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
Scale
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.
