Experience the charm of a classic Swiss roll—a light and airy sponge cake rolled up with rich, fluffy cream filling. This elegant dessert pairs beautifully with a cup of coffee or a celebratory gathering, and its visually impressive spiral is always a showstopper. Our recipe combines a few simple ingredients to create a melt-in-your-mouth roll that’s perfect for sharing (or savoring solo!). Ready in under an hour, this recipe is as easy as it is beautiful. Let’s roll up some Swiss magic!
Ingredients:
For the Sponge Cake:
- 3 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup all-purpose flour, sifted
- ¼ tsp baking powder
- ¼ tsp salt
For the Cream Filling:
- 1 cup heavy whipping cream, chilled
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Optional Toppings:
- Powdered sugar for dusting
- Fresh fruit or chocolate shavings
Instructions:
1. Preheat and Prepare:
- Preheat the oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper, allowing some overhang for easy removal. Lightly grease the parchment.
2. Make the Sponge Cake:
- In a large mixing bowl, beat the eggs and sugar together until pale and fluffy, about 5 minutes. Add in the vanilla extract and mix until combined.
- Sift together the flour, baking powder, and salt in a separate bowl. Gently fold this dry mixture into the egg mixture, taking care not to overmix. Pour the batter evenly onto the prepared baking sheet.
3. Bake the Sponge:
- Bake for 10-12 minutes, or until the cake springs back when lightly pressed. Avoid overbaking to keep the cake soft and pliable.
4. Roll the Cake:
- While the cake is warm, dust a clean kitchen towel with powdered sugar and turn the cake out onto it. Carefully peel away the parchment paper. Starting from a short end, gently roll the cake up with the towel and let it cool completely.
5. Prepare the Filling:
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
6. Assemble the Swiss Roll:
- Unroll the cooled cake and spread the cream filling evenly over the surface. Roll the cake back up (without the towel this time), taking care to keep it tight but not too firm. Transfer to a serving platter.
7. Final Touches:
- Dust with powdered sugar and add fresh berries or chocolate shavings if desired. Slice and serve!
Enjoy the light and sweet swirl of this homemade Swiss roll with a perfect balance of sponge and cream.