Description
Vanilla Swiss Roll Cake is a light and fluffy sponge cake flavored with vanilla, rolled with a sweet cream filling for an elegant and classic dessert.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and granulated sugar until thick and pale.
- Mix in vanilla extract.
- Sift together flour, baking powder, and salt, then gently fold into egg mixture.
- Spread batter evenly into prepared pan.
- Bake for 10–12 minutes until lightly golden.
- While warm, invert cake onto a clean towel dusted with powdered sugar.
- Carefully peel off parchment and roll cake up with the towel. Let cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Unroll cake gently, spread cream evenly, then re-roll without the towel.
- Dust with powdered sugar, slice, and serve.
Notes
- Roll the cake while warm to prevent cracking.
- Do not overbake to keep sponge flexible.
- Can be filled with jam or flavored cream.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European