Vanilla Swiss Roll Recipe
This recipe guides you through the steps to create a classic Vanilla Swiss Roll, a light and fluffy cake rolled with a layer of luscious vanilla cream filling.
Equipment
- 1 Baking Tray For baking the sponge
- 1 Mixing Bowl To mix ingredients
- 1 Electric mixer For whipping eggs and cream
Ingredients
- 4 large Eggs Separated
- 100 g Caster sugar
- 100 g All-purpose flour Sifted
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 200 ml Heavy cream Chilled
- 2 tbsp Powdered sugar
- 1 tsp Vanilla extract
Instructions
- Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
- In a bowl, whisk egg yolks with half of the sugar until creamy. Add vanilla extract.
- In another bowl, whisk egg whites with salt until soft peaks form. Gradually add remaining sugar and whisk until stiff peaks form.
- Gently fold the egg yolk mixture into the egg whites. Sift the flour over and fold in gently.
- Pour the batter into the tray and spread evenly. Bake for 10 minutes or until the sponge is just firm.
- Turn the sponge onto a clean tea towel, peel off the paper and roll up gently with the towel inside. Let it cool completely.
- Whip heavy cream with powdered sugar and vanilla extract until firm.
- Unroll the sponge, spread the cream evenly, and roll it up tightly without the towel.
- Chill in the refrigerator for at least 30 minutes before serving.
- Dust with powdered sugar before slicing and serving.
Notes
Serve with a side of fresh berries or a drizzle of chocolate for an added twist.
Nutrition
Serving: 90gCalories: 250kcalCarbohydrates: 25gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 135mgSodium: 70mgPotassium: 80mgSugar: 15gVitamin A: 25000IUCalcium: 300mgIron: 0.2mg
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