If you are looking for a show-stopping dessert that is light, airy, and packed with classic flavor, the Vanilla Swiss Roll Cake Recipe is a perfect choice. This delicate rolled cake brings together a fluffy vanilla sponge and a luscious whipped cream filling for a mouthwatering treat that feels both elegant and comforting. Whether you’re making it for a special occasion or a cozy afternoon tea, this cake will impress with its simplicity and irresistible charm.
Ingredients You’ll Need
The magic of the Vanilla Swiss Roll Cake Recipe lies in its simple, quality ingredients that come together to create a tender sponge and a dreamy cream filling. Each component plays a crucial role in delivering the right texture, sweetness, and vanilla aroma that make this cake unforgettable.
- 1/2 cup (60 grams) confectioners’ sugar (for dusting): Adds a delicate sweetness and pretty finish to the cake exterior.
- 4 large eggs: Provide structure and richness while helping to create the cake’s airy texture.
- 10 tablespoons (125 grams) white sugar: Sweetens the sponge and helps it brown slightly for a beautiful golden color.
- 1 teaspoon vanilla (or vanilla bean paste): Infuses the sponge with classic vanilla flavor, making it fragrant and inviting.
- 1/4 teaspoon salt: Balances sweetness and enhances the other flavors.
- 1 cup (130 grams) all-purpose flour: Gives the cake its tender structure without weighing it down.
- 1 cup (235 grams) heavy cream: Whipped into the filling to create a light, creamy texture.
- 1/4 cup (30 grams) confectioners’ sugar: Sweetens the whipped cream just enough for smooth and luscious filling.
- 1 teaspoon vanilla (or vanilla bean paste): Adds that extra hint of vanilla in the cream for a harmonious taste.
How to Make Vanilla Swiss Roll Cake Recipe
Step 1: Whisking the Eggs and Sugar
Begin by placing the eggs and white sugar in a large mixing bowl. Using an electric mixer, beat them on high speed until the mixture turns pale, thick, and tripled in volume. This usually takes around 7 to 10 minutes and is a crucial stage to ensure your sponge has that light, fluffy texture.
Step 2: Folding in Dry Ingredients and Baking
Gently sift together the all-purpose flour and salt. Carefully fold this into the egg mixture with a spatula, taking care not to deflate the batter. Then, add the vanilla for that signature flavor. Pour the batter onto a lined baking tray and spread it evenly. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes until the sponge springs back when touched and is lightly golden.
Step 3: Rolling the Cake
Once baked, immediately dust a clean kitchen towel with confectioners’ sugar and gently turn the warm sponge onto it. Peel off the parchment paper, then carefully roll the cake with the towel inside while it is still warm. This helps shape the roll without cracking the cake. Let it cool completely rolled up to “set” the shape.
Step 4: Preparing the Cream Filling
Whip the heavy cream together with the confectioners’ sugar and vanilla until soft peaks form. This should be light and airy but hold its shape well enough to spread across the sponge.
Step 5: Assembling the Roll
Carefully unroll the cooled cake and spread the whipped cream evenly but generously over the surface. Then, gently re-roll the cake, this time without the towel, to encase the filling. Chill the roll for at least an hour to firm up before serving.
How to Serve Vanilla Swiss Roll Cake Recipe
Garnishes
Keep it simple with a light dusting of confectioners’ sugar or elevate the look by adding fresh berries or edible flowers on top. A drizzle of homemade vanilla glaze or a sprinkle of toasted almonds can also add texture and visual appeal.
Side Dishes
This cake shines beautifully alongside a cup of aromatic black tea or a smooth latte. For a more indulgent pairing, serve it with a bowl of fresh mixed fruit or a scoop of vanilla ice cream that complements the cake’s creamy filling.
Creative Ways to Present
Slice the cake thinly and serve as petite rolls on cocktail plates for an elegant party treat. Alternatively, cut the roll into bite-sized pinwheels to create a fun and visually striking dessert platter that invites sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Wrap the remaining cake tightly in plastic wrap and store it in the refrigerator. It will stay fresh for up to 3 days, allowing you to enjoy every slice with that fresh whipped cream texture intact.
Freezing
You can freeze the assembled Vanilla Swiss Roll Cake Recipe by wrapping it well in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving for the best texture.
Reheating
This cake is best enjoyed chilled, so reheating isn’t recommended. However, if you prefer it slightly warmer, allow it to sit at room temperature for about 20 minutes. Avoid microwaving as it may affect the cream filling and sponge texture.
FAQs
Can I use a different flavor instead of vanilla in this Swiss roll?
Absolutely! While vanilla is classic and comforting, you can swap in lemon zest, cocoa powder, or even almond extract in both the sponge and cream for a new twist on the Vanilla Swiss Roll Cake Recipe.
What’s the secret to a soft and fluffy Swiss roll sponge?
The key lies in properly beating the eggs and sugar until very fluffy and folding the flour gently. This traps air in the batter, giving the sponge its light texture that rolls easily without cracking.
How do I prevent the cake from cracking when rolling?
Rolling the cake immediately while warm using a sugared kitchen towel is essential. This “sets” the roll shape and prevents cracking when you later fill and re-roll the cake.
Can I use store-bought whipped cream for the filling?
While store-bought whipped cream can work in a pinch, homemade whipped cream with a touch of vanilla will always yield a fresher flavor and better texture for the Vanilla Swiss Roll Cake Recipe.
Is this recipe suitable for beginners?
Definitely! With simple ingredients and clear steps, the Vanilla Swiss Roll Cake Recipe is beginner-friendly. Taking your time with the folding and rolling steps ensures success even if you’re new to baking.
Final Thoughts
This Vanilla Swiss Roll Cake Recipe is a wonderful way to bring a bit of elegance and homemade warmth to your table. Light enough for any time of day, yet special enough to impress friends and family, it’s a recipe that invites you to enjoy baking and savor every delightful bite. Give it a try—you may just discover your new favorite go-to dessert!
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Vanilla Swiss Roll Cake Recipe
- Prep Time: 3h 10m
- Cook Time: 15m
- Total Time: 3h 25m
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Vanilla Swiss Roll Cake is a light and airy sponge cake rolled with a luscious vanilla whipped cream filling. Perfect for special occasions or an elegant dessert, this classic treat features a soft, tender cake dusted with confectioners’ sugar and filled with smooth, sweet whipped cream infused with vanilla.
Ingredients
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
- 1/2 cup (60 grams) confectioners’ sugar, for dusting
Filling
- 1 cup (235 grams) heavy cream
- 1/4 cup (30 grams) confectioners’ sugar
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Separate the eggs if needed, then in a large bowl, beat the eggs and white sugar together until the mixture becomes pale, fluffy, and triples in volume, which may take about 5-7 minutes. Stir in the vanilla extract and salt gently.
- Fold in the Flour: Sift the all-purpose flour over the egg mixture. Carefully fold it in using a spatula to avoid deflating the batter. The batter should be smooth and light.
- Bake the Sponge: Line a jelly roll pan or baking sheet with parchment paper. Pour the batter evenly into the prepared pan and smooth the surface. Bake for approximately 12-15 minutes, or until the cake springs back lightly when touched and is lightly golden.
- Roll the Cake: Remove cake from oven and immediately dust the top with confectioners’ sugar. While still warm, invert the cake onto a clean kitchen towel dusted with confectioners’ sugar. Carefully peel off the parchment paper. Roll the cake up in the towel from the short end. Allow it to cool completely rolled up to set its shape.
- Prepare the Filling: In a chilled bowl, whip the heavy cream with confectioners’ sugar and vanilla until stiff peaks form. Take care not to overwhip.
- Assemble the Roll: Once the cake is completely cooled, gently unroll it and spread the whipped cream filling evenly over the surface. Carefully re-roll the cake without the towel. Wrap the roll tightly in plastic wrap and refrigerate for at least 2 hours to allow the filling to firm up and flavors to meld.
- Serve: Remove from refrigerator, dust with additional confectioners’ sugar if desired, slice, and serve chilled or at room temperature for a delicate and satisfying dessert.
Notes
- Ensure not to overbeat the eggs or fold the flour too aggressively to maintain an airy texture.
- Rolling the cake while warm prevents cracking and helps form the perfect spiral.
- Chilling the cake before serving makes slicing cleaner and the filling more stable.
- For extra flavor, consider adding lemon zest to the cake batter or substituting part of the vanilla for almond extract in the filling.
