Description
This Easy Vanilla Swiss Roll is a soft, airy sponge cake rolled with whipped cream, jam, or frosting. With a light vanilla flavor and elegant presentation, it’s a simple yet stunning dessert perfect for any occasion.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
- 1 cup whipped cream, jam, or frosting (for filling)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a mixing bowl, beat eggs and granulated sugar for 4–5 minutes until thick and pale.
- Add vanilla extract and milk; mix to combine.
- In a separate bowl, sift together flour, baking powder, and salt. Gently fold into the egg mixture until just combined.
- Pour batter into prepared pan and spread evenly. Tap pan gently to remove air bubbles.
- Bake for 10–12 minutes, until the cake springs back when lightly pressed.
- Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Once baked, immediately invert the cake onto the towel and peel off parchment paper.
- Starting at the short end, roll the cake up in the towel while warm. Let it cool completely.
- Once cooled, unroll the cake and spread with filling. Gently roll it back up and trim the ends.
- Dust with additional powdered sugar, slice, and serve.
Notes
Roll the cake while warm to prevent cracking.Use a serrated knife for clean slices.Flavor the sponge with lemon zest or almond extract for variety.Store in the fridge if using cream-based filling.Wrap tightly to freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 16g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
