This Vanilla Swiss Roll Recipe is quick and easy to follow, no cake flour or cream of tartar required! With just a few pantry staples, you'll be able to make the softest, fluffiest Vanilla Swiss Roll you've ever tried! Filled with sweet whipped cream and topped with fresh raspberries, this vanilla cake roll is the perfect dessert for any occasion!
2.1 oz or 1/2 cup minus 1 tbsp(60 g)all-purpose floursifted
1 tbsp(7 g)cornstarchsifted
3egg whitesroom temperature
1/4tspapple cider vinegar
2 tbsp(30 g)white granulated sugar
For the Whipped Cream Filling
1/2 cup(125 ml)heavy creamcold
1 tbsp(7 g)powdered sugar
1/4 tsppure vanilla extract
Preheat the oven to 375 F (190 C). Line a 9 x 13 inch (22 x 33 cm) baking sheet with parchment paper and set aside.
Make the batter. In a large bowl, beat together the yolks and sugar until combined (about 60 seconds). Add in the oil, milk, and vanilla extract and beat until combined again (about 30 seconds). Sift in the flour and cornstarch and beat until combined and smooth (about 15 seconds), scraping the sides of the bowl from time to time. Set aside.
Whip the egg whites. In a separate large bowl, whip the egg whites until frothy, then add in the vinegar and sugar, and whip until fluffy with soft peaks.
Combine the batter. Using a silicone spatula, gently fold the whipped egg whites into the egg yolk mixture in multiple additions (preferably 2-3). Fold until fully combined. Work very gently to prevent the batter from deflating.
Bake. Gently pour the batter into your prepared baking sheet and use a silicone spatula to smooth out the top. Bake for 14-15 minutes or until golden on top. You can test for doneness by gently poking the cake with your index finger: it should spring back. While the cake is baking, lay a clean kitchen towel on a worksurface and sprinkle it with 1/4 cup of granulated sugar making sure the sugar is evenly sprinkled across the towel.
Roll up the cake. As soon as the cake comes out of the oven, drop the baking pan from a height of 1 inch (2.5 cm) to keep it from shrinking, then lift it out of the baking sheet and immediately invert it onto the prepared kitchen towel. Gently peel off the parchment paper and immediately roll up the cake with the kitchen towel. Allow to cool down to room temperature before moving onto the next step.
Make the whipped cream. When the cake has cooled down, make the whipped cream. In a large bowl, combine together the heavy cream, sugar, and vanilla extract. Whip the heavy cream until fluffy and doubled in size.
Fill the cake roll. Using a spatula, gently spread the whipped cream on top of the cake and then roll the cake back up. Cover the cake roll and let it chill in the refrigerator for at least 3 hours before slicing. Dust with powdered sugar and top with fresh raspberry right before serving.
Make-Ahead Instructions: you can make this cake roll one day ahead of time and let it chill in the refrigerator overnight. Dust with powdered sugar and decorate with raspberries right before serving!Storing Instructions: store your cake roll covered in the refrigerator for up to 3-4 days. You may want to remove the raspberries to keep them from releasing their juice and staining/wetting your swiss roll. Do not freeze this cake roll as whipped cream doesn't freeze well.If you need help with troubleshooting, please refer back to the FAQs on damnspicy.com/vanilla-swiss-roll-recipe📷 DID YOU MAKE THIS RECIPE?!Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy