Vanilla Swiss Roll Cake Recipe With Cream Filling

Vanilla Swiss roll cake recipe makes a soft, fluffy sponge rolled around a light cream filling. This vanilla roll tastes so delicious, light, and sweet that every bite melts in your mouth.

I made this vanilla Swiss roll cake recipe because I love soft, creamy desserts that are not too heavy. I have made this recipe five times, and each time it turns out better than before.

I want to say this recipe is easy to follow, satisfying, and always impresses guests. I will now show up and show step by step how to make this beautiful vanilla Swiss roll cake recipe.

Vanilla Swiss Roll Cake Recipe

This vanilla Swiss roll cake recipe creates a light, soft sponge cake filled with smooth whipped cream. The texture is fluffy, and the flavor has just the right balance of sweetness and vanilla.

It’s made using simple ingredients like egg yolks, cake flour, maple syrup, and whipping cream. The cake bakes quickly and rolls easily without cracking when handled properly.

The cream filling stays stable and fresh, thanks to the addition of skim milk powder. This recipe is great for homemade desserts, special occasions, or everyday treats.

Once chilled and sliced, vanilla Swiss roll cake recipe looks beautiful and tastes even better with every bite.

Hoow To Make Vanilla Swiss Roll Cake Recipe?

Let’s make this vanilla Swiss roll cake recipe step by step with easy-to-follow instructions and helpful tips. I’ll include a list of kitchen tools I use some make the process smoother but aren’t all necessary.

If you don’t have every tool, no problem. Just work with what you have, and you’ll still end up with a light, tender cake and creamy filling that’s sure to impress.

Recope Overvview

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: About 1 hour (including cooling and assembling)

Course: Dessert

Cuisine: Western / European

Yield: 1 Swiss roll (serves about 8 slices)

Kitchen Utensils

• Mixing bowls
• Hand mixer or stand mixer
• Sifter
• Rubber spatula
• Whisk
• 10×15 inch jelly roll pan (or similar size)
• Parchment paper
• Wire cooling rack
• Clean kitchen towel

Ingredients

For the Sponge Cake:

• ½ cup granulated sugar
• 1 cup cake flour
• 6 large egg yolks (room temperature)
• ½ tsp baking powder
• 2 tsp maple syrup
• 2 tbsp water (room temperature)
• ¼ tsp salt
• ⅓ cup canola oil (or vegetable oil)
• 2 tsp vanilla paste (or vanilla extract)

For the Cream Filling:

• 1¼ cups whipping cream
• 1 tbsp granulated sugar
• 2 tbsp skim milk powder
• 1 tsp pure vanilla extract

Instructions

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, leaving some overhang to lift the cake easily after baking.

Step 2: Mix Wet Ingredients

In a large bowl, whisk the egg yolks until smooth. Add the sugar gradually and whisk until the mixture becomes pale and slightly thick. Mix in the maple syrup, vanilla paste, oil, and water. Stir until well combined.

Step 3: Sift and Fold Dry Ingredients

Sift the cake flour, baking powder, and salt into the wet mixture. Gently fold using a rubber spatula until there are no streaks of flour left. Be careful not to overmix.

Step 4: Whip Egg Whites Separately (Optional for Extra Fluffiness)

Note: While this recipe doesn’t call for egg whites separately, you can beat 3–4 egg whites until stiff peaks and fold into the batter to lighten it if desired. This will make a fluffier sponge. Otherwise, proceed with the batter as-is.

Step 5: Bake the Sponge Cake

Pour the batter into your prepared pan. Smooth it out evenly with a spatula. Tap the pan gently on the counter to release any air bubbles. Bake for 10–12 minutes or until the cake is springy to the touch and a toothpick inserted in the center comes out clean.

Step 6: Roll While Warm

Once baked, immediately turn the cake out onto a clean kitchen towel dusted lightly with powdered sugar. Peel off the parchment paper. Starting from one short side, gently roll the cake up with the towel inside (like a jelly roll). Let it cool completely in this rolled shape—this prevents cracking later.

Step 7: Make the Cream Filling

In a chilled mixing bowl, beat the whipping cream with sugar, skim milk powder, and vanilla extract until stiff peaks form. Don’t overbeat or it will turn grainy.

Step 8: Fill and Roll Again

Once the cake is cool, carefully unroll it. Spread the whipped cream evenly over the surface, leaving a ½ inch border all around. Gently roll the cake back up (without the towel this time). Use the parchment paper to help roll it tightly.

Step 9: Chill and Serve

Wrap the rolled cake in parchment paper or plastic wrap. Refrigerate for at least 30 minutes to set. When ready to serve, slice off the edges for a clean look and cut into even pieces.

Note:

The skim milk powder in the cream helps stabilize it, especially if you’re storing the roll for a few days. You can dust the finished roll with powdered sugar or drizzle with a bit of white chocolate for presentation. This roll is best consumed within 2–3 days and should be kept refrigerated.

Nutrition Facts Of Vanilla Swiss Roll Cake Recipe

Nutrition	Amounts
Calories	270
Carbohydrates	22g
Protein	4g
Fat	18g
Saturated Fat	8g
Sugar	14g
Fiber	0.5g
Sodium	90mg

Why My Recipe Works

My recipe works because it balances the right amount of moisture and air in the sponge, creating a soft and flexible cake that rolls without cracking.

The combination of egg yolks, oil, and maple syrup keeps the texture tender and flavorful. Using cake flour and baking powder ensures the cake rises gently and remains light.

The whipped cream filling, stabilized with skim milk powder, holds its shape while staying smooth and creamy.

Chilling the rolled cake allows the flavors to meld and the texture to set perfectly. These thoughtful steps come together to make a reliable, delicious vanilla Swiss roll every time.

Why We Love This Recipe

We love this vanilla Swiss roll cake recipe because it delivers a soft, smooth texture paired with a rich, creamy filling. The sponge stays light without being dry, and the flavor has just the right balance of sweetness and vanilla.

The rolled presentation makes it stand out on the table, and it holds together well when sliced. Vanilla Swiss roll cake recipe satisfying to create something that looks beautiful and tastes homemade.

The cream stays firm without leaking, and the sponge doesn’t crack when rolled. This vanilla Swiss roll cake recipe offers consistency, flavor, and a clean finish that makes it a favorite for both serving and enjoying.

How To Decorate And serve

To decorate the vanilla Swiss roll cake recipe, start by dusting the top lightly with powdered sugar for a simple, elegant look.

You can also spread a thin layer of whipped cream over the outside of the roll and pipe extra swirls or rosettes using a piping bag for a more decorative touch.

Fresh berries, like strawberries or raspberries, make a beautiful and flavorful garnish when placed on top or alongside the slices.

A drizzle of melted chocolate or caramel can add extra richness and appeal. Serve the roll chilled, sliced into even pieces, on a pretty plate for a delightful dessert presentation.

Expert Tips

● Always use eggs at room temperature because they incorporate air more easily, resulting in a lighter, fluffier sponge cake. Cold eggs can cause the batter to curdle and affect the texture.

● When adding the flour, sift it first and gently fold it into the wet ingredients with a spatula. Overmixing can knock out air and make the cake dense instead of soft and tender.

● Roll the cake while it’s still warm and flexible to avoid cracks. Rolling too late, after it cools, makes the sponge stiff and more likely to break.

● Chill the whipped cream filling well before spreading it on the cake. Cold cream is thicker and easier to spread evenly, helping the roll hold its shape without leaking or collapsing.

● After rolling the cake, wrap it tightly in plastic wrap and refrigerate for at least an hour. This resting time helps the cake absorb moisture from the filling, making each slice neat, moist, and delicious.

Variations

1. Chocolate Swiss Roll

Replace a portion of the cake flour with unsweetened cocoa powder to create a deep, rich chocolate sponge. The batter will have a beautiful dark color and intense chocolate flavor.

For the filling, use chocolate whipped cream or a smooth chocolate ganache for a decadent finish. This variation is perfect for chocolate lovers craving a luscious treat.

2. Matcha Green Tea Roll

Incorporate matcha powder into the cake batter to give it a vibrant green hue and a slightly bitter, earthy taste. Pair this with sweetened red bean paste or a lightly sweetened vanilla cream filling to balance the flavors.

The combination is popular in Japanese-inspired desserts and offers a refreshing change from traditional vanilla.

3. Fruit-Filled Roll

Spread a thin layer of your favorite fruit preserves or jams, such as strawberry, raspberry, or apricot, onto the cake before adding the cream filling.

You can also add thin slices of fresh fruit like strawberries, kiwi, or peaches inside the roll for extra texture and bursts of natural sweetness. This variation adds color and brightness, making the cake more refreshing and visually appealing.

4. Lemon Swiss Roll

Add freshly grated lemon zest to the cake batter and a touch of lemon juice to the whipped cream filling to give the roll a zesty, tangy flavor.

The citrus notes brighten the overall taste and make it feel lighter, perfect for spring or summer desserts. This version pairs well with a dusting of powdered sugar or a thin lemon glaze on top.

Additions And Substitutions

You can easily customize the vanilla Swiss roll cake recipe by making simple additions or substitutions based on your taste or what you have on hand.

Additions

• Fresh fruits like sliced strawberries, blueberries, or raspberries can be added inside the roll or used as a garnish on top for extra freshness and color.
• Nuts such as finely chopped pistachios or almonds sprinkled over the cream filling add a nice crunch and texture contrast.
• Flavor extracts like almond, lemon, or coconut can replace or complement the vanilla for a different aroma and taste.
• A light drizzle of melted chocolate or caramel sauce on the finished cake adds sweetness and visual appeal.

Substitutions

• You can swap canola oil with melted butter for a richer flavor and creamier texture.
• Use all-purpose flour instead of cake flour, but the texture will be slightly denser.
• Instead of maple syrup, honey or light corn syrup can be used to add moisture and sweetness.
• For the cream filling, substitute heavy whipping cream with mascarpone cheese mixed with whipped cream for a tangier and thicker filling.

How to Store Leftovers

To store leftover vanilla Swiss roll cake recipe, wrap it tightly in plastic wrap to prevent it from drying out and absorbing odors from the fridge.

Place the wrapped vanilla Swiss roll cake recipe in an airtight container for extra protection. Keep it refrigerated, where it will stay fresh for up to 3 days.

If you want to store vanilla Swiss roll cake recipe longer, you can freeze the cake by wrapping it well in plastic wrap and then in aluminum foil.

Conclusion

My vanilla Swiss roll cake recipe brings easy and delicious ideas to life, and I truly enjoy making it every time. The soft sponge combined with the creamy filling creates a dessert that everyone loves.

After making it, sharing with family and friends always feels rewarding. I’m confident that once you try this vanilla Swiss roll cake recipe, you’ll want to make it again and again.

I can’t wait for you to try vanilla Swiss roll cake recipe soon please let me know how it turns out and what you think after baking!