Light Vanilla Swiss Roll (Print-Friendly Version)
A light sponge rolled with sweetened whipped cream and vanilla, ideal for an elegant dessert experience.
# Ingredients Required:
→ Sponge Cake
01 -
4 large eggs, room temperature
02 -
150 grams granulated sugar
03 -
5 milliliters pure vanilla extract
04 -
90 grams all-purpose flour
05 -
5 grams baking powder
06 -
1.25 grams salt
07 -
30 milliliters milk
→ Filling
08 -
360 milliliters heavy whipping cream, chilled
09 -
30 grams powdered sugar
10 -
5 milliliters pure vanilla extract
→ Finishing
11 -
Powdered sugar for dusting
# Detailed Directions:
01 -
Preheat oven to 190°C and line a baking pan with parchment paper. Grease lightly to ensure easy release.
02 -
Whisk eggs and granulated sugar together until the mixture is pale, thick, and fluffy.
03 -
Gently fold in vanilla extract and milk, followed by the sifted flour, baking powder, and salt until just combined.
04 -
Evenly spread the batter in the prepared pan and bake for 12 to 15 minutes until the top springs back when lightly pressed.
05 -
Invert the hot cake onto a clean kitchen towel dusted generously with powdered sugar and roll gently from one short edge. Let it cool completely rolled.
06 -
Whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 -
Unroll the cooled sponge carefully, spread the whipped cream evenly over the surface, then re-roll tightly.
08 -
Dust the rolled cake with additional powdered sugar, slice into 8 portions, and serve.
# Helpful Advice:
01 -
Ensure eggs are at room temperature to achieve optimal batter volume. Rolling the cake while warm prevents cracking. Chill the whipping cream thoroughly before whipping for best texture.