Hey Lykkers! Have you ever stared at those perfect, fancy Swiss rolls in bakeries and thought, “No way I could make that at home without totally messing it up”? Same here, honestly.

But here’s the kicker: making a Swiss roll is actually way easier than it looks, and I’m about to share my go-to recipe so you can whip up this soft, fluffy, delicious cake that’s basically a showstopper. Plus, it’s super fun to make — promise!

If you’re not already obsessed, a Swiss roll is basically a thin, light sponge cake baked flat, then rolled up with some yummy filling inside — like jam, whipped cream, Nutella, or whatever your sweet tooth wants.

It looks impressive, but it’s really just a cake that learned how to roll! No fancy skills needed, just a bit of patience and love.

What You’ll Need (Don’t Worry, It’s Simple!)

Before you dive in, here’s a quick shopping list:

- 4 large eggs (the bigger, the better!)

- 3/4 cup sugar (about 150 grams)

- 1 cup flour (125 grams)

- 1 teaspoon baking powder

- 1 teaspoon vanilla extract

- Pinch of salt

- Powdered sugar to dust on top (because looks matter!)

- Your favorite filling — jam, whipped cream, Nutella, peanut butter… you do you.

Let’s Get This Cake Baked!

Step 1: Heat It Up

Preheat your oven to 350°F (175°C). Line a baking tray (around 10x15 inches) with parchment paper so your cake doesn’t stick.

Step 2: Whisk Those Eggs Like a Pro

Grab a big bowl, toss in your eggs and sugar, and whip them up with an electric mixer until the mixture is thick, fluffy, and pale — basically, when it looks like a sweet cloud. This takes about 5-7 minutes, so be patient. This step is the secret to a soft, airy cake.

Step 3: Add Vanilla for That Sweet Aroma

A teaspoon of vanilla extract makes the whole kitchen smell like heaven.

Step 4: Mix Dry Ingredients

Sift together the flour, baking powder, and salt. This keeps the cake light and crumb-free.

Step 5: Fold, Don’t Stir!

Now, gently fold the dry mix into your egg mixture. This is the part where you have to be gentle — no rough moves or you’ll lose the fluffiness.

Step 6: Bake It Baby!

Pour the batter into your tray and smooth it out evenly. Pop it in the oven for 10-12 minutes until the cake is golden and springs back when you gently press it.

The Trick to Rolling Like a Boss

Here’s the golden tip: roll the cake while it’s still warm. As soon as it’s out of the oven, flip it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel inside — this helps it keep its shape and stops cracking. Let it cool completely rolled up.

Filling and Final Roll

Once cooled, carefully unroll the cake, spread your filling all over, and roll it back up (without the towel this time). Slice it, dust with some extra powdered sugar or drizzle chocolate on top, and boom — you’ve got yourself a bakery-worthy Swiss roll.

Pro Tips From Your Baking Buddy

- Want a chocolate version? Add some cocoa powder to your flour mix!

- Wrap leftovers tight in plastic wrap and keep in the fridge — it stays soft and tasty for a couple of days.

There you go, Lykkers! A super simple, totally delicious Swiss roll that’ll have everyone thinking you’re a baking wizard. Try it out, and let me know how it goes — or share your favorite filling combos! I’m always down to swap baking secrets.