Swiss Roll Cake
A classic French-inspired sponge cake rolled with jam and whipped cream. Light, elegant, and impressive—no special skills required.
- Total time
- 45 min
- Servings
- 8
- Calories
- 285
- Protein
- 5g
Ingredients
- 4 whole eggs
- ½ cup granulated sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- ½ cup jam (strawberry or raspberry)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes. This ensures the cake rises evenly.
- 2
Line a 9 by 13-inch baking sheet with parchment paper, letting the paper hang over two opposite sides. This makes removing the cake easy.
- 3
Separate the eggs: crack each egg over a small bowl, slide the yolk into a separate bowl, and let the white drop into a third bowl. Repeat with all four eggs.
- 4
Pour the 4 egg yolks and 0.5 cup of granulated sugar into a medium bowl. Use an electric mixer on medium speed to beat them for 3–4 minutes, until the mixture is pale yellow and thick like pudding.
- 5
Add 2 tablespoons of milk and 1 teaspoon of vanilla extract to the yolk mixture. Stir with a whisk or wooden spoon for 10 seconds until combined.
- 6
In a small bowl, whisk together 0.75 cup of flour and 1 teaspoon of baking powder. Pour this mixture into the yolk mixture and stir gently with a wooden spoon or rubber spatula until no flour streaks remain, about 20 seconds.
- 7
In a clean, dry bowl, use an electric mixer on high speed to beat the 4 egg whites for 2–3 minutes, until stiff peaks form—the whites should look like fluffy clouds and hold their shape when you lift the beaters.
- 8
Pour the egg whites on top of the flour-yolk mixture. Using a rubber spatula, lift batter from the bottom of the bowl up and over the whites; rotate the bowl a quarter turn and repeat until no white streaks remain, about 30 seconds. This keeps the cake airy.
- 9
Pour the batter onto the prepared baking sheet and use a rubber spatula to spread it into an even layer, about 0.5 inches thick, reaching all four corners.
- 10
Bake for 10–12 minutes, until the surface turns the color of warm honey and springs back when you gently touch it with a fingertip. A toothpick poked in the center should come out clean.
- 11
Lay a clean kitchen towel flat on a counter. Remove the cake from the oven and immediately turn it out onto the towel, peeling away the parchment paper as you flip.
- 12
Starting at one short end of the warm cake, tightly roll it up in the towel like a log. Let it cool for 15 minutes wrapped in the towel—this prevents it from cracking when you unroll it.
- 13
Pour 1 cup of heavy cream into a chilled bowl. Use an electric mixer on medium-high speed to beat the cream for 2–3 minutes, until soft peaks form—the cream should look fluffy and fall in gentle waves when you lift the beaters.
- 14
Add 2 tablespoons of powdered sugar to the whipped cream. Stir or beat gently with the mixer for 10 seconds until the sugar disappears. This sweetens the cream without deflating it.
- 15
Unroll the cake on a clean kitchen towel. Spread the 0.5 cup of jam in an even layer across the cake, leaving a 0.5-inch border on all sides.
- 16
Spread the whipped cream evenly over the jam, again leaving a 0.5-inch border. This makes rolling easier.
- 17
Starting at one short end, tightly roll up the cake by lifting the towel edge and rolling toward you, like rolling a burrito. The filling may peek out slightly at the seams—this is normal.
- 18
Transfer the rolled cake seam-side down to a serving plate. Dust the top lightly with powdered sugar if desired. Slice with a serrated knife, wiping the blade clean between cuts.
Tools you’ll need
- 9 by 13-inch baking sheet
- parchment paper
- 3 medium bowls
- 1 small bowl
- electric mixer or whisk
- rubber spatula
- wooden spoon
- clean kitchen towel
- serrated knife
- medium bowl (for whipping cream)
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