Description
This Soft Vanilla Swiss Roll Cake with Cream Filling is a light and fluffy sponge cake rolled with a luscious cream filling and your choice of jam or dark chocolate hot fudge sauce. Perfectly balanced in sweetness and texture, it makes an elegant dessert for any occasion.
Ingredients
Scale
For the Sponge Cake
- 4 large eggs (at room temperature)
- â…” cup (135g) granulated sugar
- ¼ tsp salt
- 1 cup (142g) all-purpose flour
- ½ tsp baking powder
- 2 tbsp (30ml) milk
- 3 tbsp (45ml) sunflower oil (or olive oil or canola oil)
- 1 tsp (5ml) apple cider or white vinegar
- 1 tsp (5ml) pure vanilla extract
For the Cream Filling
- 1 ¼ cups (300ml) 35% heavy whipping cream
- 2 tbsp (12g) skim milk powder
- 1 tbsp (12g) granulated sugar
- 1 tsp (5ml) pure vanilla extract
For Assembly
- 1 recipe Easy One Pot Dark Chocolate Hot Fudge Sauce or ¾ cup Morello cherry preserves jam
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly grease a 15×10-inch jelly roll pan and line it with parchment paper. Alternatively, use a 17×11-inch baking sheet for a thinner, faster baking cake.
- Beat Eggs and Sugar: Place the eggs in a stand mixer bowl with the whisk attachment and beat on high speed for 3 minutes until frothy and doubled in volume. Gradually add the sugar one tablespoon at a time and beat for 5-8 minutes until the mixture is pale, thick, and tripled in volume, reaching the ribbon stage. Mix in salt.
- Add Liquid Ingredients: Whisk together milk, oil, vinegar, and vanilla in a small bowl. Gradually pour this mixture into the beaten eggs while mixing gently on low speed.
- Incorporate Dry Ingredients: Sift the flour and baking powder into a medium bowl and whisk to blend. Sift the dry mixture over the egg mixture in two parts, mixing gently on low speed until just combined, then finish mixing by hand with a balloon whisk or spatula until evenly blended.
- Bake the Sponge: Spread the batter evenly in the prepared pan using an offset spatula. Bake for 12-15 minutes in a 10×15-inch pan (10-12 minutes for a 11×17-inch pan) until lightly golden and springy to the touch. Avoid overbaking to prevent cracking. Cool briefly on a wire rack.
- Roll the Cake: Lay a tea towel on a work surface and sift icing sugar over the warm cake. Run a knife around the edges and invert the cake onto the towel or parchment paper. Peel off the baked parchment layer and roll the cake tightly from the short side with the towel or parchment inside. Let cool completely in the rolled shape with the seam down.
- Prepare the Cream Filling: In a medium bowl, beat the heavy cream, skim milk powder, and sugar with an electric mixer until firm peaks form. Mix in the vanilla.
- Assemble the Swiss Roll: Unroll the cooled cake and spread a thin layer of jam or chocolate hot fudge sauce evenly over the surface. Spread the cream filling over the cake, leaving a ½-inch border. Roll the cake up again tightly. Transfer to a plate or lined tray, cover with plastic wrap, and refrigerate for at least 2 hours. Dust with icing sugar before slicing and serving.
Notes
- Use room temperature eggs to achieve maximum volume in the sponge.
- Be careful not to over-bake the cake to avoid cracks and dryness.
- Rolling the cake while warm helps prevent cracking.
- Firm whipped cream peaks are recommended to help the filling hold shape.
- Refrigerate the assembled cake for at least 2 hours to allow flavors to meld and the cake to set.
- You can substitute jam with a rich dark chocolate fudge sauce for variety.
