Vanilla Swiss Roll
A light and airy sponge cake rolled delicately around a sweet vanilla whipped cream filling.
Ingredients
- •4 large eggs, at room temperature
- •3/4 cup granulated sugar (150g)
- •1 teaspoon vanilla extract
- •3/4 cup all-purpose flour (95g)
- •1 teaspoon baking powder
- •1/4 teaspoon salt
- •1 cup heavy whipping cream (240ml)
- •2 tablespoons powdered sugar
- •Powdered sugar for dusting
Instructions
- 1
Preheat your oven to 375°F (190°C) and grease a 10x15-inch jelly roll pan, lining it with parchment paper.
- 2
In a large bowl, beat the eggs and granulated sugar together until thick, pale, and doubled in volume.
- 3
Gently fold in the vanilla extract.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt.
- 5
Sift the dry ingredients over the egg mixture and gently fold them in just until combined, being careful not to deflate the batter.
- 6
Spread the batter evenly into the prepared pan.
- 7
Bake for 10 to 12 minutes, or until the top springs back when lightly touched.
- 8
While the cake bakes, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar.
- 9
Immediately invert the hot baked cake onto the towel, peel off the parchment paper, and gently roll the cake up tightly along with the towel starting from the short end.
- 10
Let the rolled cake cool completely on a wire rack.
- 11
While the cake cools, whip the heavy whipping cream and powdered sugar together until stiff peaks form.
- 12
Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, and roll it back up without the towel.
- 13
Dust the outside with additional powdered sugar before slicing and serving.
💡 Chef tips
- Roll the cake while it is still warm to prevent it from cracking.
- Do not overbake the sponge, or it will dry out and crack when rolling.
- Store the wrapped Swiss roll in the refrigerator for up to 3 days.
✅ How it should turn out
A tender, golden-brown sponge swirled with rich vanilla cream that cuts into neat, beautiful slices.