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Delicious Recipe

★★★★★

4.8 from 141 reviews
  • Author: Harry
  • Total Time: 2 hours 32 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Soft Vanilla Swiss Roll Cake with Cream Filling is a delicate and fluffy sponge cake rolled with a luscious whipped cream and your choice of jam or rich hot fudge sauce. The cake is baked to a light golden perfection, rolled warm to prevent cracking, and chilled to set, creating a moist, tender dessert perfect for any occasion.

Ingredients

Scale

For the Cake:

  • 4 large eggs (at room temperature)
  • ⅔ cup (135g) granulated sugar
  • ¼ tsp salt
  • 1 cup (142g) all-purpose flour
  • ½ tsp baking powder
  • 2 tbsp (30ml) milk
  • 3 tbsp (45ml) sunflower oil (or olive oil or canola oil)
  • 1 tsp (5ml) apple cider or white vinegar
  • 1 tsp (5ml) pure vanilla extract

For the Cream Filling:

  • 1 ¼ cups (300ml) 35% whipping cream
  • 2 tbsp (12g) skim milk powder
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (5ml) pure vanilla extract

For the Filling Options:

  • 1 recipe Easy One Pot Dark Chocolate Hot Fudge Sauce
  • or ¾ cup jam (Morello cherry preserves recommended)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 15×10-inch jelly roll pan and line it with parchment paper. Alternatively, use a 17×11-inch baking sheet for a thinner cake that bakes faster.
  2. Make the Sponge Batter: Place eggs in a stand mixer bowl with a whisk attachment, or a large bowl if using a hand mixer. Beat eggs on high speed for 3 minutes until very frothy and doubled in volume. Gradually add sugar one tablespoon at a time and continue beating for 5-8 minutes until pale, thick, and tripled in volume reaching the ribbon stage. Mix in salt.
  3. Add Wet Ingredients: Whisk together milk, oil, vinegar, and vanilla in a small bowl. Gradually pour this mixture into the egg mixture while mixing gently on low speed to combine.
  4. Incorporate Dry Ingredients: Sift flour and baking powder into a medium bowl and whisk together. Sift the flour mixture over the egg mixture in two parts, mixing gently on low speed until just incorporated. Finish folding gently by hand with a balloon whisk or spatula until evenly mixed without overmixing.
  5. Bake the Sponge Cake: Spread the batter evenly into the prepared pan using a large offset spatula. Bake for 12-15 minutes if using a 10×15-inch pan, or 10-12 minutes for a 11×17-inch sheet pan. Cake should be lightly golden and spring back when pressed gently. Avoid overbaking to prevent cracking. Transfer to a wire rack to cool for about a minute.
  6. Roll the Warm Cake: Lay a tea towel on a work surface and sift icing sugar generously over the warm cake surface. Run a knife along the edges to loosen the cake. Carefully invert the cake onto the towel or parchment. Peel off the parchment from baking side. While still warm, roll the cake into a tight log with the towel or parchment inside. Let cool completely rolled, seam side down.
  7. Prepare the Cream Filling: In a medium bowl, combine whipping cream, skim milk powder, and sugar. Beat with an electric mixer until firm peaks form. Fold in vanilla extract for flavor. Firm peaks help the filling hold well inside the roll.
  8. Assemble the Cake: Unroll the cooled cake carefully. Spread a thin layer of jam or the prepared hot fudge sauce evenly over the cake surface. Then spread the whipped cream filling, leaving about a ½-inch border around the edges. Roll the cake gently but tightly again to enclose the filling.
  9. Chill and Serve: Transfer the rolled cake to a serving plate or lined baking tray. Cover with plastic wrap and refrigerate for at least 2 hours before serving to allow filling to set. Dust the top with icing sugar before slicing and serving.

Notes

  • Use room temperature eggs for better aeration of the batter.
  • Whipping the eggs and sugar to the ribbon stage is essential for the cake’s light texture.
  • Rolling the cake while warm with a towel prevents cracking and helps shape it smoothly.
  • Chilling the assembled cake allows the filling to firm up and enhances flavor melding.
  • Substitute sunflower oil with olive or canola oil if preferred.
  • For a gluten-free version, use gluten-free flour blends but adjust the flour amount as needed.
  • Ensure not to overbake to keep the cake soft and pliable for rolling.
  • Jam choice affects sweetness and flavor; cherry preserves add a nice tart contrast.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Keywords: vanilla swiss roll, swiss roll cake, cream filled cake, sponge cake roll, jelly roll, dessert roll, homemade swiss roll, easy vanilla cake

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Find it online: https://dishesbyharry.com/soft-vanilla-swiss-roll-cake-with-cream-filling-recipe/