Description
This Vanilla Swiss Roll Cake features a light and fluffy sponge filled with whipped cream, making it ideal for celebrations or a delightful treat at home.
Ingredients
- Confectioners' Sugar (for dusting)
- Eggs
- Granulated Sugar
- Vanilla Extract (or Vanilla Bean Paste)
- Salt
- All-Purpose Flour
- Heavy Cream
- Confectioners' Sugar (for filling)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
- Beat eggs, granulated sugar, and vanilla until thick and fluffy.
- Sift in flour and fold gently.
- Spread batter in pan and bake for 13-15 minutes.
- Dust baked cake with confectioners' sugar and roll it with a towel.
- Prepare whipped cream filling by whipping heavy cream with confectioners' sugar and vanilla.
- Unroll the cooled cake, spread filling, and re-roll tightly.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
Use room temperature eggs for better volume.
Be gentle when folding flour to keep cake fluffy.
Re-roll the cake while warm for optimal shape.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg