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Dreamy Pink Swiss Roll Cake

A soft, fluffy pink sponge cake rolled with a light whipped cream filling, perfect for elegant desserts and special occasions.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 4 eggs room temperature
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 2 tbsp milk
  • 1-2 drops pink food coloring
Filling
  • 1 cup heavy whipping cream
  • 0.33 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp strawberry puree optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  2. Beat eggs and sugar until thick and pale, then mix in vanilla.
  3. Whisk dry ingredients separately and fold into batter gently.
  4. Fold in milk and pink coloring, then spread batter evenly in pan.
  5. Bake 10–12 minutes until springy to touch.
  6. Invert onto powdered towel, peel parchment, and roll while warm.
  7. Whip cream with sugar and vanilla until stiff peaks form.
  8. Unroll cake, spread filling, and roll back tightly.
  9. Chill for at least 1 hour before slicing and serving.

Notes

Roll the cake while warm to prevent cracking and chill well before slicing for clean swirls.