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