Here’s a soft, fluffy Vanilla Swiss Roll Cake recipe with a light vanilla cream filling 🍰
🍰 Vanilla Swiss Roll Cake
Ingredients
For the Sponge Cake:
- 4 large eggs (room temperature)
- 1/2 cup (100 g) sugar
- 1 tsp vanilla extract
- 1/2 cup (60 g) all-purpose flour
- 1 tbsp cornstarch (for extra softness)
- 1/2 tsp baking powder
- Pinch of salt
- 2 tbsp milk
- 2 tbsp vegetable oil or melted butter
For the Filling:
- 1 cup (240 ml) heavy whipping cream (cold)
- 2–3 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
1️⃣ Prepare the Pan
- Preheat oven to 180°C (350°F).
- Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper.
2️⃣ Make the Sponge
- Beat eggs and sugar with a mixer on high for 4–5 minutes until pale, thick, and fluffy.
- Add vanilla and mix gently.
- Sift together flour, cornstarch, baking powder, and salt.
- Fold dry ingredients gently into egg mixture.
- Mix milk and oil together, then fold into batter carefully (don’t deflate).
3️⃣ Bake
- Spread batter evenly in pan.
- Bake 10–12 minutes until lightly golden and springy.
4️⃣ Roll While Warm
- Lay a clean kitchen towel on the counter and dust lightly with powdered sugar.
- Flip cake onto towel and peel off parchment.
- Roll cake up gently with the towel from the short side.
- Let cool completely while rolled.
5️⃣ Make Filling
- Whip cream, powdered sugar, and vanilla until stiff peaks form.
6️⃣ Fill & Roll
- Carefully unroll cooled cake.
- Spread whipped cream evenly.
- Roll back up (without towel).
- Chill 30–60 minutes before slicing.
Tips for Success
- Don’t overbake or cake will crack.
- Roll while warm to prevent breaking.
- For extra flavor, brush cake lightly with simple syrup before filling.
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