Description
This Vanilla Swiss Roll Cake features a soft sponge with creamy whipped filling, making it the perfect dessert for any occasion. Quick to prepare and irresistibly delicious!
Ingredients
Scale
- 1/2 cup (60 grams) confectioners' sugar
- 4 large eggs
- 10 tablespoons (125 grams) white sugar
- 1 teaspoon vanilla (or vanilla bean paste)
- 1/4 teaspoon salt
- 1 cup (130 grams) all-purpose flour
- 1 cup (235 grams) heavy cream
- 1/4 cup (30 grams) confectioners' sugar
- 1 teaspoon vanilla (or vanilla bean paste)
Instructions
- Preheat oven to 350°F and prepare a 10×15 inch jelly roll pan with parchment paper.
- In a stand mixer, beat eggs, granulated sugar, and vanilla until pale and voluminous.
- Sift in flour in three parts, folding gently after each addition until combined.
- Pour batter into the prepared pan and bake for 13-15 minutes until golden and a toothpick comes out clean.
- Dust baked cake with confectioners' sugar, roll it in a towel, and allow to cool for 40 minutes.
- Whip heavy cream with confectioners' sugar and vanilla until stiff peaks form.
- Unroll the cooled cake, spread filling, and re-roll tightly. Refrigerate for at least 1 hour before slicing.
Notes
Room temperature eggs whip better and provide more volume.
Avoid over-mixing after adding flour to maintain a fluffy texture.
Try adding crushed berries to the whipped cream for a fruitier filling.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg