Vanilla Swiss Roll Cake with Whipped Cream Filling Recipe
This Vanilla Swiss Roll Cake is a light and airy sponge cake rolled with a smooth whipped cream filling. Perfectly dusted with confectioners’ sugar, it offers a delightful balance of vanilla sweetness and creamy texture. Easy to prepare and impressively elegant, this classic dessert is ideal for celebrations or a lovely afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes (including cooling and chilling time)
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
For the vanilla swiss roll:
- ½ cup (60 grams) confectioners’ sugar (for dusting)
- 4 large eggs
- 10 tablespoons (125 grams) white sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ teaspoon salt
- 1 cup (130 grams) all-purpose flour
For the whipped cream filling:
- 1 cup (235 grams) heavy cream
- ¼ cup (30 grams) confectioners’ sugar
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (177°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving about a 1-inch overhang on the long sides for easy removal. Lightly spray the pan underneath the parchment and the top of the parchment paper with baking spray to prevent sticking. Have a clean cotton dish towel and a sieve filled with confectioners’ sugar ready for when the cake is done.
- Make the cake batter: In a stand mixer fitted with the whip attachment, combine the 4 large eggs, 125 grams white sugar, and 1 teaspoon vanilla. Beat on high speed for about 5 minutes until the mixture is very thick, pale, and voluminous. Add ¼ teaspoon salt and briefly beat to mix. Sift 1 cup of all-purpose flour over the bowl in three additions, folding gently with a spatula each time to avoid deflating the batter, finishing with a gentle fold until smooth and homogeneous.
- Bake the sponge cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 13 to 15 minutes, until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
- Roll the cake while warm: Immediately dust the top of the hot cake with confectioners’ sugar from the sieve. Lay the clean dish towel over the cake, then invert the pan onto a large cutting board. Carefully peel off the parchment paper, dust the exposed side with more confectioners’ sugar, and roll the cake tightly inside the towel. Let it cool completely, rolled up, for exactly 40 minutes.
- Prepare the whipped cream filling: While the cake cools, whip 1 cup heavy cream, ¼ cup confectioners’ sugar, and 1 teaspoon vanilla in a stand mixer fitted with a whisk attachment on medium-high speed until stiff peaks form and the cream holds its shape.
- Fill and re-roll the cake: Gently unroll the cooled cake and spread the whipped cream filling evenly over the surface, leaving a small border around the edges. Carefully roll the cake back up without the towel, then refrigerate for at least 1 hour or preferably overnight to allow the filling to set.
- Serve: Slice the cake into portions and serve as is or with fresh fruit, if desired for an elegant presentation.
Notes
- Storage: Store the Swiss Roll Cake covered in the refrigerator for up to three days to maintain freshness.
- Freezing: You can freeze the rolled cake either without the filling or with the filling wrapped tightly in plastic wrap and foil for up to one month. Thaw overnight in the refrigerator before serving.
Keywords: vanilla swiss roll, swiss roll cake, sponge cake, whipped cream filling, rolled cake, vanilla cake roll, classic dessert, jelly roll
