Name: Vanilla Swiss Roll Cake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: Confectioners' Sugar; Large Eggs; Granulated Sugar; Vanilla Extract or Vanilla Bean Paste; Salt; All-Purpose Flour; Heavy Cream; Confectioners' Sugar (for the filling)

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As you step into your kitchen, the warm aroma of baked vanilla wafts through the air, wrapping around you like a soft hug. This Vanilla Swiss Roll Cake is not just a treat; it’s a delightful experience, with its cloud-like sponge and luscious whipped cream filling waiting to be rolled up in perfect harmony. With its light, airy texture and an inviting sweetness, this cake makes any occasion feel extra special. Whether it’s a sunny afternoon or a cozy gathering, the sight of this beautiful roll makes hearts race and taste buds tingle.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vanilla Swiss Roll Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vanilla Swiss Roll Cake

Thinking back to my grandmother’s kitchen, I can vividly recall the laughter and joy that filled the air as we baked together. The sight of her expertly rolling a cake taught me not just about baking but about love and connection. The Vanilla Swiss Roll Cake represents those cherished moments—fluffy, decadent, and perfect for sharing. So grab those mixing bowls and get ready to spread some happiness; you’ll want to share this masterpiece with everyone!

Why You’ll Love This Recipe

Simple & Quick: This beginner-friendly recipe comes together in just about 3 hours, with only 15 minutes of baking time!
Irresistible Flavor: A perfect balance of soft vanilla cake and rich, creamy filling that practically melts in your mouth.
Eye-Catching Appeal: Its rolled shape and dusting of confectioners’ sugar make it as beautiful as it delicious, sure to impress friends and family.
Flexible Serving: Perfect for dessert, snack time, or a delightful addition to brunch—perfect for any occasion!
Diet-Friendly Options: Easily adapt the filling for gluten-free, dairy-free, or vegan versions to cater to various dietary needs.

Ingredients You’ll Need

Confectioners’ Sugar: Used for dusting the cake, this fine sugar adds sweetness without the grit of granulated sugar. Use fresh sugar for a light finish, and if you don’t have any, granulated sugar can work in a pinch (just grind it finely).
Large Eggs: Eggs serve as the backbone of the sponge cake, helping it rise and providing structure. For best results, use room temperature eggs, which help the batter incorporate more air for a fluffier cake.
Granulated Sugar: The standard sugar sweetens the batter and helps create the delicate sponge. Make sure to use a fine grain for the lightest texture.
Vanilla Extract or Vanilla Bean Paste: This ingredient infuses the cake with a rich vanilla flavor. Choose pure vanilla extract for a classic taste, but for an even more decadent flavor, consider using vanilla bean paste or scraping seeds from a fresh bean.
Salt: Just a pinch helps to balance the sweetness and enhances all the flavors.
All-Purpose Flour: The main structure of the cake. If you’re looking to make it gluten-free, a 1:1 gluten-free flour blend works well as a substitute.
Heavy Cream: The base for the whipped filling, providing a rich and creamy texture. If you prefer a lighter filling, you can substitute with chilled coconut cream for a vegan version.
Confectioners’ Sugar (for the filling): Adds sweetness and stability to the whipped cream without the grit; you want it fluffy and smooth!

How to Make Vanilla Swiss Roll Cake

Preheat and Prepare: Begin by preheating your oven to 350°F (177°C). Prepare a 10×15 inch jelly roll pan by lining it with parchment paper, allowing for a 1-inch overhang on the long sides. This extra paper will help you lift the cake out easily. Lightly spray the pan with baking spray under the parchment; this step ensures that your cake releases perfectly every time. Gather a clean cotton dish towel and a sieve of confectioners’ sugar nearby so you’re ready to act fast once the cake bakes.

Mix Eggs & Sugar: In a stand mixer fitted with the whip attachment, combine 4 large eggs, 10 tablespoons of granulated sugar, and 1 teaspoon of vanilla. Whip on high speed for about 5 minutes until the mixture is thick, pale, and tripled in volume. This step is crucial as it incorporates air, creating that wonderful fluffy texture.

Add Dry Ingredients: After achieving the right consistency, add the salt and beat briefly just to combine. Next, place a sieve over the bowl and sift in 1 cup of all-purpose flour in three intervals, gently folding it in with a spatula after each addition. The key here is to be gentle; you don’t want to deflate the batter. When all flour has been added, finish with a large balloon whisk or rubber spatula to ensure everything is smooth and well-mixed.

Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula. Bake for 13-15 minutes or until the cake springs back lightly when touched, and a toothpick inserted in the center comes out clean. The delightful fragrance of vanilla will fill your kitchen, making it hard to resist peeking!

Dust & Roll: Once baked, immediately dust the top generously with confectioners’ sugar. Take your clean dish towel and place it over the cake, then carefully invert it onto a large cutting board. Peel off the parchment paper and dust any exposed side with more confectioners’ sugar. While still warm, gently roll the cake up inside the towel, rolling tightly from the short end, and let it cool for 40 minutes. This cooling method is key to ensuring the cake maintains its shape when you roll it.

Make the Whipped Cream Filling: While the cake cools, whip up the filling! In a clean stand mixer bowl, add 1 cup of heavy cream, 1/4 cup of confectioners’ sugar, and 1 teaspoon of vanilla. Beat on medium-high speed until stiff peaks form. The whipped cream should hold its shape beautifully—this is what gives your roll that gorgeous, creamy center!

Spread & Roll: Once the cake has cooled, carefully unroll it from the towel. Spread the whipped cream filling evenly over the surface of the cake, leaving a small border along the edges for easy sealing. Now, it’s time to re-roll! Gently roll the cake back up without the towel this time, starting at the short end. Don’t worry; it’ll look beautiful no matter how you roll it! After rolling, refrigerate the Swiss roll for at least an hour or overnight if you can; this helps to set everything perfectly.

Slice & Serve: When you’re ready to serve, slice the cake into portions. You can enjoy it as is or dress it up with fresh fruit, a drizzle of chocolate sauce, or even a sprinkle of more confectioners’ sugar for that extra touch! Each slice showcases that gorgeous swirl of creamy goodness, making it as delightful to see as it is to eat.

Storing & Reheating

To store your Vanilla Swiss Roll Cake, keep it wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. If you want to extend its lifespan, freezing it works well too! Just wrap it tightly and place it in the freezer for up to 3 months. When it’s time to enjoy again, let it thaw overnight in the fridge. The texture may soften slightly, but you can refresh it by popping it back in the fridge if you’d like a chillier treat.

Chef’s Helpful Tips

Avoid overmixing the batter when folding in the flour to maintain that airy structure.
Always use room temperature eggs for a smoother batter and better volume.
Be quick when handling the warm cake; this will keep it from drying out or breaking when you roll it.
If you notice your whipped cream is too runny, try chilling the bowl and beaters before whipping.
Experiment with flavor by adding a bit of zest or even some cocoa powder for a chocolate version!

The Vanilla Swiss Roll Cake is universally loved for its fluffy sponge and creamy filling, making it a treat you won’t soon forget. Feel free to make it your own by playing around with different fillings or toppings! There’s no wrong way to enjoy this lovely dessert, so dive into your creative side!

Recipe FAQs

Can I make this cake gluten-free?

Yes! You can easily make a gluten-free version of this Vanilla Swiss Roll Cake by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Just be mindful of your baking times, as they may vary slightly.

How can I store leftover cake?

To store any leftover Swiss roll, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3 days, but be aware that the texture may change slightly over time.

Can I use a different filling?

Absolutely! Feel free to customize your Vanilla Swiss Roll Cake with different fillings. You can use fruit preserves, chocolate ganache, or even a vegan alternative for the whipped cream. The possibilities are endless!

What should I do if my cake cracks when rolling?

If you find that your cake is cracking, it may be due to overbaking or not rolling it gently enough. To help mitigate this, ensure you roll the cake while it’s still warm and dust the surface liberally with confectioners’ sugar to prevent sticking. A little patience will go a long way!

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Vanilla Swiss Roll Cake

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Author: Lina
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American

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Description

This Vanilla Swiss Roll Cake features a light, airy sponge filled with rich whipped cream. It’s perfect for celebrations or a cozy afternoon snack, making every moment feel special.

Instructions

Preheat oven to 350°F and prepare a 10×15 inch jelly roll pan with parchment paper.
In a stand mixer, whip together eggs, granulated sugar, and vanilla until thick and pale.
Add salt and sift in flour, folding gently to combine.
Pour batter into the prepared pan and bake for 13-15 minutes.
Dust the top with confectioners' sugar, invert onto a cutting board, and roll the cake in a towel to cool.
Whip heavy cream, confectioners' sugar, and vanilla until stiff peaks form.
Unroll the cooled cake, spread whipped cream, and re-roll it.
Refrigerate at least 1 hour before serving and slice to enjoy.

Notes

Use fresh confectioners’ sugar for the best results.
Room temperature eggs help achieve a fluffier batter.
Don’t rush the cooling process to maintain the cake’s shape.