Vanilla Swiss Rolls: A Classic and Delicious Dessert

Vanilla Swiss rolls are a timeless dessert that combines light and fluffy sponge cake with creamy vanilla filling, rolled into a beautiful spiral. This delightful treat is perfect for any occasion, from afternoon tea to birthday parties. In this article, we’ll explore how to make vanilla Swiss rolls from scratch, providing step-by-step instructions, tips for perfecting the recipe, and ideas for serving this classic dessert.

Ingredients Needed

  1. For the Sponge Cake:
    • Eggs: Eggs provide structure and help the cake rise.
    • Granulated sugar: Sugar sweetens the cake and adds moisture.
    • Vanilla extract: Vanilla extract enhances the flavor of the cake.
    • All-purpose flour: All-purpose flour forms the base of the cake batter.
    • Baking powder: Baking powder helps the cake rise and become light and fluffy.
    • Salt: A pinch of salt enhances the flavor of the cake.
  2. For the Filling:
    • Heavy cream: Heavy cream is whipped to create a light and airy filling.
    • Powdered sugar: Powdered sugar sweetens the filling and helps stabilize the whipped cream.
    • Vanilla extract: Vanilla extract adds flavor to the filling.

Step-by-Step Instructions

  1. Prepare the Sponge Cake:
    • Preheat your oven to 350°F (175°C) and grease a 10×15-inch jelly roll pan. Line the pan with parchment paper, leaving an overhang on the long sides.
    • In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract together until light and fluffy.
    • In a separate bowl, sift together the flour, baking powder, and salt.
    • Gradually add the dry ingredients to the egg mixture, folding gently until just combined.
    • Pour the batter into the prepared pan and spread it out evenly with a spatula.
    • Bake in the preheated oven for 10-12 minutes, or until the cake is golden brown and springs back when lightly touched.
  2. Roll the Cake:
    • While the cake is still warm, gently lift it out of the pan using the parchment paper overhang.
    • Place the cake on a clean kitchen towel sprinkled with powdered sugar.
    • Starting at one of the short ends, carefully roll the cake and towel together into a tight spiral.
    • Transfer the rolled cake to a wire rack to cool completely.
  3. Prepare the Filling:
    • In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  4. Assemble the Swiss Roll:
    • Carefully unroll the cooled cake and remove the towel.
    • Spread the whipped cream filling evenly over the surface of the cake.
    • Starting at the same short end as before, carefully roll the cake back up into a tight spiral, using your fingers to guide it.
    • Trim any uneven edges if desired.
  5. Chill and Serve:
    • Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set the filling.
    • Once chilled, slice the vanilla Swiss roll into rounds and serve.

Tips for Perfecting Vanilla Swiss Rolls

  • Roll While Warm: It’s essential to roll the cake while it’s still warm to prevent cracking.
  • Even Thickness: Spread the cake batter evenly in the pan to ensure that the cake bakes uniformly.
  • Stiff Peaks: Whip the cream until stiff peaks form, but be careful not to overbeat it, as it can become grainy.

Serving Suggestions

  • Serve slices of vanilla Swiss rolls with a dusting of powdered sugar and fresh berries for a beautiful presentation.
  • Pair them with a cup of tea or coffee for a delightful afternoon treat.
  • Customize the filling by adding fruit preserves, chocolate ganache, or flavored whipped cream for variation.

Vanilla Swiss rolls are a classic dessert that never goes out of style. With their light and fluffy sponge cake and creamy filling, they’re sure to delight anyone who takes a bite. Whether enjoyed as a sweet treat at a special occasion or as a comforting indulgence on a lazy afternoon, vanilla Swiss rolls are a delightful addition to any dessert spread.


Leave a Reply

Your email address will not be published. Required fields are marked *