Vanilla Swiss Roll Recipe
With millions of views, this Vanilla Swiss Roll Recipe is quick and easy to follow, no-fluff, and no-fail!Made with just a few pantry staples, this Swiss roll is pillowy-soft and is guaranteed to roll up beautifully without any cracks! Filled with sweet whipped cream and topped with raspberries, this is the perfect dessert for any occasion!
Ingredients
For the Swiss Roll
- 3 egg yolks room temperature
- 2 tbsp (30 g) white granulated sugar
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) milk room temperature
- 1/2 teaspoon pure vanilla extract
- 2.1 oz or 1/2 cup minus 1 tbsp (60 g) all-purpose flour sifted
- 1 tbsp (7 g) cornstarch sifted
- 3 egg whites room temperature
- 1/4 teaspoon apple cider vinegar
- 2 tbsp (30 g) white granulated sugar
For the Whipped Cream Filling
- 1/2 cup (125 ml) heavy cream cold
- 1 tbsp (7 g) powdered sugar
- 1/4 tsp pure vanilla extract
Instructions
- 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. Peaks are considered soft when you stop the beater, lift it up straight, and the the tip of the peak curls.
- Combine the egg whites into the batter. Using a silicone spatula or wooden spoon, 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 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 work surface and sprinkle it with about 1/4 cup (50 g) of granulated sugar making sure the sugar is evenly sprinkled across the towel. You are doing this because you want to be ready to immediately roll up the cake once it comes out from the oven.
- 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 Swiss roll and let it chill in the refrigerator for at least 1-2 hours before slicing. Dust with powdered sugar and top with fresh raspberry (optional) right before serving.
Notes
Make-Ahead Instructions: swiss rolls are great make-ahead desserts because they need time to set before they can be sliced! Follow the recipe through step 8, then chill in the refrigerator overnight and top with powdered sugar and raspberries (if desired) just before serving!
Storing Instructions: store covered or in an air-tight container in the refrigerator for up to 3-4 days. You may want to remove any fresh berries you may have added on top so they won't release any juice and won't stain/wet the cake. If you added powdered sugar on top, it might melt into the cake.
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 169kcalCarbohydrates: 15gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 90mgSodium: 28mgPotassium: 54mgFiber: 0.2gSugar: 8gVitamin A: 322IUVitamin C: 0.1mgCalcium: 25mgIron: 1mg
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