Swiss Roll Cake

A tender, light vanilla sponge wrapped around a cloud of stabilized chantilly creamthis Swiss roll is elegant, fluffy, and indulgent all at once.

Why You’ll Love This Recipe

I love how delicate the sponge is and how effortlessly it hugs the creamy filling. The chantilly cream is stabilized so the roll holds its shape beautifully (no leaking cream!), and the final dusting of confectioner’s sugar adds a simple, elegant touch. It’s a showstopper for special occasions yet surprisingly approachable.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Vanilla swiss roll
▢ 4 large eggs
▢ 1 egg yolk from a large egg
▢ 120 g white sugar (½ cup + 1 ½ tbsp)
▢ ¼ tsp sea salt (generous ¼ tsp)
▢ 50 g all-purpose flour (about 6 tbsp)
▢ 30 g cornstarch (3 tbsp)
▢ ½ tsp baking powder
▢ 45 g warm clarified butter (3 tbsp, substitute with same amount of warm olive oil, vegetable oil, or vegan butter)
▢ 2 tsp vanilla
▢ Extra confectioner’s sugar for dusting and decorating

Stabilized chantilly cream (whipped cream)
▢ ¾ tsp gelatin powder
▢ 1 tbsp water
▢ 1 tbsp chilled whipping cream
▢ 240 ml chilled whipping cream (35% fat, 1 cup)
▢ 30 g confectioner’s sugar
▢ 2 tsp vanilla extract

Directions

1. Preheat the oven to 180 °C (350 °F). Line a 10×15-inch (or similar) Swiss roll pan or jelly roll tray with parchment paper, letting a bit overhang for easy removal.
2. In a clean bowl, whisk the 4 eggs, the extra yolk, white sugar, and sea salt until light, pale, and thick—this may take 5 to 7 minutes with an electric mixer.
3. Sift together the all-purpose flour, cornstarch, and baking powder. Gently fold the dry ingredients into the egg mixture in two additions, using a spatula, being careful not to deflate the batter.
4. Stir in the warm clarified butter and vanilla, folding gently until just combined.
5. Immediately spread the batter evenly into the prepared pan, smoothing the top.
6. Bake for 10 to 12 minutes, or until the sponge springs back slightly when touched and is lightly golden.
7. Meanwhile, prepare a clean kitchen towel and dust it with powdered sugar. When the sponge comes out, invert it onto the sugared towel, peel off the parchment, and gently roll the sponge (along its long edge) with the towel inside. Let it cool completely in that rolled shape.
8. To make the stabilized chantilly cream: in a small bowl, sprinkle gelatin powder over 1 tbsp water and let it bloom for a few minutes. Then gently warm or microwave just until the gelatin dissolves (don’t let it boil). Mix in 1 tbsp chilled whipping cream, cool slightly but keep fluid.
9. In a mixing bowl, whip the 240 ml chilled cream, confectioner’s sugar, and vanilla extract until soft peaks form. Then stream in the dissolved gelatin-cream mixture and continue whipping to medium peaks.
10. Unroll the cooled sponge, trimming a sliver from the long edge if needed for a clean fold. Spread the stabilized chantilly cream evenly (leaving a small margin at the edges). Re-roll the cake, this time without towel, gently yet snugly.
11. Dust the finished roll with extra confectioner’s sugar or decorate as you like.

Servings and Timing

This recipe yields about 8 to 10 servings depending on slice thickness.
Active prep time: ~25 minutes
Baking time: 10–12 minutes
Cooling/assembly time: ~30 minutes
Overall, about 1 hour from start to finish (excluding any extended chilling, if you prefer to chill before slicing).

Storage/Reheating

I store the Swiss roll covered (loosely wrapped or in an airtight container) in the refrigerator. It stays fresh for 2 to 3 days. For best texture, I slice it just before serving. If the sponge feels a bit dry, I let it sit at room temperature for 10 minutes before serving. Reheating isn’t recommended—this cake is best enjoyed cold or at room temperature.

FAQs

What if I don’t have clarified butter?

I often substitute with an equal amount of warm olive oil, vegetable oil, or vegan butter—it works well and keeps the batter fluid.

Can I make this with cocoa to make a chocolate roll?

Yes, you can replace some of the flour with cocoa powder (for instance, 5–10 g) but reduce cornstarch slightly so the texture stays light.

How do I prevent cracks when rolling?

Rolling while still warm is key: immediately invert onto the sugared towel and roll it gently with the towel inside. Also don’t spread the filling too thick or right to the edges.

Can I use gelatin sheets instead of powder gelatin?

Yes. Use one gelatin sheet (about 2 g) soaked and melted—adjust quantities accordingly—and proceed as you would with the powder.

Can I use stabilized cream without gelatin (e.g. using cream stabilizer)?

Yes, a commercial cream stabilizer or mascarpone addition can work, but I find gelatin gives reliable firmness without affecting taste.

Can I freeze this cake?

I generally don’t freeze it; the cream can weep or separate. But if you must, freeze individual slices tightly wrapped, and thaw slowly in the fridge.

Does the sponge need to rest before filling?

It needs to cool completely in its rolled shape, yes. That resting ensures it holds shape when you unroll and fill.

What’s the best way to serve slices neatly?

Use a sharp serrated knife or a hot clean knife (dip in hot water, wipe dry) and slice with a gentle sawing motion.

Can I flavor the cream differently, like with fruit or chocolate?

Absolutely—I sometimes fold in a bit of fruit purée (strained) or melted and cooled chocolate into the cream, but keep consistency in check.

Is there a gluten-free version?

I haven’t tried one yet, but substituting a gluten-free flour blend and perhaps reducing cornstarch might work. But the texture will vary—and extra care is needed.

Conclusion

I love serving this Swiss roll when I want something elegant but not overly complicated. The tender, light vanilla sponge and the stabilized chantilly cream make each bite dreamy and satisfying. Once you master rolling and stabilizing the cream, it becomes a showpiece that’s easier than it looks.

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