Vanilla Swiss Roll Cake Recipe
Whisk up a delectable Vanilla Swiss Roll Cake with this easy-to-follow recipe. Soft, fluffy sponge cake, rolled with a rich vanilla cream filling, creates a heavenly dessert perfect for any occasion. Whether it's a special celebration or a cozy evening treat, this indulgent delight is sure to impress your taste buds.
Equipment
- Mixing bowls
- Hand or stand mixer
- 9×13 inch (or 10×15 inch) baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Sifter or fine mesh sieve
- Whisk
- Knife (to trim edges, if desired)
Ingredients
For the Sponge Cake:
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp 30ml milk
- 3 tbsp 45ml sunflower oil (or olive oil or canola oil)
- 1 tsp 5ml apple cider or white vinegar
- 1/4 tsp salt
For the Cream Filling:
- 1 ¼ cups 300ml 35% whipping cream
- 2 tbsp 12g skim milk powder
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Preheat
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking tray with parchment paper and grease it lightly.
Prepare the sponge cake:
- In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer until light and fluffy (about 5 minutes).
- Add vanilla extract, milk, oil, vinegar, and salt. Mix until combined. In a separate bowl, sift together the flour and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula or whisk until smooth.
Bake the sponge cake:
- Pour the batter into the prepared baking tray and spread it out evenly. Bake for 12-15 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Cool the cake:
- Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes. Then, gently transfer it to a cooling rack to cool completely.
Prepare the cream filling:
- In a large bowl, whip the heavy cream, powdered sugar, vanilla extract, and skim milk powder together using an electric mixer until stiff peaks form.
Assemble the Swiss roll:
- Once the cake is completely cooled, carefully remove the parchment paper. Spread a generous layer of whipped cream evenly over the surface of the cake.
- Carefully roll the cake from one end to the other, using the parchment paper to help guide the roll.
Chill and serve:
- Place the rolled Swiss roll in the fridge for at least 30 minutes to set. Slice and serve. Enjoy!
Notes
➤ Airy Batter: The key to a perfect Swiss roll cake is maintaining the light, airy texture of the batter. Be gentle when folding the dry ingredients into the wet. Over-mixing will result in a dense cake.
➤ Flavor Variations: Feel free to experiment with different fillings! Fruit preserves (like strawberry or raspberry) work wonderfully with this cake. You can also try a chocolate ganache filling for a richer dessert.
➤ Make-Ahead: If you want to prepare the Swiss roll ahead of time, you can refrigerate it for up to 2 days. It actually tastes even better the next day once the flavors have melded together.