Description

This classic Vanilla Swiss Roll Cake features a light and fluffy sponge cake rolled with a smooth, creamy vanilla filling. Perfectly dusted with confectioners’ sugar, it makes an elegant dessert that is as delightful to the eyes as it is to the palate. This recipe takes some patience with chilling times but yields a tender, airy cake perfect for any special occasion or afternoon tea.

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

Filling:

1 cup (235 grams) heavy cream
1/4 cup (30 grams) confectioners’ sugar
1 teaspoon vanilla extract or vanilla bean paste

For Dusting:

1/2 cup (60 grams) confectioners’ sugar

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Instructions

Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper. In a large bowl, beat the eggs and white sugar together using an electric mixer until the mixture is thick, pale, and tripled in volume, approximately 5-7 minutes. Stir in vanilla and salt gently. Sift the flour over the egg mixture and fold it carefully using a spatula to avoid deflating the batter, ensuring a light and airy texture.
Bake and Roll the Cake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 12-15 minutes, or until the cake springs back when lightly touched. Immediately after removing from the oven, dust a clean kitchen towel generously with confectioners’ sugar and invert the cake onto it. Peel off the parchment paper carefully. While still warm, roll the cake gently with the towel from the short end and let it cool completely in this rolled shape to prevent cracking.
Prepare the Filling and Assemble: In a chilled bowl, whip the heavy cream with confectioners’ sugar and vanilla until stiff peaks form. Unroll the cooled cake gently, spread the whipped cream evenly over the surface, then roll it back up tightly without the towel. Chill the assembled Swiss roll for at least 2 hours before serving. Dust with additional confectioners’ sugar just before presenting.

Notes

Beating the eggs and sugar thoroughly is crucial to achieving a light and fluffy sponge cake.
Rolling the cake while warm prevents cracks and keeps the cake pliable.
Use a sharp serrated knife to slice for clean pieces.
Chilling before slicing allows the filling to set and enhances flavor melding.
You can substitute heavy cream with whipped coconut cream for a dairy-free option, adjusting diet accordingly.