Vanilla Swiss Roll Cake Recipe

Vanilla Swiss Roll Cake Recipe is extremely light, fluffy, spongy & filled with so much deliciousness. This Swiss Roll is filled up with fluffy whipped cream & lots of chopped strawberries. Perfect for a quick dessert because this cake roll comes together in 45 mins.

4.73 from 29 votes

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Course: Dessert

Cuisine: American

Keyword: Swiss Roll Cake, Vanilla Swiss Roll Cake Recipe

Prep Time: 35 minutes

Cook Time: 8 minutes

Total Time: 43 minutes

Servings: Big Cake Roll

Calories: 274kcal

Author: Meghna Chakraborty

Ingredients

For the Italian Sponge Sheet Cake

140 gms All-Purpose Flour
120 gms Powdered Sugar
2 tsp Baking Powder
2.5 tsp Vanilla Extract
1.5 tbsp Cornstarch For dusting the Sponge
4 large Eggs at room temperature

For the Filling

250 gms Heavy Whipping Cream Chilled or 1 cup
3 tbsp Powdered Sugar
2.5 tsp Vanilla
Strawberries Whole & Chopped as needed

Instructions

How to make the Italian Sponge Sheet Cake

Begin by sifting the flour at least 5 times. This will yield a very light cake. Set aside.
Beat the eggs (room temperature very important), sugar & the vanilla until pale & fluffy. It should take you some 8-10 mins.
Add the baking powder with the sifted flour & sift more 2 times or mix with a hand whisk.
Add the dry ingredients (flour + baking powder) to the beaten eggs. Beat until just mixed or fold with a rubber spatula. Be careful not to knock off the air. Do not over beat if using a beater.
Line a 17 x 11 inch cookie pan with parchment paper and grease it well with either oil or butter. Do not Over grease otherwise the cake batter will slide & not stay in place. REMEMBER : 17 X 11 pan = Super thin sponge. If it's difficult for you to handle use a 10 x 15 inch pan.
Pour the cake batter and spread evenly with a rubber spatula. It's a small amount of batter hence requires little patience to spread evenly.
Tap the pan and knock out the air bubbles.
Preheat the oven at 355 F or 180 C and bake the sponge cake in the middle rack for 8-10 mins. The time may vary according to your oven so it's advisable to check the cake at the 8 mins mark.
Do the toothpick test. Insert in the sponge, if it comes out clean that means the cake is baked right. The sponge should be springy to the touch when baked right & light golden in color.
Allow the cake to cool down a bit. When the sponge is still warm to the touch loosed its ends with the help of an off set spatula and gently pull off the parchment paper. Be very careful because its a thin sponge & very fragile.
Sprinkle the cornstarch on the top the sponge cake & roll it lightly when still warm to the touch. The cornstarch will prevent the cake from sticking .
This should be the sponge cakes first roll. It holds shape very well when rolled without the filling and kept that way for 20-30 mins.
Let's make the whipped cream now.

How to make the filling

Place the bowl and the beater hands in the freezer for 30 mins. They should be chilled before beating the whipped cream.
Add the freezer cold heavy whipping cream, sugar & vanilla into the chilled bowl & beat until stiff peaks form. It should take you approximately 10 mins.

Filling the Swiss Roll Cake

Chop some fresh strawberries & set aside for the filling.
Un-roll the sponge cake & fill it up with the whipped cream filling. Spread the cream evenly with the help of an off set spatula.
Throw the chopped strawberries. And re-roll the sponge tightly but gently.
Wrap it up with a cling film and store in the refrigerator for at least 2 hours before slicing & serving.
You may sprinkle powdered sugar on top of the Swiss roll before slicing & decorate the roll with more whipped cream + whole strawberries.
For best flavors serve at room temperature. Enjoy!

Notes

Very Important: 17 x 11 inch pan will yeild a thin sponge. If it's difficult for you to handle use a 15x 10 inch pan for this recipe.
If the eggs feel cold to the touch just warm them up by keeping them under warm water for about 5-10 mins.
DO NOT try to roll the sponge or take off the parchment paper when the sponge is hot. It's very very fragile when hot.

Pan Used = 17 x 11 inch.

Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.

PLEASE NOTE: Nutrition values are my best estimates. If you rely on them for your diet or special diet, use your preferred nutrition calculator!

Nutrition Facts

Vanilla Swiss Roll Cake Recipe

Amount Per Serving

Calories 274 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 124mg41%

Sodium 42mg2%

Potassium 125mg4%

Carbohydrates 41g14%

Fiber 1g4%

Sugar 29g32%

Protein 5g10%

Vitamin A 425IU9%

Vitamin C 22.4mg27%

Calcium 36mg4%

Iron 0.6mg3%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition