Go Back
Swiss Roll Cake Recipe with Fresh Cream Simple and Tasty Dessert Idea

Swiss Roll Cake Recipe with Fresh Cream | Simple and Tasty Dessert Idea

Soft, fluffy sponge + rich whipped cream pure perfection. Ready in under 90 minutes with minimal equipment. Fresh, preservative-free, and customizable. Ideal for all occasions from casual snacks to festive desserts. Guaranteed to impress everyone at the table!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Dessert
Cuisine: American, European, Swiss
Ingredients Method Notes

Ingredients
  

  • For the Sponge Cake:
  • 4 large eggs room temperature
  • ½ cup 100 g sugar
  • 1 teaspoon vanilla extract
  • ⅔ cup 80 g cake flour (sifted)
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil neutral flavor
  • 2 tablespoons milk warm
  • A pinch of salt
  • 🍦 For the Fresh Cream Filling:
  • 1 cup 240 ml heavy cream (chilled)
  • 2 tablespoons powdered sugar adjust to taste
  • ½ teaspoon vanilla extract
  • Optional Fresh fruits like strawberries, mango, or kiwi – finely chopped
  • 🍰 For Decoration:
  • Powdered sugar for dusting
  • Extra whipped cream or fruit slices optional

Method
 

  1. Step 1: Prepare the Baking Pan
  2. Preheat your oven to 170°C (340°F). Line a rectangular baking tray (about 10x12 inches / 25x30 cm) with parchment paper, leaving some extra paper on the sides for easy lifting.
  3. Step 2: Separate and Beat the Eggs
  4. Separate the egg whites and yolks. In one clean bowl, beat the whites until foamy. Gradually add half of the sugar and beat until stiff peaks form.
  5. In another bowl, whisk the yolks with the remaining sugar until pale and creamy.
  6. Step 3: Combine Wet Ingredients
  7. Add vanilla extract, oil, and warm milk to the yolk mixture. Mix gently until smooth and combined.
  8. Step 4: Fold in the Dry Ingredients
  9. Sift together the cake flour, cornstarch, and salt. Add this mixture gradually into the yolk batter, folding lightly to keep the batter airy.
  10. Step 5: Incorporate the Egg Whites
  11. Add ⅓ of the beaten egg whites to the yolk mixture to loosen it. Then gently fold in the remaining whites in two additions, using a spatula with slow, sweeping motions to avoid deflating the batter.
  12. Step 6: Bake the Sponge
  13. Pour the batter into the prepared tray, spreading it evenly. Tap the tray gently to remove air bubbles.
  14. Bake for 10-12 minutes, or until the top is golden and springs back when touched.
  15. Step 7: Roll the Cake (While Warm)
  16. Remove the sponge from the oven and immediately invert it onto a sheet of parchment paper. Peel off the old parchment and roll the sponge (with the new paper) gently while still warm. This helps it “remember” the roll shape. Let it cool completely in this rolled position.
  17. Step 8: Whip the Fresh Cream
  18. In a chilled bowl, whip the cream, powdered sugar, and vanilla extract until soft peaks form. Keep it in the refrigerator until use.
  19. Step 9: Fill the Roll
  20. Unroll the cooled sponge gently. Spread an even layer of fresh whipped cream, leaving about 1 inch at the edge uncoated (to prevent overflow). Add fruit pieces if desired.
  21. Step 10: Roll It Up Again
  22. Re-roll the cake carefully but firmly. Wrap it in parchment or plastic wrap and refrigerate for at least 1 hour to set.
  23. Step 11: Decorate & Serve
  24. Dust lightly with powdered sugar. Slice with a sharp, clean knife. Garnish with fruit or extra cream if desired and enjoy your fluffy masterpiece!

Notes

  • Use room-temperature eggs for a better rise and smoother batter.
  • Do not over-bake. A dry sponge will crack while rolling.
  • Warm milk and oil keep the texture soft.
  • Roll while warm that’s the key to a smooth, uncracked Swiss Roll.
  • Use chilled cream for best whipping results.
  • Slice with a warm knife for clean edges.
  • Variations: Add cocoa powder for a chocolate Swiss Roll, or fill with jam, custard, or lemon curd.