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Light and fluffy savory sponge rolled with creamy smoked salmon filling, this Smoked Salmon Swiss Roll Cake is an elegant brunch centerpiece that’s easy to make ahead and perfect for entertaining.
If you’ve been around here long enough, you know I love turning sweet classics into savory versions. This Smoked Salmon Swiss Roll Cake is exactly that — a light, fluffy sponge (like the kind you’d use for a jelly roll) filled with creamy smoked salmon goodness. It looks fancy, but it’s surprisingly simple.
Most recipes you’ll see online for “salmon roll-ups” use tortillas or flatbread. This one is different. This is a true sponge roulade — soft, airy, and elegant. Perfect for brunch, holidays, baby showers, or when you want to impress without actually stressing. This recipe was inspired by the Smoked Salmon Roll-Up cake by Dorie Greenspan in her Baking with Dorie. Immediately, I put it down on my to-bake list. I use my favorite Swiss roll cake recipe and tweak it a bit to make it savory.
Ingredients and Substitutions
Egg yolks – Use large eggs; room temperature works best for volume and emulsification.
Neutral oil – Any light oil works; avoid strong-flavored oils.
Milk – Whole milk is best, but 2% works fine.
Cake flour – Gives the sponge its soft texture
Garlic powder – Adds subtle savory depth; can be omitted, but recommended.
Onion powder – Enhances the savory profile.
Poppy seeds – Optional, but add nice texture and visual appeal.
Egg whites – Must be grease-free for proper whipping.
Vinegar – Helps stabilize the meringue; lemon juice works too.
Sugar – Just enough to stabilize the meringue without making the cake sweet.
Cream cheese – Full-fat gives the best structure and flavor.
Smoked salmon – Use good-quality smoked salmon for the best taste.
Green onions – Add freshness and color.
Freshly ground black pepper – Highly recommended for flavor contrast.
Salt – Adjust carefully since smoked salmon is already salty.
What to Serve This With
A fresh green salad with lemon vinaigrette
Light cucumber salad
Fresh fruit platter
Scrambled eggs for brunch
A glass of sparkling wine or mimosas
Storage & Reheating
Store wrapped tightly in the refrigerator for up to 3 days.
Do not freeze — the cream cheese filling can become grainy after thawing.
Serve chilled or let sit at room temperature for about 15 minutes before slicing for the best texture.
Frequently Asked Questions
Can I make this ahead of time? Yes. It’s actually better after chilling for a few hours because it slices more cleanly.
Why did my cake crack? Most likely the meringue was over-whipped or the cake wasn’t rolled while warm.
Can I use all-purpose flour instead of cake flour? Yes, but the texture won’t be quite as soft. Replace 1 tablespoon of flour per cup with cornstarch if possible.
Can I add herbs? Absolutely. Dill or chives pair beautifully with smoked salmon.
Can I use whipped cream cheese? You can, but it may be softer. Chill longer before slicing.
I absolutely love how elegant this Smoked Salmon Swiss Roll Cake looks once sliced. It’s one of those dishes that makes people pause and say, “Wait… is that cake?” — and then they take a bite and immediately understand. If you’re looking for something unique for brunch or entertaining, this savory sponge roulade is a guaranteed conversation starter. And honestly? The two end slices you trim off are the best part. Those are the baker’s reward 😉
Smoked Salmon Swiss Roll Cake (Savory Sponge Roulade)
Preheat the oven to 350 F (180 C) for conventional oven. Please lower the temperature by 20 F (15 C) if using a convection oven.
Oil the bottom of a half-sheet pan (18 x 13 inches) and line with parchment paper
Separate the egg yolks from the egg whites and let them come to a room temperature, about 30 minutes or so
Combine egg yolks, oil, milk, garlic powder, onion powder, and poppy seeds. Whisk until the mixture is emulsified.
Sift in the cake flour and whisk again to combine
Now we are going to whip the egg whites. Make the bowl you use is clean and do not contain any traces of grease
Whip the egg white on medium speed until foamy, about 1 minute. Then add the vinegar and whip another minute. Add 1 Tbsp of sugar and continue to whip until the meringue has medium-soft peak. When you lift the whisk, it should hold it shape but bent at the tip.
Add 1/3 of the meringue to the egg yolk mixture and use a rubber spatula to swipe down from the side to the bottom and fold over as you rotate the bowl. Continue to do so until the two is combined. Add the next 1/3 of the meringue and do the same and then the last 1/3.
The batter should be light and voluminous now
Pour this into the prepared pan and use a rubber spatula to smooth the top. Tap the pan on the countertop a few times to pop any air bubbles that are trapped inside the batter
Baking:
Bake the cake in the middle rack for 20 minutes or until the top bounce back slightly when you gently press on it
While the cake is baking, prepare the filling:
Line your counter top with a large parchment paper, larger than the baking pan you use to bake the cake. Dust with some cornstarch. We will flip the cake on here. So the cornstarch is to prevent the cake from sticking to the parchment paper
Unmolding the cake:
Once the cake is out of the oven. Very carefully and swiftly flip the pan over on top of parchment paper as your other palm is "holding" on to the cake surface to prevent it from "flopping" onto the parchment too quickly
Peel off the parchment paper from the cake and use the parchment paper to help you roll the cake up. Twist the two ends and let the cake cool down in this wrapped-up position.
This is to "train" the cake so it won't crack when you spread the filling and roll the cake back up
Prepare the filling:
You can pretty much use whatever you want here. You can use a sturdy wooden spatula to stir and soften the cream cheese and beat it for a few minutes to sort of whip it. Add the chopped scallions, freshly ground black pepper, chopped salmon, and salt. Have a taste and add more salt or pepper if needed
Assembling:
Gently unroll the cake. Spread the filling on top of the cake, leaving about 1/2 inch around the border.
Use the same parchment paper to roll the cake back up tightly. Make sure the seam is at the bottom.
I use a bench scraper to "tighten" up the roll
I prefer to keep it rolled up and keep it in the fridge for about an hour or so. It firms up the filling and you can get a "cleaner" slice
To serve:
Slice off the two ends (that's your bonus pieces :)). Then slice the cake into 1 1/2 inch slices (it's up to you how thin or thick you want to slice the cake). You can probably get about 10-12 slices, depending on the thickness
Serve on its own or as part of your brunch, lunch, snacks, etc.
*Nutrition facts are just estimates and calculated using online tools*
Nutrition Facts
Smoked Salmon Swiss Roll Cake (Savory Sponge Roulade)
Serving Size
1 serving
Amount per Serving
Calories
260
% Daily Value*
Fat
20
g
31
%
Saturated Fat
7
g
44
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
156
mg
52
%
Sodium
200
mg
9
%
Potassium
124
mg
4
%
Carbohydrates
11
g
4
%
Fiber
0.4
g
2
%
Sugar
3
g
3
%
Protein
9
g
18
%
Vitamin A
519
IU
10
%
Vitamin C
0.5
mg
1
%
Calcium
58
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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