Chantilly Swiss Roll with Berries
There’s something timeless and quietly elegant about a Swiss roll. Light sponge cake wrapped around clouds of cream and berries feels equally at home at a summer dinner party, Easter brunch, baby shower, or Christmas table. This Chantilly Swiss Roll is one of those desserts that looks impressive when sliced, yet is surprisingly approachable to make.
The sponge itself is delicate, soft, and lightly scented with lemon zest. A quick lemon syrup keeps the cake moist and flavorful, while the mascarpone Chantilly cream adds richness and structure without becoming overly heavy. Fresh berries tucked into the cream create bursts of brightness throughout each slice.
One of the best things about this dessert is how practical it is. The cake can be made a day or two ahead, wrapped and chilled until needed. It travels beautifully for gatherings and slices cleanly for serving, making it ideal for entertaining.
Unlike more complicated layer cakes, this dessert comes together quickly. The sponge only bakes for a few minutes, and the filling requires little more than whipping cream and folding everything together. Once rolled and chilled, the flavors meld into something that tastes delicate, creamy, and beautifully balanced.
Why This Recipe Works
The Sponge Cake Stays Flexible
A combination of whipped whole eggs and whipped egg whites creates a light, elastic sponge that rolls without cracking.
Cornstarch Keeps the Cake Tender
A small amount of cornstarch softens the flour structure, giving the sponge its delicate texture.
Mascarpone Stabilizes the Cream
The mascarpone gives the Chantilly filling body and stability, helping the roll hold its shape while still tasting airy and luxurious.
Lemon Brightens the Entire Dessert
Lemon zest in the cake and lemon syrup brushed over the sponge keep the dessert from tasting overly rich.
Tips for Success
Roll the Cake While Warm
Rolling the sponge in a towel immediately after baking helps “train” the cake into shape and prevents cracking later.
Don’t Overbake
The sponge bakes quickly. Overbaking can dry the cake and make rolling more difficult.
Use Dry Berries
Pat the berries dry before adding them to the filling so excess moisture does not seep into the cream.
Chill Before Slicing
A chilled roll slices more cleanly and holds its shape beautifully.
Step-by-step photos:
Rolling the cake.
Chantilly Swiss Roll with Berries
Ingredients
For the Sponge Cake
- 1/3 cup all-purpose flour sifted
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 2 large eggs separated and room temperature
- 1/2 cup plus 1 tablespoon granulated sugar divided
- 2 1/2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting
For the Lemon Syrup
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
For the Chantilly Filling
- 8 ounces mascarpone cheese room temperature
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 3 cups mixed berries
Optional Garnish
- 1/2 cup heavy whipping cream whipped
- Additional berries
- Powdered sugar
Instructions
Make the Sponge Cake
- Preheat the oven to 450°F. Position the oven rack in the lower third of the oven.
- Grease an 11x15-inch jelly roll pan or sheet pan. Line with parchment paper, leaving an overhang on the long sides. Butter and lightly flour the parchment.
- In a small bowl, whisk together the flour, cornstarch, and salt.
- In a large mixing bowl, beat the 2 whole eggs and 2 egg yolks with 1/2 cup sugar for about 5 minutes, until thick, pale, and tripled in volume.
- Add the vanilla and lemon zest and beat briefly to combine.
- Gently fold the flour mixture into the egg mixture until just incorporated.
- In a separate bowl, beat the egg whites on low speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
- Add the remaining 1 tablespoon sugar and beat until stiff, glossy peaks form.
- Fold a few spoonfuls of the egg whites into the batter to lighten it, then gently fold in the remaining whites until fully incorporated.
- Spread the batter evenly into the prepared pan.
- Bake for 10–12 minutes, or until the cake is lightly golden and springs back gently when touched.
- While the cake bakes, dust a clean kitchen towel generously with powdered sugar.
- Immediately invert the warm cake onto the prepared towel. Carefully peel away the parchment paper and dust the top lightly with more powdered sugar.
- Starting from one short end, gently roll the cake up with the towel inside. Let cool completely.
Make the Lemon Syrup
- In a small saucepan, combine the lemon juice and sugar.
- Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
- Remove from heat and let cool.
Make the Chantilly Filling
- In a large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, whisk together the mascarpone and powdered sugar until smooth.
- Fold or briefly beat the mascarpone mixture into the whipped cream until combined and fluffy.
Assemble the Swiss Roll
- Carefully unroll the cooled sponge cake.
- Brush the lemon syrup evenly over the cake.
- Spread the Chantilly filling evenly over the surface.
- Scatter the berries over the cream.
- Gently roll the cake back up, using the towel to help guide it into shape.
- Wrap the roll tightly in parchment-lined foil, burrito style, and refrigerate for at least 2 hours.
- Before serving, trim the ends with a serrated knife for a clean finish.
- Dust with powdered sugar and garnish with whipped cream and additional berries if desired.
Notes
- The Swiss roll can be made 1–2 days ahead and stored wrapped in the refrigerator.
- For the cleanest slices, chill thoroughly before serving and wipe the knife clean between cuts.
- Strawberries should be sliced smaller if large. Pat berries dry before adding to the filling to prevent excess moisture.
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Gluten-Free Butternut Squash Blondie
Another beautiful creation- it looks (almost) too good to eat!
Thank you so much! You are always so kind. My husband, brother, sister-in-law and I ate this one in a matter of minutes! The mascarpone cream is pretty rich but overall, the cake tastes very light. Hope all is well in your part of the world! xo
As always thank you for sharing your experiences and recipes. This roll will be on the weekend list of ‘to dos’ as it looks refreshing and after 24″ of snow last weekend symbolic of better days filled with sunshine.
Wow, two feet of snow! We are expecting to be hit Sunday and Monday. Stay warm and I hope you enjoy the recipe!
Wow!! Need to make these immediately! My mouth is watering!