This recipe for Perfect Swiss Roll Cake yields a light, fluffy and spongy cake that is not too sweet. This chiffon-style cake is very versatile -- fill it with whipped cream, jam, or ganache, and is simple to make with my tips below.
When I was young, I remember visiting my grandparents and they would have an assortment of Chinese bakery goodies on the dining table.
The treats ranged from wife cakes, bbq pork buns, steamed red bean paste buns, egg tarts, and lastly, a whole swiss roll cake.
One of my favourite cakes to make and eat is this Perfect Swiss Roll Cake.
I personally love the lightness of a chiffon cake.
Swiss roll cakes sound intimidating to make, but they're really quite straightforward as long as you follow my tips below.
What is a Swiss roll cake?
Swiss roll cake is also known as a jelly roll, cream roll, roll cake, or Swiss log cake. ("Buche du Noel" or yuletide log is a version that appears frequently at Christmas time).
Essentially, it is a sponge cake that is rolled up with a filling of whipped cream, chocolate ganache or jelly.
The origin of the name "swiss roll" appears to be unclear, as it is believed the cake originated somewhere in Europe.
Why you'll love this recipe
This recipe has been a staple in our home for years; it has been tried and tested.
The cake is light and fluffy, and not too sweet.
It requires minimal ingredients, and an equal number off egg yolks and egg whites. (Many recipes require more egg whites than egg yolks).
Ingredients you'll need
This swiss roll cake is based on a chiffon cake, which is a sponge cake with the addition of vegetable oil.
The ingredients in a swiss roll cake include:
- eggs: yolks and whites are separated and beaten at different times; the egg whites provide leavening for the cake. The eggs should be separated first, and then left at room temperature to warm up.
- cream of tartar: is an acid that helps to stabilize the whipped egg whites. If you don't have cream of tartar, you can use a little bit of lemon juice or vinegar instead.
- oil: I use avocado, but you can you use any light vegetable oil. This provides moisture and flexibility to the cake
- whole milk: you can use any type of milk you have on hand
- granulated cane sugar: divided half for the egg white mixture and half for the egg yolk mixture.
- vanilla extract: or you can sub in any flavour to change it up
- cake/pastry flour: this type of flour has less protein and gluten which helps to keep the cake tender
How to make the cake
Preparing the eggs
As mentioned above, the first thing to do is to remove the eggs from the fridge, and separate the egg whites from the egg yolks.
Why? It's easier to separate the egg whites from the egg yolks when they're cold.
However, the egg whites should be at room temperature to attain sufficient volume when beating.
Tip: ensure your bowl for beating the egg whites is clean, with no traces of oil. Oil can hinder the egg whites from beating up nicely. An easy way to do this is to give the bowl and whisk a quick wipe with paper towel and a bit of lemon juice or vinegar prior to adding the egg whites.
Make the egg yolk batter
In a separate bowl, combine the egg yolks with 30g sugar and whisk together. Add in the oil, milk, vanilla extract and whisk again.
Sift in the cake flour over top of the egg yolk mixture and fold gently to combine, until there are no lumps.
Whip the egg whites
In a clean stand mixer bowl, fitted with a whisk attachment, add the room temperature egg whites.
Turn on the mixer on low speed.
Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
Gradually increase the speed of the mixer, and slowly pour in the granulated sugar.
Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).
Combine the mixtures
Using a spatula, fold about ⅓rd of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.
Note: Folding is different than stirring. It takes a lighter hand to not deflate the whipped egg whites. To fold, take the spatula to the bottom of the mixture, and scoop (a slow flick of the wrist) while turning the bowl about 90 degrees.
Continue to turn the bowl and fold until the mixture is almost homogeneous.
Add the next 3rd of the egg white mixture, and continue to fold until the egg whites are incorporated into the batter, but be sure not to overfold or the egg whites will be deflated.
Bake the cake
Prepare a 9" by 13" baking tray with parchment paper.
Preheat the oven to 375°F.
Transfer the cake batter to the 9" by 13" baking tray.
Give the tray a few taps to release any trapped air bubbles.
Bake at 375°F for 14-15 minutes, until the cake surface is golden brown, dry and springy to the touch.
Remove the cake from the oven and immediately drop it from a height of 1'. This prevents the cake from shrinkage.
Let the cake cool on a cooling rack for 10-15 minutes (just until it's the slightest bit warm -- not completely cool).
Make the whipped cream
While the cake is cooling, make the whipped cream.
Tip: A chilled bowl (in the fridge) will help the cream to whip up nicely.
Pour the heavy cream into the chilled bowl, add in the powdered sugar and use a whisk to whip to stiff peaks. (Don't overwhip or the cream will turn into butter).
How to roll the cake
Place the slightly warm cake onto a large piece of parchment paper, with the top side down (the browned exterior).
Of course, you can choose to roll it the other way if you like.
Dollop the whipped cream onto the surface of the cake.
Use an offset spatula to evenly spread the whipped cream over the entire cake.
Starting at the short end, use the parchment paper to help gently roll up the cake.
Use the parchment paper to gently push the roll so it is taut.
Make sure the seam-side is facing down, seal the ends of the parchment paper.
Place the cake onto a tray and into the fridge for at least 6 hours to firm up.
Watch how to make it
How to serve
It's best to cut the cake slices when you're ready to eat.
Remove the cake from the fridge and cut the ends off with a sharp serrated knife.
Clean the knife with a warm, damp towel.
Cut the cake into slices about 1" in thickness, cleaning the knife in between cuts.
Serve the cake with fresh fruit or as is. It would be delicious with a scoop of ice cream.
How to store
Store the swiss roll cake in an airtight container in the refrigerator.
If you're using a filling other than whipped cream, you can keep the cake at room temperature for 1-2 days (in an airtight container).
Additionally, you can cut slices of the cake and freeze them individually wrapped. Freeze for up to 3 months.
If serving from frozen, just leave the cake at room temperature for 15-20 minutes prior to enjoying.
FAQ's & troubleshooting
Why did my cake crack?
It's possible that you may have overwhipped the egg whites. You're looking for soft peaks in the egg meringue, so they have "tail" when you pull out the whisk.
Another possibility is that you may have overbaked the cake. Just bake until the top is dry and springy to the touch. An overbaked cake will be dry and that may cause cracking.
The top "layer" stuck to the parchment
If this happens, that may mean the cake could use a little extra baking time in the oven.
The surface should be dry and bounce back when lightly pressed, and not wet.
Can I roll the cake the other way?
Yes, you can roll it length wise, or even with the "brown layer" facing inwards.
How much cream do I need for the cake?
You'll need about ½ C (125ml) of heavy whipping cream for the filling.
You can add certainly more if you like a thicker layer of cream.
Different flavour variations
This Perfect Swiss Roll Cake is my go-to recipe for all my different cake variations:
Swap out the vanilla extract for different flavour, or play with filling flavours. The choices are endless!
In the past, I've done a fresh mango fruit and cream filling, as well as strawberry cream.
A strawberry jam, chocolate ganache, or even matcha cream would all be delicious!
And if you're looking for a different variation of the roll cake, check out my White & Blue Butteryfly Pea Roll Cake.
Other cake recipes you may like
Be sure to check out these recipes:
Most Delicious Matcha Pound Cake
Soft, light, and delicious -- this faintly sweet Perfect Swiss Roll Cake is indeed a staple in my home.
Skip the Chinese bakery and make this classic cake at home!
My kids seriously LOVE this cake and constantly request for it, in which I'm happy to oblige! 🙂
Let me know if you try out my recipe Perfect Swiss Roll Cake -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Perfect Swiss Roll Cake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 3 egg yolks
- 30 g granulated cane sugar
- 30 g avocado oil or any light vegetable oil
- 30 ml whole milk
- ½ teaspoon vanilla extract
- 60 g cake flour sifted
- 3 egg whites room temperature
- ¼ teaspoon cream of tartar
- 30 g granulated cane sugar
- 125 ml heavy whipping cream
- 1 tablespoon powdered sugar
Make the cake:
- Prepare a 9" by 13" baking tray with parchment paper.
- Separate the egg whites from the egg yolks into 2 different bowls (one for egg whites and one for egg yolks).
- Tip: ensure your bowl for beating the egg whites is clean, with no traces of oil. Give the bowl and whisk a quick wipe with paper towel and a bit of lemon juice or vinegar prior to adding the egg whites.
- Preheat the oven to 375°F/191°C.
- Combine the egg yolks with 30g sugar and whisk together. Add in the oil, milk, vanilla extract and whisk again.
- Sift in the cake flour over top of the egg yolk mixture and whisk to combine, until there are no lumps.
- In a clean stand mixer bowl fitted with a whisk attachment, add the room temperature egg whites.
- Turn on the mixer on low speed.
- Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
- Gradually increase the speed of the mixer, and slowly pour in the granulated sugar.
- Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).
- Using a spatula, fold about ⅓rd of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.
- Note: Folding is different than stirring. It takes a lighter hand to not deflate the whipped egg whites. To fold, take the spatula to the bottom of the mixture, and scoop up (a slow flick of the wrist) while turning the bowl about 90 degrees. Continue to turn the bowl and fold until the mixture is almost homogeneous.
- Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture. Continue to fold until all of the remaining egg white mixture is incorporated into the batter, but be sure not to overfold or the egg whites will be deflated.
- Transfer the cake batter to a 9″ by 13″ baking tray lined with parchment paper.
- Give the tray a few taps to release any trapped air bubbles.
- Bake at 375°F/191°C for 14-15 minutes, until the cake surface is golden brown and dry to the touch. The cake should be bounce back when slightly pressed with a finger tip.
- Remove the cake from the oven and immediately drop it from a height of 1′. This prevents the cake from shrinkage.
- Let the cake cool on a cooling rack for 10-15 minutes (just until it’s the slightest bit warm — not completely cool).
Make the whipped cream:
- While the cake is cooling, make the whipped cream.
- Tip: A chilled bowl (in the fridge) will help the cream to whip up nicely.
- Pour the heavy cream into the chilled bowl, add in the powdered sugar and use a whisk to whip to stiff peaks. (Don’t overwhip or the cream will turn into butter).
Assemble the cake:
- Place the slightly warm cake onto a large piece of parchment paper, with the top side down (the browned exterior). Of course, you can choose to roll it the other way if you like.
- Dollop the whipped cream onto the surface of the cake.
- Use an offset spatula to evenly spread the whipped cream over the entire cake.
- Starting at the short end, use the parchment paper to help gently roll up the cake.
- Use the parchment paper to gently push the roll so it is taut.
- Make sure the seam-side is facing down, seal the ends of the parchment paper.
- Place the cake onto a tray and into the fridge for at least 6 hours to firm up.
- Cut the cake ends off with a serrated knife. Use a damp, warm towel to clean the knife in between slices.
- Cut into thick slices and serve.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Wow, this swiss roll looks absolutely gorgeous Michelle. I will have to give it a try and hope it comes out looking as good as yours
This roll came out so lovely! Thank you for a great recipe with really good practical tips. Better than store bought for sure!
Hi Shani, glad you enjoyed the recipe! 🙂
Katerina | Once a Foodie
This swiss role looks perfectly soft, light and fluffy indeed, Michelle. My grandmother loved making these too and had them down to an art. It's nearly too beautiful to eat!
Aww thank you Katerina! I'm sure your grandmother's one was amazing!
Made this today with a mango filling - brilliant foolproof recipe!
Katherine | Love In My Oven
This cake really is perfect Michelle! It's gorgeous. I don't make them nearly enough!
Thanks Katherine! 🙂
Beautiful photos and beautiful swiss roll. Pinned for holidays ! 🙂
Thank you so much!
I wish you could list the ingredients in Us measurements. I don't know what g or mi is equal to. .
Weight measurements yield more precision and consistency in baking. For eg. 1 Cup of flour "scooped" from a bag is vastly different than 1 Cup of floured "spooned" into the cup.
Hoping to make this tomorrow. Wondering when the cake is baked and after tapping it, do I take it out of the pan to cool on a wire rack or leave it in the pan? Also, how much heavy c cream do I need to fill the Swiss roll? Thanks!!
After the cake has baked, let it cool on a cooling/wire rack for 10-15 minutes.
You'll need 125ml of heavy whipping cream to fill this Swiss roll cake.
Do u have receipe for choc swiss roll & matcha swiss roll?
You would just sub in cocoa powder and matcha powder accordingly. You can use this base recipe for the matcha swiss roll.
I made this for my kids and put marscapone whipped cream and diced fresh strawberries in it and it was an instant hit! We'll definitely be having this again and experimenting with different fillings! Thank you!
Hi Gerie, thanks for taking the time to write, and I'm glad you enjoyed the recipe. The mascarpone whipped cream addition sounds delicious!
It lives up to its name.
Perfect texture, taste, and airiness.
Made it for Christmas and everyone rave about it!
Thank you for sharing 💕
Glad you enjoyed it! Thanks for making the recipe Vi! 🙂
I haven't had a Swiss roll in years. Always loved it as a kid, especially filled with ice-cream! you've inspired me to give it a go. I love the idea of filling it with a strawberry cream.
Wow! Wonderful and tasted excellent!
Awesome, thanks Mat! 🙂
Tried this Swiss roll cake recipe. It turns out great! Very simple and easy to make. And the taste is perfect! Moist and fluffy. Thanks for sharing Michelle!
Delicious! My kids loved it! I made this twice. The first time I think I underbaked it. It shrank as it cooled despite trying the “drop.” But the second time I baked it, I added a shallow pan of hot water to the bottom of the pan and made sure not to underbake it. It was perfect! Thank you for this recipe! It’s the only one I found for a 9x13 pan.
Oops—I meant that I added the shallow pan of hot water to the bottom of the oven.
Thanks for sharing this recipe, Michelle. After doing a couple of tweaks of my own, I think I've finally nailed it. The only thing which I struggle with is getting an even colouring on the top. Mine doesn't brown evenly. There are always parts that are brown and parts blonde. Not sure how to get that right. But taste and texture wise, it's perfect! I've really enjoyed experimenting with flavours and using this as the base recipe.
Glad to hear it 🙂
The uneven browning on the top may mean that your oven has hot spots -- you may need to experiment with changing the placement location of your cake. Hope that helps.
Glad to hear it worked out for you! 🙂
Alright, I decided to read the recipe before starting and now I'm glad I did.
The recipe states (step 12-13) to fold in 1/3 of the egg white mixture, then (step 14) add in another 1/3, then jumps to baking (step 15). Is the remaining third of the egg whites left out on purpose or was this a mistake?
(Thanks in advance!)
The egg whites are folded into the batter in 3rds, until all of the egg whites are incorporated.
This came out really well. Thanks so much for the recipe. Will definitely be making again and exploring other flavours.
Hi Niro, thanks for trying out the recipe and for your feedback! Glad you enjoyed it 🙂
Can I just say I have used this recipe as a base for many a Swiss roll cake, and not only is it delicate and delicious on its own, it’s also quite adaptable for various roulade flavors! I’ve made a matcha and raspberry roll, a coffee and chocolate roll, an ube and strawberry roll, and a raspberry, guava and cheese roll, among others, and so far, none have disappointed! Thanks for your recipes, I also love that they’re in metric, I use a scale to prep and it makes it so much easier and exact! Smaller margin for failure, lol. Keep them recipes coming! 🙂
So happy to hear it, Candace! Thanks for the note! 🙂
This was my first time making swiss roll cake and it turned out so amazing! Super moist and light, it wasn't too sweet either. Pretty simple and quick to make too 🙂 I will definitely be making this again with different fillings! Do you think this cake base would work for a layered cake?
That's amazing to hear, Jo! Yes, I used the base for my Matcha Strawberry Shortcake, but I wouldn't recommend it with a heavier buttercream filled cake since it's quite delicate.
re: Place the slightly warm cake onto a large piece of parchment paper, with the top side down (the browned exterior)
But why does mine always stick to the parchment paper. The skin comes off. Thanks
If the skin (brown part) of the cake is sticking to the parchment paper, it means it is still a bit too moist. Leave the cake in the oven an extra minute or two to ensure the top is dry to the touch before taking it out.
Hi! May I know if I'm able to use a 10"or 11" square baking tray instead if I don't have a 9" x 13" tray?
Hi there -- yes, you can use a 10" or 11" baking tray. Just keep in mind that a 10" square tray will produce a slightly thicker cake and an 11" square tray will produce a slightly thinner cake, as compared to a 9" by 13" tray.
These beautiful cakes totally intimidate me, but all your tips are giving me the confidence I need to *try* making one!
Thanks so much Ashley! 🙂
Thanks Michelle. I made this today with strawberries and cream. Haven’t tried it yet. But I am definitely looking forward to it. Thank you for the recipe. Mine(the brown side) is sticking to the parchment paper and it seems to be a common issue I have. I had used quite a few other recipes, it happened as well. Any suggestions how can I fix it? Thanks again.
Hi there, I cover this issue under my FAQs/troubleshooting -- that may mean the cake could use a little extra baking time in the oven. Each oven runs differently. The surface of the cake should be dry and bounce back when lightly pressed. Hope that helps.
Yummy! This recipe looks so amazing and delicious! So excited to give this a try! My family is going to love this!
Thank you Beth! 🙂
This cake was easier to make than I thought! Perfectly moist and nice and light too. Thank you!
Awesome, thanks so much Courtney!
Beautiful dessert perfect for any occasion too. I made it and it was fantastic; everyone loved it.
Glad you loved it Adriana! 🙂
Wow! This is one show stopping dessert! The cake is so moist and tender and the flavor is amazing! We loved it!
Amazing, thanks so much Suzy! 🙂
To make the cake matcha flavoured, how much matcha powder would you use in place of the 1/2 tsp vanilla?
Refer to my Hojicha Roll Cake recipe and substitute the same amount of matcha for the hojicha powder. Hope that helps!
Could you add blueberries to the cream and lemon zest to the batter to make a lemon blueberry roll?
Absolutely. You can refer to my Blackberry Earl Grey Cream Roll Cake recipe.
I tried to make it, I wonder why the edges are really hard and the cake didn't rise as much...
For cake flour, I used a mixture of all purpose flour and cornstarch.
Without seeing you make it, it's hard to know exactly what transpired. It could be combination of factors, such as your oven temperature running hotter, the type of pan you used, whether you beat the meringue past soft peaks?
That was easy. WOO HOO. I had a problem with another recipe trying to roll the sponge without it cracking. It tasted good (I had a small slice) and it looked good. I made it for the staff at East Surrey Hospital in Redhill, United Kingdom. I’m going to look for more of your recipes to share with them.
That is amazing to hear, Lozza! Thank you for sharing! 🙂
Hi, tried this cake and it came out so well for a first attempt. An easy recipe that is definitely for keeps. Thanks for sharing.
Great to hear, thanks Sindhu! 🙂
ww.livelifelaugh on Instagram
I really liked this recipe. I am a WW member and I love to bake. Some of the ingredients in this recipe was easily swapped out to make it WW friendly. Thank you for this awesome cake roll.
Amazing, glad you were able to make it work for you, and thanks for sharing your creation with me on Instagram! 🙂
Such a light, yet decadent treat! That cake looks absolutely gorgeous with a perfect spiral. Yum!
Thanks so much, Tara! 🙂
This looks so delicious and yummy! My boyfriend is going to love this recipe! So excited to make this!
Amazing Lilly, hope you both enjoy! 🙂
This cake is truly a roll of perfection! Perfectly paired with my morning cuppa!
You've got the right idea! Thanks Gail
This reminded me very much of the one my mom used to make. Thanks!
Oh I'm glad to hear it Megan!
The crumb on this cake is perfect and I love the cream filling
Awesome, thanks so much Michelle!
Just made this, it’s delicious, but I couldn’t figure out why my sponge was so small despite rising. the US volumetric measurements here are very different from the metric mass ones. I used 1/2 the amount of flour I should have,oops. just an fyi for the other american bakers out there
Hi there, thanks for your message -- there was a glitch on the volumetric conversion; it's been corrected now.
hi! it says to chill at least six hours before slicing, for up to how many hours could you keep it in the fridge before slicing?
Hi there, you can chill the cake for a minimum of 2 hours before slicing. This gives time for the cake and cream to set up.
re: If the skin (brown part) of the cake is sticking to the parchment paper, it means it is still a bit too moist. Leave the cake in the oven an extra minute or two to ensure the top is dry to the touch before taking it out.
I did but when removed from fridge the skin stuck to parchment paper 🙁
I haven't had that experience before... perhaps next time don't wrap the parchment up too tightly.
This was so good! I added a little strawberry sauce to the top and it was delicious.
Oh that's amazing to hear, April! Strawberry sauce sounds heavenly! 🙂
This Swiss roll is gorgeous and would make the perfect spring and Easter dessert.
I haven't made roll cake in ages. Thanks for reminding me to make one for my family. I will give your recipe a try this weekend. Can't wait.
This looks like perfection indeed! My little girl who loves baking would enjoy making this!
WOW, this looks incredible! That strawberry variation in particular is calling my name. Great tips on the rolling too, I think that's the most intimidating part for me but you really broke it down into easy steps!
Thank you Nathan! Roll cakes can be a little intimidating, but with practice, it gets easier! 🙂
hi, I want to try this recipe but was wondering if I could use anything to substitute the cream of tartar. thanks.
Yes, you can add 1/4 tsp of lemon juice to the egg whites (while foamy) instead of the cream of tartar. Hope that helps.
Do you have some tips if I want to make a chocolate cake instead? Can I just add cocoa powder or does that change all the other measurements?
Hi Tiffany, you can refer to my Hojicha Roll Cake recipe and sub out the hojicha powder with cocoa. Good luck!
Never made a roll cake before but thought i’ll give it a try and this turned out so GORGEOUS! Thank you for the recipe an your tips really helped me!
Glad to hear it, Julia! 🙂
Amazing! I love how your step by step instructions make it so easy to get a deliciously perfect Swiss roll!
It simply looks perfect! We have a Jam Roll version in the Indian bakeries where instead of the cream, we top the cake with jam. I'm bookmarking this!
I've never attempted to make one of these but with your video and directions I believe I can do this. Looks marvelous!
Yum! My wife made this a couple nights ago and so delicious! Definitely one of my favorites! Can't wait to have this again!
What a perfectly beautiful Swiss roll cake. I like that you can do variations to the inside cream. I might add a bit of strawberry to mine.
This is the best recipe I ever tried. The cake is very light, fluffy and moist. Delicious!
Thank you so much Linsey! Glad to hear you enjoyed it 🙂
This swiss roll cake was perfect! So soft and spongy, and the sweetness level was just right.
Amazing, makes me happy to hear it! Thank you Emily!
I wish I could reach right in a grab a slice of this cake! It does indeed look perfect, and I love your variation suggestions, too!
This swiss roll looks perfect!! I have always wanted to make a swiss roll, so this came at the perfect time. Thanks so much for the recipe 🙂
Looks like such an amazing treat! This Swiss roll cake will be perfect with a cup of tea.
This is the perfect Swiss roll cake recipe! Thank you so much for the step-by-step instructions. It turned out beautifully!
Glad to hear it worked well for you, Angela!
This makes my mouth water and I cant wait to make one since I drooled all over my keyboard! amazing thanks so much!
This cake looks wonderful. I love swiss rolls but have never tried making one myself. Guess what I'm baking this weekend.
This swiss roll is perfect! It looks so tender and soft. I'm loving the sounds of that Blackberry Earl Grey variation too!
Thank you Alex! The Blackberry Earl Grey is a favourite during the summer! 🙂
This swiss roll cake was delicious! So fluffy and easy to make.
Thanks for the feedback! Glad you enjoyed it! 🙂
Such a great treat and so delicious! The family loved this especially my hubby! Definitely making this again!
This was my first time making a roll cake and your instructions were so easy to follow and the cake tasted great!
Hi..I tried your lovely Swiss roll recipe yesterday with my kids waiting to try, but unfortunately the egg whites didn't form any peak. It was just runny with few bubbles. I used my electric handmixer and finally the blender too. But couldn't get the peaks. So i did quit by half the way.To mention I used little more than1/4 tsp lime juice instead of cream of tartar. Could that be the reason?
Hi Darshi, sorry to hear that the egg whites didn't form any peaks. There can be a number of reasons for this.
Is your bowl and whisk completely clean, without any traces of oil? Oil can hinder the egg whites from whipping up. Wiping the bowl and whisk with a little lemon juice/vinegar prior to starting can help eliminate any oil residue.
Are your eggs at room temperature? If your eggs are cold, it will take a longer time for them to whip up to volume.
Are you using fresh, whole eggs (and not eggs in a carton)? When separating the egg whites from the egg yolks, did any egg yolk get into the egg white?
Did you add the cream of tartar/lemon juice after observing the egg whites become foamy? If you add it too early, it can affect the outcome of the egg white meringue.
Hope this helps.
Amazing! I followed your step by step directions and it came out just perfect.
Will definitely keep this recipe.
Made this yesterday for brunch with simple powdered sugar glaze on top and was delicious. Thank you for another great recipe
Glad you enjoyed it! 🙂
So incredibly delicious! It reminded me of Little Debbie's Swiss Cake Rolls, but way better! And your photos are so beautiful!
Such a pretty cake! I love all of your different filling options, especially the strawberry.
Strawberry is my kids' favourite roll cake flavour! Thanks Michelle!
Such a beautiful and impressive cake and much easier to make than I thought. I love the whipped cream filling and light fluffy cake.
Awesome, Jen! It does take some practice, but it gets easier every time 🙂
Thanks to all of your advice and tips, this turned out beautifully! It definitely impressed my family.
Glad the tips were helpful for you, Jen! Thanks for writing 🙂
I love Swiss rolls, but I'm so nervous to make them because they seem really hard. The step by step instructions take away the mystery and gave me confidence to try it out. Success!
Super glad to hear the roll cake worked out for you, Diana!
Hi Michelle! Can I use this recipe on a 11” by 11” baking pan instead? Thanks!
Hi Joey, I don't have that particular sized pan, but you should be able to make it in it. Good luck!
Wow! This Swiss Roll Cake turned out so good! Your instructions are so easy to understand, it wasn't as complicated as I thought it would be. It was so light and fluffy, I will definitely be making it again!
Hi Jeri, thanks for making the recipe! Glad you enjoyed it! 🙂
There is good swiss roll and there is this - PERFECT is an understatement. There I was thinking it would last 2 nights dessert but we demolished it all the first night!
Ahh, so happy to hear that you enjoyed the recipe! It gets demolished in our house pretty quickly too -- thanks for writing, Gavin!
Wow, this Swiss roll looks amazing! Such a beautiful cake, perfect for a celebration.
Lauren Michael Harris
This is beautiful! I have been wanting to make a rolled cake like this for awhile now - can't wait to try it!!!
I tried the recipe but didn't have cake flour so I used a substitute from the website: https://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521
It turned out perfect, thank you so much.
Glad to hear it worked out for you, Salma! Thanks for trying the recipe 🙂
The biggest pan I have for this sort of thing is a square 12 x 12 inch or smaller rectangle 8 x 11 inch, would that affect too much? Or should I reduce the recipe? And if I want to make it chocolate version, how much should I add and which kind of cocoa powder would be good?
Hi there, you can use the 8 by 11" pan. If you want to make a chocolate version, refer to my Hojicha Roll Cake recipe (https://www.siftandsimmer.com/hojicha-cake-roll/) and replace the hojicha powder with the same amount of cocoa. Hope that helps.
I love how light and spongy this swiss roll cake is. It was truly a big hit with my family.
The texture was absolutely stunning - just the way I like it.
Can I use white sugar for this instead, I don't have cane sugar? Thanks.
Yes, you can use white granulated sugar.
Hey, i. was watching your video and omg your baking pan looks huge. i only have a 8 by 11 inch, can i reduce the recipe to only using 2 eggs? I don't want to have too much leftover. If I have, can you rest the batter on the counter and just wait for the first batch to bake?
My baking pan is a 9" by 13" -- you can still make the full recipe with 3 eggs in your 8" by 11" pan.
No, as the whipped egg whites will deflate over time, the cake should be baked right away.
Hi, I just made them yesterday and huge success as the first try. But i did reduce the temp to 350 since my oven runs hot and I baked for 18 mins 30 seconds but still when I rolled, there were a few cracks. And I did think the taste is a little bit too eggy. And I had a whole bunch leftover since I was scared it would rise too high and make a super thick roll, so I used them for cupcakes. Not too bad for a first try.
Hi! Can i use this recipe like regular cake with 2/3 layer? I already made it and turns out sooooo good. I’m really love it thankyou!
Hi Erina, thanks for your feedback -- glad you enjoyed the recipe. Yes, you can make it like a layered cake, if that's what you're asking. I will note that is quite a delicate cake, so you'll have to choose a lighter filling. For example, I used this recipe for my Matcha Strawberry Shortcake Hope that helps 🙂
Thankyou michelle for your response and suggestion, i’m really appreciated 😊. Is it possible to use swiss meringue buttercream to replace whipped cream? Thankyou! Sorry i’m really newbie in this area 😅
I personally haven't tried it but you may be able to use Swiss meringue buttercream in between the cake layers. Report back if you do try it!
Sure! I will report back 😊 thanks a lot for your responses!
This truly is the perfect Swiss roll! Definitely will be my go-to base recipe.
Thanks so much for making the recipe, and sharing it on Instagram! 🙂
Hi Michelle, I am yet to try this recipe. Is it possible to substitute the granulated cane sugar with normal sugar/stevia?
Thanks in advance!
Hi Jane, you can definitely use regular granulated (white) sugar in this recipe. I personally have not tried this recipe with Stevia, so I don't know if it will work. If you do try it, let me know! 🙂
Armeen Eiman (@22aems)
Hey, I’m the admin of the blog @22aems. Tried to it recipe and posted on my blog- and tagged you.
It was amazing, the recipe and whole journey. Every step told and explained to finest details! Great work.
Glad you enjoyed the recipe, Armeen! Thank you for stopping by! 🙂
I just tried this last night, and the cake this morning was PERFECT. I am shook that it didn't crack -- thanks for all of the great tips, as always!
Quick question for you: When I stored the cake in the fridge overnight, I left it in the parchment roll and wrapped it with saran wrap. I took the cake out of the parchment roll in the morning, and the brown part stuck to the parchment. Does this mean it should've cooked one minute longer in the oven last night? Or do you think it was the saran wrap that did it?
Thanks so much for your guidance!
Hi Grace, thanks for your note. 🙂
With regards to the brown "layer," try leaving the cake in the oven for an extra minute, just to ensure that the top is thoroughly dry and springy to the touch. Sometimes the cake can appear dry while in the oven, but when you take it out and touch the top, it sticks to your fingers. Once sufficiently dry, the brown layer should not peel off, even wrapped in the parchment paper. Hope that helps!
This may be a silly question but what do we do with the last 1/3 of the egg whites. I read twice and did not see folding in the last third. Do we just throw away? Maybe I am missing something?
Continue to fold until all of the remaining egg white mixture is incorporated into the batter.
This was a a great simple recipe and I was able to roll it without any cracks!
I tried all sorts of Asian Swiss roll recipes, even ones that call for weighing egg whites and yolks to specific grams and cooked dough method, without success. I think simple is best.
I did have small parts of the skin sticking to the parchment when I flipped the cake skin side down to a new parchment so I was a little sad it wasn't picture perfect! Maybe I need to let it cool with the skin side up. I'm looking forward to try the other variations!!
Hi Gloria, thank you so much for your feedback! Happy to hear that the recipe worked out for you.
The swiss roll turned out perfect! I substituted cake flour with plain flour + potato starch, and the cake was so soft and fluffy. Definitely going to be making this again 🙂
Hi Judy, thanks for sharing your creation with me on Instagram! The cake looked amazing! Happy that you enjoyed the recipe 🙂
I have made this several times and my kids love it! Question: do you think it would be possible to double the recipe and use a cookie sheet which is exactly double the area of the 9x13 pan? (18x13) I would look for the same signs of doneness as with the original.
Hi Ro, thanks for your feedback! Glad your kids love the cake 🙂 Yes, you can double the recipe for a 18" by 13" pan. Good luck!
I only have a 17x13 pan, how much additional ingredients would I need?
Hi, for a 17" x 13" baking pan, double the ingredients for the same thickness.
Wow what a great recipe! I'm so happy i found this. Perfect for the party I'm having!
Happy to hear it Andrea!
Such an impressive dessert -- I can't wait to try it! Thanks for the recipe and all the tips! xoxo
This cake is true to it's name! So perfect and delicious!
Thanks for trying the recipe, Toni!
added lemon extract and lemon zest to this and raspberry jam in the filling! it came out amazing for my first try thanks to all the details and tips in the recipe 🙂
Thanks for trying the recipe and sharing your creation on Instagram with me, Victoria! It looked absolutely fantastic!
Hi Michelle, thank you so much for the recipe. It turns out beautifully. I had strawberries and cream fillings. 🙂 One question how to make it more flurry or light. May be I fold too much? Definitely will make again. 😀
Wow! This swiss roll cake was fabulous. I really like the idea of switching up fillings.
sooo good! honestly the perfect roll cake recipe. Made this quite a few times and everyone loved it!
Thanks for the comment Amelia, and for sharing your beautiful re-creation with me on Instagram! 🙂
Hi, if i want to bake chocolate swiss roll, how much cocoa powder should I use and should I reduce the cake flour?. Thank you.
Hi there, you refer to my Hojicha Roll Cake recipe and replace the amount of hojicha powder with cocoa powder. https://www.siftandsimmer.com/hojicha-cake-roll/
Tried it and turned good...!!! It vanished before it got set..😀 cake tastes so good..Thank you. Greetings from Srilanka.
I made it today. It turned out marvellous. But I find it a bit small. If I want a bigger swiss roll can I double the ingredients and bake it in a larger tray?
Hi Tilly, thanks for your feedback.
Depending on how large of a baking tray you are using, you can double the ingredients and bake it in a larger tray to yield a thicker/bigger cake. Otherwise, you can use the same 9" by 13" tray and change the ratio to 4 eggs for a thicker cake. Hope that helps!
This was amazing and such a treat! Thank you!
I tried this recipe and I absolutely love it. It was so easy and they look so fancy and like a pastry chef made them. I am so excited. I can't wait to make these for my co workers and my family and the healthcare workers that take such good care of me. Thank you for your recipe.
Hi Connie, thank you so much for your comment and for trying out the recipe! Glad to hear you enjoyed it 🙂
This swiss roll is so amazing! The instructions are perfect for the perfect roll. I love that it uses avocado oil too!
Glad to hear that the instructions were helpful, Andrea!
What a pretty cake! I can definitely see this being a hit for the holidays! Will be trying soon!
This cake roll was so light and fluffy without being too sweet. Your tips on rolling it were so helpful. Everyone loved this cake, I highly recommend this recipe!
Thanks so much for your review, Emily! 🙂
Enjoyed this for dessert last night and it did not disappoint! Turned out perfectly light, fluffy and sweet! My whole family loved it!
Happy to hear it, Sara! 🙂
Swiss Cake rolls were always my favorite as a kid so making it in cake form was so fun!
This turned out delicious! It was so easy to make, too. I didn't think I'd get mine to look as flawless as yours but this recipe is so approachable and it looked awesome! And tasted even better. Thank you!
So happy to hear your feedback, Dana! 🙂
Really nice recipe! I was really careful folding in all the egg whites patience paid off - the cake itself was very light and fluffy! We also added some chopped strawberries to the cream! Lovely cake recipe!
Hi Ieva, thanks so much for your feedback! Sounds like you had great success with the recipe! Love the chopped strawberries and cream combo too 🙂
i've made this recipe a bunch of times now so I'm pretty familiar with it. but this issue occurred today, after the cake was done, I took it out the oven, let it cool for a couple mins till warm before I handled it, then wrap it into a roll, then let it cool and placed it in the fridge to cool and form the rolling shape, but when I pulled it out, some part of the skin got peeled off and the skin seems a little wet, can you tell me what went wrong, this happened a few times before as well.
If the skin of the cake is peeling off, then it's too wet and needs a few additional minutes of baking time. Also, your fridge may be too humid, which may explain why the skin peels after it's been rolled.
This was delicious and super impressive! Everyone loved it!
Thanks for taking the time to comment, Kelley!
hi there, loved this recipe, but where exactly does it say to add the flour? I printed out the recipe and couldn't find it anywhere.
otherwise a delicious cake!
Hi there, it's stated in Step 6 to sift in the cake flour over the egg yolk mixture.
I made this swiss roll cake over the weekend and it was a huge hit at the party I took it to. Thanks so much for sharing the recipe!
Thanks for the lovely comment, Tayler! Glad to hear it was a hit! 🙂
I am always nervous making a swiss roll but this one came out perfectly and was delicious. Thanks so much!
Tried this today, filled with a cream cheese and strawberry-raspberry jam. The cake is mind-blowing! Just the right amount of sweetness and melt in the mouth! Thank you so much for this recipe, definitely a keeper!
Thanks for taking the time to comment, Lakshmi. Cream cheese and strawberry-raspberry filling sounds amazing! Glad you enjoyed it 🙂
This cake is both delicious and soooo gorgeous! Thanks for the easy step-by-step instructions. Making this again next weekend!
Thank you, Kathryn! Happy baking!
Loved how easy this recipe is. Thank you for the recipe!
I made this cake and love it. Now I want to make it larger to serve at a party. What would the ingredients be to bake it in half sheet pan?
Hi Dorothy, thanks for your comment. You can simply double the ingredients to make it in a half sheet (18" by 13") pan.
Swiss roll is one of my favorite cakes. I have made it yesterday, it tastes so good. The whole roll is gone within 5 mins.
Hi there, thanks for making the recipe and glad that everyone enjoyed it! 🙂
I made this Swiss roll for X'mas and it turned out so beautiful and delicious!!! All my visitors gave a tumbs up!
Happy to hear it! Thanks for trying the recipe 🙂
This was my first try at a Swiss Roll and I'm happy with the results. However, my whipped cream seems a bit too soft. I saw on the internet that you can freeze heavy whipping cream and I thawed it overnight. Gave the carton a shake before pouring. The roll is in the fridge until tomorrow when I'll find out for sure how the whipped cream held up. Do you have any experience with freezing HWC?
Hi Lorraine, thanks for writing. I have not used frozen and defrosted heavy whipping cream in this type of application. You can definitely freeze already-whipped heavy cream.
I believe that you can freeze heavy whipping cream to use for later, however, the texture may change and be slightly grainy. Hope that helps.