There's something undeniably special about a Classic Vanilla Swiss Roll. This delightful dessert, often associated with celebrations and holiday baking, is known for its light, airy sponge cake rolled around a luscious filling. The smooth texture and delicate vanilla flavor make it a favorite among dessert lovers.
Ingredients
Scale:
4 large eggs, at room temperature
100 g (1/2 cup) granulated sugar
1 teaspoon vanilla extract
100 g (3/4 cup) all-purpose flour, sifted
1 teaspoon baking powder
Pinch of salt
250 ml (1 cup) heavy whipping cream, chilled
30 g (2 tablespoons) powdered sugar
1 teaspoon vanilla extract, for the filling
Extra powdered sugar, for dusting
Instructions
Preheat your oven to 200°C (400°F). Grease a 10x15 inch (25x38 cm) jelly roll pan and line it with parchment paper.
In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for about 5-7 minutes, until the mixture is pale and thick.
Gently fold in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Carefully fold the dry ingredients into the egg mixture using a spatula.
Pour the batter into the prepared jelly roll pan, spreading it evenly.
Bake in the preheated oven for 10-12 minutes, until the cake is golden brown.
Remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, carefully invert it onto a clean kitchen towel dusted with powdered sugar.
While the cake is still warm, gently roll it up with the towel, starting from one of the shorter sides.
In a medium bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
Once the cake has cooled completely, carefully unroll it. Spread the whipped cream filling evenly over the cake.
Starting from one end, roll the cake back up tightly without the towel.
Place the rolled cake seam-side down on a serving plate. Cover with plastic wrap and refrigerate for at least 1 hour to set.
