Vanilla Swiss Roll
Vanilla Swiss Roll
Ingredients
For the Sponge Cake
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 tablespoons unsalted butter, melted
For the Filling
- 1/2 cup raspberry jam
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, beat the egg yolks with 1/4 cup of the granulated sugar until light and fluffy. Stir in the vanilla extract.
⏱️ 3 min
- 4
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
⏱️ 4 min
- 5
Gently fold the egg white mixture into the egg yolk mixture until just combined.
⏱️ 2 min
- 6
Gradually fold the dry ingredients into the egg mixture until no streaks of flour remain. Be careful not to overmix.
⏱️ 3 min
- 7
In a small bowl, whisk together the milk and melted butter. Gently fold this mixture into the cake batter.
⏱️ 2 min
- 8
Pour the batter evenly into the prepared jelly roll pan and spread it to the edges with an offset spatula.
⏱️ 1 min
- 9
Bake for 12-15 minutes, or until the cake springs back when lightly touched and the edges are lightly golden.
⏱️ 15 min•🌡️ 350
- 10
Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is crucial for preventing cracks when rolling.
⏱️ 60 min
- 11
While the cake cools, prepare the whipped cream filling. In a large bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min
- 12
Once the cake is completely cool, carefully invert it onto a clean piece of parchment paper or a large cutting board. Peel off the parchment paper that was used for baking.
⏱️ 1 min
- 13
Spread the raspberry jam evenly over the entire surface of the cooled sponge cake using an offset spatula, leaving a small border (about 1/2 inch) on one of the shorter ends.
⏱️ 2 min
- 14
Transfer the whipped cream to a piping bag fitted with a round tip (or simply use a spoon). Pipe a border of whipped cream around the edges of the jam-covered cake.
⏱️ 2 min
- 15
Pipe diagonal lines of whipped cream across the center of the cake, filling the area within the piped border.
⏱️ 1 min
- 16
Using an offset spatula, gently spread the piped whipped cream evenly over the jam layer, ensuring the entire surface within the border is covered.
⏱️ 2 min
- 17
Carefully begin rolling the cake from one of the shorter ends (the one without the jam border). Use the parchment paper underneath to assist in the rolling process, peeling it away as the cake forms a tight log.
⏱️ 3 min
- 18
Once fully rolled, place the Swiss roll seam-side down on a serving platter or cutting board. Chill for at least 30 minutes to allow the filling to set.
⏱️ 30 min
- 19
Slice the Swiss roll into individual portions, about 1 inch thick, using a sharp, serrated knife. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Swiss Roll
For the Sponge Cake
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 tablespoons unsalted butter, melted
For the Filling
- 1/2 cup raspberry jam
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, beat the egg yolks with 1/4 cup of the granulated sugar until light and fluffy. Stir in the vanilla extract.
⏱️ 3 min - 4
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
⏱️ 4 min - 5
Gently fold the egg white mixture into the egg yolk mixture until just combined.
⏱️ 2 min - 6
Gradually fold the dry ingredients into the egg mixture until no streaks of flour remain. Be careful not to overmix.
⏱️ 3 min - 7
In a small bowl, whisk together the milk and melted butter. Gently fold this mixture into the cake batter.
⏱️ 2 min - 8
Pour the batter evenly into the prepared jelly roll pan and spread it to the edges with an offset spatula.
⏱️ 1 min - 9
Bake for 12-15 minutes, or until the cake springs back when lightly touched and the edges are lightly golden.
⏱️ 15 min•🌡️ 350 - 10
Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is crucial for preventing cracks when rolling.
⏱️ 60 min - 11
While the cake cools, prepare the whipped cream filling. In a large bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min - 12
Once the cake is completely cool, carefully invert it onto a clean piece of parchment paper or a large cutting board. Peel off the parchment paper that was used for baking.
⏱️ 1 min - 13
Spread the raspberry jam evenly over the entire surface of the cooled sponge cake using an offset spatula, leaving a small border (about 1/2 inch) on one of the shorter ends.
⏱️ 2 min - 14
Transfer the whipped cream to a piping bag fitted with a round tip (or simply use a spoon). Pipe a border of whipped cream around the edges of the jam-covered cake.
⏱️ 2 min - 15
Pipe diagonal lines of whipped cream across the center of the cake, filling the area within the piped border.
⏱️ 1 min - 16
Using an offset spatula, gently spread the piped whipped cream evenly over the jam layer, ensuring the entire surface within the border is covered.
⏱️ 2 min - 17
Carefully begin rolling the cake from one of the shorter ends (the one without the jam border). Use the parchment paper underneath to assist in the rolling process, peeling it away as the cake forms a tight log.
⏱️ 3 min - 18
Once fully rolled, place the Swiss roll seam-side down on a serving platter or cutting board. Chill for at least 30 minutes to allow the filling to set.
⏱️ 30 min - 19
Slice the Swiss roll into individual portions, about 1 inch thick, using a sharp, serrated knife. Serve immediately.
⏱️ 2 min