I pull this Swiss Roll Lush Cake from my comfort-food playbook whenever I want something that looks fancy but tastes like a hug. The first time I made it, the kitchen smelled like warm vanilla and jam while I nervously rolled a sponge for the first time — and it stuck, so I improvised and slapped some extra whipped cream over the whole thing. Miracle: nobody noticed, and everyone left with chocolate on their lips and happy sighs. This recipe layers soft, spongy Swiss roll slices with creamy vanilla pudding and clouds of whipped cream, studded with bright berries. It chills into a cool, sliceable dream that makes any weeknight feel like a mini celebration.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 30 minutes
- Cook Time: 10–12 minutes
- Total Time: 270 minutes (about 4.5 hours, includes chilling)
Why This Recipe is Awesome
This cake tastes like a cross between a trifle and a party-sized Swiss roll, so it looks elegant but remains supremely easy. The sponge stays pillowy, the pudding adds a creamy snap, and the whipped cream gives you airy bliss in every bite. Who doesn’t love alternating textures — soft cake, silky pudding, juicy berries? It’s foolproof enough for weeknights and pretty enough for guests (yes, you can pretend you slaved for hours).
Ingredients
For the Main Dish:
- For the sponge roll: 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 tsp fine salt
- 1 tsp vanilla extract
- Powdered sugar for dusting (about 2 tbsp)
- For the filling & assembly: 1 (3.4 oz) box instant vanilla pudding mix + 2 cups cold milk
- 2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar (for whipped cream)
- 1 tsp vanilla extract (for whipped cream)
- 1/2 cup strawberry or raspberry jam (optional, for the roll filling)
- 1 cup fresh berries (strawberries, raspberries, or mixed), sliced if large
- 2–3 tbsp chocolate shavings or cocoa powder for garnish (optional)
For the Sauce / Garnish (if applicable):
- Optional warmed jam glaze: 1/4 cup jam + 1 tbsp water, warmed and brushed over berries
How I Make It
Step 1:
I preheat the oven to 375°F. In a large bowl I beat the eggs with the sugar until the mixture turns pale and thick — about 5–7 minutes by hand, less with a mixer. I stir in the vanilla, then gently fold in the all-purpose flour and salt until just combined. I spread the batter into a 10×15-inch jelly roll pan lined with parchment and smooth it out. I bake for 10–12 minutes until the edges look slightly golden and the surface springs back when touched.
Step 2:
As soon as the cake comes out, I flip it onto a clean kitchen towel dusted with powdered sugar, peel off the parchment, and roll the cake up in the towel starting from the short side. I let it cool rolled up so it keeps a nice curve and won’t crack when I fill it. Meanwhile I whisk the instant pudding with 2 cups cold milk and let it thicken for a few minutes in the fridge.
Step 3:
I whip the heavy cream with powdered sugar and vanilla to medium-stiff peaks. I fold about half of that whipped cream into the chilled pudding to lighten it — the texture turns glossy and silky. I unroll the cooled sponge, spread a thin layer of jam if using, then spread a thin layer of plain whipped cream. I roll it back up tightly (no towel this time), wrap it in plastic, and chill for at least 1 hour.
Step 4:
I slice the roll into about 1/2 inch thick rounds and arrange them, cut-side up, in a greased 9×13-inch baking dish in a single layer (overlap slightly). I spoon half the pudding mixture over the first layer of slices, smooth gently, then add another layer of slices and the remaining pudding. I top with the remaining whipped cream, scatter fresh berries, and dust with chocolate shavings. I chill for at least 3 hours (overnight tastes best) so the layers settle and hold their shape.
Step 5:
When ready to serve, I let the pan sit at room temperature for about 10 minutes so slices loosen slightly, then slice and serve with extra berries or a drizzle of warmed jam. You’ll see clean layers, glossy pudding, and billowy cream — and taste a delightful mix of textures.
Pro Tips
- Beat the eggs until very pale for a light sponge — it traps air and gives you that soft, tender crumb.
- Work quickly when rolling the hot cake; rolling while warm prevents cracks. If it cracks, no drama: cover the crack with whipped cream later.
- Chill the finished cake at least 3 hours or overnight for best slicing. This lets the pudding set and flavors meld.
- Shortcut: Use store-bought Swiss roll slices or sponge cake if you’re short on time. Layer the same way and skip Steps 1–3.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use gluten-free flour 1:1 for a gluten-free sponge; expect a slightly different crumb but same delicious layers.
- Swap the pudding for chocolate pudding for a cocoa twist — it deepens flavor and pairs beautifully with berries.
- For dairy-free, whip chilled coconut cream plus a dairy-free instant pudding mix; the texture gets richer but still holds.
- Short on time? Use store-bought rolled cake slices or ladyfingers — assembly stays the same and you still get big flavor.
Variations & Tips
- Chocolate Swiss Roll Lush: Add 1/4 cup cocoa to the sponge and use chocolate pudding for a double chocolate treat.
- Tropical twist: Layer with canned pineapple pieces and mango slices instead of berries.
- Kid-friendly: Spread a thin layer of Nutella or chocolate spread inside the roll before re-rolling.
- Adult version: Stir 1–2 tbsp of liqueur (like Grand Marnier or amaretto) into the pudding for a boozy note.
- Mini version: Make individual servings in ramekins for single-serve presentation at parties.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the cake and chill it overnight — flavors improve with time. Keep covered in the fridge for up to 3 days.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or a larger tray. Bake the sponge in two pans or in batches so it bakes evenly.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you must, and expect a slightly denser sponge.
- How do I know it’s done?
- Look for lightly golden edges, a surface that springs back when gently pressed, and no wet batter in the center. The cake should shrink slightly from the pan edges and feel springy.
- What if I don’t have ingredient X?
- Swap instant pudding with homemade custard (cook 2 cups milk with 2 egg yolks, 2 tbsp sugar, 2 tbsp cornstarch until thick) or use plain whipped cream and extra jam to keep things simple.
How I Like to Serve It
I serve this cake chilled with a strong cup of coffee or a glass of sparkling wine for celebrations. For potlucks, I bring the cake in the pan — it travels well and slices tidy after a good chill. In summer I use lots of berries; in winter I prefer marmalade and a sprinkling of toasted almonds for crunch.
Notes
- Store leftovers covered in the fridge for up to 3 days. The sponge softens beautifully but will start to lose structure after day three.
- If you want to freeze, wrap cut slices tightly and freeze up to 1 month; thaw in the fridge overnight before serving.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade Swiss Roll Lush Cake. It looks fancy, tastes heavenly, and gives you all the cozy, celebratory vibes with half the fuss. Enjoy every luscious bite!