Learn how to make a beautiful, swirled Vanilla Swiss Roll Cake that doesn’t crack! This simple genoise sponge is baked, rolled and filled with jam and homemade whipped cream.
Hello swirls of cakey goodness! Meet my soft and sweet Vanilla Cake Roll filled with raspberry jam and whipped cream.
This easy sponge cake is rolled while warm giving you a beautiful swirl every time. Once filled, simply dust your cake with icing sugar and serve. You only need a handful of everyday ingredients and it can ready to eat in under one hour.
The stunning swirl makes this genoise roulade cake just a little bit special, making it perfect for morning tea, birthdays or family celebrations.
Why you will love this recipe
- Simple ingredients: You only need a handful of basic ingredients to make this cake – you might even have all the ingredients you need in your pantry.
- Easy method: This cake is surprisingly easy to make. You don’t even need to separate the eggs.
- No cracking: Follow my tips and tricks and you’ll end up with a smooth cake roll with no cracks or holes with the most beautiful swirl.
- Make it your own: I’ve filled my cake roll with jam and cream but you can use anything you like. Try different jams, curds, caramels or even a chocolate ganache!
Recipe testing
After watching (and rewatching) The Great British Bake Off season 12, I became a bit obsessed with Swiss roll cakes. I couldn’t believe how tricky they were, and yet how beautiful they could be when they turned out. Does anyone else remember Giuseppe’s mini cake rolls in episode 1?
Last year I perfected my Chocolate Cake Roll recipe. It is still one of my favourite things to make. I finally learnt how to make a smooth cake roll that doesn’t crack or fall apart – it took a quite a few attempts though!
Ever since I’ve been longing to make a vanilla version – so here we are! Thankfully, it was surprisingly easy to adapt my Chocolate Swiss Roll Cake to be sweet vanilla.
I removed the cocoa powder, added a little extra flour and doubled the vanilla. I also added jam as well as whipped cream – reminiscent of the store-bought swiss roll cakes from my childhood.
The result was heavenly! A soft, tender sponge cake that just about melts-in-your-mouth, filled it with sweet jam and homemade whipped cream.
And thankfully, just like my Chocolate Cake Roll I had no issues with cracking during my recipe testing process. Win win! Just be sure to read Jess’s Recipe Tips below for all my best advice on how to prevent your cake from splitting or cracking.
Ingredients
Here’s a snapshot of the key ingredients you need to make my Vanilla Swiss Roll recipe, including any substitutions you can make:
- Eggs: This easy cake roll is essentially a Genoise Sponge. There are no chemical leaveners like baking soda or baking powder in this recipe, instead we get lift from whipping the eggs until they are light and fluffy. You don’t have to separate the eggs in my recipe. You’ll be beating the egg yolks and egg whites togther. There is no substitute for eggs in this recipe.
- Caster sugar: Caster sugar is very fine so dissolves easily. However, if you don’t have access to caster sugar, granulated sugar will also work.
- Plain flour: Plain flour or all purpose flour works well in this recipe.
- Vanilla extract: I use one whole teaspoon of vanilla extract in this recipe for extra flavour. I prefer vanilla extract over vanilla essence or imitation vanilla.
- Oil: This is essentially a fatless sponge (no butter), but a tiny bit of oil helps creating a sponge that is pliable and can be rolled. I recommend using a flavourless oil or neutral-tasting oil like grapeseed oil, vegetable oil or a mild olive oil.
- Icing sugar: You’ll need to use icing sugar, also known as powdered sugar or confectioner’s sugar, to dust both the tea towel and the cake when you come to roll it. You’ll also use to decorate the cake when serving.
- Jam: I like to use strawberry or raspberry jam in this recipe, but you can really use any jam you like. Or you can leave it out and simply fill the cake with cream – divine!
- Thickened cream: You’ll need to use a whipping cream like thickened cream or heavy cream for the filling. Cream can have different names in different countries but look for a high-fat cream (at least 35% fat) that says it is suitable for whipping.
See recipe card below for a full list of ingredients and measurements.
How to make a Swiss Cake Roll
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Step 1: Add eggs to a large mixing bowl. Beat on medium speed using a handheld mixer or a stand mixer fitted with a whisk attachment for 2 minutes or until combined.
Step 2: Gradually add sugar. Beat until you reach ribbon stage. Eggs should be thick and creamy. You should be able to draw a figure 8 on the top of the whipped eggs without it sinking.
Step 3: Gradually add flour, in two batches, and gently fold it in. Be careful not to over-mix at this stage.
Step 4: Drizzle in vanilla and oil and fold until combined.
Step 5: Pour mixture into prepared pan and gently smooth out into one even layer. Bake for 11 minutes.
Step 6: Dust clean tea towel with icing sugar. While it’s still hot, flip cake out onto prepared towel. Dust the top liberally with icing sugar. Roll up cake carefully (short end to short end).
Step 7: Once cake is completely cooled, carefully unroll – but leave the end of the cake still curled. Spread jam all over the cake, followed by whipped cream.
Step 8: Carefully roll up the cake (disregarding the towel). Dust with icing sugar to serve.
Storage instructions
Storage: Once filled, keep your Vanilla Swiss Roll in the fridge. You can serve it cold or bring it back to room temperature. Unfortunately, Swiss Rolls don’t freeze all that well.
Make-ahead: You can make and fill your Swiss Cake Roll the day before serving. Simply cover your cake with plastic wrap and store it an airtight container in the fridge. However, this Vanilla Swiss Cake Roll, like most Sponge Cakes is best served on the day it is made.
Jess’s recipe tips
I love making Swiss Rolls now I’ve found an easy recipe that actually works. But make no mistake, I have learnt the hard way what not to do. So here are my tips for making the best Vanilla Cake Roll every time.
- Beat your eggs well: To ensure your sponge is soft and light (and rolls well), you need to beat your eggs to the correct consistency. The easiest way to check your eggs are done is if you can draw a figure 8 on the surface of the eggs using a trail of the egg mixture, and if it still sits on the surface when you’re finished, it’s good to go. If it sinks straight away, keep mixing.
- Use a light hand when mixing: If you mix your cake batter too vigorously, you’ll lose all the air in your cake and your sponge will turn out flat and rubbery. Be sure to use a light hand to gently fold the flour into the eggs.
- Try not to over-bake your cake (or under-bake it): Over-baking will make your cake dry and prone to cracking. However, under-baking your cake will also cause it to collapse as the cake won’t hold its shape properly. I find exactly 11 minutes at 160 C (320 F) is perfect for me. Keep an eye on your sponge and as soon as it’s no longer sticky to the touch, take it out of the oven.
- Roll your cake while warm: Rolling the cake while it is still warm from the oven is key to getting a perfect swirl without any cracking. It’s also important to let the cake cool completely while it is still wrapped in the tea towel. Note: I have tried using a piece of parchment paper or baking paper, but found the tea towel gave more structure and helped to prevent the cake from collapsing.
- Don’t unroll your cake completely flat: When you unroll your cake roll, leave the end still curled and fill it as best you can. This will ensure a tight swirl without the cake breaking apart as your unroll and re-roll.
Frequently asked questions
The eggs will become pale and creamy and triple in volume. The easiest way to check if your eggs are done is if you can draw a figure 8 on the surface of the eggs using a trail of the egg mixture. If you can still see the number 8 on the surface when you’re finished drawing, the eggs are good to go. If it sinks, keep mixing.
Yes. You need to roll your cake while it is hot so it stays in shape as it cools. I like to leave my cake roll for two minutes after taking it out of the oven (set the timer) and then swiftly tip it out onto your prepared tea towel and gently roll. Get your tea towel dusted and ready to go while your cake is in the oven.
The main reasons why cake rolls cracks are:
1. Not whisking your eggs enough so the sponge is flat and rubbery.
2. Over-mixing the cake batter and knocking all the air out of the sponge.
3. Under- or over-baking the sponge.
4. Not rolling the cake while it is still warm.
5. Being too rough or heavy-handed when rolling and filling.
More easy cakes to try
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Let’s Bake
Vanilla Swiss Roll Cake recipe
Soft and fluffy Vanilla Cake Roll filled with cream and jam.
Ingredients
Vanilla cake roll
- 3 large eggs, room temperature
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/3 cup) plain flour or all purpose flour, sifted
- 20 ml (1 tablespoon + 1 teaspoon) flavourless oil (see notes)
- 1 teaspoon vanilla extract
Dusting
- 60 grams (1/2 cup) icing sugar or powdered sugar, sifted, for dusting only
Cream filling
- 130 grams (1/2 cup) raspberry or strawberry jam
- 300 ml (1 and 1/4 cups) thickened cream or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Vanilla cake roll
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 13 inch baking pan or swiss roll pan with baking paper or parchment paper. - Place eggs in the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl. Beat eggs for 1-2 minutes using an electric mixer on medium speed. Once eggs start to become thick and foamy, add the sugar, 1 tablespoon at a time, while continuing to mix.
- Turn the mixer up to medium-high speed and continue to beat until eggs become pale and fluffy, and triple in volume – this is called ribbon stage. It will take around 5-7 minutes.
- You’ll know your eggs have reached ribbon stage when you can use the whisk to draw a figure 8 on top of the batter. If the number 8 is still there when you have finished drawing, your eggs are ready. (See photo below).
- When the eggs are ready, add half the flour and gently fold with a spatula. Add remaining flour and continue to gently fold the mixture until there are no more pockets of flour. (Be careful not to over-mix here or you’ll lose the air in your eggs and your sponge will be flat and rubbery).
- Drizzle the oil and vanilla down the side of the bowl. Gently fold until combined.
- Transfer your cake batter to your prepared pan and gently smooth out to form one even layer. Bake for approximately 11 minutes or until cake is no longer sticky to the touch.
- Rolling the cake roll
Prepare a clean, dry tea towel by generously sifting over half of the icing sugar reserved for dusting. Take the cake out of the oven and let it sit for 2 minutes just to firm up ever so slightly. Then, in one swift movement, tip the cake out onto the prepared tea towel, then very gently remove the baking paper. - Sift over the remaining icing sugar on top of the cake. Then gently roll up the cake, from the short end, keeping the tea towel wrapped around the cake.
- Place the cake on a cooling rack and leave to cool completely before filling – around 1-2 hours.
- Filling the cake roll
In a large mixing bowl, add your cream and whisk on medium speed until whipped and soft peaks form. Stir in vanilla. - Very gently, unroll your cake, keeping the end slightly curled. Spread out jam all over the cake, followed by whipped cream, going right to the edges. Then, gently re-roll the cake.
- Place cake in the fridge for at least 30 minutes before slicing.
Notes
Oil: This is essentially a fatless sponge (no butter), but a tiny bit of oil helps creating a sponge that is pliable and can be rolled. I recommend using a flavourless oil or neutral-tasting oil like grapeseed oil, vegetable oil or a mild olive oil.
Jam: I like to use strawberry or raspberry jam in this recipe, but you can really use any jam you like. Or you can leave it out and simply fill the cake with cream – divine!
Thickened cream: Or heavy cream. Cream can have different names in different countries but look for a high-fat cream (at least 35% fat) that says it is suitable for whipping.
Ribbon-stage eggs: The eggs will become pale and creamy and triple in volume. The easiest way to check if your eggs are done is if you can draw a figure 8 on the surface of the eggs using a trail of the egg mixture. If you can still see the number 8 on the surface when you’re finished drawing, the eggs are good to go. If it sinks, keep mixing.
Storage: Once filled, keep your Vanilla Swiss Roll in the fridge. You can serve it cold or bring it back to room temperature. Unfortunately, Swiss Rolls don’t freeze that well.
Make-ahead: You can make and fill your Swiss Cake Roll the day before serving. Simply cover and store in an airtight container in the fridge. However, this Vanilla Swiss Cake Roll, like most Sponge Cakes is best served on the day it is made.
Nutrition Information
Serving Size: 1 slice Calories: 222 Sugar: 22.8 g Sodium: 30 mg Fat: 8.9 g Carbohydrates: 32.4 g Protein: 3.3 g Cholesterol: 73 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Josh says
Loved it! Definitely better than the supermarket ones.
Jessica Holmes says
I’m so happy to hear that Josh!