Luxuriate in the elegance of swirled delights of a red velvet Swiss roll

The appeal of a red velvet Swiss roll is double edged: it lies in its intense visual delight and its uniquely delightful flavor profile. Despite how fancy it looks, it’s easy to make. You’re about to nail a classic that’s as soft as clouds and as indulgent as your favorite dessert dreams.

What You’ll Need:

For the sponge:

• 4 large eggs
• 100 gm caster sugar
• 80 gm all-purpose flour
• 20 gm cocoa powder
• 1 tsp vanilla extract
• 1 tsp red food coloring
• A pinch of salt

For the filling:

• 200 ml heavy cream
• 2 tbsp powdered sugar
• 100 gm cream cheese
• 1 tsp vanilla extract

Ready to Roll?

• Set the scene by preheating your oven to 180°C and lining a Swiss roll pan (or shallow baking tray) with parchment paper. Now let’s dive in!
• In a large mixing bowl, whisk the eggs and caster sugar until you get a thick, fluffy cloud of goodness—this is your cake’s foundation. The mix should be pale and airy, leaving “ribbons” as they fall from the whisk.
• Now sift in the flour, cocoa powder, and salt. No shortcuts here; gently fold it all together so you don’t lose that precious air. Then add the vanilla extract and red food coloring, folding until you’ve got a rich red batter. Pour it into your prepared pan and spread it out evenly, making sure it hits every corner. Pop it in the oven and bake for about 10-12 minutes.

Time to Work Your Magic

• As soon as your red velvet sponge is out of the oven, turn it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, and while it’s still warm, roll the cake up in the towel. Yep, the towel’s going right in there with it! Let it cool completely like this—rolling while warm helps it “remember” its shape.
• While your roll is chilling out, whip up the filling. Beat the heavy cream and powdered sugar until you get soft peaks, then fold in the cream cheese and vanilla extract. You’re aiming for a light, airy filling with a hint of tanginess. Once the cake is cooled, gently unroll it, and spread the filling all over the surface. Go for an even layer, but don’t stress over perfection—imperfection can be charming!
• Now for the big moment—roll it back up, nice and slow, without the towel this time. You should see a lovely spiral of red velvet and creamy filling coming together. Dust with powdered sugar, or get fancy with a drizzle of melted white chocolate.

The Grand Finale

Slice it with a clean, sharp knife and confidently flaunt the delightful swirls. Each slice is soft, fluffy, and perfectly indulgent. This red velvet Swiss roll is all you’ll need to turn any moment into a celebration.

Pro Tips:

• Feel free to add a splash of liqueur to the filling for a grown-up twist .
• Or go rogue and add mini chocolate chips to the filling for some extra texture.
• You can store leftovers (if there are any) in an airtight container in the fridge for up to three days.

A few more tips and tricks:

Level up your flavor game and add a thin layer of berry jam (like raspberry or strawberry) on top of the cream cheese filling before rolling. The tangy berries will add a fruity zing that pairs perfectly with the red velvet. Or you can mix a hint of cinnamon or cardamom into the red velvet batter. This warm spice adds a cozy dimension to the classic flavor profile, especially nice for fall or winter gatherings. You can also add a bit of lemon zest to the cream cheese filling. The hint of citrus cuts through the richness and gives the cake a fresh, zesty aftertaste.

Add this elegant red velvet Swiss roll cake, with your all-time favorites like a Cadbury chocolate cake, a nutty praline cake, or a decadent truffle cake.