Vanilla Swiss Roll Cake
Vanilla Swiss Roll Cake
Ingredients
For the Sponge Cake
- 100 g eggs
- 100 g granulated sugar
- 100 g all-purpose flour
- 10 g unsalted butter, melted
- 10 g milk
- 1/2 teaspoon vanilla extract
For Assembly
- 1/2 cup fruit jam, your favorite flavor
- 1 cup heavy cream, whipped
- 2 tablespoons caster sugar, for dusting, or as needed
Instructions
- 1
Preheat your oven to 180°C. Line a baking tray (approximately 25x35cm) with baking paper, ensuring the paper extends slightly over the edges to help with lifting.
⏱️ 10 min•🌡️ 180
- 2
In a large mixing bowl, combine the 100g eggs and 100g granulated sugar.
⏱️ 1 min - 3
Using a stand mixer with a whisk attachment or a hand whisk, beat the egg and sugar mixture on high speed until it becomes pale in color, significantly increased in volume, and fluffy. This should take about 5-7 minutes.
⏱️ 7 min
- 4
Sift the 100g all-purpose flour directly into the whisked egg mixture. Gently fold the flour into the mixture using a spatula until it is just combined. Be careful not to overmix, as this can deflate the batter.
⏱️ 2 min
- 5
In a separate small bowl, combine the 10g melted unsalted butter, 10g milk, and 1/2 teaspoon vanilla extract.
⏱️ 1 min
- 6
Add a small amount (about 1/4 cup) of the main cake batter into the butter, milk, and vanilla mixture. Mix this small portion thoroughly. This step is to temper the butter mixture, preventing it from sinking to the bottom of the main batter and creating a dense layer.
⏱️ 1 min
- 7
Pour the tempered butter mixture back into the main cake batter. Gently fold until everything is just combined, being careful not to deflate the batter.
⏱️ 1 min
- 8
Pour the batter into the prepared baking tray and gently spread it evenly across the surface using a spatula. Bake in the preheated oven at 180°C for 12-15 minutes, or until the cake is golden brown and springs back when lightly touched.
⏱️ 15 min•🌡️ 180
- 9
While the cake is baking, lay out a clean kitchen towel on a flat surface and lightly dust it evenly with caster sugar.
⏱️ 1 min
- 10
Immediately after removing the hot sponge cake from the oven, invert it onto the sugared kitchen towel. Carefully peel off the baking paper from the bottom of the cake.
⏱️ 1 min
- 11
If desired, carefully trim the slightly crispy edges of the cake using a sharp knife for a neater finish.
⏱️ 1 min
- 12
Starting from one of the short ends, tightly roll the hot sponge cake along with the kitchen towel. The towel helps to create the initial shape and prevents the cake from cracking.
⏱️ 1 min
- 13
Allow the rolled cake to cool completely at room temperature while still wrapped in the towel. This helps the cake hold its shape and prevents cracking later. This will take about 45-60 minutes.
⏱️ 60 min
- 14
Once completely cooled, gently unroll the cake. Spread an even layer of your favorite fruit jam over the entire surface of the cake. Then, spread an even layer of whipped cream over the jam.
⏱️ 3 min
- 15
Tightly roll the cake back up, without the towel this time, starting from the same short end. Ensure it's rolled as tightly as possible to prevent gaps.
⏱️ 1 min
- 16
Place the rolled cake in the fridge to chill for at least 30 minutes. This helps the cake to set and makes it easier to slice.
⏱️ 30 min
- 17
Once chilled, slice the vanilla Swiss roll cake into desired portions and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Swiss Roll Cake
For the Sponge Cake
- 100 g eggs
- 100 g granulated sugar
- 100 g all-purpose flour
- 10 g unsalted butter, melted
- 10 g milk
- 1/2 teaspoon vanilla extract
For Assembly
- 1/2 cup fruit jam, your favorite flavor
- 1 cup heavy cream, whipped
- 2 tablespoons caster sugar, for dusting, or as needed
Instructions
- 1
Preheat your oven to 180°C. Line a baking tray (approximately 25x35cm) with baking paper, ensuring the paper extends slightly over the edges to help with lifting.
⏱️ 10 min•🌡️ 180 - 2
In a large mixing bowl, combine the 100g eggs and 100g granulated sugar.
⏱️ 1 min - 3
Using a stand mixer with a whisk attachment or a hand whisk, beat the egg and sugar mixture on high speed until it becomes pale in color, significantly increased in volume, and fluffy. This should take about 5-7 minutes.
⏱️ 7 min - 4
Sift the 100g all-purpose flour directly into the whisked egg mixture. Gently fold the flour into the mixture using a spatula until it is just combined. Be careful not to overmix, as this can deflate the batter.
⏱️ 2 min - 5
In a separate small bowl, combine the 10g melted unsalted butter, 10g milk, and 1/2 teaspoon vanilla extract.
⏱️ 1 min - 6
Add a small amount (about 1/4 cup) of the main cake batter into the butter, milk, and vanilla mixture. Mix this small portion thoroughly. This step is to temper the butter mixture, preventing it from sinking to the bottom of the main batter and creating a dense layer.
⏱️ 1 min - 7
Pour the tempered butter mixture back into the main cake batter. Gently fold until everything is just combined, being careful not to deflate the batter.
⏱️ 1 min - 8
Pour the batter into the prepared baking tray and gently spread it evenly across the surface using a spatula. Bake in the preheated oven at 180°C for 12-15 minutes, or until the cake is golden brown and springs back when lightly touched.
⏱️ 15 min•🌡️ 180 - 9
While the cake is baking, lay out a clean kitchen towel on a flat surface and lightly dust it evenly with caster sugar.
⏱️ 1 min - 10
Immediately after removing the hot sponge cake from the oven, invert it onto the sugared kitchen towel. Carefully peel off the baking paper from the bottom of the cake.
⏱️ 1 min - 11
If desired, carefully trim the slightly crispy edges of the cake using a sharp knife for a neater finish.
⏱️ 1 min - 12
Starting from one of the short ends, tightly roll the hot sponge cake along with the kitchen towel. The towel helps to create the initial shape and prevents the cake from cracking.
⏱️ 1 min - 13
Allow the rolled cake to cool completely at room temperature while still wrapped in the towel. This helps the cake hold its shape and prevents cracking later. This will take about 45-60 minutes.
⏱️ 60 min - 14
Once completely cooled, gently unroll the cake. Spread an even layer of your favorite fruit jam over the entire surface of the cake. Then, spread an even layer of whipped cream over the jam.
⏱️ 3 min - 15
Tightly roll the cake back up, without the towel this time, starting from the same short end. Ensure it's rolled as tightly as possible to prevent gaps.
⏱️ 1 min - 16
Place the rolled cake in the fridge to chill for at least 30 minutes. This helps the cake to set and makes it easier to slice.
⏱️ 30 min - 17
Once chilled, slice the vanilla Swiss roll cake into desired portions and serve immediately.
⏱️ 1 min