Description
This Vanilla Swiss Roll Cake features a light sponge and whipped cream filling. With its irresistible flavor and beautiful presentation, it’s a must-try for any dessert lover!
Ingredients
Scale
- 1/2 cup confectioners' sugar
- 4 large eggs
- 10 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup heavy cream
- 1/4 cup confectioners' sugar for filling
- 1 teaspoon vanilla extract for filling
Instructions
- Preheat the oven to 350°F and prepare a 10×15 inch jelly roll pan with parchment paper and baking spray.
- In a stand mixer, beat eggs, sugar, and vanilla on high speed for about 5 minutes until thick and pale.
- Gently fold in sifted flour in three additions, ensuring airiness is maintained after each addition.
- Pour batter into the prepared pan and bake for 13 to 15 minutes until edges spring back and a toothpick comes out clean.
- Dust the hot cake with confectioners' sugar, invert onto a cutting board, and roll it tightly in a towel. Cool for 40 minutes.
- In a stand mixer, whip cold heavy cream with confectioners' sugar and vanilla until stiff peaks form.
- Unroll the cooled cake, spread whipped cream filling, and gently roll it back. Refrigerate for at least 1 hour before serving.
- Slice and serve with additional fresh fruit if desired.
Notes
Avoid overmixing the batter to keep it light and fluffy.
Use room temperature ingredients for better volume in whipping cream and eggs.
Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 17g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg