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
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
- 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.
