Flourless Peanut Butter Swiss Roll with Sweet Peanut Cream Filling

This melt-in-your-mouth Flourless Peanut Butter Swiss Roll Cake combines a soft, silky peanut-flavored sponge with a sweet peanut cream filling. Made without flour—using eggs, sugar, heavy cream, cornstarch and peanut butter—this roll cake is delicately airy yet rich in peanut taste. It’s a great option for gluten-free or lower-carb desserts and perfect for peanut lovers looking for something elegant and light.

Using cornstarch instead of flour gives the cake a fine, silky crumb that holds together well when rolled. The result is a tender, buoyant sponge with pronounced peanut flavor and a creamy filling that balances sweetness and richness. This flourless roll cake is inspired by Japanese-style roll cakes, which emphasize lightness and texture.

Why I Love This Flourless Peanut Butter Swiss Roll Cake

• Uses just a few simple ingredients.
• Flourless and naturally gluten-free.
• Light, fluffy texture with a melt-in-your-mouth finish.
• Inspired by Japanese roll cakes—lower in carbs and fat than many traditional roll cakes.

Ingredients Used to Make Flourless Peanut Butter Swiss Roll Cake

Key ingredients and why they matter:

• Eggs – Whites and yolks are whipped separately to create volume and structure. Egg whites provide lift; yolks add richness and stability.
• Sugar – Sweetens the cake and stabilizes the whipped eggs. Avoid sugar substitutes in the cake batter, as they can prevent proper rising.
• Heavy cream – Heated a bit for the egg yolk mixture and used cold for the filling to whip into stable peaks.
• Cornstarch – Replaces flour to give a light, velvety crumb and help stabilize the batter while keeping the cake tender.
• Cream of tartar (optional) – Speeds and stabilizes egg white whipping.
• Creamy peanut butter – Provides the signature peanut flavor in both cake and filling.

Flourless Peanut Butter Swiss Roll Cake with a Sweet Peanut Cream Filling

This soft, melt-in-your-mouth peanut butter roll cake features a silky flourless sponge and a light peanut whipped cream filling. Great for special occasions or as an elegant everyday dessert.

5 from 1 vote

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Prep Time 40 mins

Cook Time 20 mins

Course Dessert

Cuisine Japanese-inspired

Servings 12 servings

Calories 249 kcal

Equipment

• Stand mixer or electric mixer
• 13×18-inch (33×46 cm) sheet pan

Ingredients

For the Cake:

• 5 large egg whites, room temperature (190g)
• 1/4 cup sugar (50g)
• 1/2 tsp cream of tartar (optional)
• 5 large egg yolks (73g)
• 2 Tbsp sugar (25g)
• 1/4 cup heated heavy cream (56g)
• 1/4 cup sifted cornstarch (34g)
• 1/4 cup smooth peanut butter (64g)

For the Filling:

• 1 2/3 cups cold heavy cream (397g)
• 1/4 to 1/3 cup sugar (adjust to taste, 50–67g)
• 1/4 cup smooth peanut butter (64g)

Instructions

Preheat the Oven:

1. Preheat oven to 340°F (170°C). Line a 13×18-inch sheet pan with parchment paper, leaving some overhang.

Prepare the Meringue:

1. Place room-temperature egg whites (and cream of tartar if using) in a clean bowl. Whip starting on low and gradually increase speed.
2. Gradually add 1/4 cup sugar while whipping until stiff, glossy peaks form.

Prepare the Egg Yolk Mixture:

1. In a separate bowl, beat egg yolks with 2 Tbsp sugar until pale and slightly thickened.
2. Heat the 1/4 cup heavy cream until just boiling (about 40 seconds in the microwave). Slowly pour it into the yolk mixture while stirring constantly to temper the yolks.
3. Sift cornstarch into the yolk mixture and blend until smooth. Mix in the 1/4 cup peanut butter until combined.

Combine and Bake:

1. Gently fold the yolk-peanut mixture into the meringue using a wide spatula, preserving as much air as possible.
2. Spread the batter evenly on the prepared sheet pan and bake 17–20 minutes, until set and lightly golden. Cool completely.

Prepare the Filling:

1. Whip the cold heavy cream with sugar to soft peaks, then add peanut butter and continue whipping to stiff peaks. Chill about 30 minutes.

Flip and Assemble:

1. Place another sheet pan or parchment-lined board over the cooled cake and flip. Remove the original parchment paper carefully.
2. Spread an even layer of peanut whipped cream over the sponge. Roll gently from one short edge into a cylinder.
3. Refrigerate at least one hour before slicing. Yields about 10–12 servings.

How to Store:

1. Store wrapped tightly in the refrigerator in plastic wrap or an airtight container to prevent drying and odor absorption.
2. For long-term storage, wrap well and freeze. Thaw overnight in the fridge before serving. Store fillings separately when possible.

Notes

*Cream of tartar is optional but helps produce fluffier, more stable egg whites.

**For a lower-sugar filling, you can use a sugar-free sweetener like monk fruit for the whipped cream. Do not use sugar substitutes in the cake batter because they can prevent proper rise.

Nutrition

Calories: 249 kcal

Carbohydrates: 15 g

Protein: 6 g

Fat: 19 g

Net Carbs: 14 g

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See All My Roll Cake Recipes (HERE)

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Flourless Peanut Butter Swiss Roll Cake with a Sweet Peanut Cream Filling

How to Decorate Roll Cakes

• Dust the roll with powdered sugar or a sugar-free powdered sugar alternative using a fine sieve for an even coating.
• Add dollops of extra whipped cream or pipe decorative swirls. Top with fresh fruit, chopped nuts or edible flowers for a refined presentation.

How to Make this Lower Sugar

• Use sugar-free sweeteners like monk fruit or stevia in the whipped cream filling to reduce sugar and carbs. A 1:1 blend of regular sugar and monk fruit can yield a natural-tasting sweetness. Do not replace sugar in the cake batter.

How to Store Flourless Peanut Butter Swiss Roll Cake

• Refrigerate wrapped tightly in plastic wrap or stored in an airtight container to preserve moisture and avoid absorbing fridge odors.
• For freezing, wrap the cake well in several layers of plastic wrap or foil, place in a resealable freezer bag or airtight container, and thaw overnight in the refrigerator.
• Store fillings and toppings separately when possible, especially dairy or fruit-based items, and add just before serving.

Flavor Variations and Optional Add-Ins

• Add extracts like vanilla or almond to the sponge or filling for extra depth.
• Try flavored whipped creams—cream cheese, coffee, or chocolate versions work well. Experiment with different mix-ins to tailor the cake to your taste.

Final Tips

• Fold and assemble the batter promptly—meringue-based batters will lose volume if left to sit too long.
• Baking time varies by pan size and material. Bake until the surface is lightly golden and the cake is set. A toothpick should come out clean from the center.