Swiss Roll Recipe

This Swiss roll recipe yields a light and fluffy cake rolled with a delicious filling of your choice. Perfect for any occasion!


  • 4 large eggs
  • 100 grams (1/2 cup) granulated sugar
  • 100 grams (3/4 cup) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Confectioners’ sugar, for dusting

For the Filling:

  • 200 ml (3/4 cup) heavy cream
  • 2-3 tablespoons granulated sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • Jam or fruit preserves (optional)


  1. Preheat and Prepare:
  • Preheat your oven to 180°C (350°F).
  • Grease and line a 10×15 inch (25×38 cm) baking tray with parchment paper.
  1. Prepare the Batter:
  • In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer until pale and fluffy. This usually takes about 5 minutes.
  1. Combine Dry Ingredients:
  • In a separate bowl, sift together the flour, baking powder, and salt.
  1. Fold Dry Ingredients:
  • Gradually fold the sifted dry ingredients into the egg mixture, using a spatula. Be gentle to maintain the airiness.
  1. Add Vanilla Extract:
  • Stir in the vanilla extract gently until just combined.
  1. Bake the Cake:
  • Pour the batter into the prepared baking tray, spreading it evenly with a spatula.
  • Bake in the preheated oven for 10-12 minutes or until the cake is lightly golden and springs back when touched.
  1. Prepare for Rolling:
  • While the cake is baking, lay out a clean kitchen towel and dust it generously with confectioners’ sugar.
  1. Roll the Cake:
  • Once baked, immediately invert the hot cake onto the prepared towel.
  • Carefully peel off the parchment paper.
  • Starting from one of the shorter ends, gently roll the cake up together with the towel. Let it cool completely like this.
  1. Prepare the Filling:
  • In a chilled bowl, whip the heavy cream with granulated sugar and vanilla extract until stiff peaks form.
  1. Assemble the Swiss Roll:
    • Carefully unroll the cooled cake.
    • Spread the whipped cream evenly over the cake.
    • Optionally, spread a thin layer of jam or fruit preserves over the whipped cream.
  2. Roll and Chill:
    • Roll the cake back up, starting from the same end as before but without the towel this time.
    • Place seam-side down on a serving platter and refrigerate for at least 1 hour before serving.
  3. Serve:
    • Dust with additional confectioners’ sugar before slicing and serving. Enjoy your homemade Swiss roll!

This Swiss roll is best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days. Enjoy the lightness and flavors of this classic dessert!

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