Vanilla Swiss Roll Cake
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
American
Servings
10
Prep Time
20 minutes
Cook Time
15 minutes
Calories
270
This light and fluffy Vanilla Swiss Roll Cake features a super soft sponge cake with a dreamy vanilla cream filling.
No egg separation required, making it an easy and crack-free recipe perfect for beginners and experienced bakers alike.
Ingredients
- 4 large eggs (room temperature)
- 2/3 cup (135g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (142g) all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons (30ml) milk
- 3 tablespoons (45ml) sunflower oil (or olive oil or canola oil)
- 1 teaspoon (5ml) apple cider or white vinegar
- 1 teaspoon (5ml) pure vanilla extract
- 1 1/4 cups (300ml) 35% whipping cream
- 2 tablespoons (12g) skim milk powder
- 1 tablespoon (12g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 recipe Easy One Pot Dark Chocolate Hot Fudge Sauce (prepared and chilled)
- or 3/4 cup jam (Morello cherry preserves recommended)
- 15x10-inch jelly roll pan
- Electric mixer (handheld or stand mixer)
- Large mixing bowls
- Small mixing bowl
- Sifter
- Rubber spatula
- Kitchen towel or parchment paper
- Offset spatula
- Whisk
Sponge Cake:
Cream Filling:
Optional Swirl:
Required Tools:
Directions
Whip the Eggs
Beat eggs on medium-high speed for 3 minutes until frothy and pale using an electric mixer.
Gradually add sugar and beat for 4-5 more minutes until thick, pale, and fluffy. The mixture should form ribbons when lifted.
Add Wet Ingredients
Combine milk, oil, vinegar, and vanilla in a small bowl.
Gently mix into the whipped eggs.
Combine Dry Ingredients
Sift flour and baking powder into a medium bowl, then sift again over the egg mixture.
Fold the dry ingredients into the egg mixture carefully using a large rubber spatula.
Bake the Sponge Cake
Preheat oven to 350°F (175°C). Lightly grease and line a 15x10-inch jelly roll pan with parchment paper.
Spread the batter evenly into the prepared pan using an offset spatula.
Bake for 12-15 minutes until lightly golden and springy to the touch. Transfer to a wire rack to cool for 3 minutes.
Roll the Cake
Dust the top of the cake with icing sugar.
Run a knife along the edges and invert the cake onto a clean kitchen towel or parchment paper.
Gently peel off the top layer of parchment and roll the cake into a log, incorporating the towel/parchment as you roll.
Let the cake cool completely in this rolled shape.
Prepare the Filling
Combine cream, skim milk powder, and sugar in a medium bowl. Beat until firm peaks form.
Mix in vanilla extract.
Fill the Cake
Unroll the cooled cake and spread a thin layer of jam or fudge sauce, followed by the cream filling, leaving a 1/2-inch border.
Roll up the cake tightly and transfer to a serving plate or lined baking tray.
Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Serve
Dust with icing sugar before slicing and serving.
Recipe Note
Expert Baking Tips
- Use neutral oil for a clean flavor.
- Do not reduce the sugar for optimal moisture.
- Ensure eggs are at room temperature for better whipping.
- Beat eggs and sugar to the "ribbon stage" for a soft and flexible sponge.
- Fold in dry ingredients gently to maintain airiness.
- Bake at 350°F for even baking and to avoid over-expansion of air bubbles.
- Roll the cake while slightly warm to prevent cracks.
- Use cold cream for the filling to achieve a smooth, firm texture.
Preventing Cracks
- Use oil instead of butter for flexibility.
- Do not over-bake.
- Roll the cake while it’s warm.
- Use a towel for rolling to absorb steam.
- Allow the cake to cool completely before unrolling gently.
This Easy Soft Vanilla Swiss Roll Cake recipe offers a foolproof method for a delicious and visually appealing dessert. Enjoy the process and the delightful result!
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 270
- Fat
- 15 grams
- 28%
- Saturated Fat
- 8 grams
- 12%
- Carbs
- 30 grams
- 18%
- Protein
- 4 grams
- 8%
- Sugar
- 20 grams
- 36%
- Sodium
- 120 milligrams
- 24%
