Vanilla Swiss Roll Cake
Vanilla Swiss Roll Cake
This vanilla swiss roll cake recipe is beautifully light and sweet – like a summer’s yule log!
It’s a fluffy vanilla sponge cake with a raspberry jam and vanilla chantilly cream filling. I’ve cheated and used shop bought jam, but you can always make your own to really elevate the dessert.
The hardest part of a swiss roll recipe tends to be the roll itself! So make sure to watch the video so you can see the technique!
Note for this recipe I use a 38cm x 28cm mat which is quite large. If you’re using a smaller mat, you’ll want to scale the recipe down. You can also use a shallow baking tray lined with parchment as an alternative.
Watch the video and follow my step-by-step recipe for the best vanilla and jam swiss roll.
Like this recipe? Check out my Chocolate Swiss Roll recipe next!
Ingredients
Method
In a stand mixer on a medium speed, whisk the egg yolks and sugar (1) together until thick.
In a separate bowl, in a stand mixer whisk the egg whites until foamy then slowly add the sugar (2). Whisk to a stiff peak.
Fold the egg yolk mixture into the egg white mixture in three parts.
Sift over the flour, corn flour and baking powder and fold them in.
Fold in the milk and oil. Make sure you really scoop the bottom of the bowl when doing this to ensure you’ve combined all the mixture.
Pour the cake batter into a large sponge roll mat.
Bake for 30 minutes at 170C or until golden.
Once baked and cooled, move the sponge over to a piece of parchment paper.
On one side of the sponge cut a small amount of sponge off at a 45 degree angle. On the other side, score 3 equal lines up to approximately ¼ across the sponge. (watch my Instagram video to see what i’m talking about!).
In a bowl, whisk together all the ingredients until you have a medium peak.
Spread a thin layer of jam onto the sponge, then layer with the chantilly whipped cream.
Starting with the scored edge of the sponge, roll it up really tight! Then chill for 30 minutes and serve.
Ingredients
Directions
In a stand mixer on a medium speed, whisk the egg yolks and sugar (1) together until thick.
In a separate bowl, in a stand mixer whisk the egg whites until foamy then slowly add the sugar (2). Whisk to a stiff peak.
Fold the egg yolk mixture into the egg white mixture in three parts.
Sift over the flour, corn flour and baking powder and fold them in.
Fold in the milk and oil. Make sure you really scoop the bottom of the bowl when doing this to ensure you’ve combined all the mixture.
Pour the cake batter into a large sponge roll mat.
Bake for 30 minutes at 170C or until golden.
Once baked and cooled, move the sponge over to a piece of parchment paper.
On one side of the sponge cut a small amount of sponge off at a 45 degree angle. On the other side, score 3 equal lines up to approximately ¼ across the sponge. (watch my Instagram video to see what i’m talking about!).
In a bowl, whisk together all the ingredients until you have a medium peak.
Spread a thin layer of jam onto the sponge, then layer with the chantilly whipped cream.
Starting with the scored edge of the sponge, roll it up really tight! Then chill for 30 minutes and serve.
Are you using Caster Sugar for the sponge and icing sugar for the cream?
Also, with the eggs, roughly how many have you used – medium or large?
Hey! Thanks for this – yes it should be caster sugar for the sponge and icing sugar for the cream! I’ve just updated the recipe. Large eggs are roughly 20g yolk and 40g white, so it’s approximately 6 large eggs, but I’d still recommend weighing them 🙂
Hi
does it make a difference to the sponge if you add food colouring and what type of food colouring would you suggest
thanks
Gel colour would be best!
Can I roll the sponge in a tea towel and then let it cool instead of scoring lines and then rolling it?
Scoring it will give you a much tighter spiral 🙂
Bonjour, merci pour ce délicieux partage. Peut-on congelées la bûche . Pour prendre un peu devance. 🤗