Print

Homemade Vanilla Swiss Roll Cake with Creamy Whipped Cream Filling

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A soft and fluffy homemade Swiss roll with a delicate vanilla sponge cake and creamy whipped cream filling.

Ingredients

  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons milk
  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract, for the filling
  • Powdered sugar, for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 10-by-15-inch jelly roll pan with parchment paper.
  2. Beat the eggs and granulated sugar for 5 to 7 minutes until thick, pale, and fluffy. Add the vanilla extract.
  3. Whisk together the flour, baking powder, and salt in a separate bowl.
  4. Gently fold the dry ingredients into the egg mixture.
  5. Combine the vegetable oil and milk. Mix with a small amount of batter, then fold into the remaining batter.
  6. Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes.
  7. Turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper.
  8. Roll the warm cake with the towel inside and allow it to cool completely.
  9. Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface.
  11. Roll the cake back up without the towel and place seam-side down on a serving platter.
  12. Refrigerate for at least 1 hour. Dust with powdered sugar before slicing and serving.

Notes

  • Use room-temperature eggs for a light and airy sponge.
  • Roll the cake while warm to help prevent cracking.
  • Avoid overbaking to keep the sponge flexible.
  • Cool the cake completely before adding the filling.
  • Add fresh berries or fruit preserves for extra flavor.
  • Store covered in the refrigerator for up to 3 days.
  • Ingredient quantities and nutrition are estimates, not verified against the original recipe.

Nutrition

Find it online: https://yumfamilyrecipes.com/homemade-vanilla-swiss-roll-cake-with-creamy-whipped-cream-filling/