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Vanilla Swiss Roll Cake Recipe

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  • Author: Kimberly
  • Prep Time: 3h 10m
  • Cook Time: 15m
  • Total Time: 3h 25m
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Description

This Vanilla Swiss Roll Cake recipe features a light and airy sponge cake rolled around a rich and creamy vanilla filling, perfect for an elegant dessert. The sponge is made with eggs, sugar, and vanilla, baked to perfection, then filled with whipped heavy cream sweetened with confectioners’ sugar and enhanced with vanilla flavor. Finished with a dusting of confectioners’ sugar, this classic Swiss roll is a delightful treat for any occasion.

Ingredients

For the 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

For the Filling

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

For Decoration

  • 1/2 cup (60 grams) confectioners’ sugar (for dusting)

Instructions

  1. Prepare the Sponge Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the 4 large eggs with 10 tablespoons of white sugar and 1 teaspoon of vanilla extract until the mixture is thick, pale, and fluffy, indicating that ample air has been incorporated. Gently sprinkle 1/4 teaspoon salt and sift the 1 cup of all-purpose flour over the mixture. Carefully fold the flour into the egg mixture to avoid deflating the batter, ensuring a light and airy sponge.
  2. Bake the Sponge: Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Pour the sponge batter evenly into the pan and spread it out smoothly. Bake in the preheated oven for about 12 to 15 minutes, or until the cake springs back to the touch and a toothpick inserted in the center comes out clean. Immediately turn the cake out onto a clean kitchen towel dusted with confectioners’ sugar to prevent sticking.
  3. Roll and Cool the Cake: While it is still warm, carefully roll the cake with the towel inside to form a spiral. Allow it to cool completely in this rolled shape to help it maintain flexibility and shape.
  4. Prepare the Filling: In a chilled bowl, whip 1 cup of heavy cream with 1/4 cup confectioners’ sugar and 1 teaspoon vanilla extract until stiff peaks form. Be careful not to overwhip as the cream could turn into butter.
  5. Assemble the Swiss Roll: Unroll the cooled cake gently and spread the prepared whipped cream evenly over the surface. Re-roll the cake carefully without the towel, trimming the edges if desired for a clean look.
  6. Chill and Serve: Wrap the cake in plastic wrap and refrigerate for at least 1 hour to allow the filling to set. Before serving, dust the Swiss roll with the remaining 1/2 cup of confectioners’ sugar for a delicate finish.

Notes

  • Make sure to fold the flour gently into the egg mixture to maintain the sponge’s light texture.
  • Rolling the cake while warm helps prevent cracking when later unrolled and filled.
  • Use a clean kitchen towel generously dusted with confectioners’ sugar to prevent sticking when rolling the cake.
  • Chilling the cake before serving enhances the flavors and makes slicing easier.

Find it online: https://slsrecipes.com/vanilla-swiss-roll-cake-recipe/