Vanilla Swiss Roll Cake

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Here’s a soft, fluffy Vanilla Swiss Roll Cake recipe with a light vanilla cream filling 🍰

🍰 Vanilla Swiss Roll Cake

Ingredients

For the Sponge Cake:

  • 4 large eggs (room temperature)
  • 1/2 cup (100 g) sugar
  • 1 tsp vanilla extract
  • 1/2 cup (60 g) all-purpose flour
  • 1 tbsp cornstarch (for extra softness)
  • 1/2 tsp baking powder
  • Pinch of salt
  • 2 tbsp milk
  • 2 tbsp vegetable oil or melted butter

For the Filling:

  • 1 cup (240 ml) heavy whipping cream (cold)
  • 2–3 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions

1️⃣ Prepare the Pan

  • Preheat oven to 180°C (350°F).
  • Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper.

2️⃣ Make the Sponge

  1. Beat eggs and sugar with a mixer on high for 4–5 minutes until pale, thick, and fluffy.
  2. Add vanilla and mix gently.
  3. Sift together flour, cornstarch, baking powder, and salt.
  4. Fold dry ingredients gently into egg mixture.
  5. Mix milk and oil together, then fold into batter carefully (don’t deflate).

3️⃣ Bake

  • Spread batter evenly in pan.
  • Bake 10–12 minutes until lightly golden and springy.

4️⃣ Roll While Warm

  1. Lay a clean kitchen towel on the counter and dust lightly with powdered sugar.
  2. Flip cake onto towel and peel off parchment.
  3. Roll cake up gently with the towel from the short side.
  4. Let cool completely while rolled.

5️⃣ Make Filling

  • Whip cream, powdered sugar, and vanilla until stiff peaks form.

6️⃣ Fill & Roll

  • Carefully unroll cooled cake.
  • Spread whipped cream evenly.
  • Roll back up (without towel).
  • Chill 30–60 minutes before slicing.

Tips for Success

  • Don’t overbake or cake will crack.
  • Roll while warm to prevent breaking.
  • For extra flavor, brush cake lightly with simple syrup before filling.
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