Also known as a jelly roll, this classic dessert is all about technique. It’s light, airy, flexible, and beautifully simple. The sponge is thin and delicate, designed specifically to roll without breaking. When done right, it creates that signature swirl that makes every slice look bakery-perfect.
It’s just like pulling a thin golden sponge from the oven. It’s soft, springy, and warm. You dust it lightly with powdered sugar, lay a clean kitchen towel over it, and gently roll it while it’s still warm.
And the best part? Once you master the roll, you unlock endless flavor possibilities.
Ingredients
For the Sponge Cake:
- 4 large eggs, room temperature
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- Powdered sugar (for dusting)
For the Filling:
- ½–¾ cup strawberry or raspberry jam
OR - 1 cup whipped cream (sweetened with 1–2 tbsp powdered sugar)
Optional:
- Fresh berries
- Chocolate ganache drizzle
Kitchen Tools
- 10×15-inch (25×38cm) jelly roll pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Spatula
- Clean kitchen towel
- Cooling rack
- Sieve (for dusting sugar)
How to Make Swiss Roll Cake
1.Preheat & Prepare
Preheat the oven to 350°F / 175°C.
Line your jelly roll pan with parchment paper, leaving slight overhang for easy removal. Lightly grease the parchment. Swiss roll cakes bake quickly and thinly, so preparation matters.
2. Beat Eggs & Sugar
In a large bowl, beat eggs and sugar together for 4–5 minutes until thick, pale, and fluffy. The mixture should ribbon when lifted.
This step is crucial. The air incorporated here gives the sponge its flexibility and light texture. Stir in vanilla extract.
3. Add Dry Ingredients
Sift together flour, baking powder, and salt. Gently fold into the egg mixture using a spatula. Use slow, sweeping motions to maintain airiness. Overmixing will deflate the batter and make the sponge tough.
4.Bake
Pour batter into the prepared pan and spread evenly to the edges. Bake for 10–12 minutes, just until the sponge springs back lightly when touched. Do not overbake, a dry sponge will crack when rolled.
5.Roll While Warm (The Secret Step)
Lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Immediately turn the hot sponge out onto the towel and carefully peel off parchment paper.
Starting from the short end, gently roll the sponge up with the towel inside. Let it cool completely in this rolled shape. This “trains” the sponge to hold its spiral without cracking.
6.Add Filling
Once cooled, gently unroll the sponge.
Spread jam or whipped cream evenly across the surface, leaving a small border at the edges.
Carefully roll it back up without the towel this time, tightening gently as you go.
Place seam-side down.
7. Chill & Slice
Chill for 20–30 minutes to set. Dust with powdered sugar or drizzle with chocolate before slicing. Use a sharp knife and wipe clean between cuts for perfect swirls.
Tips for Perfect Swiss Roll Cake
Roll while warm — waiting too long increases cracking risk.
Do not overbake — soft sponge equals flexible sponge.
Beat eggs thoroughly — air is your structure.
Use parchment paper — prevents sticking disasters.
Chill before slicing — cleaner presentation.
Fun Variations
Chocolate Swiss Roll – Replace ¼ cup flour with cocoa powder and fill with chocolate ganache.
Lemon Swiss Roll – Add lemon zest to batter and fill with lemon curd.
Coffee Roll – Brush sponge with espresso syrup and fill with mascarpone cream.
Strawberry Cream Roll – Fresh whipped cream and sliced strawberries for a light summer dessert.
Swiss roll cake is light, delicious, and surprisingly satisfying to make. It’s one of those desserts where technique feels intimidating at first, but once you master it, you’ll wonder why you ever hesitated.
That spiral isn’t just beautiful, it’s proof of patience and timing. From the warm rolling stage to that first clean slice revealing the perfect swirl, every step feels intentional. And when you serve it? It looks delicate, impressive, and completely irresistible.
Once you’ve nailed Swiss roll, you’ve unlocked a foundational baking skill that opens the door to countless creative desserts.
