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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.
Prep Time 30 mins
Cook Time 15 mins
Refrigeration time 2 hrs
Total Time 2 hrs 45 mins
Servings:10 Slices


  • ½ Cup Cake Flour
  • 4 medium Eggs
  • ½ Cup Sugar (Split into half ¼ cup)
  • 1 tsp Vanilla Essence
  • 2 tbsp Milk
  • 2 tbsp Oil
  • 1 pinch Salt


  • 300 ml Whipping Cream (Chilled )
  • ¼ Cup Sugar


  • 2 tbsp. Powdered sugar
  • Raspberries
Nutrition Facts
Easiest Swiss Roll (Vanilla Swiss Roll)
Amount Per Serving
Calories 252 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 115mg38%
Sodium 45mg2%
Potassium 60mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 548IU11%
Vitamin C 1mg1%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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  • 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.
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