A Swiss roll is a type of rolled sponge cake filled with various fillings, such as jam, whipped cream, or buttercream. It is a popular and versatile dessert that is known for its distinctive rolled appearance. The cake is typically made by baking a thin layer of sponge cake in a sheet pan, then spreading a layer of filling over the cake before rolling it up into a log shape.

The sponge cake used for a Swiss roll is often light and fluffy, and it may be flavored with vanilla, chocolate, or other ingredients. The filling can vary depending on personal preferences, and it’s not uncommon to find Swiss rolls with fruit preserves, chocolate ganache, or even a layer of fresh fruit.

Swiss Roll

Recipe by Nitdb


Prep time


Cooking time



Despite its name, the Swiss roll is not necessarily of Swiss origin. It is a popular dessert in many countries and is known by different names in various places. The Swiss roll is sometimes called a jelly roll in the United States and a roulade in some European countries. Regardless of the name, the concept remains the same—a rolled cake with a delicious filling.


  • Cake
  • 4 large eggs

  • 3/4 cup (150g) granulated sugar

  • 1 teaspoon vanilla extract

  • 1 cup (120g) all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • Powdered sugar (for dusting)

  • Filling
  • 1 cup (240ml) heavy cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon vanilla extract

  • Fruit preserves, jam, or any filling of your choice


  • Preheat your oven to 350°F (180°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, leaving an overhang on the longer sides.
  • In a large bowl, beat the eggs until they are thick and lemon-colored. Gradually add the granulated sugar, beating well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
  • Spread the batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.
  • While the cake is still warm, turn it out onto a kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake up in the towel from the short end. Allow it to cool completely.
  • In a chilled bowl, whip the heavy cream until it holds stiff peaks. Add the powdered sugar and vanilla extract, and continue to whip until well combined.
  • Carefully unroll the cooled cake and spread a layer of fruit preserves or any filling of your choice over the cake. Evenly spread the whipped cream over the filling.
  • Carefully roll the cake back up, starting from the short end. Place the rolled cake seam-side down on a serving platter.
  • Refrigerate the Swiss roll for at least an hour to help it set. Dust the top with powdered sugar before serving.
  • Once chilled, slice the Swiss roll into portions and enjoy!

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