Description
This Vanilla Swiss Roll Cake is a light, fluffy sponge cake rolled with a creamy vanilla filling. Perfectly dusted with confectioners’ sugar, it is an elegant dessert ideal for tea time or special occasions. The recipe requires some resting time for the cake to roll without cracking and a delicate preparation of the chilled filling.
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 batter: Preheat the oven to 350°F (175°C). In a clean bowl, separate the eggs. Whisk the egg yolks with the white sugar and vanilla until pale and creamy. In another bowl, beat the egg whites with salt until stiff peaks form. Gently fold the egg whites into the yolk mixture along with the sifted flour, taking care to maintain the airiness for a light sponge.
- Bake the sponge cake: Pour the batter evenly onto a lined or greased jelly roll pan (10×15 inches). Bake in the preheated oven for about 15 minutes or until the cake spring back when touched lightly. Immediately dust the baked cake with confectioners’ sugar and place a clean kitchen towel over the cake. Carefully invert onto a flat surface and peel off the parchment paper. While the cake is warm, roll it gently with the towel from the short end. Let it cool completely rolled up to prevent cracking.
- Prepare the filling and assemble: Whip the heavy cream with confectioners’ sugar and vanilla until stiff peaks form. Unroll the cooled cake gently and spread the whipped cream filling evenly over the surface. Roll the cake back up without the towel. Place the roll seam side down and refrigerate for at least 30 minutes to set. When ready, dust with additional confectioners’ sugar if desired and slice to serve.
Notes
- Make sure the egg whites are whipped until stiff peaks; this gives the sponge its lightness.
- Rolling the cake while warm prevents cracks in the sponge during shaping.
- Use fresh heavy cream for optimal whipping volume and flavor.
- Vanilla bean paste can be used for an intense vanilla flavor, but vanilla extract works well too.
- The Swiss roll can be stored in the refrigerator for up to 2 days, wrapped tightly to retain moisture.
