Vanilla Swiss Roll
A light, airy sponge cake rolled with a luscious vanilla-infused cream filling that is perfect for any occasion.
Ingredients
- •4 large eggs, separated
- •1/2 cup granulated sugar (100g)
- •1 teaspoon vanilla extract
- •1/2 cup all-purpose flour (65g), sifted
- •1/4 teaspoon salt
- •1 cup heavy whipping cream (240ml)
- •2 tablespoons powdered sugar
- •1/2 teaspoon vanilla bean paste
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a 10x15 inch jelly roll pan with parchment paper.
- 2
In a large bowl, beat the egg yolks with half of the sugar until thick and pale, then stir in the vanilla extract.
- 3
In a separate clean bowl, whip the egg whites with salt until soft peaks form, then gradually add the remaining sugar and beat until stiff, glossy peaks form.
- 4
Gently fold one-third of the egg whites into the yolk mixture, then fold in the remaining whites and the sifted flour until just combined.
- 5
Spread the batter evenly into the prepared pan and bake for 10-12 minutes until the top springs back when lightly touched.
- 6
Immediately invert the warm cake onto a clean kitchen towel dusted with powdered sugar, peel off the parchment, and roll the cake up tightly with the towel inside; let it cool completely.
- 7
Whip the heavy cream, powdered sugar, and vanilla bean paste until stiff peaks form.
- 8
Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, and roll it back up tightly without the towel.
- 9
Chill the roll for at least one hour before slicing to ensure clean, beautiful swirls.
💡 Chef tips
- Ensure your eggs are at room temperature to achieve maximum volume when whipping the whites.
- Rolling the cake while it is still warm is the secret to preventing the sponge from cracking.
- Store the finished roll in the refrigerator for up to 3 days, wrapped tightly in plastic wrap.
✅ How it should turn out
The finished roll features a delicate, golden sponge with a light, velvety vanilla cream center that melts in your mouth with a perfect balance of sweetness.