This classic Swiss Roll is a light, fluffy, and delicious sponge cake rolled up with a sweet filling of your choice, perfect for any occasion!
Ingredients
- For the Sponge Cake:
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Optional: Fresh fruit jam or preserves
Instructions
- Prepare the Sponge Cake:
- Preheat oven to 350°F (175°C). Line a baking sheet (about 15×10 inches) with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and sugar with an electric mixer on high speed until thick, pale, and tripled in volume, about 5 minutes. Add vanilla extract and mix briefly.
- In a separate bowl, whisk together the flour, baking powder, and salt. Sift the dry ingredients over the egg mixture in batches, gently folding with a spatula until just combined.
- Pour the batter onto the prepared baking sheet, spreading it evenly with a spatula. Bake for 10-12 minutes, or until the top springs back when touched.
- Roll the Cake:
- While the cake is still hot, gently roll it up in the parchment paper from one short end to the other. Place on a wire rack to cool completely.
- Prepare the Filling:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Swiss Roll:
- Carefully unroll the cooled cake. Spread a thin layer of fruit jam (if desired), then spread the whipped cream filling evenly over the top.
- Roll the cake back up tightly. Place on a serving plate, seam-side down.
- Serve:
- Dust with powdered sugar, slice, and serve. Enjoy!
This Swiss Roll is customizable; try different fillings like chocolate ganache or cream cheese for variety!