter and custard base are at the same temperature. Otherwise, the cream risks stratifying.

Step 20. To assemble the cake, divide the cream into two equal parts. Add cognac to one part of the cream and whisk again with a mixer. Take about 3 tablespoons of the cream for the decoration. Sift cocoa powder over another part of the cream and mix with an electric mixer.

Step 21. Apply about a teaspoon of the white cream to a cake board or a serving plate so the cake does not slip. Place the first cake layer with the smooth side down (the bottom of the cake on the cake board).

Step 22. Spread the white cream on the surface of the cake (photo 9). Don't use the cream left for garnish!

Pro tip: Optionally, use an adjustable cake ring lined with an acetate collar to assemble the cake.

Step 23. Put the top layer with the smooth side up and press slightly. If using a cake ring, bring the cake to the refrigerator to stabilize the cream for about 30 minutes. Otherwise, proceed.

Step 24. Remove the cake ring if used. Cover the top of the cake with chocolate cream. Apply a fairly thin layer of the cream to the sides of the cake and sprinkle with the prepared crumbs (photo 10).

Step 25. To decorate the cake, transfer the chocolate cream to a piping bag with Wilton open star tip M1. Pipe the cream around the edge of the cake.

Step 26. Transfer the white cream to a pastry bag with a tip M1. Pipe two to three cream swirls or other floral designs with chocolate or white cream. Sprinkle half the cake with crumbs. Refrigerate the cake for at least 4-6 hours, preferably overnight.

Expert tips

• Replace hazelnuts with cashews if desired.
• Bake the meringue cake layers right after the nut meringue mixture is made. Don't delay baking to prevent the meringue from collapsing.
• Respect the drying time for the nut meringue layers, which is 12-24 hours.
• If the egg yolks slightly dry out the next day, pass them through a fine mesh sieve.
• Omit cognac if serving the cake to kids and pregnant women.

Storing and freezing

Kyiv cake should be stored in the refrigerator under a glass dome for 72 hours, just like the original Roshen Kyivskiy cake.

Freeze the Kyiv cake for up to 3 months. To thaw, bring the cake to the fridge overnight.

Recipe FAQ

Love meringue desserts? Try these next!

• Vanilla meringue cake
• Pavlova roll (Meringue roulade)
• French meringue Merveilleux
• Large meringue

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Cake salé is a French savory cake served at traditional French apéro or simply as an appetizer. It's pretty amazing how ham or bacon, grated cheese, and green or black olives come together to create a tasty quick bread.

BONUS: This can be made with any savory ingredients, from tuna, smoked salmon, vegetables, and candied tomatoes to goat cheese and chorizo. The recipe is limited only by your imagination.

What is cake salé?

Cake salé is a French savory cake made with unsweetened soft batter and a generous savory filling served at French apéro dînatoire, a traditional boozy pre-dinner with snacks. In other words, cake salé is a French salty cake, with the French word salé meaning "salty."

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Easy and quick to prepare, I love making different variations of savory loaves and serving them as a starter with a few salad leaves or on a picnic.

When it comes to ingredients, I don't sweat at choosing them. Whether it is goat cheese, leftover ham, zucchini, or walnuts, I toss them into the recipe.

"I say, open your fridge. Now that you have the base, add whatever you like," says Sophie Dudemaine, the author of the cookbook "Les Cakes de Sophie."

You can make French cake salé in advance and keep it in a cool place for up to 24 hours. Here is my favorite savory cake recipe.

Main ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour - plain or all purpose flour, but you can replace some AP flour with whole wheat flour.
• Baking powder - I always use aluminum-free baking powder.
• Large eggs at room temperature.
• Clarified butter (ghee), store-bought or homemade, brings a slightly nutty, toasted flavor to the cake. To substitute ghee with butter, use 20% more butter than ghee.
• Grape seed oil is flavorless and best to use while baking, but you can replace it with extra-virgin olive oil.
• Whole or low-fat milk milk
• Green onions
• Cheese - choose two types of cheese, for example, Emmental and Gruyère cheese.
• Salmon - you will need fresh and smoked salmon.
• Green olives or black olives work well but opt for pitted olives.
• Flaxseed

How to make cake salé step-by-step

Step 1. Heat oven to 320°F (160°C). Butter and flour 9 x 5-inch bread loaf pan, and tap the flour excess.

Step 2. In a large bowl, sift flour and baking powder. Add eggs to the flour mixture and mix with a hand whisk (photo 1).

Step 3. Add clarified butter warmed to 120°F (50°C), grape seed oil, and combine with a rubber spatula.

Step 4. Pour the milk, add salt and black pepper (to taste), and mix everything well. Add flaxseed and grated Emmental cheese (photo 2) and combine.

Step 5. Finally, add fresh and smoked salmon cut into pieces, chopped green onions, and chopped green olives (photo 3), and mix just to combine (photo 4).

Step 6. Pour the cake batter into the prepared loaf pan and smooth it with a spatula (photo 5). Sprinkle with grated Gruyère cheese and bake at 320°F (160°C) for 10 minutes.

Then, lower oven temperature to 285°C (140°C) and bake for 30 minutes longer. Watch for the gold color of the cheese on top of the cake. Once the cake is ready, remove it from the bread pan and let it cool on a wire rack (photo 6).

To serve, decorate the cake using slices of smoked salmon, lemon slices, black sesame, and leek or clover shoots.

Bon appétit!

Expert Tips

• Use this simple cake pan calculator to recalculate the recipe ingredients for your baking pan.
• Make mini loaf cakes by dividing the cake batter between loaf tins, but adjust the baking time.
• Serve it cold or warm, accompanied by a glass of wine and a nice green salad to add a touch of freshness.

Recipe variations

Here are some mix-in ideas, vegetarian, original, or classic, to create your own version of cake sale. Use this basic recipe, but try to keep up with the filling quantities indicated in the recipe.

• Black olives and feta 
• Ham and cheese: grated Gruyere cheese, Emmental, Cantal, Comté cheese, etc.
• Zucchini and goat cheese
• Sun-dried tomatoes and fresh basil (perfectly goes with Parmesan)
• Bacon lardons and caramelized onion
• Chorizo and bell pepper (perfectly pair with fresh coriander)
• Goat cheese, figs, walnuts (great with fresh rosemary)
• Carrots and cumin
• Spinach and feta cheese
• Cheddar cheese and fresh herbs in equal proportions, such as fresh parsley, cilantro, tarragon, plus garlic

Note: To balance your savory cake with different flavors, choose one or two types of cheese, one protein (meat, poultry, fish, or why not try tofu), and one or two mix-ins.

Storing and freezing

Store your savory loaf in an airtight container or covered in plastic wrap in the fridge for up to a week. The goal is to avoid humidity in the refrigerator. For the best results, try to enjoy the cake within the first three to five days.

To freeze, wrap the French salty cake in plastic film, then aluminum foil, and freeze for up to 3 months.

To thaw, bring the cake to the fridge overnight or kitchen counter for a few hours.

Love quick breads? Try these next!

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from C'est ma fournée. It was originally published on March 17, 2019. The recipe has been revised to include improved content and photos.

Quatre-quarts Breton is a classic French pound cake made with equal weights of four ingredients: eggs, sugar, flour, and butter. Flavored with vanilla, lemon, or rum, it is a perfect cake for your morning tea, coffee, or hot chocolate.

What is Quatre-Quarts?

Quatre-quarts, or four quarters cake, is a popular Breton pound cake with four main ingredients: eggs, sugar, flour, and butter of equal weight. Due to its Brittany origin, it is also known as Brittany cake.

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Historically, the total weight of all ingredients is equivalent to one pound. A four-quarters cake is called gâteau quatre-quarts in French because it consists of one-quarter egg, one-quarter flour, one-quarter sugar, and one-quarter butter.

Quatre-quarts recipe

Known as Le Quatre-quarts in French, this 4-ingredient cake is an old-fashioned cake perfect for teatime. It is pretty dense, but it is a good pound cake that has been cherished for generations.

The quatre-quarts recipe is made with four basic ingredients. It is an easy and quick cake recipe, perfect for a novice and professional baker.

French pound cake is one of my favorites. Baked as mini loaves, it makes the perfect holiday gift and is also my go-to sweet treat for tea and coffee times.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Quatre-quarts cake uses a simple formula with four equal-weight ingredients based on the weight of eggs. This means you must weigh the eggs (without shells) first, then add the same amount of the other three ingredients.

• Eggs: The recipe calls for large eggs at room temperature. Separate the egg whites from the egg yolks with an egg separator.
• Sugar: I usually use granulated or caster sugar interchangeably.
• Flour: Use all-purpose flour, not cake or self-rising flour.
• Butter: Authentically, the quatre-quarts Breton is made with salted butter (beurre salé). You can use semi-salted or regular butter with added pinch of salt.

Pro tip: There are two types of Breton pound cake: with melted butter and softened butter. Melted butter creates a tender crumb, while softened butter results in a firmer texture.

The traditional recipe doesn't use a leavening agent (baking powder). Instead, the cake rises solely by beating the egg whites.

However, baking powder is often included in a modern French pound cake recipe to aim in the cake's rise. This variation produces a lighter and softer cake.

I have tried both methods, with and without baking powder, and both result in absolutely delicious cakes.

How to make quatre-quarts

Start the recipe by weighing eggs and adapting the weight of each ingredient, which must be the same as the weight of the eggs. Use a food scale for accurate ingredient measurements.

Step 1. Weigh 5 large eggs with shells. Use an egg separator to separate the egg whites from the yolks. Weigh the empty eggshells and subtract their weight from the egg weight. You will then have the weight of the eggs without shells.

Step 2. Weigh each of the other three ingredients of the same weight as the egg weight while letting the egg whites and egg yolks get to room temperature.

Step 3. Preheat the oven to 355°F (180°C). Grease and flour an 8-inch (20 cm) nonstick bread pan or line it with parchment paper. There is no need to grease a silicone loaf pan.

Pro tip: Read more about how to bake with silicone molds.

Step 4. Cut butter into equal pieces and place in a small saucepan. Melt it over low-medium heat, transfer it to a clean bowl, and let it cool for 10 minutes.

Pro tip: Instead of using a wooden handle to make an incise on top of the cake, use a piping bag filled with some softened butter to squeeze it in a straight line down the center of the cake. This tip helps make a beautiful crack on the cake's top.

Step 11. Remove the cake from the oven and let it cool in the pan for 10 minutes. Unmold it, and cool it completely on a cooling rack.

Expert Tips

1. For the best results, use a metal cake pan. Refrain from using a glass pan, as it does not yield an appealing crust. Additionally, avoid a silicone mold as the cake may deform due to rising during baking, resulting in an oblong shape.
2. Don't open the oven door during baking.
3. Adjust the baking time using mini loaf pans, mini bunt cake molds, muffin pans, etc.

Recipe variations

• Flavorings: Add vanilla extract, rum, orange blossom water, lemon juice, or citrus zest (orange or lemon zest).

• Add-ins: Add chocolate chips, candied fruit, or fresh apple splices.

• Marble quatre-quarts: Divide the cake butter and mix cocoa powder into one part. Then, alternate the two layers of the batter in the prepared mold. 

Storing and freezing

Store the cake in an airtight container at room temperature for 1-2 days. The French chefs suggest wrapping the cake with cling film as soon as it comes out of the oven.

Can you freeze quatre-quarts? You can freeze quatre-quarts for 3 months. Freeze it as a whole cake or in individual slices well-wrapped in plastic film, then aluminum foil.

To thaw, bring the cake to the fridge overnight or the kitchen counter for a couple of hours.

Recipe FAQ

Love loaf cakes? Try these next!

• Pear pound cake
• Banana cake with streusel
• Pineapple carrot cake
• Apple crumble bread
• Or browse all the quick bread recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Gateau de Savoie or biscuit de Savoie is a classic French cake with a delicate sugar crust and a soft, airy crumb. You will love its easy and simple recipe with just a few ingredients, made in an hour.

What is Gateau de Savoie?

Gateau de Savoie, or biscuit de Savoie, is a French sponge cake with simple ingredients like eggs, powdered sugar, flour, and potato starch. The cake originates from the beautiful region of Savoie in France.

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It was created in the 14th century by Pierre de Yenne, a chef of the Count of Savoy, Aosta, and Maurienne. With simple ingredients, this light sponge cake has stood the test of time.

Biscuit de Savoie is a unique cake that differs in texture and taste from the Italian sponge cake and Genoise cake. It is all about the specific amounts and order of incorporating the ingredients.

Gateau de Savoie recipe

• Easy, quick, and inexpensive: it is made with a few basic ingredients.

• It uses your favorite bundt pan or a Kugelhopf cake mold. Make sure that the mold you use is made of metal.

• The cake is fat-free, except for some butter for preparing the mold.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: The recipe calls for room temperature separated egg whites and egg yolks. Use an egg separator to separate the large eggs while chilled.
• Sugar: Use granulated sugar or caster sugar interchangeably. Make icing sugar with a coffee grinder or purchase powdered sugar.
• Flour: The recipe calls for regular all-purpose flour.
• Potato starch lightens up the flour to create a tender cake texture.
• Lemon: Opt for an organic, untreated lemon to make fresh zest and lemon juice. To help, use a Microplane and citrus juicer.

How to make Gateau de Savoie

Step 1. Preheat the oven to 340°F (170°C). Use a pastry brush to grease the inside of a tube pan with softened butter.

Step 2. Sprinkle it with granulated sugar, and rotate the mold so that the sugar sticks to the butter all over the surface. Refrigerate the mold until ready to use.

Pro tip: Thoroughly grease every part of your bundt cake pan, including the intricate patterns.

Step 3. To make the cake batter, sift the flour and potato starch mixture in a large bowl and set aside. Use an egg separator to separate the whites from the yolks.

Pro tip: Egg whites must be whipped until the consistency of a bird's beak (bec d'oiseau in French).

Step 10. Remove the cake from the oven and let it rest in the mold for a few minutes. Unmold and let it cool to room temperature.

To serve, sprinkle the cake with icing sugar.

Expert Tips

1. Make the baking time adjustments as needed. It may vary based on your oven and the quality of the mold.
2. Never open the oven door during baking; otherwise, the cake will collapse.

Recipe variations

The traditional Gateau de Savoie is made with lemon zest, but you are free to experiment.

• Flavorings: Replace lemon zest with another citrus zest (orange, lime, grapefruit) or add vanilla extract or orange blossom water to the batter.

• Fillings: Cut the cake into two or three layers and garnish with French pastry cream, jam, chocolate ganache, or Chantilly cream with fresh fruit.

How to serve it

Gateau de Savoie can be eaten plain or served with jam, honey, hazelnut praline paste, crème Anglaise, sugar-free whipped cream, and fresh fruits.

It is also perfect for breakfast, dipping it in your morning coffee or French hot chocolate.

Storing and freezing

Store Gateau de Savoie at room temperature for 4-5 days. 

Can you freeze it? You can freeze the whole cake or cut it into individual slices. Wrap the cake or slices with plastic film, then aluminum foil, and freeze for three months.

Recipe FAQ

Love simple cake recipes? Try these next!

• Banana bread with streusel
• Apple sponge cake
• Quatre-quarts (French pound cake)
• French yogurt cake
• Or browse all the cake recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

This easy strawberry Swiss roll cake is a soft sponge roll cake filled with luscious whipped cream and fresh strawberries. It makes for a simple yet decadent dessert. Soft, sweet, creamy, and full of red fruit.

Getting a slice of a delicious dessert after a meal is one of the most satisfying experiences. And if it is a gorgeous strawberry cream roll, it is the best!

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Soft and fluffy sponge cake rolled with fresh, juicy strawberries and lashings of creamy whipped cream feels like a burst of summer in the mouth.

This strawberry and cream Swiss roll is the perfect balance of sweet and refreshing, and with the ease of preparation, what can be better?

In the end, make the most of the strawberry season with delicious strawberry desserts: Japanese strawberry shortcake, German Erdbeerboden, Swedish Jordgubbstårta, or Korean fresh cream cake.

Strawberry Swiss roll recipe

• This strawberry Swiss roll recipe is easy and quick and uses fresh juicy strawberries, not strawberry jam, strawberry filling, or pureed strawberries.

• It is prepared with a light sponge cake using whole eggs, unlike Japanese Swiss cake, which uses chiffon cake and separates egg whites from yolks.

• It is a beautiful cake for birthdays or other special occasions.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: The recipe calls for large eggs at room temperature. There is no need to separate the egg whites from the egg yolks.

• Sugar: Use regular granulated and vanilla sugar to make the cake batter and icing sugar (powdered or confectioner's sugar) for making the cream frosting.

• Flour: The recipe uses cake flour. To make your own cake flour, remove 2 tablespoons of all-purpose flour from 1 cup, and replace it with 2 tablespoons of cornstarch. Alternatively, mix 15 grams of cornstarch with 110 grams of all-purpose flour.

• Milk: Opt for whole milk to make the recipe.

• Honey: The recipe calls for liquid honey, neutral in flavor, preferably. Learn how to liquify crystalized honey if this is the case.

• Oil: Use flavorless grapeseed or vegetable oil for making Genoise cake, but you can replace it with unsalted butter.

• Heavy cream: Choose heavy or heavy whipped cream with at least 30% fat to make a sweetened whipped cream filling.

• Sweetened condensed milk: Use homemade sweetened condensed milk or purchase it in a grocery store.

• Strawberry: Choose fresh ripe strawberries of the same size. Frozen berries that are too watery are not suitable for this dessert recipe.

How to make strawberry Swiss roll

Step 1. Prepare a light-colored 15 x 10 inches (25 x 38 cm) jelly roll pan. Line it with a sheet of parchment paper by following this tutorial - how to line a Swiss roll tin.

Step 2. To make sponge cake, preheat the oven to 410°F (210°C). Pour grapeseed oil and milk into a small bowl, place it over a large container with hot water, and let wet ingredients warm up to 104°F (40°C).

Step 3. Sift flour using a flour sifter in a clean bowl and put aside.

Step 4. Place room-temperature whole eggs, honey, vanilla, and granulated sugar, in a heat-resistant bowl and whisk a few times with a hand whisk.

Step 5. Bring the bowl over a bain-marie or water bath and beat with a hand whisk until the mixture reaches about 104°F (40°C): check it with a cooking thermometer.

Step 6. Remove the bowl from the water bath and use an electric or stand mixer with a whisk attachment to beat at high speed for 6 minutes.

Step 7. When the mixture becomes thick, turns white, triples in volume, and the batter falls like a ribbon from the mixer beaters, lower the speed. Beat at low speed for 2 minutes to adjust the texture of the batter (photo 1).

Step 8. Sift the flour over the bowl once again and gently mix with a rubber spatula by lifting the batter from the bottom to the top.

Pro tip: Think of it like a rubber spatula moving from 2 to 8 on a clock, lifting and returning the dough.

Step 9. Take a scoop of the batter in a bowl with milk and oil preheated to 104°F (40°C), and mix with a spatula. Pour it back over the spatula and gently mix (photo 2).

Step 10. To fill the prepared pan, pour the batter from a height of approximately 8 inches (20 cm) above it. This helps pop large air bubbles.

Step 11. Even the surface with a bent spatula or a dough scraper: avoid excessive smoothing in one spot. Tap the pan on the table to remove large bubbles (photo 3).

Step 12. Bake in the preheated oven for about 8 minutes. Start watching out for the cake at 7 minutes: the back of the cake should be pale, and the top should be slightly browned (photo 4).

Pro tip: Check for doneness with a toothpick: it should come out dry.

Step 13. Remove the cake from the oven and immediately flip it on a clean tea towel sprinkled with icing (powdered) sugar. Peel the paper from the bottom of the cake (photo 5).

Pro tip: Using a clean tea or kitchen towel dusted with icing (powdered) sugar to roll the cake up helps prevent it from sticking.

Step 14. Place a clean parchment sheet over the back of the cake. Roll it up in a towel starting from the short end. Let it cool for 10 minutes.

Step 15. Unroll the sponge and allow it to come to room temperature. Don't worry about curly corners, as they are perfectly okay.

Step 16. To make whipped cream, pour cold heavy cream and condensed milk into a chilled bowl, and whisk until medium peaks.

Pro tip: Consult the sugar-free whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 17. To assemble the cake, wash and pat dry strawberries. Remove the leafy top, and cut 7-10 strawberries into small pieces.

Step 18. Evenly spread the cream over the cooled cake using an offset spatula. Distribute strawberry pieces on the cream and roll the cake (photo 6).

Step 19. Start by tightly re-rolling the beginning of the roll to create the cake's core. Then with the help of the towel, continue rolling the cake as you go.

Step 20. Finish shaping the roll so that the end of the roll is at the bottom (photo 7). Use a metal ruler or baking sheet to tighten the roll slightly. Push the ruler or baking tray towards the roll, tightening it while pulling away the bottom end of the towel.

Step 21. Keep the cake rolled in the towel, and refrigerate for 30-60 minutes. Then gently remove the tea towel from the cake, and cut the ends with a serrated knife for a neat appearance.

Step 22. Transfer the cake to a serving tray. Sprinkle the top of the cake with icing sugar and decorate with the remaining strawberries (photo 8).

Expert Tips

1. Read more about how to make roll cake for useful tips and tricks. Rolling the cake is the most important step, and mastering it is crucial for achieving perfection in your roll cake.
2. Mix the cake batter gently without overmixing it.
3. Use high-quality parchment paper that is thick enough and wrinkle-free to ensure an evenly baked, pale bottom for the cake.
4. Roll the cake up in a tea towel while it is warm.
5. Make sure to cool the cake before applying the cream.
6. The recipe is created for a classic jelly roll pan. Use this simple cake pan calculator to adjust ingredient amounts for a different baking pan size. Just enter the length and width of your tray.

Recipe variations

• Cake batter: Replace some cake flour with unsweetened cocoa powder to make strawberry chocolate roll cake.

• Cake roll filling: Use your favorite cream filling, from Chantilly cream to cream cheese frosting.

• Fruits: Swap fresh strawberries for other fresh berries (blackberries, raspberries, or blueberries) or stone fruit (peaches, nectarines, etc.)

• Rolling method: Roll the cake at the short end or lengthwise.

• Decoration: Add powdered sugar to the top of the roll, pipe whipped cream swirls, or decorate with fresh fruit of your choice.

Storing and freezing

Store strawberry Swiss roll cake in an airtight container in the refrigerator for up to 2 days.

Can you freeze strawberry Swiss roll? You can't freeze this type of cake roll: whipped cream doesn't handle freezing, and fresh berries will lose their texture once thawed.

Recipe FAQ

Love Swiss rolls? Try these next!

• Vanilla Swiss roll
• Nutella Swiss roll
• Coffee Swiss roll
• Pavlova roll cake
• Pistachio roulade
• Or browse all the cake recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Airy, light, soft, and fluffy, Japanese strawberry roll cake is made with luscious whipped cream and juicy strawberries. It makes a perfect birthday cake or a simple afternoon tea treat. You will never want a store-bought roll cake again.

Fruit roll cake is a staple of Asian cuisine, particularly popular in Japanese and Korean bakeries. During strawberry season, a strawberry rolled cake, strawberry shortcake roll, or strawberry cream roll (these are different names of the exact roll cake) is an absolute must.

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Made with a soft and fluffy chiffon cake that practically melts in your mouth, this dessert perfectly balances textures and flavors.

The rich, fluffy whipped cream complements the sweetness of the seasonal fruit beautifully.

Strawberry roll cake recipe

• Made within 50 minutes, this strawberry roll cake recipe is simple, quick, and perfect for preparing in advance.

• It is made with a Japanese-style chiffon method separating egg whites and yolks. It is a perfect roll cake with no peels or cracks.

• This is a moist cake with a lusciously light texture that melts in your mouth. Read more about how to make a cake moist.

• It is perfect for a birthday, anniversary, or another special occasion.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: Use chilled eggs, and separate the whites and yolks. Bring the egg yolks to room temperature and chill the whites until ready to use.

• Sugar: Use white granulated sugar for cake batter, caster sugar for meringue, and icing sugar (powdered or confectioners' sugar) for cream filling.

• Salt enhances the flavors of the cake.

• Vanilla extract: Opt for a premium vanilla extract or substitute it with vanilla bean paste in equal parts.

• Oil: Use neutral oils like grapeseed or vegetable oil, but avoid using olive, peanut, or any other types of flavorful oil.

• Milk: Use whole milk at room temperature.

• Flour: The recipe uses cake flour, which you can easily make at home. Just remove 2 tablespoons of all-purpose flour from 1 cup and replace it with 2 tablespoons of cornstarch. Alternatively, mix 15 grams of cornstarch with 110 grams of all-purpose flour.

• Baking powder isn't used in a classic sponge cake roll but is added to a chiffon cake roll.

• Heavy cream: Choose heavy or heavy whipped cream with a minimum fat content of 30% to create a whipped cream filling.

• Mascarpone cheese adds tanginess to the cream filling and helps stabilize the whipped cream.

• Strawberries: Opt for fresh strawberries of equal size. Avoid using frozen berries, as they alter the texture once thawed and possibly bleed into the cream.

How to make strawberry roll cake

Step 1. Prepare a classic jelly roll pan - a light-colored 15 x 10 inches (25 x 38 cm) rimmed baking sheet. Line it with parchment paper using this tutorial on how to line a Swiss roll tin.

Pro tip: Ensure to extend parchment paper for at least 1 inch (2.5 cm) beyond the pan's edges for easy removal when the cake is done.

Step 2. To make the cake, preheat the oven to 355°F (180°C). Sift cake flour and baking powder with a flour sifter and put aside.

Pro tip: Consult the vanilla Swiss roll recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 3. In a large mixing bowl, place room-temperature egg yolks, 1 ½ tablespoons (20 g) of sugar, salt, and vanilla extract. Whisk a few times using a hand whisk (you don't need to whisk until it becomes pale and fluffy).

Step 4. Add oil to the egg mixture and mix. Pour in the milk and whisk until everything is combined.

Step 5. Sift the dry ingredients over the bowl and gently mix with a hand whisk.

Step 6. In a separate clean bowl, make the meringue. Whisk cold egg whites with an electric mixer until frothy. Separate sugar into three parts. Slowly add the sugar to the beaten egg whites in three batches. Beat the meringue until soft peaks form, but avoid stiff peaks.

Step 7. Stir the egg yolk mixture once, then add ⅓ of the meringue. Carefully mix with a silicone spatula. Repeat with another ⅓ of the meringue. Finally, pour the mixture into the remaining meringue and gently fold.

Step 8. Spread the batter in the even layer onto the prepared pan and smooth it using a long spatula or a dough scraper. Gently tap the pan on the table to remove air bubbles.

Step 9. Place the pan in the center of the oven and lower the temperature to 340°F (170°C). Bake for 20-21 minutes until golden brown.

Pro tip: Check the cake with a toothpick: if it comes out dry, the cake is done.

Step 10. Cut a long sheet of parchment sheet and grease it lightly with neutral oil. Make sure the baking paper is longer than the longest side of the cake.

Step 11. Remove the tray from the oven and lightly tap it on the table to prevent shrinkage. Immediately flip it onto the parchment paper oiled in advance. Peel off the bottom layer of parchment paper.

Step 12. Using a long serrated knife, cut the edges of the cake on both long sides and one short side. Cut the opposite short side about ½ inch (1.5 cm) diagonally, away from the cake. Allow the cake to cool to room temperature.

Pro tip: This type of cake doesn't require to pre-roll with a tea towel.

Step 13. To make whipped mascarpone cream, combine cold heavy cream, cold mascarpone, and icing sugar in a stand mixer bowl. Whisk together until it becomes medium-stiff peaks.

Pro tip: Consult the mascarpone frosting recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 14. To assemble the rolled cake, spread the cream with a thin layer onto the cake, leaving the angled cut empty. Add more cream at the beginning of the roll (the side opposite the angled cut).

Step 15. Wash and pat dry strawberries, then cut the leafy ends. Place whole strawberries side by side in a row over the mounted cream (photo 1). Add more cream, covering the strawberries (photo 2).

Step 16. Cover strawberries with cream, leaving a small gap of approximately 1-2 inches (2.5-5 cm) at the end (photo 3).

Pro tip: To achieve optimal visual appeal, apply a generous amount of cream at the roll's starting point and a thinner layer at the angled cut. Failing to do so will cause the cream to ooze out when rolled up.

Step 17. Use the parchment paper to roll the cake gently, creating the cake's core with strawberries and cream. Lift the paper and continue rolling, finishing with the cake seam side down (photo 4).

Step 18. Tight the roll cake with a metal baking sheet, a long offset spatula, or a ruler: watch a video on how to tightly wrap a cake roll.

Step 19. Wrap the rolled cake in parchment paper, keeping the roll's edge at the bottom. Cover the cake ends with parchment or cling wrap. Refrigerate for 1-2 hours.

Step 20. Gently remove the parchment paper from the cake. With a sharp warm knife, make a clean cut at both ends of the roll. Transfer it to a serving tray.

Step 21. To make Chantilly cream, whip cold heavy cream with icing sugar until it forms medium-stiff peaks.

Pro tip: Consult the Chantilly cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 22. Transfer the cream into a pastry bag with a plain 12 mm tip and pipe it onto the cake. Top the cream with halved strawberries.

To serve, slice the rolled cake into 1-inch (2.5 cm) thick slices. Warm the knife with hot water and wipe the blade between each cut.

Expert Tips

1. Read about how to make a cake roll for useful tips and tricks.
2. Every oven is different, so you may need to adjust the baking time. Download this free oven temperature conversion chart.
3. Choose a light-colored jelly roll pan that reflects heat rather than a dark pan that absorbs it and causes the cake to brown. If unavailable, place a Teflon sheet at the bottom of your rimmed baking sheet.
4. Make sure to slightly cool the cake before spreading the cream filling.
5. To recalculate the amount of ingredients for another size of the baking sheet, use this simple cake pan calculator.

Recipe variations

• Cake batter: Replace about 3 tablespoons (17-20 g) of the cake flour with unsweetened cocoa powder to make a chocolate Swiss roll.
• For a lemon-scented roll cake, add 1 teaspoon of lemon powder to the flour mixture.
• For a matcha-flavored roll cake, replace 1 ½ tablespoons (10 g) of cake flour with matcha powder.

• Cake roll filling: Use halved strawberries or smaller strawberry pieces instead of whole berries when arranging them over the cream. Alternatively, you can also try using whole fresh grapes for a different twist.

• Flavoring: Enhance your cake batter or whipped cream with almond or coconut extract instead of vanilla.

• Cake roll cream filling: Fresh whipped cream is classic for a Japanese-style strawberry cake roll, but you can experiment with buttercream, chocolate, caramel, or cream cheese filling.

• Rolling method: Roll traditionally "skin" side out or with the "brown layer" facing inwards. Alternatively, you can peel off the brown skin while the cake is still hot right from the oven.

• Decoration: Leave your roll cake plain, sprinkle it with powdered sugar and chocolate shavings, or decorate it with fresh berries.

Storing and freezing

Store this strawberry cake roll in an airtight container in the refrigerator for up to 2 days.

Can you freeze strawberry cake roll? Cover it with plastic wrap, then aluminum foil, and freeze it at -0.4°F to 5°F (-18°C to -15°C) for 2 months. To thaw, bring the cake to the fridge overnight.

Recipe FAQ

Love strawberry desserts? Try these next!

• Japanese Strawberry Shortcake
• Swedish Strawberry Cake
• German Strawberry cake
• Korean Fresh Cream Cake
• Strawberry Chantilly Cake
• Strawberry Clafoutis 
• Or browse all the cake recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Lemon curd cake, or lemon cake with lemon curd, is the ultimate summertime treat. It is made with soft Genoise sponge cake layers, generously filled with luscious lemon curd, and coated with heavenly light and airy lemon whipped cream.

Lemon curd cake recipe

A cake with lemon curd is a refreshing summer dessert perfect for any special occasion. It is the perfect balance of sweet and tangy flavors, and light and fluffy whipped cream complements the zesty lemon curd.

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If you have already discovered lemon cream tart, lemon poppy seed bars, and tart au citron on the website, then it is time to add another delicious treat to your baking repertoire.

This easy lemon curd cake recipe is easy and complete with a make-ahead option.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Large eggs at room temperature. For the best results, use a digital scale: the weight of the large egg (eggshell removed) is about 1.8 oz. (50 g).
• Sugar: Use granulated sugar to make a sponge cake with lemon curd and icing (powdered) sugar for lemon whipped cream.
• All-purpose flour or cake flour. To make it yourself, take 1 cup (125 g) of all-purpose flour, remove 2 tablespoons of flour, and add 2 tablespoons of potato or corn starch.
• Unsalted butter
• Lemon: Choose organic, untreated lemons. Use a Microplane to create fresh zest and a citrus juicer for extracting fresh lemon juice.
• Heavy cream or heavy whipping cream with at least 30% fat content refrigerated for at least 3 hours before you start.
• Flavorings: Vanilla extract, limoncello, lemon juice, Grand Marnier, lemon syrup.

How to make lemon curd cake

Step 1. To make Genoise cake, heat oven to 355°F (180°C). Butter and dust the bottom and sides of the 7-inch (18 cm) round cake pan with flour, and remove flour excess.

Pro tip: Consult the Genoise sponge cake recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 2. Melt the butter in the microwave at 20-second increments and let it cool slightly. Add lemon zest and set it aside.

Step 3. In a heat-resistant bowl, place eggs, sugar, and vanilla extract and beat with a hand whisk a few times.

Step 4. Bring the bowl over a water bath or bain-marie and whisk until foamy. Warm it to 104°F (40°C).

Pro tip: If you don't have a cooking thermometer, make sure the mixture feels warm to the touch.

Step 5. Beat the preparation in the bowl of an electric mixer (or the bowl of a stand mixer with a whisk attachment) for 8 minutes to achieve the ribbon stage. Decrease the mixer speed and beat on low for 2 minutes.

Pro tip: The ribbon stage is reached if the batter falls and the pattern maintains its shape for at least 3-4 seconds.

Step 6. Sift ½ flour over the bowl and mix with a rubber spatula from the bottom to the top. Add the remaining flour and gently mix.

Step 7. Mix two spoonfuls of the batter with the warm melted butter and add to the main preparation. Gently mix the batter with a spatula, ensuring it does not deflate.

Step 7. Pour the cake batter into the prepared pan. Bake in the preheated oven for 30-35 minutes until golden brown. Check the cake for doneness with a toothpick or a cake tester: it should come out clean after inserting it in the center of the cake.

Step 8. Remove the cake from the oven and let it rest in the pan for 5-10 minutes. Then, turn the pan on a cooling rack and allow 5-10 minutes. Flip it again, and let the cake cool completely.

Step 9. To make sugar syrup, pour water and sugar into a small saucepan and bring to a boil. Remove from the heat, add vanilla extract, and let the syrup cool down.

Step 10. To make lemon curd, place sugar and fresh lemon zest in a heat-resistant bowl and mix with your fingertips to obtain a crumbly and moist mixture (photo 1).

Step 11. Pass egg yolks through a fine-mesh sieve, add to sugar, and mix with a hand whisk. Add freshly squeezed lemon juice (photo 2).

Step 12. Heat the egg mixture in a bowl over a bain-marie or water bath, whisking constantly with a whisk until the curd thickens and coats the back of a spoon - approximately 12-15 minutes (photo 3).

Test the lemon curd by drawing a line on the back of a wooden spoon with your finger. The curd sticks to the spoon.

Pro tip: Alternatively, cook the curd on low heat to avoid burning.

Step 13. Remove the pot from the heat, add the cold cubed butter, and whisk. Strain the curd to remove lemon zest and possible lumps (photo 4).

Step 14. Transfer it to a clean bowl, cover it with plastic wrap in contact, and let it cool to room temperature.

Pro tip: Bring the curd to the refrigerator for about 30 minutes to speed up the cooling process.

Step 15. To make lemon whipped cream, chill the bowl of a stand mixer or a large mixing bowl in the freezer for 10-15 minutes. Pour the cold heavy cream and whisk until soft-medium peaks.

Pro tip: Consult a homemade whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 16. Give a few whisks to lemon curd and gently mix ½ cup (160 g) of the curd into the whipped cream using a hand whisk (photo 5).

Pro tip: Do not use an eclectic hand mixer to prevent overmixing the cream, especially at high speed.

Step 17. Transfer the remaining curd to a ¼ inch (0.7 mm)) diameter cut-end pastry bag. Place 3.5 oz. (100 g) of the whipped cream into a piping bag with a ¼ inch (0.7 mm) diameter opening (photo 6). Store the remaining cream in a bowl.

Step 18. To assemble the cake, create three sponge layers. Use a serrated knife or cake leveler to cut the top and bottom and slice into three pieces. Aim for a ½-inch (1.5 cm) thickness for each layer.

Step 19. Start by placing the first layer on a turntable. Use a pastry brush to soak the cake with the cold sugar syrup.

Step 20. Use a bent spatula to apply a thin layer of whipped cream (about 1.8 oz. (50 g). Form a spiral of lemon curd, starting from the center (photo 7) but leaving a ½-inch (1.5 cm) gap at the edges of the cake. Add a double cream spiral around the lemon curd.

Step 21. Place the second cake layer, soak it, and spread a thin cream layer (1.8 oz. (50 g). Create two spirals: one with lemon curd and the other with cream. Finish the cake by adding the third layer and soaking it.

Step 22. Coat the top of the cake and apply a thin layer of cream on the sides with an offset spatula. Transfer the cake to a serving plate (photo 8). Spread the cream on top of the cake using a spatula.

Step 23. Decorate it with flowers, mint leaves, lemon zest, lemon slices, and icing sugar. Refrigerate for 1-2 hours before serving.

Expert Tips

1. For the best results, measure ingredients with a kitchen scale and use room temperature ingredients.
2. Recalculate ingredients for cake pans of different sizes using this simple cake pan size converter.
3. Take the cake out of the fridge 30 minutes before serving.
4. Baking shortcut: Use 14 oz. (400 g) store-bought lemon curd.
5. Make-ahead option: Prepare lemon curd and store a jar refrigerated for 15 days. In the evening, make cake layers and keep them covered with plastic wrap at room temperature. Finish the cake the next day.

Recipe variations

• Cake: Choose from various delicious cakes: Genoise cake, Italian sponge cake, Japanese sponge cake, oil-based Korean sponge, or the ultimate vanilla cake.

• Several cake layers: Customize the cake with 2-4 layers or more.

• Lemon curd filling: Make your own lemon curd or buy it from the store (14 oz. or 400 g). Opt for pure lemon curd, a blend with whipped cream, or lemon custard filling.

• Cream frosting: Choose from various delicious frostings to coat the cake, including French Chantilly cream, lemon cream cheese frosting, mascarpone whipped cream, or Swiss meringue buttercream.

• Decoration: Decorate the cake simply by piping lemon curd on top or creating buttercream flowers and swirls. Or use edible flowers, candied lemon peel, fresh berries, or rainbow sprinkles.

Storing and freezing

Store the cake under a glass dome to prevent it from drying in the refrigerator for 2-3 days. Keep the leftover cake in an airtight container.

Freezing the whole cake is not recommended, but you can bake Genoise cake ahead of time and freeze it for up to 3 months.

Recipe FAQ

Love lemond desserts? Try these next!

• Lemon Poppy Seed Madeleines
• Lemon Cream Tart
• Lemon Poppy Seed Bars
• French Lemon Tart

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Enjoy the best vanilla cake with chocolate frosting. Soft and fluffy, it is made with moist, melt-on-your-mouth butter cake and decadent chocolate ganache. It's simply yummy and delicious.

Vanilla cake with chocolate frosting recipe

This homemade vanilla cake with chocolate ganache is made with a few simple ingredients.

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The cake doesn't require fancy equipment like a double boiler and any decorating skills - no need for a pastry bag, either.

You can create the best fillings for vanilla cake by swapping dark chocolate for white or milk chocolate.

It is a perfect recipe for celebrating birthdays, anniversaries, or other special occasions.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Large eggs at room temperature.
• Granulate sugar: You can replace it with caster or baker's sugar. Add vanilla sugar for the best cake flavor.
• Unsalted butter for the flavor, taste, and texture of the cake.
• All-purpose flour
• Potato cornstarch improves the cake texture by lightening the gluten in AP flour.
• Baking powder helps raise the cake. Opt for aluminum-free baking powder.
• Chocolate: Choose high-quality dark chocolate with 70% cocoa content, such as chocolate bars or callets, like Callebaut chocolate chips. Avoid using chocolate chips.
• Cream: The recipe calls for heavy cream or heavy whipping cream with a minimum fat content of 30%.

How to make vanilla cake with chocolate frosting

Step 1. Preheat the oven to 355°F (180°C). Butter and flour an 8-inch (20 cm) round cake pan and line the bottom with parchment paper round. Sift flour, salt, and baking powder twice in a separate bowl.

Step 2. To make the cake batter, place the softened butter, granulated, and vanilla sugar in a large bowl or a bowl of your stand mixer. Beat with an electric hand mixer at high speed for 10-15 minutes until whitish (photo 1).

Step 3. Switch the mixer to low speed and continue whisking the creamed mixture. Add one egg at a time and beat until the egg is mixed up. Add the next one only when the previous one has been used up.

Pro tip: You may get a slightly grainy mixture. Avoid increasing the mixer speed in an attempt to resolve this issue. Adding flour will fix any slight graininess in the mixture.

Step 4. Remove the mixer's bowl from the mixer and add the sifted dry ingredients one tablespoon at a time.

Use a rubber spatula to combine; gently mix with large movements from the bottom up. Continue until the flour mixture is incorporated into the batter (photo 2).

Step 5. Pour it into the prepared pan and smooth with a spatula (photo 3). Bake for 40-45 minutes until a toothpick inserted into the cake's center comes out dry (photo 4).

Step 6. Remove the cake from the oven and flip it on a cooling rack lined with parchment. Allow it to rest for 10-15 minutes, avoiding excessive condensation on the paper. Then, turn the cake over again and let it cool completely.

Step 7. To make chocolate shavings, shave a chocolate bar with a short knife or a vegetable peeler. Alternatively, make chocolate curls out of melted chocolate (photo 5).

Step 8. To make the chocolate frosting, chop the chocolate into small pieces. Pour heavy cream into a small saucepan and warm it up. With the first bubbles, add hot cream to the chopped chocolate and let it stay for 1 minute.

Step 9. Use a wooden spatula to mix the chocolate mixture until it is melted. Add softened butter and blend until smooth (photo 6).

Let the chocolate frosting stay at room temperature to thicken, stirring occasionally. It should reach a spreadable consistency (it takes about 30-40 minutes).

Step 10. To assemble the cake, use a serrated knife or a cake leveler to cut the cake into three cake layers about ½ inch (1 cm) thick.

Pro tip: This ensures an equal thickness with the chocolate frosting layer. If preferred, cut the cake into three equal layers.

Step 11. Place the first cake layer on a cake board and spread ¼ of the frosting (photo 7). Then add the second layer and cover it with another ¼ of the frosting. Finish by placing the third layer.

Step 12. Using an offset spatula, cover the entire cake (the top and sides) with chocolate icing. Sprinkle the top of the cake with chocolate shavings (photo 8).

Expert Tips

1. To easily slice the cake, heat the knife with hot water, dry it completely, and clean the blade after each cut.
2. Make a cake ahead of time: Bake the sponge cake in the evening and keep it covered with plastic wrap overnight. Make the ganache filling and assemble the cake the following day.

Recipe variations

• Vanilla cake batter: The most common cake flavor is vanilla, but don't be afraid to try other options like coconut or almond extract and rose or orange flower water.

• Chocolate frosting: Dark chocolate ganache frosting is the most decadent among chocolate frostings. But try to experiment with whipped ganache, velvety chocolate buttercream, or cocoa powder-infused chocolate frosting.

• Cake layers: Choose your preferred number of cake layers: triple or two-layered chocolate cakes are equally delicious.

Storing and freezing

Keep vanilla cake with chocolate ganache in a cool room under a glass dome for 2-3 days.

If needed, it can be stored in the refrigerator for up to 4-5 days. To soften the ganache, bring it to room temperature 30 minutes before serving.

Can you freeze this cake? It can be frozen for up to 3 months. Just make sure to let the ganache set at room temperature for a few hours, then in the fridge for about an hour.

After that, cover the cake with cling wrap and aluminum foil and pop it in the freezer. When you are ready to serve it, leave it on the counter to thaw for a few hours.

Recipe FAQ

Love layer cakes? Try these next!

If you love this layer cake, enjoy more layer cakes on the website:

• Chocolate Ganache Cake
• Sans Rival Cake
• Uruguayan Cake Chaja
• Jordgubbstårta (Swedish Strawberry Cake)
• Triple Berry Cake
• Fresh Fruit Cake

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

This vanilla Swiss roll, or vanilla roll cake, is a soft spiral of vanilla sponge batter filled with a delicious mascarpone whipped frosting. It is the simplest version of a cream-filled cake roll you can ever make.

Have you ever tasted a perfect vanilla Swiss roll? Soft and fluffy with a melt-in-your-mouth texture and scrumptious mascarpone filling.

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This easy yet decadent dessert makes waves in the bakery world for its simplicity and delightful taste.

In just a few easy steps with a little patience, you can make this rolled cake in the comfort of your own kitchen.

What is Swiss roll?

Swiss roll (jelly roll, cream roll, or Swiss log cake) is a delicious sponge cake with a filling like icing, cream, or jam. Made with a delightful vanilla flavor, it is also known as vanilla roulade or vanilla sponge roll.

There are two methods for making Swiss rolls: European and Asian, using sponge and chiffon techniques respectively.

Sponge cake roll is naturally drier, while chiffon Swiss roll is moister and lighter in texture and flavor.

Vanilla Swiss roll recipe

• This easy vanilla Swiss roll recipe is quickly made within 45 minutes. It is also one of the best make-ahead desserts.

• The cake roll is prepared using a chiffon method, which separates egg whites and yolks. It is simpler to make compared to the traditional sponge method.

• It is a classic Swiss roll cake: no peels or cracks are guaranteed.

• The cake is moist with a soft and fluffy texture that melts in your mouth. Read more about how to make a cake moist.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: The recipe calls for egg whites and yolks, but remember to add the specified amount of sugar to each accurately. Use chilled eggs to separate the egg whites from the egg yolks with an egg separator. Bring the yolks to room temperature and refrigerate the egg whites until ready to use.

• Sugar: Use granulated sugar to make the cake batter and icing sugar (powdered or confectioners' sugar) for making the cream frosting.

• Salt enhances the flavors of the cake.

• Vanilla extract: Use a top-quality vanilla extract for a beautiful flavor, or replace it with vanilla bean paste in a 1:1 ratio.

• Oil: Choose neutral oil such as grapeseed or vegetable oil. Avoid olive, peanut, and other kinds of oil.

• Milk: Opt for whole milk at room temperature.

• Flour: The recipe calls for cake flour: store-bought or homemade. To make it yourself, simply take out 2 tablespoons of all-purpose flour from 1 cup, and replace it with 2 tablespoons of cornstarch. Alternatively, you can mix 15 grams of cornstarch with 110 grams of all-purpose flour.

• Baking powder, a leavening agent, is typically not used in making a classic sponge cake roll. However, it is added to a chiffon cake roll.

• Heavy cream: Opt for heavy or heavy whipped cream with at least 30% fat content to make a mascarpone whipped cream.

• Mascarpone cheese brings a tangy note to the cream filling and stabilizes the whipped cream.

Recipe variations

• Cake roll filling: Fill the rolled cake with your favorite filling: buttercream, chocolate or caramel filling, Chantilly cream, cream cheese frosting, chocolate ganache, fresh whipped cream, or simply jam.

• Add-ins: Arrange fresh blueberries or chopped strawberries, mango, oranges, etc., over the cream and roll the cake as suggested in the recipe.

• Rolling method: Roll the cake at the short end or lengthwise, traditionally "skin" side out or with the "brown layer" facing inwards.

• Decoration: Sprinkle Swiss roll with powdered sugar, pipe a few whipped cream swirls or spirals of creamy buttercream, sprinkle with chocolate shavings, or decorate with fresh fruit.

• Cake batter: Replace about 3 tablespoons (17-20 g) of the cake flour with unsweetened cocoa powder to make a chocolate Swiss roll. Or add 1 teaspoon of lemon powder to the flour mixture for a lemon-scented roll cake.

How to make vanilla Swiss roll cake

To make this recipe, you will need a 15 x 10 inches (25 x 38 cm) baking sheet - a traditional jelly roll pan. Line it with parchment paper following this tutorial - how to line a Swiss roll tin.

Ensure that the parchment paper extends at least 1 inch (2.5 cm) beyond all edges for easy removal when the cake is done.

Step 1. To make the cake, preheat the oven to 355°F (180°C). Using a flour sifter, sift cake flour and baking powder and set aside.

Step 2. In a large mixing bowl, beat egg yolks, 1 ½ tablespoons (20 g) of sugar, salt, and vanilla extract a few times using a hand whisk (no need to beat until whitish and voluminous).

Step 3. Add oil and milk and whisk until just combined. Sift the dry ingredients over the preparation bowl and gently mix with a hand whisk (photo 1).

Step 4. In a separate large bowl, beat cold egg whites with an electric mixer until frothy.

Step 5. Divide the remaining sugar into three parts. Gradually add the sugar to the beaten egg whites in three additions. Whisk the meringue until soft peaks form, but avoid stiff peaks (photo 2).

Pro tip: Alternatively, use a stand mixer with a whisk attachment, but be careful not to over-whisk the egg whites.

Step 6. Give one stir to the egg yolk mixture, and add ⅓ of the meringue. Carefully mix with a silicone spatula, and ⅓ again and mix. Pour the mixture into the rest of the meringue and gently fold.

Pro tip: When folding the meringue, avoid deflating the batter. This is vital for achieving a soft and fluffy roll cake.

Step 7. Pour the batter onto the prepared pan (photo 3), and level it with a long bent spatula or a dough scraper. Tap the pan on the table a couple of times to release large bubbles.

Step 8. Bring the pan to the middle rack of the oven, and decrease the oven temperature to 340°F (170°C). Bake for 20-21 minutes until golden brown (photo 4).

Pro tip: Check for doneness with a toothpick or by pressing the cake with your finger. It is done if the toothpick comes out dry and the cake springs back.

Step 9. Prepare a long sheet of baking paper lightly greased with neutral oil (it should be longer than the long side of the cake).

Step 10. Take the cake from the oven and tap (photo 5) it once against the table to prevent it from shrinking. Flip it on the prepared parchment paper right away.

Pro tip: While most recipes suggest flipping the cake on a cooling rack lined with parchment, avoid it. There is a risk of leaving its traces on the surface of the roll cake.

Step 11. Peel off the parchment paper that was on the bottom of the cake (photo 6).

Step 12. To prepare the cake for rolling, follow these steps:

• Use a serrated knife to cut the edges of the cake on both long sides and one short side.
• Take a long sharp knife and make 4 shallow slits (without cutting deep) about 1 cm apart on that short end (photo 7).
• Cut off about 1 inch (1.5-2 cm) from the opposite short side (the part where the roll will end) diagonally, away from the cake (photo 8).
• Let the cake cool to room temperature.

Pro tip: There is no need to pre-roll the cake using the above method.

Step 13. To make mascarpone whipped cream, pour cold heavy cream, add cold mascarpone and icing sugar into the bowl of a stand mixer, and whisk until firm.

Pro tip: Consult the mascarpone frosting recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 14. To assemble the Swiss roll, use a bent spatula and spread the cream evenly onto the cake, leaving the angled cut empty.

Pro tip: For a better visual, apply thicker cream on the short end with the slits and thinner cream closer to the angled cut.

Step 15. Start rolling the cake from the short end with the slits helping with parchment paper. Slightly lift the beginning of the roll to create the cake's core and continue rolling, lifting the paper.

Step 16. Tight the roll using a metal baking sheet, a long offset spatula, or a cutting board (photo 9).

Pro tip: Watch a video on how to tightly wrap a cake roll.

Step 17. Keep the rolled cake wrapped in parchment paper with the edge facing down (photo 10). Secure the paper with masking tape.

Step 18. Use parchment to treat the ends of the roll cake like a candy wrapper. Refrigerate for an hour.

Step 19. Gently remove the parchment paper from the cake. Using a sharp knife, make a nice clean cut at the two ends of the roll (if needed).

Step 20. Transfer the cake roll to a serving tray. Cut the cake into slices 1 inch (2.5 cm) thick with a knife warmed with hot water, wiping the blade between each cut.

To serve, sprinkle the top of the cake with icing (powdered) sugar and decorate with mint leaves, raspberries, or any fresh fruit that is in season.

Expert Tips

1. Read more about how to make a cake roll for useful tips and tricks.
2. Every oven is different, so you may need to adjust the baking time. Download this free oven temperature conversion chart.
3. If the whipping is insufficient or the flour is not mixed well, the dough will not be flexible and will crack.
4. Make sure to slightly cool the cake before spreading the mascarpone whipped cream.
5. To recalculate the amount of ingredients for another size of the baking sheet, use this simple cake pan calculator. All you need is the length and width of your baking tray.

Storing and freezing

Store vanilla cake roll filled with mascarpone frosting in an airtight container in the refrigerator for up to 2 days.

Can you freeze vanilla Swiss cake? Cover the cake roll with plastic wrap, then aluminum foil, and freeze it at -0.4°F to 5°F (-18°C to -15°C) for 2 months. To thaw, bring it to the fridge overnight.

Swiss roll troubleshooting

Here are a few troubleshooting issues and solutions for a homemade Swiss roll.

Why is Swiss roll rubbery?

Reason: The primary reason for the rubbery roll cake is over-mixing the batter. It leads to gluten development resulting in a dense and rubbery texture and deflating the air bubbles from whisked meringue.

How to prevent it: Don't over-mix the cake batter. Gently incorporate meringue into the main preparation in a few additions.

Why is the top "layer" stuck to the parchment?

Reasons: There are two possible reasons why the cake layer is stuck to parchment paper.

• The cake is slightly underbaked, having a wet surface that tends to stick to baking paper.
• The parchment paper is used with the "wrong" side.

How to prevent it: Follow the baking time of the recipe and use parchment paper with a silicone side up. With flipping the cake, this side should go towards the top "layer" of the cake.

To play safe, slightly grease parchment paper with flavorless oil: this trick guarantees the perfect results.

Why did Swiss roll crack?

Reasons: The leading causes of a cracked roll cake are:

• Insufficient egg whipping (if whole eggs are used).
• The flour is not mixed well.
• Underbaking or overbaking, including excessive browning of the back of the cake.
• Rolling the cake when it has cooled completely.
• Improper rolling technique.

How to prevent it:

• Whisk the eggs until foamed and whitish (the egg mixture must reach the ribbon stage).
• Add sifted flour and gently mix from the bottom up to create a smooth cake batter.
• Respect the oven temperature and baking time. To prevent overbaking of the back of the cake, opt for a light-colored jelly pan with a double layer of parchment paper. Plus, add a reusable Teflon sheet to the bottom of the baking pan for a moist, smooth, and wrinkle-free cake base. Also, every oven is different: you may need to adjust your oven settings.
• Roll the cake when it is slightly warm instead of completely cooled.
• Learn how to roll a cake before you start.

Recipe FAQ

Love roll cakes? Try these next!

After discovering the best vanilla Swiss roll recipe, explore the perfection of other rolled cakes on the website.

• Nutella Swiss roll
• Coffee Swiss roll
• Pavlova roll cake
• Pistachio roulade
• Or browse all the cake recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.