Last Updated on July 27, 2021 by Bianka
This Vanilla Swiss Roll Recipe is quick and easy to follow, no cake flour or cream of tartar required! Make the softest, fluffiest Vanilla Swiss Roll you’ve ever tried with just a few pantry staples! Filled with sweet whipped cream and topped with fresh raspberries, this vanilla cake roll is the perfect dessert for any occasion!
Vanilla Swiss Roll Recipe
Today I’m sharing with you this delicious Vanilla Swiss Roll Recipe!
This swiss roll is incredibly soft and fluffy, filled with sweet whipped cream and topped with fresh raspberries and powdered sugar. It truly feels like biting into a vanilla cloud!
It’s very easy to make, even for beginners (promise!), and you’ll only need a few pantry staples, no “weird” ingredients like cream of tartar or cake flour!
Let’s get started! 🙂
Ingredients for Vanilla Swiss Roll
Full measurements are included in the recipe card below 🙂 .
- Eggs. You’ll need both the egg whites and yolks for this recipe but you’ll use them in different steps so make sure to be careful when separating them as you’ll need to whip the egg whites, andven a tiny bit of egg yolk or grease may prevent the whites from whipping! Also, make sure your eggs are at room temperature.
- Sugar. Use white granulated sugar.
- Oil. Stick to a neutral oil like vegetable or sunflower oil. No peanut, olive, or coconut oil.
- Milk. Make sure the milk is at room temperature.
- Vanilla extract. Use a high-quality vanilla extract for best flavor.
- Vinegar. You’ll need a splash of apple cider vinegar to help stabilize the egg whites. Don’t skip this ingredient!
- All-purpose flour. Please use a scale to weigh your flour because you have to be very precise!
- Cornstarch. This is what makes this cake roll super soft and fluffy!
- Heavy cream. For the whipped cream filling! Make sure the heavy cream is cold or it won’t whip! Homemade whipped cream takes just 2 minutes to make and it tastes much better than storebought.
- Powdered sugar to sweeten the heavy cream!
How to make Vanilla Swiss Roll
Step-by-step instructions are included in the recipe card below 🙂 .
For this recipe, you’ll need a 9 x 13 inch baking sheet: this is the perfect size for a tall and fluffy swiss roll!
Make sure to line it with parchment paper for easy removal as you’ll need to lift and remove the cake from the pan while it’s still hot!
In a large bowl, beat together the egg yolks and sugar. I like to do this with a hand-held mixer but you can also use a stand mixer fitted with a whisk attachment. Then, add in the oil, milk, and vanilla extract and beat until just combined. Set aside but try to work quickly, you don’t want the batter to sit for too long.
In a separate large bowl, beat the egg whites until foamy and bubbly, then add in the vinegar and sugar and beat until fluffy with soft peaks. Peaks are considered soft when you remove the whisk and they form a soft, curved tail.
Fold the egg whites into the egg yolk mixture in multiple additions (two or three are okay). I recommend using a silicone spatula to fold them in but a wooden spoon will work too. Be very gentle when folding to keep the egg whites from deflating. If the eggs deflate, your cake roll won’t be as soft and fluffy.
Gently pour the batter into your prepared baking sheet, smooth out the top with a spatula and bake until golden on top. You can test for doneness by gently poking the cake with your index finger: if it springs back, it’s done. If your oven has a fan, make sure it’s turned off.
Immediately drop the baking sheet from a height of 1 inch to prevent the cake from shrinking, then invert the hot cake onto a clean kitchen towel sprinkled with granulated sugar. I usually stick to 1/4 cup of sugar for this step. Make sure it’s sprinkled evenly because it’s there to keep your cake from sticking to the towel.
Peel off the parchment paper and roll up the cake with the kitchen towel. Allow it to cool down to room temperature. I like to place my swiss roll underneath the ac or in front of a fan to speed up the process.
When you’re ready to fill the cake roll, make the whipped cream by combining the heavy cream, sugar, and vanilla into a large bowl, then beat until fluffy and doubled in size. Use a spatula to spread the whipped cream onto the cake, roll it up and allow to chill and set in the refrigerator for 3 hours before slicing.
Can you make swiss roll ahead of time?
Yes, absolutely! Swiss rolls need time to set, that’s why you’re supposed to let them chill in the refrigerator for at least 3 hours before slicing and serving.
You can totally make this cake roll one day ahead of time and then let it chill in the refrigerator overnight. Dust with powdered sugar and decorate with raspberries right before serving!
How do you store a cake roll?
You can store your cake roll covered in the refrigerator for up to 3-4 days. You may want to remove the raspberries to keep them from releasing their juice and staining/wetting your swiss roll.
Do not freeze this cake roll as whipped cream doesn’t freeze well.
Welcome to the troubleshooting section of this recipe! Hopefully, you won’t need it but here are some faqs to help you out in case you do need help!
Why is my cake roll chewy / gummy? This usually happens when the batter deflates because of overmixing or not being gentle enough when folding the egg white mixture into the yolk mixture. This can also happen if you accidentally let the batter sit for too long.
Why does my swiss roll crack when rolling? This happens when the cake roll has been overbaked or if you’re trying to roll it once it has cooled down. You should always roll your swiss roll when it’s still hot.
How do I stop my swiss roll skin from peeling? Do not use plastic wrap or foil to roll up the cake and do not stick the hot cake in the refrigerator: any of these actions can result in trapped moisture that can potentially cause peeling. Simply the hot cake onto a kitchen towel evenly sprinkled with sugar, then peel off the parchment paper, roll up the cake, and allow it to cool down at room temperature.
Why is my cake roll not rising? This usually happens if the batter has deflated and isn’t light and fluffy anymore or if the flour and cornstarch haven’t been sifted. Unfortunately, you can’t fix this.
Why does my swiss roll smell like eggs? Try to stick to fresh, high-quality eggs and store them correctly to keep them from reaching high temperatures. Make sure to beat them long enough and don’t forget to add the vanilla extract. Also, do not overbake your cake roll. Improperly stored or under beaten eggs and overbaked swiss rolls can smell eggy.
Can I make this in a 10 x 15 inch baking sheet? No, sorry, the sponge cake would turn out too thin.
HAPPY BAKING!! I hope you’ll love this Light And Fluffy Swiss Roll Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
Still Hungry? You may also like:
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Vanilla Swiss Roll Recipe
For the Swiss Roll
- 3 egg yolks room temperature
- 2 tbsp (30 g) white granulated sugar
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) milk room temperature
- 1/2 tsp pure vanilla extract
- 2.1 oz or 1/2 cup minus 1 tbsp (60 g) all-purpose flour sifted
- 1 tbsp (7 g) cornstarch sifted
- 3 egg whites room temperature
- 1/4 tsp apple cider vinegar
- 2 tbsp (30 g) white granulated sugar
For the Whipped Cream Filling
- 1/2 cup (125 ml) heavy cream cold
- 1 tbsp (7 g) powdered sugar
- 1/4 tsp pure vanilla extract
- Preheat the oven to 375 F (190 C). Line a 9 x 13 inch (22 x 33 cm) baking sheet with parchment paper and set aside.
- Make the batter. In a large bowl, beat together the yolks and sugar until combined (about 60 seconds). Add in the oil, milk, and vanilla extract and beat until combined again (about 30 seconds). Sift in the flour and cornstarch and beat until combined and smooth (about 15 seconds), scraping the sides of the bowl from time to time. Set aside.
- Whip the egg whites. In a separate large bowl, whip the egg whites until frothy, then add in the vinegar and sugar, and whip until fluffy with soft peaks.
- Combine the batter. Using a silicone spatula, gently fold the whipped egg whites into the egg yolk mixture in multiple additions (preferably 2-3). Fold until fully combined. Work very gently to prevent the batter from deflating.
- Bake. Gently pour the batter into your prepared baking sheet and use a silicone spatula to smooth out the top. Bake for 14-15 minutes or until golden on top. You can test for doneness by gently poking the cake with your index finger: it should spring back. While the cake is baking, lay a clean kitchen towel on a worksurface and sprinkle it with 1/4 cup of granulated sugar making sure the sugar is evenly sprinkled across the towel.
- Roll up the cake. As soon as the cake comes out of the oven, drop the baking pan from a height of 1 inch (2.5 cm) to keep it from shrinking, then lift it out of the baking sheet and immediately invert it onto the prepared kitchen towel. Gently peel off the parchment paper and immediately roll up the cake with the kitchen towel. Allow to cool down to room temperature before moving onto the next step.
- Make the whipped cream. When the cake has cooled down, make the whipped cream. In a large bowl, combine together the heavy cream, sugar, and vanilla extract. Whip the heavy cream until fluffy and doubled in size.
- Fill the cake roll. Using a spatula, gently spread the whipped cream on top of the cake and then roll the cake back up. Cover the cake roll and let it chill in the refrigerator for at least 3 hours before slicing. Dust with powdered sugar and top with fresh raspberry right before serving.
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