Vanilla Swiss Roll Recipe (Soft, No-Crack Cake Roll)

Quick Summary: A vanilla Swiss roll is a soft, thin vanilla sponge (made using the chiffon method) spread with mascarpone whipped cream and rolled into a spiral. Bake the sponge for about 20 minutes, roll it while still slightly warm to prevent cracks, chill, and slice. It is also called a vanilla roll cake, a vanilla roulade, or a jelly roll, and is the simplest version of a cream-filled cake roll you can make.

What is a 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.

A sponge cake roll is naturally drier, while a chiffon Swiss roll is moister, with a lighter texture and flavor.

Why you will love this recipe

• Soft and fluffy: the chiffon sponge is light, moist, and melts in your mouth.
• No cracks: the rolling method and shallow slits keep the cake roll smooth and crack-free.
• Simple mascarpone filling: just heavy cream, mascarpone, and icing sugar whipped until firm.
• Quick and make-ahead: it comes together in about 45 minutes and keeps well in the fridge.
• Endlessly adaptable: switch the filling or flavor to make chocolate, lemon, or fruit-filled roll cakes.

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 for the cake batter, and icing sugar (powdered or confectioners' sugar) for the cream frosting.

• Salt enhances the cake's flavors.

• 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 oils.

• 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 mascarpone whipped cream.

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

How to make vanilla Swiss roll cake

To make this recipe, you will need a 15 x 10-inch (25 x 38 cm) baking sheet - a traditional jelly roll pan. Line it with parchment paper using this tutorial on lining a Swiss roll tin.

Make sure 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 the oil and milk, whisking 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 the egg yolk mixture a quick stir, then add ⅓ of the meringue. Carefully mix with a silicone spatula, then mix ⅓ again. Pour the mixture into the remaining 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 (longer than the cake's long side).

Step 10: Take the cake from the oven and tap it once against the table (photo 5) 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 from 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.
• Use a long, sharp knife to make 4 shallow slits (without cutting deeply) 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 into the bowl of a stand mixer, add cold mascarpone and icing sugar, 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, using parchment paper. Slightly lift the beginning of the roll to create the cake's core, then continue rolling and lifting the paper.

Step 16: Tighten 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 clean cut at both ends of the roll (if needed).

Step 20: Transfer the cake roll to a serving tray. Cut the cake into 1-inch (2.5 cm) slices with a knife warmed in 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 the cake is slightly cool 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.

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, chopped strawberries, mango, or oranges 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 the Swiss roll with powdered sugar, pipe a few whipped cream swirls or creamy buttercream spirals, 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.

Storing & 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, refrigerate overnight.

Swiss roll troubleshooting: how to roll without cracking

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, rubbery texture and deflating the air bubbles in whisked meringue.

How to prevent it: Do not 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 the parchment paper.

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

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

To play it safe, lightly grease the parchment paper with flavorless oil. This trick guarantees perfect results.

Why did my Swiss roll crack, and how do you roll it without cracking?

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 foamy 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 the back of the cake from overbaking, use 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, so you may need to adjust your settings.
• Roll the cake when it is slightly warm, not completely cooled.
• Learn how to roll a cake before you start.

Recipe FAQ

What is the difference between a cake and a Swiss roll?
While both are made with similar ingredients, the key difference lies in the technique. A cake is built from one or more layers sandwiched with cream or jam, whereas a Swiss roll is a thin sponge that is spread with filling and rolled into a spiral.

What are the ingredients for a vanilla Swiss roll?
The sponge uses egg yolks and whites, granulated sugar, salt, vanilla extract, neutral oil, whole milk, cake flour, and baking powder. The filling is a simple mascarpone whipped cream made with heavy cream, mascarpone, and icing sugar.

What do Americans call a Swiss roll?
In the United States, a Swiss roll is known as a jelly roll, and the pan used to bake it is called a jelly roll pan.

What is the sponge called in a Swiss roll?
A Swiss roll can be made with a thin Italian sponge or a Genoise cake, as in European tradition. An Asian-style Swiss roll, like the one in this recipe, uses a light chiffon cake.

Do you roll a Swiss roll hot or cold?
Roll the cake while it is still slightly warm, not completely cooled. Begin rolling from the short edge and use parchment paper to tightly shape it, which helps prevent cracks.

Can you freeze a Swiss roll?
Yes. Most Swiss rolls made with buttercream or whipped cream freeze well for up to 2 months. Cover the roll with cling film, then aluminum foil, and freeze it at -0.4°F to 5°F (-18°C to -15°C).

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

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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.