My mother-in-law’s Vanilla Swiss roll cake is one of my favorite desserts. It’s so sweet, tender, fluffy, weightless, and wonderful with any filling from jam to chocolate cream
Vanilla Swiss roll recipe that always works
I think every self – respecting “homemade chef” has his or her own “magic” recipe for the case when guests are not quite at the door, but unexpectedly informed you of their imminent arrival, have locked the door of their house, came out of the driveway and are on their way. Someone in a panic starts baking pies of the “pie in 5 minutes” series, others run to the nearest supermarket for ready-made cookies, some people always have enough homemade cakes in their house, so guests can come at any moment and will always find something for tea or coffee. My mother-in-law in such “extreme” situations doesn’t look for “confusing roads” and invariably bakes her simple Vanilla Swiss roll cake. Well… no! I should immediately correct myself – it’s not an ordinary sponge roll, it’s the most delicious and most successful recipe for a Swiss roll. The kind that, you know, everyone gets right the first time: without any unnecessary machinations, top-secret secrets, or techniques (that only the baker with 100 years of experience can handle).
You should follow just a few simple rules: eggs and milk should be at room temperature, beat them with a mixer for at least 10 minutes
How to roll a Swiss roll?
Roll the Swiss roll while it’s still hot on a damp kitchen towel.
Fillings ideas
A classic Swiss roll consists of a layer of vanilla sponge cake rolled around thick jam. But the “sweet melody” of this dessert can be enriched by any of your favorite filling:
- thick jam
- Nutella
- cream cheese
- whipped cream
- chocolate ganache
- fudge
- buttercream
in a word-everything that your sweet soul desires.
Bon appétit to everybody and have a “spongy-jammy-sweet” day!
Ingredients for Vanilla Swiss roll cake:
- all-purpose flour
- sugar
- eggs (at room temperature)
- milk (at room temperature)
- baking powder
- vanilla (extract or powder)
How to make Vanilla Swiss roll
Beat the eggs (they must be at room temperature) with the sugar.
Beat with a mixer for 10-15 minutes (do not neglect this advice, thanks to well-beaten eggs, the finished roll will not crack)
Add milk (at room temperature), vanilla, sifted flour and baking powder
Lightly mix everything with a spatula or spoon until smooth (moving from bottom to top)
For this roll, I always use my oven baking sheet (34x34cm). Line a baking sheet with parchment paper and pour the batter into it, smooth with a spoon until evenly spread
Preheat the oven to 220°C (428°F). Bake the roll for 8 minutes (until golden)
Remove the ready sponge immediately from the oven, cover it with a slightly damp kitchen towel (I sprinkle the towel a little with plain water from a spray bottle), then put the roll upside down on the table (it should be on the towel, and the parchment paper will be on top)
Remove the parchment carefully. Sprinkle a little sugar on the surface of the sponge dough – do it quickly, before the roll has time to cool
Roll up the sponge (while still hot) and wrap it in the same towel on which you placed it before. Leave it like this until it cools completely.
Then carefully unroll the dough, spread your favorite filling over it (I use strawberry jam) leaving a ½ cm gap around the edge and carefully roll up again. Wrap the Swiss roll in aluminum foil or plastic wrap and leave it in the fridge for 1 hour. Then cut into slices and enjoy.
Vanilla Swiss roll recipe (easy dessert with few ingredients)
Ingredients
- 1 cup (130 g) all-purpose flour
- ¾ cup (150 g) sugar
- 3 eggs (at room temperature)
- 3 ½ Tbsp (50 ml) milk (at room temperature)
- ½ tsp (2 g) baking powder
- vanilla (extract or powder)
Instructions
- Beat the eggs (they must be at room temperature) with the sugar.
- Beat with a mixer for 10-15 minutes (do not neglect this advice, thanks to well-beaten eggs, the finished roll will not crack)
- Add milk (at room temperature), vanilla, sifted flour and baking powder
- Lightly mix everything with a spatula or spoon until smooth (moving from bottom to top)
- For this roll, I always use my oven baking sheet (34x34cm). Line a baking sheet with parchment paper and pour the batter into it, smooth with a spoon until evenly spread
- Preheat the oven to 220°C (428F). Bake the roll for 8 minutes (until golden)
- Remove the ready sponge immediately from the oven, cover it with a slightly damp kitchen towel (I sprinkle the towel a little with plain water from a spray bottle), then put the roll upside down on the table (it should be on the towel, and the parchment paper will be on top)
- Remove the parchment carefully. Sprinkle a little sugar on the surface of the sponge dough – do it quickly, before the roll has time to cool
- Roll up the sponge (while still hot) and wrap it in the same towel on which you placed it before. Leave it like this until it cools completely.
- Then carefully unroll the dough, spread your favorite filling over it (I use strawberry jam) leaving a ½ cm gap around the edge and carefully roll up again. Wrap in aluminum foil or plastic wrap and leave in the fridge for 1 hour. Then cut into slices and enjoy
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