Vanilla Swiss Roll by Nielsen-Massey

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


This classic recipe is wonderfully simple to bake. The soft vanilla sponge is perfectly complimented by the smooth vanilla buttercream and raspberry jam filling and is the perfect sweet treat to accompany a hot drink with your feet up.


  1. Preheat the oven to 200°C (fan 180°C, gas mark 6). Grease a 23cm x 33cm swiss roll tin with butter and line with baking parchment.

  2. With an electric mixer, whisk together the eggs and sugar until pale and thick and holds a trail when the whisk is lifted.

  3. Sieve the flour in with the pinch of baking powder and very gently fold together.

  4. Spread the mixture into the baking tin and bake in the preheated oven for 7-8 minutes until springy to the touch, being careful not to overcook.

  5. Dust a large piece of baking parchment with caster sugar and turn the sponge immediately out onto it, carefully removing the baking parchment that has been cooked on and cover with a slightly damp tea towel for 5 minutes to cool.

  6. Meanwhile make the buttercream icing by whisking together the icing sugar, vanilla bean paste, milk and butter until light and fluffy.

  7. Remove the tea towel and, making sure it is cool enough so that the buttercream does not melt, spread the buttercream evenly over followed by the jam.

  8. Make a slight indent about 1cm in from the short end, and carefully roll up the swiss roll tightly using the baking parchment to help, finishing with the seal underneath. Finish by dusting with icing sugar.


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  1. 5 star rating

    A lovely Swiss roll recipe. Easy to make. The roll is light. My son prefers just jam so even easier. Thank you!

  2. 5 star rating

    Oh wow. Oh so easy. Have made it a couple of times once with jam and cream another with lemon curd and lemon butter cream. All I got to eat was the trimmings from the end the rest disappeared very quickly. Great recipe.

  3. 1 star rating

    This isn't the best recipe I've used.
    When I tried to roll the Swiss roll it all cracked.
    There wasn't enough batter for the sponge.
    And the sponge itself tasted horrible. I don't recommend this recipe

  4. 5 star rating

    Very easy and quick to make with a great end result.
    I changed the filling to jam and fresh whippped cream with a dash of vanilla extract added to the cream.

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