Name: Vanilla Swiss Roll Cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Swiss
Ingredients: 1/2 cup confectioners' sugar (for dusting); 4 large eggs; 10 tablespoons granulated sugar (or 125 grams); 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup all-purpose flour (or 130 grams); 1 cup heavy cream (or 235 grams); 1/4 cup confectioners' sugar (for whipped cream, or 30 grams); 1 teaspoon vanilla extract (for whipped cream)

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Imagine the scent of freshly baked cake wafting through your kitchen, teasing your senses with its sweet, buttery aroma. The vanilla notes mingle delicately, enveloping your space in warmth and comfort. When you finally cut into that glorious Vanilla Swiss Roll Cake, the sun-kissed golden sponge reveals a bright swirl of luscious whipped cream inside. Here’s the moment you remember why this dessert holds a special place in your heart. Perhaps it was at a family gathering, with laughter and love buzzing in the air, as you eagerly anticipated the first bite of this rolled delight.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vanilla Swiss Roll Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vanilla Swiss Roll Cake

Whether it’s spring celebrations, summer picnics, or cozy fall afternoons, this cake is perfect for any occasion. Its fluffy texture and rich flavor make it an unforgettable experience with each bite, almost like a gentle hug from a loved one. I can’t wait for you to share this Vanilla Swiss Roll Cake with your friends and family. Ready to impress your guests? Let’s bake!

Why You’ll Love This Recipe

Simple & Quick: This Vanilla Swiss Roll Cake comes together in just under four hours; most of that time is just letting it cool!
Irresistible Flavor: The balance of fluffy vanilla sponge and whipped cream filling creates a dreamy combination that melts in your mouth.
Eye-Catching Appeal: It’s not just a treat for the palate; the visual spiral of cream surrounded by a soft cake is simply stunning on any dessert table!
Flexible Serving: Perfect for parties, afternoon tea, or unexpected guests — it’s a showstopper for any occasion.
Diet-Friendly Options: With simple swaps, you can easily adapt this recipe for gluten-free or dairy-free diets!

Ingredients You’ll Need

Confectioners’ Sugar (for dusting, 1/2 cup): This fine sugar helps create that beautiful snowy coating on your Swiss roll. It also helps prevent sticking!
Eggs (4 large): Vital for structure and moisture, eggs help the cake rise beautifully. Ensure they’re at room temperature for better incorporation.
Granulated Sugar (10 tablespoons, or 125 grams): Sweetens the cake and contributes to its fluffy texture.
Vanilla Extract (1 teaspoon): You can use pure vanilla extract or vanilla bean paste for an intensified flavor that elevates your cake.
Salt (1/4 teaspoon): A pinch of salt balances the sweetness and enhances the cake’s overall flavor.
All-Purpose Flour (1 cup or 130 grams): Provides the base structure of the cake. For gluten-free alternatives, consider using a 1:1 gluten-free baking mix.
Heavy Cream (1 cup or 235 grams): The richness of heavy cream makes for a luscious whipped filling. You can also substitute with coconut cream for a dairy-free version.
Confectioners’ Sugar (for whipped cream, 1/4 cup or 30 grams): Sweetens the filling while keeping it light and fluffy.
Vanilla Extract (for whipped cream, 1 teaspoon): Again, pure vanilla is your best friend here — it enhances the creamy filling even more!

How to Make Vanilla Swiss Roll Cake

Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, making sure to leave about a 1-inch overhang on the long sides for easy removal later. Give the pan a light spray with baking spray under the parchment and on top. Prepare a clean cotton dish towel dusted with confectioners’ sugar, so everything’s ready for the cake as soon as it comes out.

Whisk the Eggs: In your stand mixer fitted with the whip attachment, combine the eggs, granulated sugar, and vanilla. Beat on high speed for about 5 minutes until the mixture is thick, pale, and voluminous. This step is crucial—it introduces air into the batter, making the cake delightfully airy. Add the salt and beat just enough to combine.

Fold in Flour: Place a sieve over the mixing bowl and sift in the flour in three additions. Gently fold in the flour with a spatula each time, being careful not to deflate the airy mixture. End with a gentle fold using a large balloon whisk or rubber spatula, ensuring the batter is smooth without lumps remaining.

Pour and Bake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 13-15 minutes, or until the edges are golden, and a toothpick inserted in the center comes out clean. Stay close to your oven; it’s easy to overlook time with this delicate cake!

Dust and Cool: As soon as the cake is out of the oven, generously dust the top with confectioners’ sugar. Place the clean dish towel over the cake, and then invert it onto a large cutting board. Gently peel off the parchment paper, dust the exposed side with extra confectioners’ sugar, and slowly roll the cake up tightly inside the towel. Allow it to cool rolled up for exactly 40 minutes. This step helps the cake maintain its shape!

Make the Whipped Cream: While the cake cools, whip up the filling. In a clean stand mixer with the whisk attachment, combine the heavy cream, confectioners’ sugar, and vanilla. Beat on medium-high speed until stiff peaks form; the cream should hold its shape beautifully. You’ll know it’s ready when you can tilt the bowl without it moving!

Fill and Roll the Cake: Carefully unroll your cooled cake, revealing its beautiful surface. Spread the whipped cream filling evenly over the sponge, leaving a small border around the edges. Gently roll the cake back up, this time without the towel, creating that iconic Swiss roll shape. Wrap it in plastic wrap and refrigerate for at least 1 hour, but overnight is even better — it allows those flavors to meld nicely!

Slice and Serve: Once ready, slice your Vanilla Swiss Roll Cake into generous portions. Serve it as is or with fresh fruit for added flair. Enjoy the satisfied smiles around you as each slice is savored.

Storing & Reheating

To keep your Vanilla Swiss Roll Cake fresh and delicious, store it in an airtight container in the refrigerator for up to 3 days. While it can be left at room temperature for a few hours during serving, refrigeration is best after that to maintain its whipped filling. If you want to make ahead, freeze the unfilled cake wrapped tightly in plastic wrap for up to 3 months. To refresh it, simply let it thaw in the fridge overnight and fill it just before serving for optimal texture.

Chef’s Helpful Tips

Always ensure your eggs are at room temperature because they whip up better, resulting in a lighter cake.
Be cautious while folding in the flour; overmixing can deflate the batter and affect the desired texture.
After baking, the cake should spring back when lightly touched and should not feel sticky.
If your cream is not whipping up, check that it’s chilled — both the bowl and cream should be very cold.
Feel free to experiment with different fillings like fruit preserves or chocolate ganache to switch things up!

Now that you’ve grasped the art of making a Vanilla Swiss Roll Cake, let your creativity soar! Each swirl holds nostalgia and memories waiting to unfold, and I encourage you to play around with flavors, fillings, and toppings to make it your own. This sweet treat will bring joy to any gathering, so enjoy every slice!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the sponge ahead of time and freeze it before filling. Just wrap it tightly in plastic and it’ll keep in the freezer for up to 3 months. Thaw it completely before filling to retain its delightful texture.

What can I substitute for heavy cream?

If you’re looking for a lighter option, you can use whipped topping or substitute with coconut cream for a dairy-free version. Just remember to chill it thoroughly for the best results!

How can I prevent cracking when rolling the cake?

A gentle hand is key when rolling. Make sure to roll it while it’s still warm, and don’t rush it — if it feels too stiff, you may need to warm it up slightly before trying again. Dusting with confectioners’ sugar also helps prevent sticking.

Can I use a different flavor for the sponge?

Definitely! While this recipe shines as a Vanilla Swiss Roll Cake, feel free to incorporate different extracts like almond or lemon for a unique twist. Just adjust the amount to maintain balance in flavors.