Description
This Vanilla Swiss Roll Cake is a delightful treat combining the rich flavors of vanilla and cream. Perfect for gatherings, this easy dessert is sure to impress anyone looking for homemade sweetness without the fuss.
Ingredients
Scale
- 1/2 cup (60 grams) confectioners' sugar (for dusting)
- 4 large eggs
- 10 tablespoons (125 grams) white sugar
- 1 teaspoon vanilla (or vanilla bean paste)
- 1/4 teaspoon salt
- 1 cup (130 grams) all purpose flour
- 1 cup (235 grams) heavy cream
- 1/4 cup (30 grams) confectioners' sugar
- 1 teaspoon vanilla (or vanilla bean paste)
Instructions
- Preheat the oven to 350°F and line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang for easy removal.
- Spray the lined pan with baking spray and set a cotton dish towel and a sieve with confectioners' sugar nearby.
- In a stand mixer, combine the eggs, granulated sugar, and vanilla. Beat on high until thick and pale, about 5 minutes, then add salt and mix briefly.
- Sift flour into the egg mixture in three additions, gently folding in each time without deflating the batter. Complete with a gentle fold until smooth.
- Pour the batter into the prepared pan, spreading it evenly, and bake for 13-15 minutes until a toothpick comes out clean.
- Dust the top of the hot cake with confectioners' sugar, cover with the clean dish towel, and invert onto a cutting board. Take off the parchment, dust the laid-out side, and roll the cake tightly in the towel. Let cool rolled for 40 minutes.
Notes
Ensure to roll the cake as soon as you dust it with confectioners’ sugar to prevent sticking.
Use fresh ingredients to achieve the best texture and flavor.
You can fill the Swiss roll with your choice of whipped cream, fruits, or chocolate.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 135mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 99mg