Perfect Vanilla Swiss Roll

Vanilla Swiss roll is made with a light and moist sponge cake, filled with fresh whipped cream, and then rolled up into the classic shape. Change the fillings or toppings for distinct holiday rolls. Included in this post are detailed step-by-step directions to achieve the perfect roll.

If you follow my blog, then you know I am a chocolate girl. In fact, so many of my baking posts are chocolate-based, from my most decadent Cadbury Mini Egg chocolate cake to something easier like my chocolate banana cream pie. However, I wanted to switch it up this week and make something lighter in flavor. 

It took numerous endeavors to develop the perfect recipe. This cake is light and fluffy with a soft vanilla flavor. I must admit, the final recipe was so good I ate the entire roll in one day. I did not save a bite for my husband, and I don’t feel bad about it.

Ingredients

Specific Ingredient Notes

• Grapeseed Oil – A light and flavor-neutral oil. This oil allows the vanilla to be the star of the show.
• Whole Milk – Adds full richness to the cake sponge. 
• Clear Vanilla Extract – Vanilla is the star of this show.
• Cake Flour – Cake flour is finely milled and lower on the gluten spectrum. What that means is cake flour helps achieve a lighter and fluffier cake sponge.
• Milk Powder – This is milk in a concentrated form. Bakers use milk powder to add flavor without adding liquid to the recipe.
• Egg Whites – Egg whites are this cake’s leavening, or rising, agent. Egg whites keep the texture light and fluffy. Before whipping egg whites, always clean your mixing bowl and beaters with a dab of vinegar. This simple step removes unseen fat, which kills attaining peaks with your egg white.
• Cream of Tartar –  Speeds up the creation of foam and stabilizes the bubbles in egg whites. The result is a lighter cake sponge texture.

How To Video

Rolling Technique

Achieving the perfect roll is all about timing and technique. Don’t let the rumors scare you; it is easier than you might have heard. Follow these steps to create a perfect roll.

1. Baking Sheet: Line the baking sheet with parchment paper and liberally grease both sides of the paper. This is necessary for the cake sponge to release effortlessly.
2. Preparing the Roll: Select either a lint-free tea towel or parchment paper as an insert. Lay the insert flat and generously dust the top with powdered sugar. This step keeps the cake from sticking to the insert.
3. Invert Cake:  Remove the cake from the oven. Then, flip the cake onto the dusted insert and out of the baking sheet. After flipping, peel the baked parchment paper off the bottom of the cake.
4. First Roll: Slowly and gently roll the cake with the insert inside the rolls. Allow the cake to cool while rolled up fully; this can take between 1 -2 hours. 
5. Second Roll: Once the cake has cooled, gently unroll it. Spread your filling across the cake, leaving a 1-inch parameter around the edge. Roll the cake back up without the insert on the inside. Wrap it in a towel or parchment paper to help the cake hold a tight roll while setting. Place in the refrigerator for four hours before serving.

Substitutions and Alternatives

Grapeseed Oil – If you do not already have grapeseed oil, I do not recommend buying it for this recipe. As an alternative, you can use avocado oil, almond oil, canola oil, or olive oil. 

Clear Vanilla Extract – Any vanilla extract or vanilla bean paste can be used as a substitution. 

Cake Flour – This can be costly and not readily available. Use all-purpose in its place. 

Milk Powder – Substitute with flour to keep the dry ratios consistent. 

Cream of Tartar – Swap 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar

Fillings and Toppings

Much like cakes, swiss rolls can have a large variety of different fillings. I think it is fun to have a topping bar so that everyone can make their perfect dessert. Suggestions include:

• Jam
• Compote
• Dulce de Leche
• Salted caramel
• Fruit curd
• Buttercream
• Ganache
• Marshmallow

Holiday Decoration Variations

Swiss rolls are easy to alter for a holiday theme. Change the filling, topping, or both. Here are a few ideas to help get you started.

• Christmas – Mix 2 – 3 drops of red gel food coloring in with the cake batter. Crush red and green M&Ms and mix in with whipped cream. Add whipped cream on top, and sprinkle additional red and green M&M’s for color pops. 
• Saint Patrick’s Day – Add 2 – 3 drops of green gel food coloring and mix in with the cake batter.
• Easter – Mix 2 – 3 drops of pastel gel food coloring in with the cake batter. Place whipped cream on top, and decorate with chocolate Easter bunnies and eggs placed in the whipped cream. 
• Fourth of July – Mix mini red, white, and blue M&Ms with whipped cream. Place additional whipped cream on top and sprinkle M&M’s for color pops. 
• Halloween – Add 2 – 3 drops of black or orange gel food coloring with the cake batter. Top the roll with black or orange whipped cream and place spooky chocolate candies (eggs, spiders, etc.)

Frequently Asked Questions

Storage

Countertop Instructions: If using a non-dairy filling, store in an air-tight container for 1-2 days in an airtight container. Note, that at room temperature, the filling can bleed into the sponge.

Refrigerator Instructions: If using a dairy-based filling, store the roll in an airtight container for up to 3 days.

Freezer Instructions: Cut individual slices of the cake, wrap each slice in cling wrap, and freeze for up to three months.