Swiss Roll Recipe – Classic Vanilla Cake Roll With Cream Filling

This Vanilla Swiss Roll Cake is made for the baker who wants a clean slice, a soft sponge, and a filling that holds together without melting into the layers. You’ll learn how to make a classic vanilla sponge that stays flexible enough to roll, and how to fill it with a mascarpone cream that doesn’t weep. This isn’t a fussy dessert. It’s structured, soft, and steady on the plate.

If you’ve searched for a roll cake recipe vanilla based, this one relies on the sponge technique no butter, no oil just air whipped into eggs. The result is light and springy, exactly what you want in a roll cake. And because it’s a vanilla Swiss roll recipe at heart, it stays adaptable. You could flavor the cream or layer in fruit, but the version below stays true to what I’ve made most often in my kitchen.

Understanding Each Ingredient’s Role

The eggs do the heavy lifting here. Instead of using baking powder, this sponge cake roll rises entirely from the volume created by beating the eggs with sugar. I use four large eggs, at room temperature, to ensure they whip up with full strength.

Caster sugar dissolves quickly and contributes to the sponge’s light texture. It creates the structure without weighing down the batter. Granulated sugar works, but I always return to caster for a finer crumb.

All-purpose flour is sifted gently into the mix. I’ve tested cake flour in the past, but the sponge became too fragile to roll cleanly. All-purpose holds the structure better and balances softness with strength.

A teaspoon of vanilla extract brings subtle warmth. I always choose pure extract for its clarity. The flavor shows up more when there aren’t any competing ingredients.

Mascarpone Cream Filling That Holds Steady

For the filling, I combine heavy whipping cream with mascarpone and powdered sugar. Mascarpone adds thickness and body without making the cream too stiff. It gives it that bakery-style smoothness that doesn’t ooze out the sides.

I’ve tried using just whipped cream before, and it didn’t slice well. The mascarpone makes the difference between a soft filling and one that slices cleanly, even the next day. It’s a trick I learned after too many fillings collapsed mid-slice.

A touch of vanilla here again ties the filling to the sponge. This cake doesn’t need strong flavors to work. It just needs balance.

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Mixing and Folding: Where Technique Matters

Whipping the eggs and sugar for at least four full minutes matters more than most expect. You’re creating volume that gives this sponge its rise. The batter should be pale and thick enough to ribbon off the whisk.

Once the flour goes in, you switch from speed to care. Folding slowly, deliberately, avoids knocking out the air. I use a large rubber spatula and rotate the bowl as I go. You want no streaks and no flour pockets, but no deflation either.

The vanilla goes in last to keep the fragrance clear. It stays fresher that way.

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Choosing the Right Pan and Cooling Method

A 10×15-inch jelly roll pan gives you the right thickness to roll without cracking. Thinner than a sheet cake, but enough to carry the filling. I always line the pan with parchment and let it hang slightly over the edges. It makes the removal cleaner.

Once baked, rolling the cake while warm is key. You invert it onto a sugared towel, peel back the parchment, and roll tightly. This shapes the sponge while it’s still flexible. Cooling it in this shape prevents cracks later.

I’ve seen recipes that cool the sponge flat, then try to roll it later. Those tend to crack. Rolling warm has always worked better in my notes.

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Assembling Without Overfilling

The cream goes on gently. You leave a border at the edges to give the filling space to spread without leaking out. I use an offset spatula to get an even layer, especially in the corners.

Re-rolling is slower. You don’t want to press hard. Let the sponge wrap naturally back into shape. Transferring it to a serving plate can be the trickiest part I use two large spatulas to lift the whole roll without bending it.

If it cracks a little, don’t worry. The powdered sugar dusting covers it, and it still slices beautifully. It’s a dessert, not a sculpture.

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Mascarpone vs Whipped Cream: Which Filling Slices Better?

I’ve tested both. Whipped cream alone gives you lightness, but not enough hold. Mascarpone, on the other hand, anchors the texture. It doesn’t add sharpness like cream cheese would. It softens the filling just enough to spread and stiffens it just enough to cut.

In my early attempts, whipped cream leaked out as soon as the cake sat at room temperature. Once I added mascarpone, the filling stayed in place. It held up during slicing, plating, even storage. That small change made a big difference.

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Serving Tips and Holiday Garnishes

Dusting the roll with icing sugar adds just enough finish. I like to pair it with fresh berries—raspberries and blueberries especially—for color and a pop of tartness. Strawberries soften quickly, so I add those only if the roll is served the same day.

This roll looks clean enough for a Christmas table. It also works as a light finish after a rich dinner. For Christmas Eve, I’ve made it next to the Winter Vanilla Cake and used the same berry theme to keep the dessert board unified.

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Storing and Slicing Notes

This roll holds well in the fridge for up to two days. I wrap it in parchment first, then foil. Plastic wrap tends to press into the powdered sugar. Chilling firms up the filling, making it easier to slice.

You’ll want a clean, sharp knife. Wipe between cuts for the neatest slices. If you serve it slightly chilled, the filling will hold its shape better on the plate.

I’ve also frozen a fully assembled roll before—wrapped tightly and thawed overnight in the fridge. It holds up surprisingly well. That’s useful

Vanilla Swiss Roll with Mascarpone and Berries – Christmas Decoration Style