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Vanilla Swiss Roll Cake with Cream Filling

Vanilla Swiss Roll Cake with Cream Filling

Look no further than Vanilla Swiss Roll Cake with Cream Filling! This delightful treat features a fluffy vanilla cake wrapped around a creamy vanilla filling. Easy to make with minimal equipment, it's perfect for any occasion. Dust with powdered sugar for an elegant touch and enjoy this timeless sweet!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 250 kcal

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.
Keyword Vanilla Swiss Roll Cake with Cream Filling