Making a swiss roll cake at home always feels like a special baking project. The swirl of cream and jam inside a soft sponge cake looks beautiful on any dessert table.
Many people think you need a lot of whipped eggs to get a flexible sponge, but that is not true. This eggless classic swiss roll cake is completely egg free and rolls up without breaking.
It is a wonderful option if you have an egg allergy, follow a vegetarian diet, or simply do not eat eggs.
I fill this soft vanilla sponge with sweet strawberry jam and light whipped cream for that traditional bakery taste.
Let me show you how simple it is to bake and roll this classic treat from scratch.
Why You’ll Love It
Soft and Tender – Yogurt, milk, oil, and cornstarch create a moist, delicate sponge with a lovely texture.
Perfect Flavor Balance – Sweet strawberry jam and vanilla whipped cream create a fresh, creamy, fruity filling.
Light Yet Creamy – The tender cake feels light, while the whipped cream adds a smooth and luxurious finish.
Beautiful Spiral – The thin sponge rolls neatly around the filling, creating impressive slices with a classic bakery look.
Ingredient List
For the Sponge Cake
- 1 1/4 cups All-Purpose Flour
- 1/4 cup Cornstarch
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup Granulated Sugar
- 1/2 cup Plain Yogurt
- 1/2 cup Whole Milk
- 1/3 cup Vegetable Oil
- 1 tsp Pure Vanilla Extract
For the Filling
- 1 cup Heavy Whipping Cream
- 3 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
- 1/3 cup Strawberry Jam
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line it with parchment paper, and grease the top of the paper lightly.
Step 2
Sift all-purpose flour, cornstarch, baking powder, baking soda, and salt together in a medium bowl.
Step 3
Whisk granulated sugar, plain yogurt, whole milk, vegetable oil, and vanilla extract in a large bowl until fully blended and the sugar begins to dissolve.
Step 4
Add the dry flour mixture to the wet mixture and whisk gently just until combined and free of large lumps.
Step 5
Pour the batter into the prepared jelly roll pan, spreading it evenly into all corners with a spatula. Bake for 12 to 14 minutes until the cake springs back when lightly touched.
Step 6
Dust a clean kitchen towel with powdered sugar, invert the warm cake onto the towel, gently peel off the parchment paper, and roll the cake up tightly inside the towel starting from the short end. Allow the rolled cake to cool completely at room temperature for 1 hour.
Step 7
Beat heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
Step 8
Unroll the cooled sponge cake carefully, spread a thin layer of strawberry jam across the surface, followed by the whipped cream, and gently roll the cake back up without the towel before chilling for 30 minutes to slice cleanly.
Tips
Use Room Temperature Ingredients
Let the yogurt and milk sit at room temperature before mixing the batter. This helps them blend smoothly with the oil and sugar.
Cold ingredients can make the oil separate and leave the batter uneven, which may affect the soft texture of the sponge.
Sift The Dry Ingredients Well
Sift the flour, cornstarch, baking powder, baking soda, and salt together before adding them to the wet mixture.
This removes small lumps and spreads the leavening evenly, so the thin sponge rises consistently across the whole pan.
Spread The Batter Evenly
Use a spatula to push the batter into all four corners of the 10×15-inch pan. Keep the layer as even as possible from edge to edge.
Uneven areas can bake at different speeds, leaving some parts dry while thicker areas are still soft in the center.
Try These Next
- Eggless Black Forest Cake
- Eggless Boston Cream Pie
- Eggless Classic Italian Tiramisu
- Eggless French Madeleines
- Eggless Tres Leches Cake
Questions You Might Have
Why should I roll the cake while it is still warm?
Rolling the sponge while it is warm helps it remember the rolled shape and makes it easier to fill later. If the cake cools flat, it may be more likely to crack when you try to roll it.
Use the powdered sugar dusted towel to guide the roll, and let the cake cool completely before adding the filling.
Eggless Classic Swiss Roll Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan, line it with parchment paper, and grease the top of the paper lightly.
- Sift all-purpose flour, cornstarch, baking powder, baking soda, and salt together in a medium bowl.
- Whisk granulated sugar, plain yogurt, whole milk, vegetable oil, and vanilla extract in a large bowl until fully blended and the sugar begins to dissolve.
- Add the dry flour mixture to the wet mixture and whisk gently just until combined and free of large lumps.
- Pour the batter into the prepared jelly roll pan, spreading it evenly into all corners with a spatula. Bake for 12 to 14 minutes until the cake springs back when lightly touched.
- Dust a clean kitchen towel with powdered sugar, invert the warm cake onto the towel, gently peel off the parchment paper, and roll the cake up tightly inside the towel starting from the short end. Allow the rolled cake to cool completely at room temperature for 1 hour.
- Beat heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
- Unroll the cooled sponge cake carefully, spread a thin layer of strawberry jam across the surface, followed by the whipped cream, and gently roll the cake back up without the towel before chilling for 30 minutes to slice cleanly.