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This Vanilla Swiss Roll Cake is a light and airy delight that brings a touch of elegance to any dessert table. The delicate sponge is wrapped around a luscious whipped cream filling, creating a perfect balance of sweetness and texture that satisfies without overwhelming.
I first baked this recipe for a family birthday celebration, and its airy texture and sweet filling stole the show. It quickly became my go-to for occasions that call for simple yet impressive desserts.
Ingredients You Need
- 4 large eggs: at room temperature for a stable, airy batter
- 3/4 cup granulated sugar: to gently sweeten and help with structure
- 1 teaspoon pure vanilla extract: to infuse that classic mellow flavor
- 3/4 cup all-purpose flour: providing the tender crumb foundation choose fine, soft flour
- 1 teaspoon baking powder: to give just enough rise and fluffiness
- 1/4 teaspoon salt: to balance the sweetness and enhance flavor
- 2 tablespoons milk: for moisture, ensuring the sponge stays light
- 1 1/2 cups chilled heavy whipping cream: to create the rich, fluffy filling
- 1/4 cup powdered sugar: in the filling for subtle sweetness without graininess
- 1 teaspoon vanilla extract: in the filling to echo and strengthen the vanilla essence
- Powdered sugar: for dusting to add a delicate finishing touch
Detailed Cooking Directions
- Preheat and Prep:
- Preheat your oven to 375 degrees Fahrenheit. Line a jelly roll pan or similar flat pan with parchment paper and grease it lightly. This keeps the cake from sticking during baking and rolling.
- Beat Eggs and Sugar:
- In a mixing bowl, beat the eggs and granulated sugar together until the mixture turns pale and fluffy. This incorporates air essential for a light sponge.
- Combine Flavors and Dry Ingredients:
- Gently fold in the vanilla extract and milk first, then sift together the flour, baking powder, and salt. Gradually fold these dry ingredients into the wet batter to maintain the airy texture.
- Bake the Sponge:
- Spread the batter evenly in the prepared pan. Bake for 12 to 15 minutes or until the sponge springs back lightly when touched and shows a faint golden hue.
- Roll While Warm:
- Immediately flip the hot cake onto a clean kitchen towel sprinkled generously with powdered sugar. Roll the cake gently in the towel starting from one short end. This step is crucial to prevent cracking later allow the cake to cool fully while rolled.
- Prepare the Filling:
- Whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Chilling the cream ahead ensures it whips up quickly and holds its shape well.
- Fill and Roll:
- Carefully unroll the cooled sponge and spread the whipped cream evenly across the surface. Re-roll the cake gently but tightly without the towel. This creates the classic spiral look.
- Finishing Touch:
- Lightly dust the finished roll with powdered sugar before slicing it into neat pieces and serving.
Vanilla has always been my favorite flavor for cakes because it feels both nostalgic and elegant. This Swiss roll is reminiscent of childhood treats but elevated enough to serve when guests come over.
Smart Storage Tips
Store leftover slices tightly wrapped in plastic wrap or an airtight container to prevent drying out. Keep refrigerated to maintain the whipped cream's freshness, but let the cake sit at room temperature for about 10 minutes before serving to soften the sponge. Freezing slices individually wrapped works well if you want to extend the shelf life; thaw in the fridge overnight.
Ingredient Variations
Swap vanilla extract for almond or citrus extract for a new twist on classic flavor. Add mashed berries or a thin layer of fruit jam beneath the whipped cream for an extra burst of sweetness. Try a chocolate version by folding in cocoa powder to the batter to make a chocolate Swiss roll with vanilla filling.
Perfect Pairing Ideas
A cup of robust black tea or a mild coffee balances the sweetness. Serve with fresh berries or a spoonful of fruit compote for a fresh contrast. For a celebratory touch, pair with a glass of sparkling wine or a light dessert cocktail.
Let the cake rest for a couple of minutes after rolling to set its shape before unrolling and adding the cream. This little pause makes the filling step easier and keeps the cake intact.
Frequently Asked Questions
- → How do I prevent the sponge from cracking when rolling?
Roll the sponge cake while it’s still warm and pliable on a sugar-dusted towel. This flexibility avoids cracks and helps form a smooth spiral.
- → What is the best way to whip the cream for filling?
Chill the heavy cream beforehand and whip it with powdered sugar and vanilla until it forms stiff peaks for a light, fluffy filling.
- → Can I prepare the sponge in advance?
Yes, once baked and cooled, wrap the sponge cake well and refrigerate it. Roll and fill just before serving to maintain freshness.
- → Why use room temperature eggs in the batter?
Room temperature eggs whip more easily and help create a light, airy batter that results in a tender sponge texture.
- → Is it necessary to dust with powdered sugar?
Dusting with powdered sugar adds a delicate sweetness and enhances the presentation but can be omitted if preferred.