Description
This Vanilla Swiss Roll Cake is a light and airy sponge cake rolled with a luscious vanilla-flavored whipped cream filling. Perfect for tea time or dessert, this classic treat combines a delicate, fluffy cake with a smooth, creamy center, dusted with confectioners’ sugar for an elegant finish.
Ingredients
Scale
Cake
- 4 large eggs
- 10 tablespoons (125 grams) white sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon salt
- 1 cup (130 grams) all-purpose flour
Filling
- 1 cup (235 grams) heavy cream
- 1/4 cup (30 grams) confectioners’ sugar
- 1 teaspoon vanilla extract or vanilla bean paste
For Dusting
- 1/2 cup (60 grams) confectioners’ sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Make the sponge batter: In a large mixing bowl, beat the 4 eggs and 10 tablespoons of white sugar using an electric mixer until the mixture is thick, pale, and tripled in volume (about 5-7 minutes). Add the vanilla and salt, mixing gently. Sift the flour over the egg mixture and carefully fold it in using a spatula, making sure not to deflate the batter.
- Bake the sponge: Pour the batter evenly into the prepared jelly roll pan and spread it smoothly. Bake for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Roll the cake: While still warm, invert the cake onto a clean kitchen towel dusted with confectioners’ sugar. Carefully peel off the parchment paper. Starting from a short edge, roll the cake up tightly with the towel, and let it cool completely in the rolled shape to set the roll.
- Prepare the filling: In a chilled bowl, whip the heavy cream with the confectioners’ sugar and vanilla extract until stiff peaks form.
- Unroll and fill: Gently unroll the cooled cake. Spread the whipped cream filling evenly over the surface, taking care not to tear the cake.
- Re-roll and chill: Carefully roll the cake back up without the towel, ensuring the filling stays inside. Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours to firm up the filling and meld flavors.
- Serve: Before serving, dust the top with the remaining confectioners’ sugar. Slice into 1-inch pieces and enjoy your light, creamy Vanilla Swiss Roll Cake!
Notes
- Beating the eggs and sugar thoroughly is crucial for a light and fluffy cake texture.
- Folding in the flour gently prevents deflating the batter, maintaining the sponginess.
- Rolling the cake while warm helps prevent cracking.
- The whipped cream filling should be stiff to avoid oozing out when the cake is sliced.
- Refrigeration allows the cake to set properly for clean slicing.
- If you want extra flavor, add a tablespoon of softened butter to the whipped cream or a thin layer of jam beneath the cream.
