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
Scale
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.
