Vanilla Swiss Roll
A soft and airy vanilla sponge cake rolled with lightly sweetened whipped cream and optionally topped with fresh raspberries. This classic Vanilla Swiss Roll is a nostalgic treat that’s easier to make than it looks.
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (plus extra for dusting)
- Fresh raspberries (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and granulated sugar for 5 to 7 minutes until thick and pale. Add vanilla.
- In a separate bowl, sift together flour, baking powder, and salt. Gently fold into the egg mixture.
- Pour the batter into the prepared pan and spread evenly. Bake for 10 to 12 minutes until golden and springy.
- Turn the cake onto a clean parchment sheet. Peel off the old paper, then roll the cake from the short side while warm. Let cool completely.
- Whip the cream with powdered sugar until stiff peaks form. Unroll the cooled cake and spread the whipped cream inside.
- Gently roll the cake back up, dust with powdered sugar, and top with raspberries if desired. Chill before slicing.
Notes
- Roll the cake while still warm to prevent cracking.
- Chilling before slicing ensures cleaner, neater pieces.
- You can fill with jam or fruit for a twist on the classic.
Find it online: https://tastyze.com/vanilla-swiss-roll/