Here’s a classic and simple Swiss roll recipe for a soft, fluffy sponge with a creamy filling:
Ingredients
For the sponge cake:
- 4 large eggs
- 100 g (½ cup) granulated sugar
- 100 g (¾ cup) all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the filling:
- 150 ml (⅔ cup) heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
(Optional: you can also use jam, chocolate spread, or cream cheese frosting.)
For dusting:
- Icing sugar
Instructions
- Preheat oven to 180°C (350°F). Line a 30×40 cm (12×16 inch) baking tray with parchment paper.
- Whip the eggs and sugar: In a large bowl, beat the eggs and sugar with an electric mixer for 5–7 minutes until pale and fluffy. Add vanilla extract.
- Fold in dry ingredients: Sift flour, baking powder, and salt. Gently fold into the egg mixture using a spatula, being careful not to deflate the batter.
- Bake: Pour the batter into the prepared tray, spreading evenly. Bake for 10–12 minutes, until the sponge is lightly golden and springs back when touched.
- Roll the sponge: While still warm, place a clean kitchen towel on a flat surface and sprinkle with a little powdered sugar. Turn the sponge onto the towel and carefully peel off the parchment paper. Roll the sponge up with the towel inside and let it cool completely.
- Prepare the filling: Whip the cream with powdered sugar and vanilla until stiff peaks form.
- Assemble: Unroll the cooled sponge, spread the cream evenly, and re-roll without the towel.
- Finish: Dust with icing sugar. Slice and serve.
💡 Tips for success:
- Don’t overbake — a dry sponge cracks when rolled.
- Folding gently preserves the airiness.
- You can switch the filling to chocolate ganache, jam, or fruit puree.
If you want, I can also give a chocolate Swiss roll version that’s extra decadent and fluffy. Do you want me to?
