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.
Ingredients
- Confectioners' Sugar
- Large Eggs
- Granulated Sugar
- Vanilla Extract or Vanilla Bean Paste
- Salt
- All-Purpose Flour
- Heavy Cream
- Confectioners' Sugar (for the filling)
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.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg