Vanilla Swiss Roll Cake Recipe
Ingredients:
For the Sponge Cake:
- 1/2 cup (60g) all-purpose flour, sifted
- 1/2 tsp baking powder
- 4 large eggs (room temperature)
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1/4 cup (60ml) milk (warm)
- 2 tbsp (28g) melted unsalted butter (cooled)
For the Vanilla Whipped Cream Filling:
- 1 cup (240ml) heavy whipping cream (chilled)
- 3 tbsp powdered sugar (adjust to taste)
- 1 tsp vanilla extract
For Garnish:
- Powdered sugar for dusting
- Fresh berries or fruit (optional)
Instructions:
Step 1: Prepare the Baking Pan
Preheat your oven to 350°F (180°C). Prepare a jelly roll pan (about 10×15 inches or 25×38 cm) by lining it with parchment paper. Leave some parchment overhang to make it easier to lift the cake out once baked. Lightly grease the paper with butter or nonstick spray for easy release.
Step 2: Prepare the Batter
- Separate the Eggs: Begin by separating the eggs into yolks and whites into two large bowls. Make sure the bowls and utensils for beating the egg whites are completely clean and dry. Even a small amount of grease or water will prevent the whites from whipping properly.
- Beat the Egg Yolks: Add the granulated sugar to the yolks and whisk them together using an electric mixer on medium speed until the mixture turns pale yellow, thick, and creamy. This should take about 3-4 minutes. Add vanilla extract and continue mixing for another 30 seconds.
- Beat the Egg Whites: In the other bowl, whisk the egg whites using clean beaters on medium-high speed. Whisk until soft peaks form, about 3 minutes. The egg whites should look foamy and hold their shape but still be soft enough to fall off the whisk. Set aside.
- Combine the Yolks and Whites: Gently fold the whipped egg whites into the egg yolk mixture in three batches using a spatula. Fold carefully to avoid deflating the egg whites, which are key to achieving a light and fluffy sponge cake.
- Add Dry Ingredients: Sift the flour and baking powder together, then gradually fold it into the egg mixture, again being careful not to overmix. Pour in the warm milk and melted butter, folding just until everything is combined. The batter should be light and airy.
Step 3: Bake the Cake
- Pour the batter into the prepared jelly roll pan and spread it out evenly using a spatula. Give the pan a gentle tap on the counter to remove any air bubbles.
- Bake for 10-12 minutes, or until the top is golden and the cake springs back when lightly pressed. Avoid overbaking, as this will make the cake dry and difficult to roll.
Step 4: Roll the Cake
- Prepare for Rolling: While the cake is baking, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar to prevent sticking.
- Roll the Cake: As soon as the cake comes out of the oven, carefully invert it onto the prepared towel, and peel off the parchment paper. While the cake is still warm, gently roll it up from one short end to the other, rolling the towel with the cake to prevent sticking. This step sets the shape and prevents cracking later. Let it cool completely in its rolled form on a wire rack.
Step 5: Make the Vanilla Whipped Cream Filling
While the cake cools, prepare the filling:
- In a chilled mixing bowl, whip the cold heavy cream on medium-high speed until soft peaks form.
- Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form, but be careful not to overbeat or the cream may curdle. Refrigerate the whipped cream until you’re ready to fill the cake.
Step 6: Fill and Roll the Cake
Once the cake has completely cooled:
- Gently unroll the cake. Don’t worry if it curls up a bit at the ends; this is normal.
- Spread an even layer of the vanilla whipped cream over the cake, leaving about a 1/2-inch border on all sides to avoid overfilling.
- Carefully re-roll the cake, this time without the towel. Roll tightly but gently, using the towel to help guide the cake if necessary. Once rolled, wrap the cake in plastic wrap and refrigerate for at least 1 hour to set.
Step 7: Serve the Cake
Before serving, dust the top of the vanilla Swiss roll with powdered sugar for a decorative finish. Slice the cake with a serrated knife for clean cuts. For a special touch, serve with fresh berries, whipped cream, or a drizzle of fruit sauce.
Tips for Success:
- Room Temperature Eggs: This ensures they whip up properly for maximum volume. If you forgot to take them out, submerge the eggs in warm water for 5-10 minutes before use.
- Rolling the Cake: Rolling the cake while warm sets the shape and prevents cracking later. Take your time to avoid tears in the sponge.
- Don’t Overbake: The sponge cake cooks quickly, so keep an eye on it. Overbaking can result in a dry, less pliable cake.
- Use Chilled Cream: Make sure the cream is cold, as it whips better and holds its shape longer.
Variations:
- Fruit-Filled Swiss Roll: You can fold fresh chopped fruit, like strawberries or raspberries, into the whipped cream for added texture and flavor.
- Chocolate Swiss Roll: Swap the vanilla whipped cream for chocolate whipped cream by adding 2 tablespoons of cocoa powder to the cream during whipping.
- Lemon Swiss Roll: Add lemon zest to the cake batter and use lemon curd as the filling for a bright, citrusy twist.
Enjoy your delicious homemade Vanilla Swiss Roll Cake! It’s a perfect treat for any occasion, whether it’s a family gathering, a celebration, or just a sweet indulgence.