VANILLA SWISS ROLL CAKE Sam Hu | Ahead of Thyme | Total Time: 3 hours 20 minutes Yield: 10 servings | Diet: Vegetarian
Soft, light, and beautifully elegant, this Vanilla Swiss Roll Cake is a classic dessert made with a fluffy sponge cake and a simple whipped cream filling. The cake bakes up thin and tender, rolls easily without cracking, and slices into neat spirals that look impressive every time. It is one of those desserts that feels bakery worthy but is completely achievable at home with the right technique.
INGREDIENTS
• ½ cup( 60 grams) confectioners’ sugar( for dusting)
• 4 large eggs
• 10 tablespoons( 125 grams) white sugar
• 1 teaspoon vanilla( or vanilla bean paste)
• ¼ teaspoon salt
• 1 cup( 130 grams) all purpose flour
• 1 cup( 235 grams) heavy cream
• ¼ cup( 30 grams) confectioners’ sugar
• 1 teaspoon vanilla( or vanilla bean paste)
INSTRUCTIONS Preheat the oven to 350 ° F. Line a 10x15 inch jelly roll pan with parchment paper, leaving about a 1 inch overhang on the long sides for easy removal. Lightly spray the pan( under the parchment) and the top of the parchment with baking spray. Set out a clean cotton dish towel and a sieve filled with confectioners sugar so everything is ready once the cake comes out of the oven, as you will need to work fast.
In a stand mixer fitted with the whip attachment, add the eggs, granulated sugar, and vanilla. Beat on high speed until very thick, pale, and voluminous, about 5 minutes. Add the salt and beat briefly to incorporate.
Place a sieve over the mixing bowl and sift in the flour in three intervals. Gently fold the flour in with a spatula after each addition, taking care not to deflate the batter. Finish with a gentle fold using a large balloon whisk or rubber spatula until smooth and fully combined.
Pour the batter into the prepared pan and spread evenly. Bake for 13-15 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
Immediately dust the top of the hot cake generously with confectioners’ sugar. Lay the clean dish towel over the cake, then invert onto a large cutting board. Peel off the parchment paper, dust the exposed side with more confectioners sugar, and immediately, slowly roll the cake up tightly inside the towel. Allow the cake to cool rolled up for exactly 40 minutes.
MAKE THE WHIPPED CREAM FILLING Prepare the filling while the cake cools. In a stand mixer fitted with the whisk attachment, add the heavy cream, confectioners’ sugar, and vanilla. Beat on medium high speed until stiff peaks form and the cream holds its shape.
FILL AND RE-ROLL THE CAKE Carefully unroll the cooled cake. Spread the whipped cream filling evenly over the surface, leaving a small border along the edges. Gently roll the cake back up without the towel. Refrigerate for at least 1 hour, or preferably overnight, to set. Slice into portions and serve as is or with fresh fruit, if desired.
Community Life 25