If you have a soft spot for cakes that are light, fluffy, and oh so elegant, then you are absolutely going to adore this Vanilla Swiss Roll Cake Recipe. This classic dessert brings together a delicate vanilla sponge rolled perfectly around a luscious whipped cream filling, creating a treat that looks as stunning as it tastes. Whether you’re baking for a special occasion or just to brighten up your afternoon, this recipe captures that nostalgic charm with a fresh, homemade flair that’s bound to impress everyone.
Ingredients You’ll Need
The magic of this Vanilla Swiss Roll Cake Recipe lies in its simple yet essential ingredients. Each one plays a crucial role: eggs and sugar for that airy sponge, vanilla to infuse warmth and aroma, and heavy cream for a rich, silky filling. Let’s take a closer look at what you’ll need to gather before starting this delightful baking adventure.
- Confectioners’ sugar (1/2 cup for dusting): Adds a delicate sweetness and creates that classic snowy finish on the cake’s surface.
- Large eggs (4): Essential for structure and lightness in the cake batter when whipped to perfection.
- White sugar (10 tablespoons): Sweetens the cake while helping to create a tender crumb and delightful rise.
- Vanilla or vanilla bean paste (1 teaspoon): Infuses the cake and cream with authentic vanilla flavor, the heart of this recipe.
- Salt (1/4 teaspoon): Balances the sweetness and heightens the overall flavor complexity.
- All-purpose flour (1 cup): Provides structure without weighing the sponge down, allowing it to roll so gracefully.
- Heavy cream (1 cup): Whipped into a luscious filling, offering smooth richness that complements the airy cake perfectly.
- Confectioners’ sugar (1/4 cup for filling): Sweetens the cream filling just the right amount for smooth, delicate sweetness.
How to Make Vanilla Swiss Roll Cake Recipe
Step 1: Prepare Your Workspace and Ingredients
Before you dive into mixing, preheat your oven to 350°F and line a 10×15 inch jelly roll pan with parchment paper, ensuring you leave a one-inch overhang on the long sides to help lift the cake out effortlessly later. Spritz the pan and parchment with baking spray. Having a clean cotton dish towel and a sieve filled with confectioners’ sugar ready nearby makes the next steps a breeze and cuts down on stress.
Step 2: Whip the Eggs and Sugar to Perfection
Using a stand mixer with the whip attachment, beat the eggs, granulated sugar, and vanilla on high speed until the mixture transforms into a pale, thick, and voluminous foam—about five minutes. This step is crucial because it builds the structure and lightness in your cake. Add salt and incorporate with a quick beat to balance the sweetness.
Step 3: Gently Fold in the Flour
Sift the all-purpose flour into the batter in three additions using a sieve and fold carefully with a spatula after each. The key here is gentle folding to maintain that airy texture—overmixing can deflate your batter and lead to a dense cake. Finish with a smooth, even batter using a balloon whisk or spatula, ready to bake.
Step 4: Bake Your Cake Just Right
Pour the batter evenly into your prepared pan and bake for 13 to 15 minutes. The cake is done when it springs back lightly to the touch and a toothpick comes out clean. Be sure not to overbake, as you want a tender sponge that remains flexible enough to roll without cracking.
Step 5: Roll the Cake While It’s Warm
As soon as the cake comes out of the oven, dust the top generously with confectioners’ sugar. Place your prepared dish towel over the cake, invert the pan onto a cutting board, peel off the parchment, dust the exposed side with more sugar, and then carefully roll the cake up tightly inside the towel. This warm rolling sets the shape and keeps your cake soft and pliable. Let it cool rolled up for exactly 40 minutes.
Step 6: Make the Whipped Cream Filling
While the cake cools, prepare your filling by whipping the heavy cream with confectioners’ sugar and vanilla until stiff peaks form. This creamy filling brings that perfect balance of richness and lightness, complementing the sponge’s delicate texture beautifully.
Step 7: Fill and Roll the Cake
Gently unroll the cooled cake, spread the whipped cream evenly over its surface, leaving a little border around the edges. Then, carefully re-roll the cake—not inside the towel this time—and refrigerate it for at least one hour, or even better, overnight. This chill time helps the filling set and the flavors meld into a dreamy harmony.
How to Serve Vanilla Swiss Roll Cake Recipe
Garnishes
The beauty of this Vanilla Swiss Roll Cake Recipe is its simplicity, but a few thoughtful garnishes can elevate your presentation. Light dustings of confectioners’ sugar add charm, while fresh berries or a sprig of mint offer a pop of color and freshness. A drizzle of chocolate or caramel sauce can also add delightful decadence if you’re feeling indulgent.
Side Dishes
This cake pairs wonderfully with a cup of tea or coffee, creating a cozy moment any time of the day. For an extra special treat, serve alongside fresh fruit salad or a scoop of vanilla ice cream. These sides complement the cake’s lightness perfectly, making each bite even more enjoyable.
Creative Ways to Present
Feeling adventurous? Try cutting the Vanilla Swiss Roll Cake into smaller bite-sized pinwheels for party platters or tea parties. For a festive twist, layer slices with extra whipped cream and fresh fruit in a trifle dish for an impressive dessert centerpiece. No matter how you serve it, this recipe shines!
Make Ahead and Storage
Storing Leftovers
Once your Vanilla Swiss Roll Cake is filled and rolled, it keeps best stored in an airtight container in the refrigerator. It will stay fresh for 2 to 3 days without losing its delicate texture or flavor, making it perfect to prepare in advance for gatherings or weeknight treats.
Freezing
If you want to enjoy this cake later, freezing is a great option. Wrap the unfilled sponge tightly in plastic wrap and freeze for up to a month. When ready to serve, thaw, then add the whipped cream filling fresh. Alternatively, freeze the fully assembled cake well wrapped; just let it thaw in the refrigerator overnight before serving.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn’t recommended as it can affect the texture of the sponge and filling. Instead, serve it straight from the fridge with a few minutes to soften slightly for optimal flavor and indulgence.
FAQs
Can I use a different flour for the cake?
All-purpose flour works best for this Vanilla Swiss Roll Cake Recipe due to its moderate protein content, which gives a tender yet sturdy sponge. Using cake flour can make the cake too delicate and harder to roll, while bread flour may result in a denser texture.
How can I prevent the cake from cracking when rolling?
The key is to roll the cake while it’s still warm inside the towel. This “training” method helps the sponge relax and form a nice curve. Also, avoid overbaking to keep the cake flexible. If cracks happen, a gentle press while filling can often disguise them.
What can I substitute for heavy cream in the filling?
For the best creamy texture and stability, heavy cream is ideal. However, if you need a substitute, chilled coconut cream is a tasty dairy-free option, whipped similarly until stiff peaks form for a luscious filling.
Can this cake be made gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour. Just be gentle when folding to maintain the cake’s light texture and proceed with the recipe as directed.
Is it necessary to use the kitchen towel when rolling?
Yes, the cotton dish towel dusted with confectioners’ sugar is essential to prevent sticking and helps the cake shape properly while cooling. Skipping this step may cause the cake to crack or tear when you try to roll it later.
Final Thoughts
This Vanilla Swiss Roll Cake Recipe is truly a dazzling dessert that brings simple ingredients together into a show-stopping treat. It’s light yet satisfying, perfect for impressing guests or indulging yourself any day. I wholeheartedly encourage you to give it a try—you’ll love the way this cake turns out soft, creamy, and absolutely irresistible every single time.
Print
Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
This Vanilla Swiss Roll Cake features a light and fluffy sponge cake rolled with a smooth, homemade whipped cream filling. The cake is dusted with confectioners’ sugar and chilled to perfection, making an elegant and delicious dessert that’s perfect for any occasion.
Ingredients
Sponge Cake
- 1/2 cup (60 grams) confectioners’ sugar (for dusting)
- 4 large eggs
- 10 tablespoons (125 grams) white sugar
- 1 teaspoon vanilla (or vanilla bean paste)
- 1/4 teaspoon salt
- 1 cup (130 grams) all purpose flour
Whipped Cream Filling
- 1 cup (235 grams) heavy cream
- 1/4 cup (30 grams) confectioners’ sugar
- 1 teaspoon vanilla (or vanilla bean paste)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper, leaving a 1 inch overhang on the long sides for easy removal. Lightly spray the pan under the parchment and the top of the parchment with baking spray. Set out a clean cotton dish towel and a sieve filled with confectioners’ sugar to use immediately once the cake comes out of the oven.
- Make the Batter: In a stand mixer fitted with the whip attachment, add the eggs, granulated sugar, and vanilla. Beat on high speed for about 5 minutes until the mixture is very thick, pale, and voluminous. Add the salt and beat briefly to combine.
- Fold in Flour: Sift the flour over the batter in three intervals using a sieve. Gently fold the flour in with a spatula after each addition, being careful not to deflate the batter. Finish folding until smooth and fully combined.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 13-15 minutes until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean.
- Roll the Cake: Immediately dust the top of the hot cake generously with confectioners’ sugar. Lay the clean dish towel over the cake, then invert the pan onto a large cutting board. Peel off the parchment paper and dust the exposed side of the cake with more confectioners’ sugar. Roll the cake up tightly inside the towel and allow it to cool rolled up for exactly 40 minutes.
- Prepare Whipped Cream Filling: While the cake cools, in a stand mixer fitted with the whisk attachment, beat the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form and the cream holds its shape.
- Fill and Re-roll Cake: Carefully unroll the cooled cake. Spread the whipped cream filling evenly over the surface, leaving a small border along the edges. Gently roll the cake back up without the towel.
- Chill the Cake: Refrigerate the rolled cake for at least 1 hour, preferably overnight, to allow the filling to set and the flavors to meld.
- Serve: Slice the cake into portions and serve as is or with fresh fruit, if desired.
Notes
- Use a clean cotton kitchen towel dusted lightly with confectioners’ sugar to prevent the cake from sticking while rolling.
- Be gentle when folding in the flour to maintain the airiness of the batter.
- For best results, prepare the cake a day ahead to allow the filling to set and flavors to develop fully.
- Substitute heavy cream with a stabilized whipped cream or mascarpone for a richer filling if desired.
- Make sure not to overbake the sponge; it should be soft and pliable to roll without cracking.
