Vanilla Swiss Roll Cake

Vanilla Swiss Roll Cake


DifficultyIntermediateMakes8 Servings

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


For the Sponge
 115 g Egg Yolks
 65 g Caster Sugar (1)
 235 g Egg Whites
 70 g Caster Sugar (2)
 55 g Plain Flour / All Purpose Flour
 45 g Corn Flour
 2 g Baking Powder
 55 g Whole Milk
 45 g Vegetable Oil
For the Chantilly
 100 g Mascarpone
 1 tsp Icing Sugar / Powdered Sugar
 ½ tsp Vanilla Paste
 330 g Double Cream / Heavy Cream
 Jam for spreading
Shop the equipment

Method


Sponge
1

In a stand mixer on a medium speed, whisk the egg yolks and sugar (1) together until thick.

2

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.

3

Fold the egg yolk mixture into the egg white mixture in three parts.

4

Sift over the flour, corn flour and baking powder and fold them in.

5

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.

6

Pour the cake batter into a large sponge roll mat.

7

Bake for 30 minutes at 170C or until golden.

8

Once baked and cooled, move the sponge over to a piece of parchment paper.

9

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!).

Chantilly
10

In a bowl, whisk together all the ingredients until you have a medium peak.

Assembly
11

Spread a thin layer of jam onto the sponge, then layer with the chantilly whipped cream.

12

Starting with the scored edge of the sponge, roll it up really tight! Then chill for 30 minutes and serve.

 

Ingredients

For the Sponge
 115 g Egg Yolks
 65 g Caster Sugar (1)
 235 g Egg Whites
 70 g Caster Sugar (2)
 55 g Plain Flour / All Purpose Flour
 45 g Corn Flour
 2 g Baking Powder
 55 g Whole Milk
 45 g Vegetable Oil
For the Chantilly
 100 g Mascarpone
 1 tsp Icing Sugar / Powdered Sugar
 ½ tsp Vanilla Paste
 330 g Double Cream / Heavy Cream
 Jam for spreading
Shop the equipment

Directions

Sponge
1

In a stand mixer on a medium speed, whisk the egg yolks and sugar (1) together until thick.

2

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.

3

Fold the egg yolk mixture into the egg white mixture in three parts.

4

Sift over the flour, corn flour and baking powder and fold them in.

5

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.

6

Pour the cake batter into a large sponge roll mat.

7

Bake for 30 minutes at 170C or until golden.

8

Once baked and cooled, move the sponge over to a piece of parchment paper.

9

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!).

Chantilly
10

In a bowl, whisk together all the ingredients until you have a medium peak.

Assembly
11

Spread a thin layer of jam onto the sponge, then layer with the chantilly whipped cream.

12

Starting with the scored edge of the sponge, roll it up really tight! Then chill for 30 minutes and serve.

Vanilla Swiss Roll Cake