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This Vanilla Swiss Roll is super light and fluffy, making it a fancy treat for any sweet moment. The soft sponge hugs a creamy whipped filling, giving you just the right mix of sweet and smooth without feeling too heavy.
I first made this for a family birthday and everyone loved how airy it was with that sweet cream. It soon became my favorite go-to when I want something easy but impressive to serve.
Must-Have Ingredients
Step-By-Step Instructions
Vanilla is my top pick for cakes because it reminds me of good times but still feels fancy. This Swiss roll brings back childhood memories with a grown-up twist when guests drop by.
How to Store It
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Give the cake a few minutes to settle after rolling before unrolling and adding the cream. This little rest makes spreading easier and keeps the cake from falling apart.
Frequently Asked Cooking Questions
- → How do I stop the sponge from cracking when I roll it?
Roll the cake warm on a towel dusted with sugar so it stays flexible. This keeps it from breaking and helps you get a smooth swirl.
- → What’s the best way to get whipped cream ready for the filling?
Make sure your heavy cream is cold, then beat it with powdered sugar and vanilla until it’s thick and holds its shape for a fluffy filling.
- → Can I make the sponge ahead of time?
Yeah, after it’s baked and cooled, wrap it tight and pop it in the fridge. Just roll it up and add the cream right before serving to keep it fresh.
- → Why should eggs be at room temperature for the batter?
Room temp eggs beat better and help make the batter light and airy, which gives you a soft sponge cake.
- → Is dusting with powdered sugar really needed?
It adds a nice touch of sweetness and makes it look pretty, but you can skip it if you want.