Vanilla Swiss Roll Cake with Cream Filling
Vanilla Swiss Roll Cake with Cream Filling features a light, airy sponge wrapped around a smooth, rich vanilla cream. This homemade treat combines simple ingredients to create a soft, tender cake balanced by a luscious filling. The careful baking and rolling process ensures a moist texture and beautiful presentation, making it a delightful dessert for sharing and enjoying.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Sifter
- Rubber spatula
- 9×13 inch baking tray (lined with parchment paper)
- Cooling rack
- Measuring cups and spoons
- Fine mesh sieve (optional)
- Rolling mat or kitchen towel (for rolling the cake)
Ingredients
For the cake batter:
- 6 large egg yolks room temperature
- ½ cup granulated sugar
- 1 cup cake flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup canola oil or vegetable oil
- 2 teaspoons maple syrup
- 2 tablespoons water room temperature
- 2 teaspoons vanilla paste or vanilla extract
For the cream filling:
- 2 tablespoons skim milk powder
- 1 ¼ cups whipping cream
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). In a large bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened. Sift the cake flour, baking powder, and salt into the bowl. Gently fold the dry ingredients into the egg yolk mixture until combined.
Step 2: Add Liquids
- Slowly pour in the canola oil, maple syrup, water, and vanilla paste. Fold the mixture gently but thoroughly to form a smooth batter. Be careful not to overmix.
Step 3: Bake the Cake
- Pour the batter evenly into the prepared baking tray lined with parchment paper. Smooth the top with a spatula. Bake for 12 to 15 minutes or until the cake springs back lightly when touched.
Step 4: Prepare the Cream Filling
- While the cake is baking, combine the skim milk powder with the whipping cream in a chilled bowl. Using an electric mixer, whip the cream until soft peaks form. Gradually add the sugar and vanilla extract and continue whipping until stiff peaks form.
Step 5: Roll the Cake
- Once baked, remove the cake from the oven and let it cool for 5 minutes. Using the parchment paper, carefully lift the cake from the tray and place it onto a clean kitchen towel or rolling mat. While still warm, gently roll the cake with the parchment paper inside, then let it cool completely in the rolled shape.
Step 6: Assemble the Swiss Roll
- Unroll the cooled cake gently, spread the whipped cream filling evenly over the surface, then re-roll the cake without the parchment paper. Wrap the roll in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
Notes
Notes: Use room temperature eggs and water to ensure smooth batter and better texture. Be careful not to overbake the cake or it will become dry and crack when rolling. Whipping the cream to soft peaks ensures the filling is light but stable enough to hold its shape. You can dust the finished cake with powdered sugar or drizzle with melted chocolate for extra flair.
Nutrition Facts Vanilla Swiss Roll Cake With Cream Filling
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Fat | 15g |
| Saturated Fat | 8g |
| Carbohydrates | 25g |
| Sugar | 20g |
| Protein | 4g |