Today, I’m excited to delve into the exquisite world of Vanilla Swiss Roll Cake with Cream Filling. A soft, fluffy cake infused with the delicate aroma of vanilla, rolled up and filled with luscious clouds of whipped cream.
Each bite is a symphony of textures and flavors, with the sweetness of the cake perfectly complementing the smoothness of the cream filling.
What makes this dessert truly special is its versatility. But the magic truly happens when we roll it all together.
Rolling the sponge with the filling inside requires a gentle touch and a bit of finesse. Don’t worry, I’ll guide you through the process step by step to ensure your Swiss Roll comes out picture-perfect every time.
So join me on this culinary adventure as I explore the art of making Vanilla Swiss Roll Cake with Cream Filling.
Whether you’re a seasoned baker or a novice in the kitchen, I guarantee that this recipe will become a cherished favorite in no time.
Let’s get started!
Why Is It Called Swiss Roll?
The term “Swiss roll” likely originated from Central Europe, not Switzerland. The cake resembles a traditional Swiss roll of cloth.
The cake’s origins can be traced back to the 19th century. The cake gained popularity in Victorian England.
It’s characterized by its thin sponge cake rolled around a sweet filling. Despite its name, the Swiss roll is enjoyed worldwide.
How to Prepare Vanilla Swiss Roll Cake with Cream Filling?
Recipe Details
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Yield: 1 Swiss Roll Cake (serves 10)
Equipment Needed
- Mixing bowls (2)
- Electric mixer (handheld or stand)
- Rubber spatula
- Whisk
- 10×15 inch jelly roll pan
- Parchment paper
- Powdered sugar (for dusting)
Ingredients
For the Cake:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons milk
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
For the Cream Filling:
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
How to Bake Step-by-Step Instructions
1. Making the Cake Batter
Whisk Together Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Beat the Eggs and Sugar: In a large bowl, using an electric mixer, beat the eggs and sugar on high speed for 5-7 minutes, or until light and fluffy. The mixture will become pale yellow and significantly increase in volume.
Gently Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in three batches, alternating with the milk and oil. Use a rubber spatula to gently fold everything together until just combined. Be careful not to overmix, as this can lead to a tough cake.
Flavor Boost: Stir in the vanilla extract.
2. Baking the Cake
Prep the Pan: Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, making sure the corners are pressed in for easy removal later.
Pour and Bake: Pour the batter evenly into the prepared pan. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely: Let the cake cool completely in the pan on a wire rack before filling and rolling. This usually takes about 30 minutes.
3. Whipping Up the Cream Filling
Whip the Cream: In a separate bowl, using an electric mixer, whip the cold heavy whipping cream on high speed until stiff peaks form. Be careful not to overwhip, or the cream will become clumpy.
Sweeten and Flavor: Once the cream is whipped, gradually add the powdered sugar and vanilla extract, beating until just combined.
4. Assembling and Rolling the Swiss Roll
Dust with Powdered Sugar: Once the cake is cool, generously dust a clean kitchen towel with powdered sugar. Carefully turn the cake out onto the powdered sugar-dusted towel. Gently peel off the parchment paper.
Spread the Filling: Evenly spread the whipped cream filling over the entire surface of the cake, leaving a 1-inch border at one of the shorter ends.
The Roll: Using the kitchen towel as an aid, carefully begin rolling the cake up from the shorter end (without the filling border) towards the longer end. Roll tightly but gently, using the towel to guide you.
Seam Side Down: Once rolled, place the seam side down on a serving platter. Dust the outside of the roll with additional powdered sugar, if desired.
Congratulations! You’ve just made a beautiful and delicious vanilla Swiss roll cake.
Nutrition Facts Vanilla Swiss Roll Cake With Cream Filling
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Fat | 15g |
| Saturated Fat | 8g |
| Carbohydrates | 25g |
| Sugar | 20g |
| Protein | 4g |
How To Store Swiss Roll Cake?
To store a Swiss Roll Cake, wrap it tightly in plastic wrap. Place it in the refrigerator to maintain freshness. Avoid leaving it at room temperature for too long, as it may dry out.
Consume within a few days for the best taste and texture. For longer storage, consider freezing it. Wrap it securely in plastic wrap and aluminum foil before freezing.
Thaw in the refrigerator before serving. Enjoy your delicious Swiss Roll Cake!
Conclusion
Vanilla Swiss Roll Cake with Cream Filling is more than just a dessert – it’s a culinary masterpiece that delights the senses and brings joy to any occasion.
With this recipe, you’ve unlocked the secrets of the delightful Vanilla Swiss Roll Cake with Cream Filling. It’s a dessert that’s sure to impress your guests with its light, airy texture and creamy filling.
Plus, the ease of preparation makes it perfect for any occasion. So why wait? Gather your ingredients, preheat your oven, and get ready to embark on a delicious journey with this Vanilla Swiss Roll Cake.
With its irresistible charm and delectable taste, it’s bound to become a star attraction at your next gathering. Trust me, your friends and family will thank you for it!
Vanilla Swiss Roll Cake with Cream Filling
Equipment
- Mixing bowls (2)
- Electric mixer (handheld or stand)
- Rubber spatula
- Whisk
- 10×15 inch jelly roll pan
- Parchment paper
- Powdered sugar (for dusting)
Ingredients
For the Cake:
- 4 large eggs room temperature
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons milk
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
For the Cream Filling:
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Making the Cake Batter
- Whisk Together Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat the Eggs and Sugar: In a large bowl, using an electric mixer, beat the eggs and sugar on high speed for 5-7 minutes, or until light and fluffy. The mixture will become pale yellow and significantly increase in volume.
- Gently Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in three batches, alternating with the milk and oil. Use a rubber spatula to gently fold everything together until just combined. Be careful not to overmix, as this can lead to a tough cake.
- Flavor Boost: Stir in the vanilla extract.
Baking the Cake
- Prep the Pan: Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, making sure the corners are pressed in for easy removal later.
- Pour and Bake: Pour the batter evenly into the prepared pan. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cake cool completely in the pan on a wire rack before filling and rolling. This usually takes about 30 minutes.
Whipping Up the Cream Filling
- Whip the Cream: In a separate bowl, using an electric mixer, whip the cold heavy whipping cream on high speed until stiff peaks form. Be careful not to overwhip, or the cream will become clumpy.
- Sweeten and Flavor: Once the cream is whipped, gradually add the powdered sugar and vanilla extract, beating until just combined.
Assembling and Rolling the Swiss Roll
- Dust with Powdered Sugar: Once the cake is cool, generously dust a clean kitchen towel with powdered sugar. Carefully turn the cake out onto the powdered sugar-dusted towel. Gently peel off the parchment paper.
- Spread the Filling: Evenly spread the whipped cream filling over the entire surface of the cake, leaving a 1-inch border at one of the shorter ends.
- The Roll: Using the kitchen towel as an aid, carefully begin rolling the cake up from the shorter end (without the filling border) towards the longer end. Roll tightly but gently, using the towel to guide you.
- Seam Side Down: Once rolled, place the seam side down on a serving platter. Dust the outside of the roll with additional powdered sugar, if desired.
- Congratulations! You’ve just made a beautiful and delicious vanilla Swiss roll cake.