Easy Vanilla Swiss Roll Recipe
This fluffy, soft vanilla swiss roll recipe is delicious! It’s a gorgeous cake that will wow any crowd and isn't as complicated as it looks!
Servings 10 -12 slices
Equipment
- 10x15 inch (25 X 38 cm) pan
- a clean kitchen towel
Ingredients
For the vanilla swiss roll cake
- 1½ tablespoons (22g) butter (to grease the pan)
- 1 cup (127g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 medium eggs, room temperature
- ¾ cup (150g) sugar
- 1 teaspoon vanilla
- 2 tablespoons light vegetable oil
- ½ cup (85g / 3oz) powdered sugar
For the filling
- 7oz / 200g fresh strawberries
- ¾ cup (200ml) heavy whipping cream
- 1 teaspoon vanilla
- ¼ cup (30g / 1oz) powdered sugar
For the topping (optional)
- ¼ cup (30g / 1oz) powdered sugar
- 5-10 fresh strawberries
Instructions
Make the cake
- Preheat the oven to 400°F / 200°C.
- Butter the pan really well, then line it with parchment paper. Then butter the parchment paper. Set aside.
- Sift the flour, baking powder and salt into a bowl. Set aside.
- In a large mixing bowl, beat the eggs and sugar together. Start on low and gradually increase the speed to high and beat for about 5-8 minutes, until the mixture is thick and yellowish (see the pictures in the post for details).
- Then add the oil and the vanilla and mix for 1-2 minutes more.
- Gradually fold in the flour mixture, a little at a time, until it’s well combined. Don’t overwork it, though, otherwise you'll deflate the air that’s been incorporated.
- Pour the batter into the baking tray and spread it out evenly covering the corners and edges.
- Bake for 6-8 minutes until it's a little golden or until a toothpick inserted in the middle comes out clean.
- Spread out a clean kitchen towel on your work surface and generously dust it with the powdered sugar (½ cup).
- As soon as the cake comes out of the oven, immediately line it upright against the towel and let it drop on top of it.
- Carefully remove the baking pan and the parchment paper.
- Place the short end of the cake right in front of you. Then gently start rolling the cake together with the towel, but not too tightly.
- Let the cake cool, as it is with the towel rolled up, for 1 - 1 ½ hours.
Make the filling
- Wash and cut the strawberries into tiny pieces. Place them on a paper towel to absorb excess moisture so the cake won’t get soggy. Set aside.
- Before beating the heavy cream, put a metal bowl in the freezer for about 10 minutes to help it whip faster.
- Using a stand mixer or a hand-held mixer, beat the heavy cream with the powdered sugar and the vanilla until stiff peaks form, about 5 minutes. Put it in the refrigerator while the cake is cooling.
Unrolling, filling and re-rolling the cake
- When the cake has completely cooled, gently unroll it and spread the whipped cream over the surface. Make sure you leave about ¼ of an inch border on all sides without filling. This will prevent any filling from oozing out.
- Add the diced strawberries on top and gently press them into the whipped cream.
- Starting at the far end, lift the towel and use it to gently roll the the cake towards you. Continue until it’s rolled completely.
- Cover the cake with plastic wrap or the kitchen towel you previously used and put it in the refrigerator for 1-1.5 hours to firm up. I like to place it on a cutting board to make it easier to transfer.
- When the cake is ready, you can cut off the ends for a cleaner look, if you prefer.
- Right before serving, dust with powdered sugar and top with fresh strawberries.
- Enjoy!
- Store in the refrigerator for up to about 2 days.
Notes
Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
- Carefully spread the batter out into an even layer in the tray, making sure it goes to all corners.
- Don’t overbake the cake! It’s supposed to be a pale yellow color. If you overbake it, there’s a greater chance it will crack when you roll it because it becomes drier.
- Flip the sponge cake onto a towel dusted with powdered sugar AS SOON AS IT COMES OUT OF THE OVEN.
- DO NOT ROLL IT TOO TIGHTLY! You have to be very, very gentle with this cake, otherwise it will crack.
- Once it’s rolled, let it COMPLETELY cool to room temperature.
- After adding the filling and re-rolling the cake, it needs to set for at least 1 hour in the fridge before serving. This will also help to get nice, firmer slices, too.
- Dust the baked cake with powdered sugar right before serving so it won't absorb into the cake.
