Light and Fluffy Swiss Roll Sponge Cake

French

This light, flexible Swiss roll sponge creates the perfect base for jam-filled rolls, chocolate Yule logs, or festive cakes.

Soft, airy, and easy to prepare, it delivers reliable results for everyday treats and holiday desserts.

Swiss Roll Sponge : Fail-Proof Recipe for Yule Logs and Cake Rolls

This light and airy Swiss roll sponge has become my go-to base for every rolled cake, from a simple jam-filled treat to a decadent Nutella roll.

Its soft texture and perfect flexibility also make it ideal for Christmas and New Year Yule logs.

When I shared my chocolate salami recently and mentioned the five Yule logs I made for my children’s school charity sale, many of you asked about the sponge I used.

This simple recipe is the one: easy, reliable, and wonderfully tender.

The sweetness is perfectly balanced, the texture stays soft after baking, and it disappears faster than you’d expect.

Whether you fill it with apricot jam, chocolate cream, or something more festive, this sponge gives you a beautifully moist and melt-in-the-mouth roll every time.

At home, the kids love mousse-based entremets, but my husband and I still have a soft spot for the classic rolled Yule logs we grew up with.

Ingredients for a Light & Fluffy Swiss Roll Sponge

• 4 eggs : Use room-temperature eggs, they whip up with more volume and create a lighter sponge.
• 110 g sugar : The perfect amount to sweeten the sponge without making it heavy. It stabilizes the whipped eggs and gives a lovely golden colour.
• 120 g flour : Sift the flour to remove lumps and keep the sponge airy.
• 1 packet vanilla sugar : Adds a delicate aroma that enhances the sponge without overpowering the filling.
• ½ tsp baking powder : Optional but helpful, especially for beginners, to ensure a good rise.
• 1 tsp white vinegar : Helps neutralize egg odor and contributes to a cleaner, lighter finish.
• Jam (I used apricot jam) : Choose a smooth, spreadable jam for an even and flavorful filling.

How to Make a Perfect Swiss Roll Sponge

– Prepare the tray and preheat the oven

• Line a 25 × 40 cm baking tray with lightly greased parchment paper.
• Preheat the oven to 180°C (350°F).

– Sift the dry ingredients : Combine the flour and baking powder, then sift to ensure a fine, lump-free texture. 

– Whip the eggs into a thick mousse

• Beat the eggs, sugar, and vanilla until the mixture becomes pale, thick, and triples in volume.
• With a stand mixer: it whips quickly and evenly.

With a hand mixer: tilt the beaters slightly—this helps incorporate more air.
Whip for 8–10 minutes.

– Add the vinegar : Mix in the vinegar briefly to lighten and clean up the flavour.

– Fold in the flour gently : Add the flour mixture one spoonful at a time, folding carefully with a spatula to preserve the airy texture.

– Spread and bake : Pour the batter into the tray and smooth the surface. Bake for 10–12 minutes, or until lightly golden and springy to the touch.

– Roll while hot

• Turn the sponge out onto a clean towel, remove the parchment, and roll it immediately with the towel.
• This prevents cracking and helps the sponge keep its shape.

– Fill and shape

• Unroll gently, trim the edges, spread the jam, and roll again.
• Wrap in foil and refrigerate 30 minutes to set.

– Finish and serve : Remove the foil, trim the ends neatly, and dust with icing sugar or frost with chocolate or buttercream.

Swiss Roll Video : Yule Log Base

Below, you’ll also find the chocolate Swiss roll recipe, which you can use as the base for a Black Forest Yule log.

How to Bake a Super Soft & Flexible Swiss Roll Sponge

– Use the right tray size : A 25 × 40 cm tray ensures a thin, flexible sponge. If it’s too thick, it will crack when rolled.

– Start with a well-aerated batter : The fluffier your whipped eggs, the softer and lighter the sponge will be.

– Bake just long enough : Overbaking causes dryness. Remove from the oven as soon as the top turns lightly golden.

– Roll the sponge while hot : This locks in moisture and flexibility so it rolls without breaking.

– No need to soak the sponge : It stays naturally moist, but if you plan to use a creamy filling and want to add syrup, reduce the sugar in the batter.

How to Adjust the Recipe to Your Needs

– Gluten-free version : Replace the flour with a light gluten-free blend (rice + starch), well-sifted to maintain softness.

– Chocolate Swiss roll sponge : Replace 20 g of flour with 20 g of unsweetened cocoa powder for a deeper flavor and rich colour.

– Without baking powder : Simply whip the eggs longer, air replaces the need for leavening.

– With baking powder : Add ½ tsp to ensure a stable rise, ideal for beginners.

– For Yule logs, festive rolls, or printed cakes : Spread the batter evenly and bake carefully to keep the sponge thin, flexible, and easy to decorate.

How to Roll a Sponge Without Cracking

– Hot-roll method : Roll the sponge immediately after baking using a clean towel, warmth keeps it elastic.

– Cold-roll method : Let it cool under a slightly damp towel to preserve moisture, then roll gently after filling.

– How to fix a cracked sponge : Fill it as usual, use the towel to help roll it tightly, then chill for 30 minutes, the filling acts as glue and the shape will hold perfectly.

Delicious Filling Ideas for Your Swiss Roll

When I want to fill this light sponge for a Yule log, I usually prepare one of my favourite creams:

• Nutella whipped ganache
• Classic chocolate ganache
• Easy buttercream
• Chocolate buttercream

Otherwise, I simply spread it with apricot jam or strawberry jam for a quicker, equally tasty option.

FAQ : Troubleshooting Common Swiss Roll Problems

– Why does my sponge collapse? The eggs weren’t whipped enough or the batter was over-mixed after adding flour.

– Why does the roll crack? The sponge is too thick or overbaked. Rolling while hot helps prevent fractures.

– Why is my sponge dry? It was baked for too long or at too high a temperature.

– Do I need baking powder? Not necessarily. Properly whipped eggs give all the rise you need, but a little baking powder helps stabilize the batter.

– How do I avoid air pockets? Fold the flour gently and tap the tray lightly before baking to release trapped air.

– Can I make the sponge a day ahead? Yes, roll it empty, wrap tightly, and fill it the next day.

– Why does the sponge stick to the towel? It was either too hot or the towel too damp. Let it cool a few seconds before rolling.

– How do I get a tight, neat roll? Use the towel or plastic wrap as leverage, roll firmly, then chill to set the shape.

Other Desserts to try

• Strawberry Pavlova
• Triple Chocolate Mousse Cake
• English Trifle Recipe
• Strawberry Entremet with Mirror Glaze