Vanilla Swiss Roll Cake

Ingredients

Ingredient notes & substitutions

Cake flour:

Its lower protein gives the softest, most delicate crumb — exactly what you want in a roll. In a pinch, substitute all-purpose with a couple tablespoons swapped for cornstarch.

Eggs:

Whipped with sugar until pale and tripled, they give the sponge its airy lift. Room temperature whips highest.

Milk and oil:

A little warmed milk and oil folded in at the end keep the sponge moist and flexible so it rolls smoothly without drying out.

Heavy whipping cream:

Whip it cold to soft-medium peaks for a light, pillowy filling. Look for cream labeled 'whipping' for the best structure.

Vanilla:

A full tablespoon in the cake makes this unmistakably a vanilla roll — use a good-quality extract for the best flavor.

Method

1. 1

   Preheat the oven to 350°F (180°C). Line a 10x15-inch baking tray with parchment and lightly grease it.

2. 2

   Whisk the eggs and sugar on high speed for 5 to 7 minutes, until pale, thick, and fluffy. Mix in the vanilla.

   
3. 3

   Sift together the cake flour, baking powder, and salt, and gently fold into the egg mixture, being careful not to deflate the batter.

   
4. 4

   Warm the milk and oil slightly, then gently fold into the batter until fully combined.

5. 5

   Pour into the tray and spread evenly. Tap the pan lightly to release air bubbles, then bake 10 to 12 minutes, until the cake springs back and is lightly golden.

   
6. 6

   While hot, turn the cake out onto a powdered-sugar-dusted towel, peel off the parchment, and roll it up with the towel from the short end. Cool completely.

   
7. 7

   Whip the cold cream with the powdered sugar and vanilla to soft-to-medium peaks.

   
8. 8

   Unroll the cooled cake, spread the cream evenly (leaving a small border), and re-roll without the towel. Wrap and chill at least 30 minutes. Dust with powdered sugar and decorate with cream before slicing.

   

Variations to try

• Spread a thin layer of jam under the cream — strawberry, raspberry, or apricot are lovely.
• Add fresh sliced strawberries or banana along with the cream.
• Fold 1-2 tablespoons cocoa into the batter and cream for a chocolate roll.
• Brush the sponge with a simple syrup or citrus syrup before filling for extra moisture.

Storage & make-ahead

Store the roll in an airtight container in the refrigerator for up to 3 days; the cream keeps best cold and it slices cleanly when chilled. Let it sit out for 10 to 15 minutes before serving for the softest texture. The filled, undecorated roll freezes for up to 1 month wrapped tightly in plastic and foil — thaw in the fridge before finishing.

Frequently asked questions

Why did my Swiss roll crack?

Usually the sponge cooled before rolling. Roll it warm, straight from the oven, in a sugared towel so it sets into a curl and re-rolls smoothly later.

Can I use all-purpose flour instead of cake flour?

Yes, though the crumb will be a touch less tender. For each cup, replace 2 tablespoons of all-purpose with cornstarch to mimic cake flour.

How far ahead can I make it?

Fill and roll it up to a day ahead, keep it chilled and wrapped, and dust and decorate just before serving.

Can I add fruit or jam?

Absolutely — a thin layer of jam or a scatter of sliced fruit under the cream is delicious. Just don't overfill or it may squeeze out when rolling.