3 Swiss Roll Cake Recipes You Need To Try

 A swiss roll comes in many flavors, and has many names; whether you call it a jelly roll, a roll cake, cream roll, roulade, or a Swiss log, I’m sure you can agree that this pretty cake is delectable!

Despite the name, ‘Swiss Roll’, the origin of this playful pudding is not actually Switzerland, but believed to be somewhere else in Europe! Whoever made it, though, I’m glad they did. 

3 Swiss Roll Cake Recipes You Need To Try

Swiss rolls are made up of sponge cake, which can be topped with cream, jam, or icing – or all three – and rolled up to make a log-like cake with a beautiful swirly pattern.

With these cakes, you have complete artistic freedom; there are so many elements that you have options for! From the flavor of the sponge, to the type of filling you use, there are many ways to make this tasty dessert a success.

This means you can make a swiss roll fit for any occasion, including a chocolatey yule log for the Christmas season!

Below are some of our favorite picks for swiss roll recipes, and they cover an array of flavors and fillings. There’s bound to be at least one cake that makes your taste buds tingle, so read on to discover your new favorite bake!

1. A Classic Swiss Roll

This classic recipe is simple but effective. It consists of a plain Victoria sponge, and a simple jam filling. It’s called a classic for a reason.

For this recipe, you will need:

  • 3.5oz self-raising flour
  • 4 eggs
  • 3.5oz caster sugar
  • Icing sugar for decoration
  • Strawberry or raspberry jam


  1. Turn your oven to 428 degrees Fahrenheit to let it heat up while you prepare the ingredients.
  2. Grease your chosen baking tray (a rectangular tray would be ideal) and line it with some baking parchment.
  3. Beat together the sugar and the eggs until they have combined well and are slightly frothed, then slowly fold in the flour.
  4. Once the flour has been mixed in, pour the cake batter into your prepared baking tray and put it in the oven for ten minutes, or until you can see it separating itself from the tray around its edges.
  5. Sprinkle a fresh sheet of baking parchment with some caster sugar, and place the sponge cake over it. Peel off the parchment and leave the sponge to cool off. 
  6. Take your chosen jam and gently spread it over the top of the sponge, and make a scoring mark about one inch from the edge of one of the ends of the sponge.
  7. Roll the cake slowly and carefully, and press the scored part of the roll against the side it has reached.
  8. Feel free to use a knife to neaten up your roll around the edges. 
  9. Cut into slices of your preference, and serve with cream or have on its own!

2. Vanilla and Strawberry Swiss Roll Cake

This deliciously light sponge cake recipe combines the sweetness of vanilla with the tart and cool crunch of strawberries. Its whipped cream filling mixes with the strawberries to make this a rolled-up version of a classic Victoria sponge cake.

For this recipe, you will need:

  • 4 eggs
  • 3.5oz caster sugar
  • A punnet of fresh strawberries, halved
  • 3.5oz plain flour
  • 1 teaspoon baking powder
  • Icing sugar, for decoration
  • 2 tablespoons icing sugar, sieved
  • 6fl oz double cream
  • 7oz strawberry jam
  • 1 tablespoon caster sugar for decoration 


  1. Turn your oven up to 356 degrees Fahrenheit and line a rectangular baking tray with baking parchment. Sprinkle icing sugar over the baking parchment evenly.
  2. Whisk together your sugar, eggs, and a half-teaspoon of salt until the mixture’s volume has increased and the mixture is aerated. The mixture should ribbon.
  3. Add in the baking powder and flour through a sieve, and fold the ingredients in gently until they have mixed in completely. 
  4. Evenly spread the mixture into the baking tray.
  5. Place the tray in the center of the oven and bake it for fifteen minutes, or until the batter has turned golden brown. 
  6. Cover a clean kitchen towel with a sheet of baking paper and carefully place the sponge on top of the baking paper. Peel off the baking paper that carried the sponge from the baking tray.
  7. Using the kitchen towel, start to roll the sponge into a tight swirl, and leave it in this shape for ten minutes while it cools.
  8. In the meantime, mix together the icing sugar, double cream and vanilla extract until it has a thick consistency. Refrigerate this until it is needed.
  9. Unroll the sponge from the baking parchment and kitchen towel, and spread your jam evenly across the side that makes up the inside of the roll. 
  10. Take out your double cream mixture from the fridge and spread it evenly atop the jam layer. 
  11. Take your halved strawberries and scatter them on top of the cream mixture.
  12. Carefully roll the sponge into its log shape.
  13. Sprinkle some sugar over the top and refrigerate it until it is ready to be served.
  14. Remove the cake from the fridge at least ten minutes prior to serving, and serve with fresh strawberries on top!
3 Swiss Roll Cake Recipes You Need To Try1

3. Chocolate Tiramisu Swiss Roll

This decadent dessert combines the best parts of two different desserts to create a cake that you won’t forget. Delve into the hints of Italian cuisine in the Tiramisu filling, and enjoy the classic taste of a chocolate sponge.

For this recipe, you will need:

  • 3 egg yolks
  • One quarter cup of sugar
  • 8oz Marscarpone Italian Cheese
  • 2 tablespoons of Dark Rum or Marsala Wine
  • Three quarters of a cup of heavy whipping cream
  • Nonstick spray
  • One quarter cup of unsweetened cocoa powder
  • One quarter cup of flour
  • Icing sugar, for decoration
  • 4oz of dark chocolate
  • 2 tablespoons of vegetable oil
  • Half a teaspoon of vanilla extract
  • 1.5 teaspoons of Rum extract
  • 6 whole eggs
  • Half a teaspoon of salt
  • ⅔ of a cup of caster sugar


  1. Place a steel (or thick glass) mixing bowl on top of a saucepan of boiling water on the hob.
  2. Whisk together the three egg yolks, rum or wine, and sugar in the mixing bowl for around five minutes, or until the mixture’s volume has tripled. 
  3. Take the bowl off the saucepan and mix in the mascarpone cheese, off the heat.
  4. In a separate bowl, whisk up the heavy cream until it is firm and maintains peaks.
  5. By now, the mascarpone and egg yolks should be cooler. Take half of the whipped cream and gently mix it into the mascarpone mix, then pour in the rest and mix until it has all combined.
  6. This mixture you now have will be the filling for the roll! Cover it and let it chill for at least four hours, or keep it refrigerated overnight to let it set completely.
  7. Once your filling has set, turn your oven up to 375 degrees Fahrenheit, and prepare a rectangular baking tray with baking parchment. Use your non-stick spray to dampen grease the parchment paper.
  8. Take a tablespoon of cocoa powder and a tablespoon of icing sugar, and sprinkle both evenly over a clean tea towel. 
  9. In a new bowl, mix the rest of the cocoa powder with your flour.
  10. Microwave together the dark chocolate, vanilla extract, vegetable oil and rum extract for fifteen seconds at a time, to prevent the chocolate from burning. Place this mixture to one side once it has combined and melted completely.
  11. Separate your eggs. Take the six egg whites and whisk them together with the salt, until it is firm. As you do this, add in half the sugar. 
  12. Take the separate egg yolks and the rest of the sugar and mix them together until the mixture’s volume has doubled in size. 
  13. Take your cooled chocolate cake mixture and mix it into the egg yolks and sugar mixture. Stir until they are completely combined.
  14. Now fold this new chocolate mixture into the beaten egg whites mixture. 
  15. Once these have combined, fold in the flour. Don’t mix too much – we still want some air in there!
  16. Scoop out the batter and spread it across your baking tray. Make sure you spread it evenly, and that you smooth over the surface.
  17. Place your batter tray in the oven and bake it until the chocolate sponge cake begins to brown and pull away from the sides of the tray. This should take around ten minutes. 
  18. Let the sponge cool for a few minutes.
  19. Flip the tray over to get the cake onto the tea towel that you have prepared with cocoa powder and sugar. Peel off the parchment paper that was under the sponge in the tray.
  20. Choose one of the ends of the sponge and start rolling it with the kitchen towel. The kitchen towel and sponge should be in the shape of a roll. 
  21. Keep the cake and towel in this position until it has cooled almost completely.
  22. Unroll your sponge. Take the tiramisu filling and spread it across the sponge evenly. Try to leave a border of around one inch at the sides of the cake. 
  23. Carefully roll the sponge and filling into its roll, and cover in cling film. 
  24. Put the roll in the refrigerator and let it cool and set for a few hours.
  25. When you are ready to serve, spread any of your leftover tiramisu filling over the top of the roll, and sprinkle any remaining cocoa powder on top, too!
  26. Cut it into slices, and dig in to this marvelous creation.

Well, there you have it. Our three favorite swiss roll recipes. Whether you’re looking for something simple but delicious, or decadent and rich, the cakes on this list have got you covered.

Picture of Kathryn Sewell

Kathryn Sewell

Hi! I'm Kate and I have been baking and cooking for as long as I can remember. I like to share the most interesting tips and recipes I try here on What Kate Baked for you to enjoy. If you have a favorite recipe you'd like to share send it over on social.

About the Author