Soft & Creamy Almond Swiss Roll 🍰🌰

This Soft & Creamy Almond Swiss Roll is a delicate, fluffy sponge cake rolled around a smooth almond cream filling. It’s light enough to melt in your mouth while the toasted almonds add a wonderful nutty flavor and subtle crunch.

Ingredients

For the Almond Sponge Cake

4 large eggs, room temperature
¾ cup (150 g) granulated sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
¾ cup (95 g) all-purpose flour
¼ cup (25 g) almond flour
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons melted unsalted butter
2 tablespoons milk

For the Creamy Almond Filling

1 cup (240 ml) heavy whipping cream, chilled
4 oz (115 g) cream cheese, softened
⅓ cup (40 g) powdered sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons almond butter, optional

For the Almond Topping

⅓ cup sliced almonds
1 tablespoon powdered sugar
White chocolate, optional

Directions

1. Prepare the Oven

Preheat your oven to 350°F (175°C).

Line a 10×15-inch jelly-roll pan with parchment paper.

Lightly grease the parchment, paying special attention to the corners.

2. Prepare the Eggs

Separate the eggs.

Place the egg whites in a clean, dry mixing bowl.

Place the yolks in another bowl.

Beat the egg whites until they become foamy.

Gradually add half of the sugar while continuing to beat until medium-stiff peaks form.

Don’t overbeat them until they become dry.

3. Beat the Egg Yolks

In another bowl, beat the egg yolks with the remaining sugar for 2–3 minutes, until pale and creamy.

Add the vanilla and almond extracts.

Mix in the melted butter and milk.

4. Combine the Dry Ingredients

In a separate bowl, sift together:

All-purpose flour
Almond flour
Baking powder
Salt

Set aside.

5. Make the Sponge Batter

Gently fold the dry ingredients into the egg-yolk mixture.

Add about one-third of the whipped egg whites.

Fold gently to lighten the batter.

Add the remaining egg whites in two additions.

Use a spatula and fold from the bottom upward.

Don’t stir aggressively, as you don’t want to deflate the air in the egg whites.

6. Bake

Pour the batter into the prepared pan.

Spread it evenly into the corners.

Bake for approximately 10–13 minutes.

The sponge should look lightly golden and spring back when gently touched.

Don’t overbake it. An overbaked sponge can crack when rolled.

7. Roll the Cake While Warm

Immediately after removing the cake from the oven, dust the surface lightly with powdered sugar.

Place a clean sheet of parchment paper or a clean kitchen towel over the cake.

Carefully invert it.

Remove the baking parchment from the bottom.

Starting from one short end, gently roll the warm cake together with the parchment or towel.

Don’t roll it extremely tightly.

Allow the rolled cake to cool completely.

This trains the sponge to hold its rolled shape and helps prevent cracking later.

8. Make the Almond Cream

Place the softened cream cheese in a bowl.

Beat until completely smooth.

Add powdered sugar, vanilla extract, almond extract, and almond butter if using.

Mix until creamy.

In another bowl, whip the cold heavy cream until medium-stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture.

The finished filling should be fluffy, smooth, and spreadable.

9. Prepare the Almonds

Place the sliced almonds in a dry skillet over medium-low heat.

Toast for approximately 2–4 minutes, stirring frequently.

Remove them as soon as they become lightly golden.

Allow them to cool.

Be careful—they can burn quickly.

10. Fill the Swiss Roll

Carefully unroll the cooled cake.

Spread the almond cream evenly over the surface, leaving about ½ inch around the edges.

Don’t spread the filling too thickly near the end where the roll will finish, as it may squeeze out.

11. Roll Again

Starting from the same short end, gently roll the cake back up.

Use the parchment paper to help guide the roll.

Keep it firm but don’t squeeze it tightly.

Wrap the finished Swiss roll in parchment or plastic wrap.

12. Chill

Refrigerate for at least 1–2 hours.

Chilling allows the filling to set and makes the cake much easier to slice.

For the best results, chill it overnight.

13. Decorate

Before serving, dust the Swiss roll with powdered sugar.

Sprinkle with toasted sliced almonds.

For an extra-elegant finish, drizzle with melted white chocolate.

Slice with a sharp knife and serve chilled or slightly softened.

Dos and Don’ts

Do ✅

Do use room-temperature eggs.
Do whip the egg whites properly.
Do fold the batter gently.
Do roll the sponge while it’s still warm.
Do avoid overbaking.
Do chill the finished roll before slicing.
Do toast the almonds for deeper flavor.

Don’t ❌

Don’t overmix the sponge batter.
Don’t deflate the whipped egg whites.
Don’t overbake the cake.
Don’t wait until the sponge is cold before making the first roll.
Don’t overfill the cake.
Don’t roll it too tightly.

Tips for a Perfect Swiss Roll

Prevent Cracking

The three biggest secrets are:

Don’t overbake + roll while warm + don’t overfill.

If the cake seems slightly dry, brush it lightly with a simple syrup made from equal parts sugar and water before adding the filling.

Make the Almond Flavor Stronger

Add another ¼ teaspoon almond extract to the filling, but don’t overdo it because almond extract can be quite strong.

Make It Extra Creamy

Add 2 tablespoons of mascarpone to the filling along with the cream cheese.

Add a Fruity Layer

Spread a thin layer of raspberry or apricot jam over the sponge before adding the almond cream.

The slight tartness pairs beautifully with the sweet almond filling.

Storage

Keep the finished Swiss roll refrigerated in an airtight container.

It is best enjoyed within 3 days.

You can also freeze the assembled roll for up to 1 month. Wrap it tightly and thaw overnight in the refrigerator.

Meta Description

Make this soft and creamy Almond Swiss Roll with a fluffy almond sponge, silky cream cheese filling, and toasted almonds. An elegant homemade dessert that’s irresistible!