If you’re searching for a dessert that feels like a warm hug wrapped in a delicate blanket of sweetness, then this Vanilla Swiss Roll Cake Recipe is going to be your new best friend. This classic treat boasts a light, airy sponge cake rolled carefully around a cloud of luscious vanilla whipped cream, creating a perfect balance of texture and flavor. Each bite sings with the pure aroma of vanilla and just the right touch of sweetness, making it a showstopper for any occasion, from cozy family gatherings to elegant afternoon teas. Let me take you through the magic of this Vanilla Swiss Roll Cake Recipe so you can enjoy a slice of this timeless delight right at home.
Ingredients You’ll Need
The beauty of this Vanilla Swiss Roll Cake Recipe lies in its simplicity. Each ingredient plays a vital role in building the structure, flavor, and melt-in-your-mouth softness of the cake. From the eggs that provide volume to the vanilla that infuses its characteristic warmth, every component is a small star in the final masterpiece.
- Confectioners’ sugar (1/2 cup for dusting): This fine sugar dusting prevents sticking and adds a gentle sweetness finish to the cake exterior.
- Large eggs (4): Eggs are the backbone of the sponge, delivering structure and a tender crumb when whipped properly.
- White sugar (10 tablespoons): Adds the perfect amount of sweetness while contributing to the cake’s airy texture.
- Vanilla or vanilla bean paste (1 teaspoon): A burst of natural vanilla flavor to make the cake irresistible.
- Salt (1/4 teaspoon): Balances the sweetness and heightens the overall flavor complexity.
- All-purpose flour (1 cup): Provides the delicate structure needed to roll without cracking.
- Heavy cream (1 cup): Whipped to create the luscious, creamy filling that’s the heart of this cake.
- Confectioners’ sugar (1/4 cup for filling): Sweetens the whipped cream to perfection without overpowering.
- Vanilla or vanilla bean paste (1 teaspoon for filling): Ensures the cream filling mirrors the cake’s lovely vanilla notes.
How to Make Vanilla Swiss Roll Cake Recipe
Step 1: Prepare Your Pan and Tools
Start by preheating the oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper, leaving a generous 1-inch overhang on the long sides to help lift the cake out later. Spray underneath the parchment and on top with baking spray for an easy release. Ready a clean cotton dish towel and a sieve filled with confectioners’ sugar because you will need to dust the cake immediately after baking.
Step 2: Whip the Eggs and Sugar
In a stand mixer fitted with a whip attachment, combine the eggs, white sugar, and vanilla. Beat on high speed until the mixture is thick, pale, and triple in volume—this usually takes about 5 minutes. This step is crucial as the fluffy batter will create the delicate sponge texture. Add salt and whip briefly to incorporate.
Step 3: Incorporate the Flour
Sift the all-purpose flour over the batter in three intervals using a sieve. Gently fold the flour into the batter with a spatula after each addition. Be careful here—you want to combine everything smoothly without deflating all that beautiful volume you just worked hard to create. Finish with a soft fold until the batter is smooth and uniform.
Step 4: Bake the Sponge
Pour the batter evenly into the prepared pan and spread gently with a spatula. Bake for 13-15 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean. Timing is key—overbaking can dry out the sponge, making rolling tricky.
Step 5: Roll the Cake While Warm
The moment the cake is out of the oven, dust the top generously with confectioners’ sugar using your sieve. Immediately lay the clean cotton towel over the cake, and carefully invert the whole thing onto a cutting board. Peel off the parchment paper and dust the exposed side with another sprinkle of confectioners’ sugar. Using the towel as a guide, roll the cake up tightly and let it cool rolled for exactly 40 minutes. This step trains the cake to roll easily later without cracking.
Step 6: Whip the Cream Filling
While the cake cools, whip together the heavy cream, confectioners’ sugar, and vanilla using your mixer’s whisk attachment. Beat until stiff peaks form, where the cream holds its shape firmly. This fluffy filling is what will contrast the airy sponge beautifully and add that coveted creamy richness to each slice.
Step 7: Fill and Re-roll the Cake
Gently unroll the cooled cake, spreading the vanilla whipped cream evenly over the surface, leaving a small border around the edges to prevent overflow. Slowly and carefully roll the cake back up, this time without the towel. Refrigerate for at least an hour or, even better, overnight to let everything set perfectly.
How to Serve Vanilla Swiss Roll Cake Recipe
Garnishes
Dust a little more confectioners’ sugar on top right before serving, or add fresh berries like strawberries or raspberries for a pop of freshness and color. A sprinkle of toasted coconut or a light drizzle of chocolate can also elevate your presentation beautifully.
Side Dishes
This cake pairs wonderfully with a simple cup of tea or coffee, enhancing your afternoon break with a touch of sweetness. For a more indulgent experience, serve alongside fresh fruit compote or a scoop of vanilla bean ice cream to complement the luscious cream filling.
Creative Ways to Present
Try slicing the cake into petite portions to create mini roulades for party platters. For a festive twist, decorate the top with edible flowers or colorful sprinkles. You could even transform the Vanilla Swiss Roll Cake Recipe by layering slices with fresh whipped cream and fruit in a trifle bowl for a stunning layered dessert.
Make Ahead and Storage
Storing Leftovers
Wrap the remaining Vanilla Swiss Roll Cake Recipe tightly in plastic wrap and place it in an airtight container in the refrigerator. This will keep it moist and fresh for up to 3 days, allowing you to enjoy the creamy goodness even over the next few days.
Freezing
You can freeze the cake for up to a month by wrapping it thoroughly with plastic wrap and then placing it in a freezer bag. Thaw overnight in the refrigerator before serving to maintain the perfect texture of both cake and whipped cream filling.
Reheating
This dessert is best enjoyed chilled, so reheating is generally not recommended. Simply let it come to room temperature for 15-20 minutes before slicing if it feels too cold, and savor the creaminess and softness as intended!
FAQs
Can I use vanilla extract instead of vanilla bean paste for the Vanilla Swiss Roll Cake Recipe?
Yes! Vanilla extract works perfectly and will still offer that lovely vanilla aroma and flavor needed in both the cake and filling.
How do I prevent the cake from cracking when rolling?
The key is to roll the cake while it is still warm using a towel with confectioners’ sugar dusted on it. This “training” helps the sponge bend gently without cracking once filled and rolled again.
Can I substitute the heavy cream filling with buttercream?
While buttercream can be used, the original whipped cream filling creates a lighter, airier texture that complements the sponge best, so it’s worth trying as directed first!
Do I have to bake in a jelly roll pan?
A jelly roll pan is ideal due to its large shallow surface which produces the thin sponge perfect for rolling, but any rimmed baking sheet of similar size will work.
How long should I refrigerate the filled cake before serving?
At least one hour to let the filling set and flavors mingle, though overnight refrigeration gives the best texture and taste.
Final Thoughts
There’s something truly special about mastering the Vanilla Swiss Roll Cake Recipe from scratch: the light, fluffy sponge, the silky vanilla whipped cream, and that joyful moment of unrolling to reveal a swirl of pure delight. I encourage you to gather your ingredients, embrace the process, and treat yourself and your loved ones to this classic dessert that’s as beautiful as it is delicious. Happy baking!
Print
Vanilla Swiss Roll Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
This Vanilla Swiss Roll Cake is a light and airy sponge cake rolled with a luscious whipped cream filling. Perfect for dessert lovers who enjoy delicate textures and sweet vanilla flavors, it’s an impressive yet approachable treat ideal for special occasions or a delightful afternoon snack.
Ingredients
For the Cake:
- 1/2 cup (60 grams) confectioners’ sugar (for dusting)
- 4 large eggs
- 10 tablespoons (125 grams) white sugar
- 1 teaspoon vanilla (or vanilla bean paste)
- 1/4 teaspoon salt
- 1 cup (130 grams) all purpose flour
For the Whipped Cream Filling:
- 1 cup (235 grams) heavy cream
- 1/4 cup (30 grams) confectioners’ sugar
- 1 teaspoon vanilla (or vanilla bean paste)
Instructions
- Prepare the pan and preheat the oven: Preheat your oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper, leaving about a 1 inch overhang on the long sides for easy removal. Lightly spray the pan underneath the parchment and spray the top of the parchment to prevent sticking. Set out a clean cotton dish towel and have a sieve filled with confectioners’ sugar ready to use immediately after baking.
- Make the cake batter: Using a stand mixer with the whip attachment, combine the eggs, granulated sugar, and vanilla. Beat on high speed for about 5 minutes until the mixture is thick, pale, and voluminous. Add salt and briefly mix to incorporate.
- Add the flour: Sift the flour into the batter in three stages directly over the bowl using a sieve to prevent lumps. Gently fold the flour in with a spatula after each addition, carefully preserving the airy texture. Finish folding with a whisk or rubber spatula until the batter is smooth and evenly combined.
- Bake the sponge cake: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 13-15 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
- Roll the cake while warm: Immediately dust the top of the hot cake generously with confectioners’ sugar. Place the clean kitchen towel over the cake, then invert the pan onto a large cutting board. Peel off the parchment paper carefully. Dust the exposed cake surface with more sugar, then slowly and tightly roll the cake up inside the towel. Let it cool completely rolled up for exactly 40 minutes to set its shape.
- Prepare the whipped cream filling: While the cake cools, use the stand mixer with the whisk attachment to beat the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form and the cream holds its shape firmly.
- Fill and re-roll the cake: Gently unroll the cooled cake and spread the whipped cream filling evenly over the surface, leaving a small border around the edges to prevent overflow. Carefully roll the cake back up without the towel.
- Chill and serve: Refrigerate the assembled Swiss roll for at least 1 hour, preferably overnight, to let it set and enhance the flavors. When ready, slice into portions and serve as is or with fresh fruit if desired.
Notes
- Make sure to work quickly when rolling the cake while it is still warm to avoid cracking.
- Use a clean kitchen towel to roll the cake to keep it from sticking and to help shape it perfectly.
- For best results, chill the cake overnight to allow the whipped cream filling to firm up and the flavors to meld.
- If you don’t have vanilla bean paste, pure vanilla extract works well as a substitute.
- Be gentle when folding in the flour to maintain the batter’s airy texture for a light sponge.
