Light & Creamy Swiss Roll Recipe

When it comes to classic desserts, the Swiss roll stands out as a beautiful, elegant, and versatile treat. With its light, airy sponge and creamy filling, the Swiss roll is perfect for any occasion, from birthdays to afternoon teas. This Light & Creamy Swiss Roll Recipe is a delicious twist on the traditional, featuring both plain and black tea flavors that add a unique and delightful taste to the soft cake. The combination of the light, fluffy texture and the fragrant cream filling makes it an irresistible dessert.

Whether you prefer the simple elegance of plain or the subtle, rich flavor of black tea, this recipe is sure to satisfy your sweet tooth. The best part? It’s incredibly easy to make, even if you’re new to rolling cakes!

Why You’ll Love This Light & Creamy Swiss Roll

✔ Light & Fluffy Sponge – The sponge is perfectly soft and light, allowing it to roll up without cracking.
✔ Creamy Filling – A rich, smooth cream filling that complements the delicate cake, offering the perfect balance of flavors.
✔ Versatile Flavors – With both plain and black tea variations, you can choose your favorite or make both for a delightful variety.
✔ Elegant and Impressive – A beautiful, show-stopping dessert that will impress your guests at any celebration or gathering.
✔ Perfect for Any Occasion – Whether you’re serving it at a party, family dinner, or simply enjoying a cup of tea, this Swiss roll is always the perfect treat.

Ingredients (For 1 Swiss Roll)

For the Plain Sponge Cake:

4 large eggs, room temperature
100g (½ cup) granulated sugar
1 teaspoon vanilla extract
90g (¾ cup) all-purpose flour, sifted
¼ teaspoon baking powder
1/8 teaspoon salt
30g (2 tablespoons) unsalted butter, melted
1 tablespoon whole milk

For the Black Tea Flavor (Optional):

1 tablespoon black tea leaves (or 2 black tea bags)
2 tablespoons boiling water

For the Cream Filling:

240ml (1 cup) heavy cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 tablespoon unsalted butter, softened
1 teaspoon gelatin powder (optional, helps with stability)

Instructions

Step 1: Prepare the Black Tea Flavor (Optional)

If you’re making the black tea-flavored Swiss roll, begin by brewing the tea. Pour 2 tablespoons of boiling water over the black tea leaves or tea bags and steep for 5 minutes. Once brewed, strain the tea leaves or remove the tea bags and let the tea cool to room temperature.
For the plain Swiss roll, you can skip this step.

Step 2: Make the Sponge Cake

Preheat the oven to 180°C (350°F) and line a 9×13-inch baking pan with parchment paper. Lightly grease the paper to ensure the cake does not stick.
In a large bowl, beat the eggs and sugar together using an electric mixer on high speed for 5-7 minutes until the mixture is pale, thick, and tripled in volume. The mixture should form ribbons when you lift the beaters.
Gently fold in the vanilla extract, baking powder, salt, and sifted flour using a spatula. Do this carefully to avoid deflating the egg mixture.
In a small bowl, combine the melted butter and milk, then fold this into the batter. If you’re making black tea-flavored cake, add the cooled tea at this stage and mix it in.
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched.
Once baked, immediately turn the cake out onto a clean kitchen towel that has been lightly dusted with powdered sugar. Carefully remove the parchment paper and roll the cake up with the towel to prevent cracking. Let it cool completely while rolled.

Step 3: Prepare the Cream Filling

In a mixing bowl, whip the chilled heavy cream using an electric mixer until soft peaks form.
Add the powdered sugar, vanilla extract, and softened butter, and continue to whip until stiff peaks form. The whipped cream should be firm enough to hold its shape.
If you prefer a more stable cream filling, you can dissolve gelatin powder in a tablespoon of warm water and then add it to the whipped cream. This will ensure the filling stays firm and doesn’t melt.
Set the cream aside.

Step 4: Assemble the Swiss Roll

Once the cake has cooled, carefully unroll it and remove the kitchen towel.
Spread the cream filling evenly over the cake, leaving a small border around the edges.
Roll the cake back up, starting from the short end, and use the parchment paper to help guide it into a tight roll.
If desired, you can dust the top with powdered sugar or garnish with some fresh fruit or a drizzle of melted chocolate.

Step 5: Chill and Serve

Refrigerate the Swiss roll for at least 1 hour to allow the flavors to set and the cake to firm up.
Slice the Swiss roll into 1-inch thick slices and serve. Enjoy the deliciously light and creamy texture with every bite!

Tips & Tricks for the Perfect Swiss Roll

✅ Whip the Eggs Properly – To achieve that light, fluffy sponge, make sure you beat the eggs and sugar together until they are thick and tripled in volume. This gives the cake structure and allows it to roll without cracking.
✅ Use Room Temperature Ingredients – For the best results, make sure your eggs, butter, and cream are at room temperature. This helps everything combine smoothly.
✅ Avoid Overbaking – The sponge should be soft and springy, so don’t overbake it! Check the cake early and ensure it doesn’t get too dry.
✅ Roll While Hot – After baking, roll the cake immediately to prevent cracks. The towel helps the cake hold its shape and keeps it from sticking to the parchment paper.
✅ Experiment with Flavors – Try adding a bit of lemon zest, matcha, or cocoa powder to the cake batter for different flavor profiles.

How to Store and Serve Swiss Rolls

🧊 Storing: The Swiss roll is best when freshly made, but it can be stored in an airtight container in the fridge for up to 3 days. If you want to store it for longer, you can freeze the rolled cake without the cream filling for up to 2 months.
❄️ Freezing: To freeze, wrap the Swiss roll tightly in plastic wrap and place it in a freezer-safe bag. Thaw it in the refrigerator overnight before serving.
🔥 Serving: Swiss rolls can be served as a light dessert after dinner or with your afternoon tea for a refreshing treat. Add a dollop of whipped cream or a few fresh berries on top to elevate the presentation.

Frequently Asked Questions

🔹 Can I make this Swiss roll gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add a teaspoon to help with texture.

🔹 How can I make the filling dairy-free?
You can use coconut cream or non-dairy whipping cream as a substitute for the heavy cream. Ensure the butter is also dairy-free.

🔹 Can I make the Swiss roll ahead of time?
Yes! The Swiss roll can be made up to 2 days ahead of time. Store it in an airtight container in the fridge until ready to serve.

Final Thoughts

This Light & Creamy Swiss Roll is a perfect dessert for any occasion, combining the elegance of a rolled cake with the rich flavors of plain and black tea. Whether you’re serving it for a special celebration or just treating yourself, this Swiss roll will undoubtedly become a favorite. With its fluffy sponge and delicate cream filling, it’s a cake that’s as beautiful as it is delicious.