This soft vanilla Swiss roll cake with cream filling is a cloud-like dessert layered with airy sponge, luscious vanilla cream, and a swirl of jam or chocolate fudge.
The tender sponge rolls up effortlessly—no egg separation required—making it the perfect dessert for elegant gatherings or cozy tea-time moments.
What You’ll Need for This Soft Vanilla Swiss Roll Cake
- Eggs – The foundation of the sponge, beaten to a ribbon stage for that signature light, fluffy texture.
- Granulated sugar – Adds sweetness while helping stabilize the airy egg structure.
- All-purpose flour – Just the right amount for structure without weighing the sponge down.
- Milk & oil – Together, they tenderize the cake and ensure a soft, melt-in-your-mouth crumb.
- Vinegar – Enhances the sponge’s rise and keeps the crumb delicate.
- Vanilla extract – Brings out the warm, comforting flavor that defines this cake.
- Whipping cream – Whipped to firm peaks for a luscious, stable filling.
- Skim milk powder – Gives the cream extra body and richness without adding heaviness.
- Sugar (for filling) – Just a touch to sweeten the cream.
- Jam or fudge sauce – A swirl of tangy jam or rich chocolate adds a flavor twist and visual charm.
Rolling with It: How to Make This Soft Vanilla Swiss Roll Cake
Begin by beating the eggs until light and voluminous, then gradually add sugar until the mixture thickens to a pale, ribbony texture. Gently incorporate a mixture of milk, oil, vinegar, and vanilla to maintain the sponge’s airiness.
Sift and fold in the dry ingredients carefully to preserve the structure. Spread the batter into a jelly roll pan and bake until golden and springy to the touch. While still warm, invert and roll the cake with a kitchen towel to shape it without cracks.
Once cool, whip the cream until firm with a touch of sugar, milk powder, and vanilla. Unroll the cake, spread with jam or fudge, followed by the whipped cream, then re-roll. Chill to set before slicing into beautiful spirals.
Sweet Tips for a Smooth Roll
Use room temperature eggs to maximize volume during whipping—this is crucial for the sponge’s signature texture. To avoid cracks, roll the cake while it’s still warm, and don’t skip the dusting of icing sugar before inverting—it prevents sticking.
Skim milk powder is a secret weapon in the cream, providing body without adding liquid. And for an extra twist, try layering both jam and fudge for a fruit-meets-chocolate experience.
Want to go seasonal? Swap in raspberry or blackberry jam for a tart summer spin, or infuse the cream with citrus zest for a refreshing kick.
Keep It Fresh: Storing Your Vanilla Swiss Roll
Wrap the roll cake tightly in plastic wrap and store it in the refrigerator for up to three days. For longer storage, freeze individual slices between parchment, then wrap well to prevent freezer burn.
To serve, simply let frozen slices thaw in the fridge overnight. The cream stays light and luscious, and the sponge remains beautifully soft.
Holiday Vanilla Swirl Cake
Ingredients
Sponge Cake:
- 1 teaspoon 5ml pure vanilla extract
- 3 tablespoons 45ml sunflower oil (or olive oil or canola oil)
- ½ teaspoon baking powder
- 1 teaspoon 5ml apple cider vinegar or white vinegar
- ¼ teaspoon salt
- 1 cup 142g all-purpose flour
- 4 large eggs at room temperature
- ⅔ cup 135g granulated sugar
- 2 tablespoons 30ml milk
Cream Filling:
- 2 tablespoons 12g skim milk powder
- 1 teaspoon 5ml pure vanilla extract
- 1 ¼ cups 300ml 35% whipping cream
- 1 tablespoon 12g granulated sugar
Fudge Swirl or Jam:
- ¾ cup Morello cherry preserves or
- 1 prepared and fully chilled recipe of Easy One Pot Dark Chocolate Hot Fudge Sauce
Instructions
- Preheat the oven to 350°F. Lightly grease a 15×10-inch jelly roll pan and line with parchment paper; a 17×11-inch sheet pan may also be used for a thinner cake that bakes more quickly.
- To prepare the sponge batter, place the eggs in the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl with a hand mixer). Beat on high for 3 minutes until frothy and doubled in volume. Gradually add the sugar, one tablespoon at a time, beating for 5–8 minutes until pale, thick, and tripled in volume. The mixture should reach the ribbon stage. Blend in the salt.
- In a separate bowl, whisk together milk, oil, vinegar, and vanilla. Slowly incorporate this liquid into the egg mixture on low speed.
- In another bowl, sift the flour and baking powder together and whisk to combine. Sift half of this dry mixture over the egg mixture and gently fold in on low speed. Repeat with the remaining flour, finishing the mixing by hand with a wide spatula or balloon whisk to ensure even integration, scraping down to the bottom of the bowl.
- Spread the batter evenly in the prepared pan using a large offset spatula. Bake for 12–15 minutes (10–12 minutes for a thinner pan) until golden and springy when touched. Do not overbake. Cool on a wire rack for one minute.
- Prepare a clean kitchen towel dusted generously with icing sugar. Loosen the cake edges with a knife and invert onto the towel. Carefully peel away the top layer of parchment. While still warm, roll the cake from the short side, incorporating the towel in the roll. Allow it to cool completely seam-side down.
- To make the filling, whip the cream with skim milk powder and sugar in a medium bowl using a hand mixer until firm peaks form. Blend in the vanilla.
- To assemble, unroll the cooled cake. Spread a thin layer of jam or hot fudge sauce over the surface. Top with the cream filling, leaving a half-inch border. Roll the cake back up tightly. Transfer to a serving plate or lined tray, cover with plastic wrap, and refrigerate for at least 2 hours. Dust with icing sugar before slicing.
