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Golden Swiss Roll Cake with Rose and Spice Cream Filling

Golden Swiss Roll Cake with Rose and Spice Cream Filling

Light, golden sponge that stays soft and moist.
Rose-spice cream filling for a floral, aromatic twist.
Simple steps perfect even for beginner bakers.
Naturally beautiful with no artificial coloring.
Ideal for festive occasions or cozy tea gatherings.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 hour 40 minutes
Servings: 6
Course: Dessert
Cuisine: European–Middle Eastern
Ingredients Method Notes

Ingredients
  

  • For the Sponge Cake:
  • 4 large eggs
  • 100 g ½ cup granulated sugar
  • 90 g ¾ cup cake flour, sifted
  • 10 g 1 tbsp cornstarch
  • ½ tsp baking powder
  • Pinch of salt
  • 30 ml 2 tbsp vegetable oil
  • 30 ml 2 tbsp milk
  • 1 tsp vanilla extract
  • 🌹 For the Rose & Spice Cream Filling:
  • 300 ml 1¼ cups heavy whipping cream, chilled
  • 40 g ⅓ cup powdered sugar
  • 1½ tsp rosewater
  • ¼ tsp ground cardamom
  • ⅛ tsp ground cinnamon
  • 2 tbsp cream cheese optional, for stability
  • ✨ For Decoration:
  • Powdered sugar for dusting
  • Edible dried rose petals
  • 1 tbsp crushed pistachios optional
  • Drizzle of honey optional

Method
 

  1. Preheat oven to 170°C (340°F). Line a 10x15-inch (25x38 cm) Swiss roll pan with parchment paper and lightly grease it.
  2. Separate eggs. Beat egg whites in a clean bowl until foamy.
  3. Add sugar gradually while whisking until soft glossy peaks form.
  4. Fold in yolks gently to keep the batter airy and light.
  5. Sift and add flour, cornstarch, baking powder, and salt. Mix softly.
  6. Combine milk, oil, and vanilla; fold gently into the batter until smooth.
  7. Pour and spread evenly into the pan. Tap to remove air bubbles.
  8. Bake for 10-12 minutes until the top springs back when touched.
  9. Invert and roll: Dust a towel with sugar, flip cake onto it, peel parchment, and roll while warm. Let cool.
  10. Whip the cream: Beat chilled cream with sugar, rosewater, cardamom, and cinnamon until firm. Add cream cheese if using.
  11. Unroll and fill: Spread cream evenly, leaving 1 cm at edges. Reroll carefully.
  12. Chill for 1 hour to set, then decorate with rose petals, pistachios, and a dusting of sugar before serving.

Notes

  • Roll the sponge while warm to prevent cracks.
  • Don’t overbake it should stay soft and springy.
  • For extra cream stability, add cream cheese or mascarpone.
  • Use pure rosewater for authentic floral flavor.
  • Store leftovers in the fridge for up to 3 days.

Flavor Variations

  • Saffron Pistachio: Add saffron-infused milk and sprinkle crushed pistachios.
  • Chocolate Rose: Add cocoa powder to sponge and keep the rose cream filling.
  • Coconut Cream: Fold shredded coconut into the filling.
  • Cardamom Vanilla: Replace rosewater with extra vanilla and keep the spices.