Everyone likes cakes and cream rolls but when it comes to a thin Italian sponge rolled up to heavenly deliciousness with a thick fluffy layer of whipped cream and berries; its heaven on earth. Yes, Swiss rolls: it brings out child, hidden inside in you. It always reminds out of the sweet memories of childhood when we love to eat the mini Swiss rolls.
Vanilla Swiss roll cake is fluffy as cloud and light as snow. This cake represents everything good, soft, spongy, feather-light and the filling make it extremely tempting and delicious.
Vanilla Swiss roll can is so delicate. The sponge cake fluffs up with extraordinary elegance by soaking moisture from the light whipped cream making every slice so light and airy.
If you are looking for a quick and very easy Swiss roll recipe to satiate your sweet tooth or make for an unplanned party you must try this vanilla roll recipe. So let’s start artistic flair.
Recipe Card
Easiest Swiss Roll (Vanilla Swiss Roll)
Ingredients
Filling
- 300 ml / 300 ml Whipping Cream (Chilled )
- ¼ Cup / 50 g Sugar
Coating
- 2 tbsp. / 29.57 g Powdered sugar
- Raspberries
Equipments
Instructions
- Preheat oven to 180°C.
- Line a 10 x 14-inch rectangle Baking tray with Parchment paper.
- In a large bowl, Separate eggs yolk and whites. Eggs must be at room temperature.
- Add ¼ Cup of sugar in yolks and whisk until creamy texture.
- Add 1 tsp. Vanilla Essence, 2 tbsp. of milk and 2 tbsp. of milk in the yolks and whisk gradually.
- Add ½ Cup of sieved Cake flour and a pinch of salt and mix well in a yolk mixture. The texture should be creamy, not runny.
- Now, beat the egg whites with an electric beater. When whites get little foam to add ¼ cup of sugar in it and beat until you get a medium peak.
- Mix the egg whites with batter in 3 parts and gently fold.
- Pour the batter in a baking tray and evenly spread it and gently tap for 2 to 3 times to remove air bubbles.
- Bake for 12 to 15 minutes in the preheated oven at 180°C.
- Dust Icing sugar on neat parchment paper to prevent sticking and coating.
- Lose the edges and place the cake layer/ sheet on sugar-dusted paper and remove the baking paper.
- Roll the cake gently and cool completely cool on room temperature.
- Add 300 ml of chilled whipping cream to a large bowl and add ¼ cup of sugar. Beat the cream until stiff peaks form.
- Spread the cream evenly and roll the cake gently.
- Refrigerate it for 2 hours to set.
- Trim the sides. Use the rest of the sweet whipped cream to decorate the cake.
- Make whirls of cream and top it with Raspberries or topping of your choice. And it’s ready to enjoy.
Video
the cooking oil 2tbsp is misssing compared to video
This is a horrible, horrible recipe. I knew putting any liquid into egg whites will not make peaks. Peaks are made by whipping the egg whites & adding sugar, but not necessary. Stupidly I followed this horrible recipe. She was advised that the recipe was WRONG, but did not fix it. Didn’t find this out until after I read the comments. If you are going to post a recipe make sure it is right or don’t post it. Also at 180 for 15 minutes didn’t even bake all the way. I’ve learned a very valuable expensive lesson, stick to the recipes you know that are good, this one is not. Take this recipe down or fix it.
Hi, I follow accordingly to the ingredients. It turned out perfect but ); when I rolled the cake, it cracked all over. Please advise where gone wrong.
I have found if I bake it a bit less and let is sit on the cookie sheet for 2-4 minutes after out of the oven before rolling it is less likely to crack. Best wishes & happy baking.
Best view i have ever seen !
Anyone used plain flour instead of cake flour?
If you use plain flour (all purpose flour) then it will be a bit more dense because it’s higher in protein than cake flour. You can make a cake flour substitute by taking a 1/2 cup plain flour, remove 2 tbsp. from it and add 2 tbsp. of ‘corn starch’- in some countries its also labelled as corn flour, both should be completely white and smooth, resembling any white flour. Hope this helps!
Hi there.. there’s a mistake in your recipe. It says 2 Tablespoons of milk twice.
Hi I reread the list of ingredients and I believe the author meant to say two teaspoons of milk then two teaspoons of oil. Took me a minute to figure it out, but it worked! Hope that helped.
Yeah, I got that.. I’m just letting her know there is an error so that she can correct it.
Love this recipe so easy for anyone if you can beat an egg you can cook this!
Love it and grand kids do too
I dont have cake flour .. how to substitute with plain flour ??