Vanilla Swiss Roll Cake
Imagine pulling a light and fluffy Vanilla Swiss Roll Cake from the oven, your kitchen filled with the warm scent of vanilla wafting through the air. The golden sponge is perfectly baked, its delicate texture inviting you to take that first, soft, pillowy bite. As you slice into the rolled cake, the sight of creamy white whipped cream spilling gently from the inside brings a smile, hearkening back to childhood birthday parties where such delightful treats were the centerpiece.
Table of Contents
Whether it’s a cozy afternoon snack or a charming dessert for a festive gathering, this Vanilla Swiss Roll Cake is a snapshot of comfort and joy. It’s incredibly satisfying to roll and unroll the cake, knowing that each slice will reveal its lovely layers. I invite you to dive into your kitchen and recreate this nostalgic treat that is sure to impress anyone fortunate enough to taste it!
Why You’ll Love This Recipe
- Simple & Quick: This delightful cake comes together in just about 3 hours and 10 minutes, most of which is passive cooling time.
- Irresistible Flavor: The combination of sweet vanilla and rich whipped cream offers a texture and taste that’s simply perfect.
- Eye-Catching Appeal: With its lovely swirl and light dusting of powdered sugar, this cake is as beautiful as it is delicious!
- Flexible Serving: Perfect for any occasion, whether it’s a birthday, tea time, or just a sweet treat to enjoy on your own.
- Diet-Friendly Options: Easily adaptable for those who need gluten-free or dairy-free versions!
Ingredients You’ll Need
- Confectioners’ Sugar: Used for dusting the cake to prevent sticking and enhance sweetness. You can substitute with granulated sugar if needed.
- Eggs: Fresh large eggs are vital for structure and moisture in the sponge. Room temperature eggs yield the best volume when beaten.
- White Sugar: This sweetens the cake and helps create that lovely cake structure. You can use granulated cane sugar or a sugar alternative as needed.
- Vanilla Extract or Vanilla Bean Paste: These add a warm, inviting flavor. Vanilla bean paste offers richer flavor and specks of vanilla beans for a lovely visual.
- Salt: A pinch balances the sweetness and enhances flavor. Sea salt or kosher salt works well.
- All-Purpose Flour: This flour is essential for structure. Substitute with cake flour for even more tender results, or a gluten-free blend if needed.
- Heavy Cream: The base for your whipped filling, which provides a rich and creamy texture. You can substitute with heavier coconut cream for a dairy-free option.
- Whipped Cream Sugar: Powdered sugar helps stabilize the whipped cream, keeping it fluffy. Granulated sugar can work but may not dissolve as smoothly.
How to Make Vanilla Swiss Roll Cake
Preheat and Prepare: Begin by preheating your oven to 350°F. Line a 10×15 inch jelly roll pan with parchment paper, making sure there’s about a one-inch overhang on the long sides. Doing this makes it super easy to lift the cake out later. To be extra careful, lightly spray the parchment paper with baking spray, just to ensure everything releases easily.
Beat the Eggs: Next, grab your stand mixer with the whisk attachment. Add the eggs, white sugar, and vanilla. Beat them together on high speed for about 5 minutes until the mixture turns pale, thick, and voluminous. This process is crucial as it traps air into the eggs, giving your sponge that airy lift. Just when you see that luxurious mousse-like texture, add in the salt and give it a brief mix to incorporate.
Sift in the Flour: Place a fine mesh sieve over the bowl and sift the all-purpose flour in three separate intervals. Through gentle motion, fold the flour in with a flexible spatula. You want to be careful here—don’t overmix or you’ll deflate the lightness you’ve created. The goal is a smooth, fully combined batter without lumps.
Pour and Bake: Pour the batter into your prepared jelly roll pan and gently spread it evenly with a spatula. Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean. Keep an eye on it; you want a light golden color.
Cool the Cake: As soon as the cake is done, take it out and dust the top generously with confectioners’ sugar. Lay a clean cotton dish towel over the hot cake, then carefully invert it onto a large cutting board. Peel off the parchment paper, and dust the exposed side with more confectioners’ sugar. While it’s still warm, slowly roll the cake up tightly in the towel for about 40 minutes so it holds its shape.
Make the Filling: While the cake cools, let’s prepare that dreamy whipped cream filling. In a clean stand mixer bowl with a whisk attachment, combine the heavy cream, confectioners’ sugar, and a teaspoon of vanilla. Beat on medium-high speed until you reach stiff peaks. You’ll know it’s ready when the cream holds its shape beautifully and has that airy texture.
Fill and Roll Again: Carefully unroll the cooled cake from the towel. Now, spread that luscious whipped cream filling evenly over the entire surface, leaving a slight border around the edges. Gently roll the cake back up without the towel. It’s like wrapping a present—you want it snug, but not too tight! Pop it in the refrigerator for at least an hour, or overnight is even better.
Slice and Serve: Once chilled and set, your masterpiece is ready to be sliced into perfect portions! Serve it as is, or with a side of fresh fruit for a pop of color and flavor. Each slice reveals that beautiful rolling pattern, making it not just a treat for the palate, but for the eyes too.
Storing & Reheating
To keep your Vanilla Swiss Roll Cake fresh, store it in an airtight container in the refrigerator for up to 3 days. If you want to extend its shelf life, you can freeze it wrapped tightly in plastic wrap and then foil for up to 3 months. When it’s time to enjoy it again, simply thaw in the fridge overnight and serve cold. The texture may soften slightly in the freezer, but a light whip of the filling can refresh it.
Chef’s Helpful Tips
- Always ensure your eggs are at room temperature for better volume when whipped.
- Avoid overmixing your batter—gently folding in the flour helps maintain that airy texture for the sponge.
- Need to make it ahead of time? This cake can be made one day in advance and stored in the fridge; just hold off on slicing until you’re ready to serve.
- Consider adding a zest of lemon or orange to the whipped cream for a fruity twist on the filling.
- For a more decadent finish, drizzle melted chocolate on the top before serving.
Each step in making the Vanilla Swiss Roll Cake brings a little joy, ensuring that every bite is a sweet memory in the making. Whether you decide to give it a fruity twist or stick to the classic version, remember: it’s about having fun in the kitchen and enjoying the process.
Recipe FAQs
Can I make this Vanilla Swiss Roll Cake gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure that the blend contains xanthan gum or another binding agent to mimic the texture of traditional flour. Your cake may require slight variation in baking time, so keep an eye on it!
What should I do if my cake cracks when rolling?
Cracking can sometimes happen if the cake isn’t rolled when warm. Always roll the cake while it’s still warm and be gentle when handling it. If cracks do occur, don’t worry! You can always hide them beneath the whipped cream filling, or use them as a rustic charm for your dessert.
How long will the whipped cream filling last?
Whipped cream filling is best enjoyed fresh, ideally within 24 hours. After that, it may begin to lose its fluffiness and can separate. If you need to make it a bit in advance, consider stabilizing it with powdered gelatin or cornstarch to extend its shelf life.
Can I add fruit to the filling?
Definitely! Adding fresh berries or sliced bananas to the whipped cream filling can enhance the flavor and make it even more enticing. Just be sure to fold them in gently to maintain your whipped cream’s volume.
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📖 Recipe Card
Vanilla Swiss Roll Cake
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Description
This Vanilla Swiss Roll Cake is a delightful treat, featuring a fluffy sponge filled with creamy whipped cream. Perfect for any occasion, it’s simple to prepare and sure to impress!
Ingredients
- Confectioners' Sugar
- Eggs
- White Sugar
- Vanilla Extract or Vanilla Bean Paste
- Salt
- All-Purpose Flour
- Heavy Cream
- Whipped Cream Sugar
Instructions
- Preheat oven to 350°F and prepare a jelly roll pan with parchment.
- Beat eggs with sugar and vanilla until pale and thick.
- Sift in flour, folding gently to combine.
- Spread batter in the pan and bake for 13-15 minutes until golden.
- Dust with confectioners' sugar, roll in a towel, and cool for 40 mins.
- Whip heavy cream with sugar and vanilla until stiff peaks form.
- Unroll the cake, spread filling, and roll back up.
- Chill for at least an hour before slicing.
Notes
Ensure eggs are at room temperature for best results.
Add a zest of lemon or orange to whipped cream for a fruity twist.
Make a day in advance and store in the fridge, slicing right before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 24g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg
