Homemade Vanilla Swiss Roll Cake recipe

 Homemade Vanilla Swiss Roll Cake recipe 

Ingredients

For the cake

 • Eggs – 4 large (room temperature)

 • Granulated sugar – ¾ cup (150 g)

 • Vanilla extract – 1 tablespoon

 • Cake flour – ¾ cup (95 g)

 • Baking powder – 1 teaspoon

 • Salt – ¼ teaspoon

 • Milk – 2 tablespoons

 • Vegetable oil or melted butter – 2 tablespoons

For filling (classic vanilla cream)

 • Whipping cream – 1 cup (240 ml), cold

 • Powdered sugar – 3 tablespoons

 • Vanilla extract – 1 teaspoon

Instructions

Preheat the oven to 180°C (350°F). Line a 10×15-inch (25×38 cm) baking tray with parchment paper and lightly grease it.

Whisk the eggs and sugar together using a mixer on high speed until the mixture becomes pale, thick, and fluffy. This should take about 5–7 minutes. Add the vanilla extract and mix gently.

Sift together the cake flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.

Warm the milk and oil slightly, then fold it gently into the batter until fully combined.

Pour the batter into the prepared tray and spread evenly. Tap the pan lightly to remove air bubbles.

Bake for 10–12 minutes, or until the cake springs back when lightly touched and is lightly golden.

While the cake is still hot, place a clean kitchen towel on the counter and dust lightly with powdered sugar. Turn the cake out onto the towel, peel off the parchment paper, and gently roll the cake up with the towel from the short end. Leave to cool completely.

Whip the cold whipping cream, powdered sugar, and vanilla extract until soft to medium peaks form.

Carefully unroll the cooled cake, spread the cream evenly over the surface, leaving a small border at the edges.

Gently roll the cake back up without the towel. Wrap in plastic wrap and refrigerate for at least 30 minutes before slicing.