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    Home » Recipes » Cakes

    Snow White Swiss Roll Cake

    Published: Jan 5, 2021 by Michelle · 27 Comments

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    Jump to Recipe - Print Recipe

    This recipe for an all-white Snow White Swiss Roll Cake is light, tender and made with egg whites rather than egg yolks. It's an elegant way to elevate Swiss Roll Cake to a new level. Fill it with a whipped cream for an snow white effect. 

    Slice of white swiss roll cake on a plate with blackberries and fork.
    This Snow White Swiss Roll Cake is an all-white soft and tender cake filled with vanilla whipped cream.

    In celebration of National Whipped Cream Day (yea! there's such a day... January 5!), I wanted to do a completely white Swiss Roll Cake.

    What is a Snow White Swiss Roll Cake?

    If you're new to Swiss roll cakes, you'll want to read up on my post for the Perfect Swiss Roll Cake.

    A white Swiss roll cake is a sponge or chiffon cake made with only egg whites.

    The Swiss roll cake is usually rolled up with a filling of whipped cream, chocolate ganache, or jelly.

    However, for a Snow White Swiss Roll Cake, I've chosen to fill the cake with whipped cream, since it is also white.

    Why you'll love this recipe

    This Snow white cake recipe is simple to make and always bakes up with no cracks.

    It's not too sweet, and easily adaptable.

    This egg white cake is light, spongy and delicious!

    The White Swiss Roll Cake uses only egg whites for the cake, rather than whole eggs.

    It's a great white cake recipe to use up any leftover egg whites you may have from making ice cream or custard buns.

    Unsliced white swiss roll cake on marble trivet.
    Ingredients in the white roll cake

    You'll need:

    • avocado oil: (or any light vegetable oil) adds moisture to the cake
    • milk: (or dairy-free alternative)
    • granulated sugar: the sugar is divided into 2 portions -- one with the cake batter, and the other with the egg whites; beating the sugar gradually with the egg whites produces a more stable meringue
    • vanilla extract: use a good quality vanilla -- adds flavour to the cake
    • all-purpose flour: adds structure to the cake; if you have cake flour on hand, you can certainly use that and omit the cornstarch
    • cornstarch: keeps the cake light and tender
    • egg whites: keep the egg whites at room temperature to ensure whip up with enough volume
    • cream of tartar: helps stabilize the egg whites; if you don't have cream of tartar, add a squeeze of lemon juice (about ¼ tsp)

    Ingredients in the whipped cream filling

    The whipped cream consists of 3 ingredients:

    • heavy whipping cream: use a whipping cream with at least 36% milkfat (MF) and keep the cream nice and cold to help with its emulsification.
    • vanilla extract: adds flavour to the cream
    • powdered/icing sugar: adds a touch of sweetness to the cream

    How to keep the cake white

    Baking at a low baking temperature keeps the cake pale and white.

    Each individual oven will vary in temperature, so you may need to adjust accordingly.

    Tip: If the cake begins to brown, you can reduce the oven temperature and/or place aluminum foil over top of the cake to cover.

    Snow white swiss roll cake on a marble trivet.
    How to make the cake

    Preheat the oven to 325°F/163°C.

    Prepare a 9" by 13" baking sheet with parchment paper. Have another large piece of parchment paper ready for later use.

    In a bowl, whisk together the oil, milk, 20g granulated sugar, and vanilla extract.

    Sift the flour and cornstarch into the wet ingredients.

    In a clean stand mixer bowl fitted with a whisk, add in 4 egg whites and beat on low-medium speed until foamy.

    Gradually increase the mixer speed and add in the cream of tartar.

    When you begin to see lots of bubbles, add in the granulated sugar gradually and continue beating until egg whites reach soft peaks.

    Transfer about 1 C of the whipped egg whites to the flour mixture and fold it in.

    Once lightened, add the remaining egg whites in ⅓rd additions to the flour mixture to incorporate. Be careful not to overmix.

    Transfer the cake batter to the prepared baking sheet and smooth out the top with an offset spatula. Drop the pan from a height of 1 foot to release any trapped air bubbles. (You may need to drop it a few times, until no bubbles appear at the surface of the cake).

    Bake at 325F for 15-16 mins, or until the top of the cake is springy, and dry to the touch.

    Remove from the oven and drop the pan from a height of 1 foot to prevent the cake from shrinkage.

    Let the cake cool on a cooling rack for about 10-15 minutes, until slightly warm to the touch.

    Step by step photos on how to make snow white roll cake.Step by step photos on how to make snow white roll cake.

    How to make the whipped cream filling

    TIP: Chilling the bowl in the fridge ahead of time will help the heavy cream whip up with volume.

    Add the cold heavy whipping cream, vanilla extract and powdered sugar to a large bowl.

    Use a balloon whisk and whip until the cream is light and airy, but be careful not to overwhip or it will turn into butter.

    Slice of white swiss roll cake on a plate with blackberries and fork.

    Assemble the cake

    Peel the parchment paper off the cake.

    Transfer the almost completely cooled cake onto a clean piece of parchment paper.

    Spread the whipped cream onto the entire surface of the cake.

    Carefully roll the cake with the cream.

    Wrap the cake up with the parchment paper and twist the ends to secure. Place onto a large plate and wrap with plastic wrap.

    Set into the fridge to chill for at least 4 hours.

    Use a clean serrated knife to trim off the edges.

    Garnish the cake with whipped cream and berries, and serve in slices.

    How to store

    Store the cake lightly covered with plastic wrap in the fridge, until ready to serve.

    Cake can be stored for up to 5 days.

    Sliced cake can be frozen in an airtight container in the freezer for up to 1 month.

    Defrost at room temperature for 15-20 minutes before serving.

    Slice of white swiss roll cake on a plate with blackberries and fork.
    Troubleshooting & FAQs

    Why did my cake crack?

    Check that you didn't overwhip the egg whites to stiff peaks. Stiff peaks leads to a dry meringue which can lead to cracks in the cake.

    Also, try rolling the cake while it is slightly warm. Don't wait for the cake to cool completely, or the cake might crack.

    The top of the cake is moist.

    The cake needs more baking time. The surface of the cake should be dry and springy to the touch.

    Can I use whole eggs for this cake?

    No, to ensure a white cake/pale cake, only egg whites are used.

    For a cake that uses whole eggs, try my Perfect Swiss Roll Cake instead.

    Why did my cake turn brown?

    The top will turn a little bit brown, which is normal.

    Your oven temperature could be hotter; next time, reduce the temperature by 25 degrees.

    You can also add a piece of aluminum foil over top to cover the cake while baking.

    It's not too big of a deal since you can roll the cake with the brown side (skin side) facing inward.

    Can I use a different filling?

    Yes, you can use whatever filling you like in the cake.

    Try a pastry cream, or chocolate ganache.

    Why does the cake need to chill for 4 hours?

    This is so the cake has time to firm and set up (and hold it's shape).

    How do I slice the cake neatly?

    Use a clean serrated knife, have a tall glass of warm water and paper towel near by.

    Once you slice the cake, dip the knife into the warm water and wipe the knife with clean paper towel. Repeat with every slice to achieve neat slices.

    Adaptable & versatile

    This Snow White Swiss Roll Cake is soft, spongy and delicious.

    It's adaptable and you can certainly add any flavour you like to it.

    Add fruit to the cream filling for a pop of colour or variation.

    I love using fresh fruit in these roll cakes. I used blackberries since I had some on hand, but any fruit such as raspberries or strawberries would be just as delicious.

    Other roll cake recipes you may like

    If you enjoyed this, be sure to check out my other roll cake recipes:

    Perfect Swiss Roll Cake

    Blackberry Earl Grey Cream Roll Cake

    Hojicha Roll Cake

    White & Blue Butterfly Pea Roll Cake

    Perfect Bûche de Noël (Yule Log)

    If you've made this recipe -- I'd love to see it! Tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Slice of white roll cake on a plate with blackberries and fork.
    Slice of white swiss roll cake on a plate with blackberries and fork.
    Print Recipe
    5 from 11 votes

    Snow White Swiss Roll Cake

    A dainty and purely white Swiss roll cake filled with a white vanilla whipped cream.
    Prep Time30 mins
    Cook Time15 mins
    Resting Time4 hrs
    Total Time4 hrs 45 mins
    Course: Dessert
    Cuisine: American, Asian
    Servings: 8
    Calories: 142kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 15 ml avocado oil or neutral vegetable oil
    • 60 ml whole milk or dairy-free alternative
    • 20 g granulated sugar
    • ¼ teaspoon vanilla extract
    • 40 g all-purpose flour or sub 50g cake flour
    • 10 g cornstarch
    • 140 ml egg whites (appx 4) at room temperature
    • 35 g granulated sugar
    • ¼ teaspoon cream of tartar or 1 teaspoon of lemon juice/white vinegar

    Cream Filling:

    • 125 ml heavy whipping cream cold, at least 36% milkfat
    • ¼ teaspoon vanilla extract
    • 15 g powdered sugar
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    For key visual process photos, refer to the body of the blog post.

      Make the cake:

      • Preheat the oven to 325°F/163°C.
      • Prepare a 9" by 13" baking sheet with parchment paper. Have another large piece of parchment paper ready for later use.
      • In a bowl, whisk together the oil, milk, 20g granulated sugar, and vanilla extract.
      • Sift the flour and cornstarch into the wet ingredients.
      • In a clean stand mixer bowl fitted with a whisk, add in 4 egg whites and beat on low-medium speed until foamy.
      • Gradually increase the mixer speed and add in the cream of tartar (or lemon juice). When you begin to see lots of bubbles, add in the 35g granulated sugar gradually and continue beating until egg whites reach soft peaks. (When you remove the whisk, the egg whites will have the shape similar to a bird's beak).
      • Transfer about 1 C of the whipped egg whites to the flour mixture and fold it in. Once lightened, add the remaining egg whites in ⅓rd additions to the flour mixture to incorporate. Be careful not to overmix.
      • Transfer the cake batter to the prepared baking sheet and smooth out the top with an offset spatula. Drop the pan from a height of about 1 foot to release any trapped air bubbles. You may need to drop it a few times until no bubbles appear on the surface.
      • Bake at 325°F/163°C for 15-16 mins, or until the cake is springy and firm to the touch.
      • Remove cake from the oven and drop the pan from a height of about 1 foot to prevent the cake from shrinkage.
      • Cool the cake on a cooling rack for about 10-15 minutes, until slightly warm to the touch.

      Make the whipped cream:

      • Add the cold heavy whipping cream, vanilla extract and powdered sugar to a large, chilled bowl.
      • Use a balloon whisk and whip until the cream is light and airy.

      Assemble the cake:

      • Peel the parchment paper off the cake.
      • Transfer the almost completely cooled cake onto a clean piece of parchment paper.
        Note: You may need to carefully flip the cake twice for the browned side (skin side) to be on top, which will roll with the white side facing outward.
      • Spread the whipped cream onto the entire surface of the cake.
      • Carefully roll the cake with the cream. (You can roll it lengthwise or widthwise, your choice).
      • Wrap the cake up with the parchment paper and twist the ends to secure. Place cake onto a large plate and wrap with plastic wrap to seal.
      • Set into the fridge to chill for at least 4 hours.
      • Use a clean serrated knife to trim off the ends.
      • Garnish cake with whipped cream and berries, and serve cake in slices.

      Nutrition

      Calories: 142kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 39mg | Potassium: 72mg | Fiber: 1g | Sugar: 9g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

      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.

      Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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      Reader Interactions

      Comments

      1. David @ Spiced

        January 05, 2021 at 4:30 am

        5 stars
        Wait - there's a National Whipped Cream Day!? And I'm in luck since it's today! This is such a fun dessert - no matter the day. I do love a good Swiss roll cake, and I'm a huge fan of vanilla everything. I know this would be a huge hit here in our house!

        Reply
        • Michelle

          January 05, 2021 at 8:13 am

          Yeah! Such a fun holiday... no excuse not to have whipped cream today! Thanks David! 🙂

      2. Raymund (Ang Sarap)

        January 05, 2021 at 10:57 am

        5 stars
        That looks so perfect! the thickness, the lightness. It looks like those ones I used to enjoy a lot in HK.

        Reply
        • Michelle

          January 05, 2021 at 1:10 pm

          Thanks Raymund! Swiss roll cakes are the best! 🙂

      3. Katherine | Love In My Oven

        January 05, 2021 at 8:49 pm

        5 stars
        What a beautiful cake, Michelle! It's elegant and delicious. I haven't made a roll cake in forever, I think it's time that changed!

        Reply
        • Michelle

          January 05, 2021 at 10:34 pm

          Thanks Katherine! Yes, you need to make them! 🙂

      4. Catherine

        January 05, 2021 at 10:04 pm

        5 stars
        Wow, this is such a gorgeous Swiss roll cake! So elegant, light and fluffy!

        Reply
        • Michelle

          January 06, 2021 at 6:55 am

          Thanks Catherine! 🙂

      5. Christie

        January 06, 2021 at 12:25 pm

        5 stars
        This is one gorgeous cake! It is so pretty with that snow white colour! Looks so fluffy too!

        Reply
        • Michelle

          January 06, 2021 at 2:08 pm

          Thanks so much Christie! 🙂

      6. Leanne

        January 07, 2021 at 2:09 pm

        5 stars
        I've only made a Swiss roll cake once and it did not look this neat and perfect! It's gorgeous Michelle!

        Reply
        • Michelle

          January 07, 2021 at 2:49 pm

          The roll definitely gets easier with practice, thanks Leanne!

      7. Tasia ~ two sugar bugs

        January 10, 2021 at 5:20 pm

        This is such a gorgeous Swiss roll cake Michelle! I love everything vanilla and know I would love this one!!

        Reply
        • Michelle

          January 10, 2021 at 5:44 pm

          Thanks Tasia! The all-white is very effective! 😉

      8. Yumi

        January 12, 2021 at 9:20 pm

        5 stars
        This looks amazing, I have not tried to make this yet, but every recipe I have tried on your site is just amazing! 🙂

        Reply
        • Michelle

          January 13, 2021 at 8:29 am

          Aw thank you for the kind words!

      9. Paula

        January 19, 2021 at 8:30 pm

        5 stars
        Beautiful white cake roll. Can be served as a wedding cake.

        Reply
        • Michelle

          January 20, 2021 at 9:17 am

          Thank you Paula! 🙂

      10. Abigail

        March 22, 2021 at 12:25 am

        5 stars
        So delicious and soft!! Perfect as a weekend baking activity or weekday or any day for that matter!!

        Reply
        • Michelle

          March 22, 2021 at 7:52 am

          Glad you enjoyed it, Abigail! Loved the photo you posted on IG too 🙂

      11. Linsey

        November 10, 2021 at 7:04 pm

        5 stars
        Wow! Michelle, this snow-white Swiss roll cake looks so elegant and gorgeous! Better than the store bought!

        Reply
        • Michelle

          November 13, 2021 at 7:55 am

          Thank you so much, Linsey! Hope you give the recipe a try 🙂

      12. Zoe

        July 26, 2022 at 1:56 am

        Hi, I've followed the above recipe but my Swiss roll broke after cooling while rolled up. It also felt very moist on the surface after cooling. May I know if I should increase the flour, or how to go about troubleshooting? Thank you!

        Reply
        • Michelle

          July 26, 2022 at 6:48 am

          Hi Zoe, did you make any substitutions? If the cake cracked, it could be a combination of things: whipping the egg whites past soft peaks, over baking the cake too long...
          Do you live in a humid climate? If the cake is moist, you may need to add a little more cake flour or cornstarch for next time.

      13. Tracy

        November 15, 2022 at 11:12 pm

        Did you mean 45ml oil instead of 15ml?

        Reply
        • Michelle

          November 16, 2022 at 8:04 pm

          I used 15ml of oil for this recipe.

      14. MLG

        December 31, 2022 at 11:51 am

        5 stars
        This was an absolute X'mas delight. All my family members loved it.!!!

        Reply

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