If you have a sweet tooth craving something light yet decadently satisfying, the Soft Vanilla Swiss Roll Cake with Cream Filling Recipe is about to become your new best friend. This fluffy, tender vanilla sponge cake swirled with a luscious cream filling and your choice of jam or hot fudge sauce creates an irresistible harmony of flavors and textures. It’s a classic dessert that’s as elegant as it is comforting, perfect for impressing guests or spoiling yourself with every delightful bite.
Ingredients You’ll Need
Nothing fancy, just simple, well-chosen ingredients that come together to create the perfect vanilla sponge with a creamy center. Each one adds its own magic—airy eggs provide structure, sugar sweetens just right, and a hint of vinegar enhances the softness and tang of the cake.
- 4 large eggs (at room temperature): Essential for that light, fluffy sponge texture and golden color.
- ⅔ cup (135g) granulated sugar: Sweetens the batter and helps create a tender crumb.
- ¼ tsp salt: Balances sweetness and enhances overall flavor.
- 1 cup (142g) all-purpose flour: Provides the cake’s structure and delicate crumb.
- ½ tsp baking powder: Adds just a touch of lift for the perfect sponge height.
- 2 tbsp (30ml) milk: Adds moisture to keep the cake tender.
- 3 tbsp (45ml) sunflower oil: Keeps the sponge soft and moist without overpowering flavors.
- 1 tsp (5ml) apple cider or white vinegar: Helps stabilize the batter and maintain softness.
- 1 tsp (5ml) pure vanilla extract: Brings that classic comforting vanilla aroma and taste.
- 1 ¼ cups (300ml) 35% heavy whipping cream: Forms the luscious cream filling that holds its shape.
- 2 tbsp (12g) skim milk powder: Enhances creaminess in the filling.
- 1 tbsp (12g) granulated sugar: Sweetens the cream filling just right.
- 1 tsp (5ml) pure vanilla extract: Adds flavor depth to the cream filling.
- 1 recipe Easy One Pot Dark Chocolate Hot Fudge Sauce or ¾ cup jam: For spreading inside—cherry preserves bring a fruity contrast or chocolate fudge adds richness.
How to Make Soft Vanilla Swiss Roll Cake with Cream Filling Recipe
Step 1: Prepare Your Pan and Oven
First things first: preheat your oven to 350°F to ensure it’s ready for the sponge. Lightly grease a 15×10-inch jelly roll pan and line it with parchment paper for easy release. If you’re using a slightly larger 17×11-inch sheet pan, expect your cake to be a bit thinner and to bake a little faster. A well-prepared pan is the secret to a smooth baking experience and that perfect delicate sponge surface.
Step 2: Whip Up the Sponge Batter
Grab your stand mixer with the whisk attachment or a hand mixer and beat the eggs on high speed for about 3 minutes until frothy and doubled in volume. Then, add the sugar slowly, one tablespoon at a time, continuing to whisk vigorously for 5 to 8 minutes. The egg mixture should become pale, thick, and tripled in volume—reaching what’s called the “ribbon stage,” where a trail left by the whisk stays on top before gently sinking back. Mixing in salt now will balance the sweetness and help build structure.
Step 3: Incorporate the Wet Ingredients
In a small bowl, whisk together milk, oil, vinegar, and vanilla extract. Then, gradually pour this mixture into the fluffy eggs while mixing gently at low speed. This slow addition keeps the batter light and airy, ensuring your sponge won’t deflate.
Step 4: Add the Dry Ingredients
Sift the flour and baking powder into a bowl and whisk to combine them evenly. Sift these dry ingredients over the batter in two parts, folding in gently on low speed to avoid knocking out air. Finish incorporating by hand with a balloon whisk or wide spatula, scraping the bottom to mix everything without overworking the batter.
Step 5: Bake the Cake
Spread the batter evenly in your prepared pan using an offset spatula. Bake for 12-15 minutes in a 10×15-inch pan or 10-12 minutes if using 11×17 inches, until the top is lightly golden and springs back lightly when pressed. Be careful not to over-bake, or you risk drying out and cracking your cake. Once baked, transfer the pan to a wire rack and let it cool just enough to handle comfortably.
Step 6: Roll the Cake While Warm
Lay a clean tea towel on your work surface and generously sift icing sugar over the warm cake surface. Run a knife along the pan edges to loosen the cake, then carefully invert it onto the sugared towel or parchment paper. Peel off the parchment that baked the cake, then roll it gently but snugly from the short side, incorporating the towel or paper as you go. This technique prevents cracking and helps the cake hold its shape as it cools completely rolled.
Step 7: Make the Cream Filling
Beat the heavy whipping cream, skim milk powder, and sugar together in a medium bowl until firm peaks form. Firmer peaks hold better in rolled cakes, creating a stable yet fluffy filling. Stir in the vanilla extract for that signature aromatic finish.
Step 8: Assemble the Cake
Unroll your cooled cake carefully and spread a thin layer of either jam or dark chocolate hot fudge sauce over the surface. Next, spread the cream filling evenly, leaving a half-inch border to prevent spillover. Roll it up tightly again and transfer to a serving plate or lined tray. Cover and refrigerate for at least 2 hours to let the flavors meld and the texture set perfectly. Just before serving, dust with a little icing sugar for a pretty finish.
How to Serve Soft Vanilla Swiss Roll Cake with Cream Filling Recipe
Garnishes
A sprinkle of icing sugar is the classic and effortless way to add charm to your Swiss roll. Fresh berries, a few mint leaves, or edible flowers also brighten the cake’s presentation while introducing a fresh flavor note that complements the creamy filling beautifully.
Side Dishes
This soft cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream for extra indulgence. For a refreshing balance, serve it alongside a citrusy fruit salad or a simple berry compote that echoes the jam or filling inside.
Creative Ways to Present
Try slicing the cake into thick rounds and stacking them vertically for a fun dessert tower. You can pipe extra whipped cream rosettes around the edges or drizzle warm chocolate sauce to give it a café-style flourish. For a festive twist, dust with cocoa powder and decorate with chocolate shavings or sprinkles.
Make Ahead and Storage
Storing Leftovers
Once assembled, keep your Soft Vanilla Swiss Roll Cake with Cream Filling Recipe covered with plastic wrap or in an airtight container in the refrigerator. It stays fresh and soft for up to 3 days, making it a fantastic make-ahead dessert for busy days or gatherings.
Freezing
You can freeze the Swiss roll before assembling by wrapping the baked but unfilled cake tightly in plastic wrap and foil. Freeze for up to 1 month. When ready to serve, thaw overnight in the refrigerator, then roll it with the filling. Note that freezing with the cream already inside can affect texture, so it’s best to freeze unfilled.
Reheating
This cake is best enjoyed cold or at room temperature, so reheating isn’t recommended. Allow refrigerated cake to sit out for 15-20 minutes before serving to soften the cream filling slightly and enhance the flavors.
FAQs
Can I use another type of flour for this Swiss roll?
All-purpose flour gives the best balance for tenderness and structure, but you can experiment with cake flour for an even lighter texture. Just be mindful that whole wheat or heavier flours will make the roll denser and might not roll as smoothly.
What if I don’t have vinegar on hand?
The vinegar helps tenderize and stabilize the sponge, but if you don’t have it, you can substitute with an equal amount of lemon juice or skip it altogether. Your cake might be a touch less tender but still delicious.
Can I use a different filling instead of cream and jam?
Absolutely! Try a flavored buttercream, mascarpone with fresh fruit, or even Nutella for a completely different but equally tasty spin. The key is a soft yet stable filling that won’t leak when rolled.
How do I prevent the cake from cracking while rolling?
Rolling the cake while it’s still warm and using a lightly sugared kitchen towel or parchment helps create a gentle bend without cracking. Don’t wait too long, and roll rather snugly but without forcing it too tight.
Can I make mini Swiss rolls using this recipe?
Yes! Just divide the batter into smaller pans or sections of the baking sheet and adjust baking time accordingly—usually shorter. Mini rolls make adorable individual servings and great party treats.
Final Thoughts
There’s something truly special about the Soft Vanilla Swiss Roll Cake with Cream Filling Recipe that makes it a timeless treat to keep in your baking repertoire. It’s light enough to enjoy anytime yet elegant enough to impress guests. Give it a try—it’s a wonderful way to bring a little slice of comfort and celebration into your kitchen!
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Soft Vanilla Swiss Roll Cake with Cream Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus 2 hours chilling
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Soft Vanilla Swiss Roll Cake with Cream Filling is a light and fluffy sponge cake rolled with a luscious cream filling and your choice of jam or dark chocolate hot fudge sauce. Perfectly balanced in sweetness and texture, it makes an elegant dessert for any occasion.
Ingredients
For the Sponge Cake
- 4 large eggs (at room temperature)
- ⅔ cup (135g) granulated sugar
- ¼ tsp salt
- 1 cup (142g) all-purpose flour
- ½ tsp baking powder
- 2 tbsp (30ml) milk
- 3 tbsp (45ml) sunflower oil (or olive oil or canola oil)
- 1 tsp (5ml) apple cider or white vinegar
- 1 tsp (5ml) pure vanilla extract
For the Cream Filling
- 1 ¼ cups (300ml) 35% heavy whipping cream
- 2 tbsp (12g) skim milk powder
- 1 tbsp (12g) granulated sugar
- 1 tsp (5ml) pure vanilla extract
For Assembly
- 1 recipe Easy One Pot Dark Chocolate Hot Fudge Sauce or ¾ cup Morello cherry preserves jam
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly grease a 15×10-inch jelly roll pan and line it with parchment paper. Alternatively, use a 17×11-inch baking sheet for a thinner, faster baking cake.
- Beat Eggs and Sugar: Place the eggs in a stand mixer bowl with the whisk attachment and beat on high speed for 3 minutes until frothy and doubled in volume. Gradually add the sugar one tablespoon at a time and beat for 5-8 minutes until the mixture is pale, thick, and tripled in volume, reaching the ribbon stage. Mix in salt.
- Add Liquid Ingredients: Whisk together milk, oil, vinegar, and vanilla in a small bowl. Gradually pour this mixture into the beaten eggs while mixing gently on low speed.
- Incorporate Dry Ingredients: Sift the flour and baking powder into a medium bowl and whisk to blend. Sift the dry mixture over the egg mixture in two parts, mixing gently on low speed until just combined, then finish mixing by hand with a balloon whisk or spatula until evenly blended.
- Bake the Sponge: Spread the batter evenly in the prepared pan using an offset spatula. Bake for 12-15 minutes in a 10×15-inch pan (10-12 minutes for a 11×17-inch pan) until lightly golden and springy to the touch. Avoid overbaking to prevent cracking. Cool briefly on a wire rack.
- Roll the Cake: Lay a tea towel on a work surface and sift icing sugar over the warm cake. Run a knife around the edges and invert the cake onto the towel or parchment paper. Peel off the baked parchment layer and roll the cake tightly from the short side with the towel or parchment inside. Let cool completely in the rolled shape with the seam down.
- Prepare the Cream Filling: In a medium bowl, beat the heavy cream, skim milk powder, and sugar with an electric mixer until firm peaks form. Mix in the vanilla.
- Assemble the Swiss Roll: Unroll the cooled cake and spread a thin layer of jam or chocolate hot fudge sauce evenly over the surface. Spread the cream filling over the cake, leaving a ½-inch border. Roll the cake up again tightly. Transfer to a plate or lined tray, cover with plastic wrap, and refrigerate for at least 2 hours. Dust with icing sugar before slicing and serving.
Notes
- Use room temperature eggs to achieve maximum volume in the sponge.
- Be careful not to over-bake the cake to avoid cracks and dryness.
- Rolling the cake while warm helps prevent cracking.
- Firm whipped cream peaks are recommended to help the filling hold shape.
- Refrigerate the assembled cake for at least 2 hours to allow flavors to meld and the cake to set.
- You can substitute jam with a rich dark chocolate fudge sauce for variety.
