Vanilla Swiss Roll (Printable Version)
Soft sponge cake rolled with sweet vanilla whipped cream for a simple but fancy dessert.
# Ingredients You'll Need:
→ Cake Batter
01 -
Room temp 4 large eggs
02 -
90 g plain flour
03 -
1.25 g salt
04 -
150 g white sugar
05 -
30 ml milk
06 -
5 ml vanilla extract
07 -
5 g baking powder
→ Cream Filling
08 -
5 ml vanilla extract
09 -
30 g icing sugar
10 -
360 ml cold heavy cream
→ Topping
11 -
Icing sugar to sprinkle
# Detailed Preparation Steps:
01 -
Cut the roll into 8 pieces after sprinkling more icing sugar on top.
02 -
Carefully unroll the cooled cake, spread cream over it, then roll it back up tight.
03 -
Beat heavy cream, icing sugar, and vanilla until you get stiff peaks.
04 -
Flip the hot cake onto a sugared kitchen towel and roll it from one short side. Let it cool rolled-up.
05 -
Pour batter evenly into the pan and bake at 190°C for 12 to 15 minutes until it springs back when touched.
06 -
Fold in sifted flour, baking powder, salt, then mix in milk and vanilla softly till just mixed.
07 -
Whip eggs and sugar until thick, pale, and fluffy.
08 -
Line a pan with parchment paper and lightly grease it, then preheat oven to 190°C.
# Helpful Tips:
01 -
Use eggs at room temp to get a light batter. Rolling when warm avoids cracks. Chill cream well before whipping to get the right texture.