This Swiss Roll Cake features an ultra-light vanilla sponge and a luscious creamy filling, making it both soft and easy to prepare.

The best part? No need to separate eggs! It’s simple to prepare, and it doesn’t break. The fluffy cake paired with a creamy filling makes for a delightful treat.

Swiss Roll Cakes are a family favorite, known for their tender, airy texture and rich swirls of cream filling. After making them often, a goal was set to create a hassle-free version. Traditional recipes can be tedious, involving separating eggs and beating yolks and whites separately, which means more bowls and clean-up. This recipe simplifies the process and delivers a beautiful, unbroken roll cake. It’s versatile too, as it can be filled with a variety of ingredients such as fruit preserves, ice cream, or even a rich chocolate fudge sauce. If you don’t have a scale, loosen the flour with a spoon, scoop it into a measuring cup, and level it off.

Ingredients for Swiss Roll Cake

- All-purpose flour – Basic all-purpose flour works perfectly in this recipe. Pastry flour can offer an even softer texture, but it is not necessary. To avoid adding too much flour (which can make the cake tough), measure it accurately with a scale.

- Granulated sugar – Simple white sugar ensures a tender and moist cake.

- High-quality pure vanilla extract provides a deep and rich vanilla flavor.

- Eggs – Four whole eggs are used, eliminating the need for separation.

- Whipping cream – For the filling, use cold cream with at least 35% milk content.

- Vinegar – A small amount of vinegar balances the flavor and softens the texture.

- Oil – A few tablespoons of oil keep the cake soft and flexible. It prevents the cake from becoming crumbly and difficult to roll. Oil stays liquid when refrigerated, helping the cake retain its soft texture even at low temperatures.

- Hot fudge sauce or jam (optional) – Add a swirl of hot fudge sauce or jam for a special touch.

Step-by-Step Instructions

1. Whip the Eggs Beat the eggs for about 3 minutes on medium-high speed until they become frothy and pale. Using an electric stand mixer or a hand mixer will make this process easier.

2. Add Sugar Gradually incorporate the sugar into the egg mixture, continuing to beat for 4-5 minutes until the mixture triples in volume and becomes thick, pale, and fluffy. The consistency should resemble marshmallow fluff.

3. Mix Wet Ingredients Combine the milk, oil, vinegar, and vanilla, and gently stir them into the whipped eggs.

4. Combine Dry Ingredients In a medium bowl, sift together the flour and baking powder, then whisk until well blended.

5. Fold Wet and Dry Ingredients Gently sift the dry ingredients over the egg mixture and fold them together using a rubber spatula. Be careful not to over-mix, as this could deflate the air bubbles in the batter.

6. Bake Evenly spread the batter in the prepared pan and bake at 350°F for 12-15 minutes, or until it gently springs back when touched.

7. Roll the Cake Dust the top of the cake with powdered sugar. Loosen the edges of the cake, then invert it onto a clean kitchen towel or parchment paper. Gently peel off the parchment and roll the cake from the short side while it’s still warm. Let it cool completely in the rolled shape.

8. Add Filling Once the cake has cooled, unroll it and spread the filling evenly, leaving a half-inch border. Gently re-roll the cake, transfer it to a tray, and refrigerate for at least 2 hours before serving.

Expert Tips for Perfect Swiss Roll Cake

- Use neutral-tasting oil, like sunflower oil, for a clean flavor that doesn’t overpower the filling.

- Do not reduce the sugar. The right amount of sugar keeps the sponge soft and moist.

- Ensure eggs are at room temperature. This helps them whip faster and reach their full potential.

- Beat the eggs and sugar until the “ribbon stage” for a light, flexible sponge.

- Mix dry ingredients gently. Over-mixing can deflate the air bubbles and result in a flat cake.

- Watch the baking time carefully. When gently pressed, the cake should bounce back to indicate it is properly baked.

- Roll the cake tightly at the beginning for a defined spiral.

- Use cold cream for the filling, and avoid over-whipping it to maintain a smooth, fluffy texture.

FAQ

How to make a fluffy sponge cake?

Ensure the eggs are at room temperature. Using oil instead of butter helps keep the cake soft and flexible, preventing breaks when rolling.

Why does heat help eggs whip better?

Heating the eggs slightly denatures the proteins, allowing them to expand and hold air more effectively, which results in a lighter sponge.

How to bring cold eggs to room temperature quickly?

To quickly bring eggs to room temperature, submerge them in a bowl of warm water (avoid using boiling water) for about 10 minutes.

Do you need to sift dry ingredients?

Yes, sifting the dry ingredients is essential for even distribution in the batter. Sifting ensures that there are no lumps and helps incorporate the ingredients without over-mixing.

Why is it important to sift flour?

Sifting flour helps prevent lumps and ensures even distribution in the batter. It also keeps the flour from sinking to the bottom of the egg mixture, which could result in a lumpy batter.

What temperature should you bake sponge cake?

Bake the sponge cake at 350°F for even cooking. Higher temperatures can cause the cake to over-expand and collapse, leading to a dense texture.

What to do if the Swiss roll breaks?

If the cake breaks while rolling, it might have been over-baked or too cold. Roll the cake while it’s slightly warm to keep it flexible.