Easy Swiss Roll Cake Recipe – Buttermilk & Vanilla Delight

Last Updated on 2 months by Neha Deshmukh

Easy Swiss Roll Cake Recipe – Buttermilk & Vanilla Delight

Hey everyone! If you’re anything like me, you absolutely love a good slice of cake with your evening chai. And let me tell you, this Swiss Roll Cake is a total showstopper – looks impressive, but is surprisingly easy to make. I first made this for my sister’s birthday, and it was a huge hit! It’s light, fluffy, and bursting with vanilla flavor. Plus, you can customize the filling to your heart’s content. Let’s get baking!

Why You’ll Love This Recipe

This Swiss Roll isn’t just delicious; it’s a classic for a reason! It’s perfect for afternoon tea, a special occasion, or just a little something sweet to brighten your day. It’s a wonderfully light dessert, not overly rich, and the rolled-up shape makes it fun and visually appealing. Honestly, who can resist a beautifully swirled slice of cake?

Ingredients

Here’s what you’ll need to create this delightful treat:

• 4 Eggs
• ¾ cup Sugar (approx. 150g)
• 2 tablespoons Buttermilk (approx. 30ml)
• 1 tablespoon Oil (any neutral oil like sunflower or canola)
• 1 teaspoon Cider Vinegar
• 1 teaspoon Vanilla Extract
• 1 cup All-Purpose Flour (approx. 120g)
• 1 teaspoon Baking Powder
• Pinch of Salt
• Jam or Whipped Cream – as needed for filling
• Cherries for garnish (optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe extra special.

• Buttermilk & Cider Vinegar: Don’t skip these! The buttermilk adds a lovely tang and helps create a super tender crumb. The cider vinegar reacts with the baking powder, giving the cake a nice lift. You can make a quick buttermilk substitute by adding 1 tbsp lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
• Vanilla Extract: Use the good stuff here. A high-quality vanilla extract really shines through in the final flavor. I always reach for pure vanilla extract over imitation.
• Flour Power: All-purpose flour works perfectly, but you can experiment! If you’re looking for a slightly softer texture, try using cake flour. Just remember cake flour absorbs less liquid, so you might need to adjust the buttermilk slightly.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat & Prep: Preheat your oven to 180°C (350°F). Grease a 9×13-inch jelly-roll pan (that’s about 23x33cm) and line it with parchment paper. Then, grease the parchment paper too – this is key for easy removal.
2. Whip Those Eggs: In a large bowl, beat the eggs with a hand mixer (or stand mixer if you have one!) for a good 5 minutes. You want them to become pale and fluffy – this is where the airiness comes from!
3. Sweeten the Deal: Gradually add the sugar while continuing to mix. Then, drizzle in the oil, buttermilk, vinegar, and vanilla extract. Mix until everything is well combined.
4. Flour Power (Again!): Sift together the flour, baking powder, and salt. Gently fold this dry mixture into the wet ingredients. Be careful not to overmix – we want to keep all that lovely air we whipped into the eggs!
5. Bake It Up: Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake is golden brown and springs back lightly when touched.
6. The Roll: This is the tricky part, but don’t worry! Immediately sprinkle powdered sugar generously over a clean tea towel. Invert the hot cake onto the powdered sugar, peel off the parchment paper, and starting from the narrow end, roll the cake up tightly with the tea towel. Let it cool completely – this is important!
7. Fill ‘Er Up: Once cooled, carefully unroll the cake. Spread your favorite jam or whipped cream evenly over the surface, leaving about a ½-inch (1cm) border. Re-roll the cake tightly, wrap it in plastic wrap, and chill in the fridge for at least 1-2 hours. This helps it hold its shape.
8. Serve & Enjoy: Dust with powdered sugar, slice, and garnish with cherries (if you’re feeling fancy!).

Expert Tips

Want to make sure your Swiss Roll is perfect? Here are a few things I’ve learned along the way:

• Preventing Cracks: Don’t overbake the cake! It should be slightly springy, not hard. Also, rolling it up while still warm helps prevent cracking.
• Tight Roll = Happy Roll: Rolling the cake up tightly while it’s warm is crucial. It helps create those beautiful swirls and prevents it from unraveling.
• Even Baking: Make sure your oven is properly preheated and that the cake is spread evenly in the pan.

Variations

Let’s get creative!

• Vegan Swiss Roll Adaptation: Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), use plant-based buttermilk, and ensure your jam/cream filling is vegan-friendly.
• Gluten-Free Swiss Roll Adaptation: Use a good quality gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for better binding.
• Spice Level Variation: My grandmother always added a pinch of cardamom or nutmeg to the batter. It adds a lovely warmth, especially during the colder months.
• Festival Adaptations: For Christmas, try a chocolate orange filling and decorate with festive sprinkles. For Easter, a lemon curd filling and pastel-colored icing would be beautiful!

Serving Suggestions

This Swiss Roll is fantastic with a cup of masala chai, a glass of cold milk, or even a scoop of vanilla ice cream. It’s also a lovely addition to a picnic or potluck.

Storage Instructions

Store leftover Swiss Roll in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

(1) What does buttermilk do for a Swiss roll?
Buttermilk adds tenderness and a slight tang to the cake, making it incredibly moist and flavorful. It also reacts with the baking powder to help it rise beautifully.

(2) Can I make this Swiss roll a day ahead?
Yes, you can! Just make sure to wrap it tightly in plastic wrap and store it in the fridge. It might be slightly firmer the next day, but still delicious.

(3) My Swiss roll cracked – what went wrong?
Most likely, it was overbaked or not rolled up tightly enough while still warm.

(4) What’s the best filling for a Swiss roll?
That’s totally up to you! I love raspberry jam, whipped cream, chocolate hazelnut spread, or lemon curd.

(5) Can I freeze a Swiss roll?
Yes, you can! Wrap it tightly in plastic wrap and then in foil. It will keep for up to 2 months. Thaw in the fridge overnight.

(6) Can I use a different type of vinegar instead of cider vinegar?
You can use white vinegar or lemon juice in a pinch, but cider vinegar has a slightly milder flavor that works really well.

Enjoy baking (and eating!) this delightful Swiss Roll Cake. I hope it brings a little sweetness to your day!