Vanilla swiss roll

Recipe for vanilla swiss roll

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Vanilla Swiss Roll is a classic dessert that combines the lightness of sponge cake with the creamy richness of vanilla filling. This delightful treat is perfect for any occasion, from afternoon tea to special celebrations. The moist and fluffy cake is rolled up with a luscious vanilla cream, creating a beautiful spiral pattern that is as visually appealing as it is delicious. With its delicate texture and heavenly taste, this Vanilla Swiss Roll is sure to impress your guests and leave them craving for more.

Keywords: Vanilla, Swiss Roll, Sponge Cake, Vanilla Filling, Dessert

Vanilla swiss roll details

Vanilla swiss roll, recipe Rating: 4.5
Number of votes:97 INGREDIENTS:

For 38 x 33cm pan

A:

5 egg yolks

50g castor sugar

1½ tbsp milk

60g oil

1½ tbsp rum

100g superfine/ cake flour

½ tsp baking powder

B:

5 egg whites

¼ tsp cream of tartar

50g castor sugar

Filling:

150g non-dairy whipping cream

2 tsp Coffeemate creamer (or any other creamer in powder form)

7 strawberries(medium)

Method:

1. Line a 38 x 33cm swiss roll pan with parchment paper. It does not have to be greaseproof.

2. Pour whipping cream into a bowl. Sprinkle Coffeemate on whipping cream and chill. Cut strawberries into large cubes and chill until you need them later.

3. Combine egg yolks and castor sugar in a mixing bowl. Use a hand whisk to beat until light and creamy.

4. Sift flour and baking soda into a mixing bowl. Add all the remaining ingredients in A. Mix until a consistent and smooth mixture is obtained.

5. In another mixing bowl, whip egg whites and cream of tartar until foamy. Add sugar in B and whip at high speed until stiff peaks form.

6. Fold 1/3 of whipped egg whites into mixture of Step 4. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold lightly to combine both mixtures.

7. Pour batter into a the prepared swill roll pan. Bake at a preheated over at 170 deg C for 15-20 minutes or until skewer inserted into center of cake comes out clean. Meanwhile, prepare another piece of parchment paper which is roughly larger than the base of pan.

8. When the cake is baked, remove it from the oven and let cool for 5 minutes.

9. Now, invert the cake onto the piece of clean parchment paper (in Step 7). Carefully remove the lining paper from the cake.

10. Trim the edges of the cake. With the aid of the clean parchment paper, roll the cake up and set aside for 30 minutes.

11. Whip the cream until stiff. Add the strawberries cubes into the cream and mix well.

12. Unroll the cake and spread it with the whipped cream. With the aid of the parchment paper, roll up the cake from the wider edge such that you will have a 38cm length swiss roll. Stand the swiss roll in the fridge for at least 30 minutes to make sure that the swiss roll will not unroll later.

13. Slice and serve. Chill the cake at all times.

Variations:

1. Substitute strawberries with fresh mango cubes for swill roll with mango filling.

2. Add 20g of cocoa powder into Ingredients A for Chocolate Swill Roll. Substitute strawberries with pitted cherries.