Description
This Vanilla Swiss Roll Cake features a fluffy sponge filled with rich whipped cream, making it a perfect treat for any celebration or a cozy afternoon delight.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a stand mixer, combine eggs, granulated sugar, and vanilla. Beat on high speed for about 5 minutes until thick and pale.
- Sift flour over the mixture in three additions, gently folding it in each time to not deflate the batter.
- Spread the batter evenly into the prepared pan and bake for 13-15 minutes until golden and a toothpick comes out clean.
- Dust the top with confectioners' sugar, invert onto a board, remove parchment, and roll the cake with a dish towel inside it. Let cool for 40 minutes.
- Whip the heavy cream with confectioners' sugar and vanilla until stiff peaks form.
- Unroll the cooled cake, spread filling over it, and reroll without the towel. Wrap in plastic and refrigerate for at least 1 hour.
- Slice and serve, optionally with fresh fruit.
Notes
Ensure eggs are at room temperature for better incorporation.
Be gentle when folding in the flour to keep the batter airy.
Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg