Low Sugar Swiss Roll

Total time1 hr 7 min

Prep time25 min

Cook time12 min

This light, airy sponge comes together from whipped eggs, all-purpose flour, and a touch of vanilla, beaten until it turns thick and pale and folds into a delicate, springy cake. Baked quickly in a hot oven, it's rolled while still warm to train that signature spiral shape, then cooled completely before it's unrolled and filled. Inside, a billowy layer of whipped cream spreads edge to edge, giving every slice a soft, cloud-like center against the tender crumb. The whole roll chills briefly to set its shape, then slices clean with a serrated knife into neat, spiraled rounds. It's a showstopping dessert that looks like it took far more effort than it did, and it's a genuinely solid pick for an added sugar–free spread. Serve it chilled straight from the fridge for the best texture and that classic bakery-case look.

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Ingredients

8 servings

For the sponge

¾ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp baking powder
¼ tsp fine salt
4 large eggs, at room temperature
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp vanilla extract
2 tbsp powdered sugar, for rolling
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.

For the filling

1 cup heavy cream, cold
2 tbsp powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
½ tsp vanilla extract
⅓ cup strawberry jam

For serving

1–2 tbsp powdered sugar, for dusting
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.

Instructions

1
Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on the short ends, and lightly grease the parchment.
2
Whisk together the flour, baking powder, and salt in a small bowl and set aside.

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