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4.4 from 19 votes

Easiest Swiss Roll (Vanilla Swiss Roll)

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Vanilla Swiss Roll
Vanilla Swiss Roll

Everyone likes cakes and cream rolls but when it comes to a thin Italian sponge rolled up to heavenly deliciousness with a thick fluffy layer of whipped cream and berries; its heaven on earth. Yes, Swiss rolls: it brings out child, hidden inside in you. It always reminds out of the sweet memories of childhood when we love to eat the mini Swiss rolls.

Vanilla Swiss roll cake is fluffy as cloud and light as snow. This cake represents everything good, soft, spongy, feather-light and the filling make it extremely tempting and delicious.

Vanilla Swiss roll can is so delicate. The sponge cake fluffs up with extraordinary elegance by soaking moisture from the light whipped cream making every slice so light and airy.

If you are looking for a quick and very easy Swiss roll recipe to satiate your sweet tooth or make for an unplanned party you must try this vanilla roll recipe. So let’s start artistic flair.

Vanilla Swiss Roll

Recipe Card

Easiest Swiss Roll (Vanilla Swiss Roll)

4.4 from 19 votes
Prep Time 30 minutes
Cook Time 15 minutes
Refrigeration time 2 hours
Total Time 2 hours 45 minutes
Vanilla Swiss roll cake is fluffy as cloud and light as snow. This cake represents everything good, soft, spongy, feather-light and the filling make it extremely tempting and delicious. Vanilla Swiss roll can is so delicate. The sponge cake fluffs up with extraordinary elegance by soaking moisture from the light whipped cream making every slice so light and airy.

Ingredients

  • ½ Cup / 62.5 g Cake Flour
  • 4 medium / 4 medium Eggs
  • ½ Cup / 100 g Sugar (Split into half ¼ cup)
  • 1 tsp / 4.93 g Vanilla Essence
  • 2 tbsp / 29.57 ml Milk
  • 2 tbsp / 29.57 ml Oil
  • 1 pinch / 1 pinch Salt

Filling

  • 300 ml / 300 ml Whipping Cream (Chilled )
  • ¼ Cup / 50 g Sugar

Coating

  • 2 tbsp. / 29.57 g Powdered sugar
  • Raspberries

Instructions

  • Preheat oven to 180°C.
  • Line a 10 x 14-inch rectangle Baking tray with Parchment paper.
  • In a large bowl, Separate eggs yolk and whites. Eggs must be at room temperature.
  • Add ¼ Cup of sugar in yolks and whisk until creamy texture.
  • Add 1 tsp. Vanilla Essence, 2 tbsp. of milk and 2 tbsp. of milk in the yolks and whisk gradually.
  • Add ½ Cup of sieved Cake flour and a pinch of salt and mix well in a yolk mixture. The texture should be creamy, not runny.
  • Now, beat the egg whites with an electric beater. When whites get little foam to add ¼ cup of sugar in it and beat until you get a medium peak.
  • Mix the egg whites with batter in 3 parts and gently fold.
  • Pour the batter in a baking tray and evenly spread it and gently tap for 2 to 3 times to remove air bubbles.
  • Bake for 12 to 15 minutes in the preheated oven at 180°C.
  • Dust Icing sugar on neat parchment paper to prevent sticking and coating.
  • Lose the edges and place the cake layer/ sheet on sugar-dusted paper and remove the baking paper.
  • Roll the cake gently and cool completely cool on room temperature.
  • Add 300 ml of chilled whipping cream to a large bowl and add ¼ cup of sugar. Beat the cream until stiff peaks form.
  • Spread the cream evenly and roll the cake gently.
  • Refrigerate it for 2 hours to set.
  • Trim the sides. Use the rest of the sweet whipped cream to decorate the cake.
  • Make whirls of cream and top it with Raspberries or topping of your choice. And it’s ready to enjoy.

Video

YouTube video

Nutrition Facts

Calories: 252kcal (13%) | Carbohydrates: 24g (8%) | Protein: 4g (8%) | Fat: 16g (25%) | Saturated Fat: 8g (50%) | Cholesterol: 115mg (38%) | Sodium: 45mg (2%) | Potassium: 60mg (2%) | Fiber: 1g (4%) | Sugar: 18g (20%) | Vitamin A: 548IU (11%) | Vitamin C: 1mg (1%) | Calcium: 34mg (3%) | Iron: 1mg (6%)

This calculation is done by assumption calculated by an API. Please use our nutrition information just to get an idea about the recipe, consult a nutritionist if you need exact nutrition information.

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13 Responses

  1. This is a horrible, horrible recipe. I knew putting any liquid into egg whites will not make peaks. Peaks are made by whipping the egg whites & adding sugar, but not necessary. Stupidly I followed this horrible recipe. She was advised that the recipe was WRONG, but did not fix it. Didn’t find this out until after I read the comments. If you are going to post a recipe make sure it is right or don’t post it. Also at 180 for 15 minutes didn’t even bake all the way. I’ve learned a very valuable expensive lesson, stick to the recipes you know that are good, this one is not. Take this recipe down or fix it.

    Reply
  2. Hi, I follow accordingly to the ingredients. It turned out perfect but ); when I rolled the cake, it cracked all over. Please advise where gone wrong.

    Reply
    • I have found if I bake it a bit less and let is sit on the cookie sheet for 2-4 minutes after out of the oven before rolling it is less likely to crack. Best wishes & happy baking.

      Reply
    • If you use plain flour (all purpose flour) then it will be a bit more dense because it’s higher in protein than cake flour. You can make a cake flour substitute by taking a 1/2 cup plain flour, remove 2 tbsp. from it and add 2 tbsp. of ‘corn starch’- in some countries its also labelled as corn flour, both should be completely white and smooth, resembling any white flour. Hope this helps!

      Reply
    • Hi I reread the list of ingredients and I believe the author meant to say two teaspoons of milk then two teaspoons of oil. Took me a minute to figure it out, but it worked! Hope that helped.

      Reply