This Swiss roll cake is my kids’ favorite! They often ask me to make it because it’s creamy and sweet, but not overly so. You can serve it with berries, and it’s great with tea and coffee. It’s the perfect treat for any occasion and always a hit in our house.
STEP BY STEP VIDEO GUIDE:
INGREDIENTS:
Cake:
- 3/4 cup sugar
- 2 tbsp vegetable oil (like canola oil)
- 1/2 tsp salt
- 4 eggs
- 3/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
Strawberry Jam Filling:
- 1 tbsp water
- 10 oz strawberries, cut into smaller pieces
- 1/4 cup sugar
Cream Cheese Filling:
- 1/2 cup powdered sugar
- 1 cup whipping cream, chilled
- 9 oz cream cheese, room temperature
- 1 tsp vanilla extract
For Dusting:
- Powdered sugar
Cake ingredients in the picture:
Strawberry Jam Filling Ingredients in the picture:
Cream Cheese Filling ingredients in the picture:
The Swiss roll cake features a soft and airy vanilla sponge cake, rolled around a luscious filling of fresh strawberry jam and creamy, tangy cream cheese frosting. Each bite is a perfect balance of light cake, fruity sweetness, and rich creaminess,making it an irresistible treat for anyone with a sweet tooth.
SWISS ROLL CAKE INSTRUCTIONS:
- Make Strawberry Jam Filling: In a small saucepan, combine strawberries, sugar, and water. Simmer, stirring occasionally, and pressing the strawberries with a spoon. Cook until thickened, about 15-20 minutes. Cool completely. Strain and set aside.
- Preheat and Prep: Preheat oven to 350°F. Butter a 12×16 inch baking tray and line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Beat Wet Ingredients: In a large bowl, beat eggs, sugar, and vanilla extract with an electric mixer until lemon yellow and foamy. Add oil and mix well. Gradually add flour mixture.
- Bake the Cake: Pour batter into the prepared tray, spreading evenly with a spatula. Bake for 12-15 minutes until a toothpick inserted into the center comes out clean.
- Flip and Roll: Sprinkle a kitchen towel generously with powdered sugar. Flip the hot cake onto the towel, remove parchment paper, and dust with more powdered sugar. Roll the cake up in the towel while still hot to prevent cracking. Let it cool completely.
- Make Cream Cheese Filling: In one bowl, beat cream cheese, powdered sugar, and vanilla. In another bowl, whip the cream until stiff peaks form. Fold whipped cream into the cream cheese mixture.
- Assemble Cake: Unroll the cooled cake. Spread strawberry filling evenly over the cake, then spread cream cheese filling on top.
- Final Roll: Roll the cake back up and refrigerate for at least 1 hour.
- Serve: Before serving, sprinkle with powdered sugar and decorate with fresh strawberries.
Tips to Improve Your Swiss Roll:
- Perfect Your Sponge: Ensure your sponge cake is light and airy by beating the eggs and sugar until they’re thick and pale. This helps create a fluffy texture.
- Even Rolling: Roll the cake while it’s still warm to prevent cracking. Use a kitchen towel dusted with powdered sugar to aid in rolling.
- Flavor Variations: Experiment with different fillings such as chocolate ganache, fruit compote, or whipped cream with fresh berries for a unique twist.
- Chill Before Cutting: For clean slices, refrigerate the rolled cake for about 30 minutes before cutting. This helps set the filling and prevents it from squishing out.
- Uniform Thickness: Spread the batter evenly in the baking tray to ensure the cake bakes uniformly. This helps in rolling the cake later without any unevenness.
- Fresh Ingredients: Use fresh, high-quality ingredients for the best flavor. Fresh strawberries and cream cheese can make a big difference in taste.
- Gentle Folding: When folding the whipped cream into the cream cheese, do so gently to maintain the airy texture. Over mixing can lead to a dense filling.
TRY THESE NEXT:
ECLAIR CAKE WITH HOMEMADE CREAM
Swiss Roll Cake
Swiss roll cake, creamy and light, perfect for any occasion. Pair with berries or a hot beverage for a delightful treat!
Ingredients
Cake:
- 3/4 cup sugar
- 2 tbsp vegetable oil like canola oil
- 1/2 tsp salt
- 4 eggs
- 3/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
Strawberry Jam Filling:
- 1 tbsp water
- 10 oz strawberries cut into smaller pieces
- 1/4 cup sugar
Cream Cheese Filling:
- 1/2 cup powdered sugar
- 1 cup whipping cream chilled
- 9 oz cream cheese room temperature
- 1 tsp vanilla extract
For Dusting:
- Powdered sugar
Instructions
- Make Strawberry Jam Filling: In a small saucepan, combine strawberries, sugar, and water. Simmer, stirring occasionally, and pressing the strawberries with a spoon. Cook until thickened, about 15-20 minutes. Cool completely.
- Preheat and Prep: Preheat oven to 350°F. Butter a 12×16 inch baking tray and line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Beat Wet Ingredients: In a large bowl, beat eggs, sugar, and vanilla extract with an electric mixer until lemon yellow and foamy. Add oil and mix well. Gradually add flour mixture.
- Bake the Cake: Pour batter into the prepared tray, spreading evenly with a spatula. Bake for 12-15 minutes until a toothpick inserted into the center comes out clean.
- Flip and Roll: Sprinkle a kitchen towel generously with powdered sugar. Flip the hot cake onto the towel, remove parchment paper, and dust with more powdered sugar. Roll the cake up in the towel while still hot to prevent cracking. Let it cool completely.
- Make Cream Cheese Filling: In one bowl, beat cream cheese, powdered sugar, and vanilla. In another bowl, whip the cream until stiff peaks form. Fold whipped cream into the cream cheese mixture.
- Assemble Cake: Unroll the cooled cake. Spread strawberry filling evenly over the cake, then spread cream cheese filling on top.
- Final Roll: Roll the cake back up and refrigerate for at least 1 hour.
- Serve: Before serving, sprinkle with powdered sugar and decorate with fresh strawberries.
[…] SWISS ROLL CAKE […]