Immerse yourself in a world of pure vanilla goodness with our Vanilla Velvet Swiss Roll! Experience a delicate vanilla sponge cake paired with a rich, velvety cream filling, all rolled up into a sinfully delicious treat that will make your taste buds dance! Whether you're celebrating a special occasion or simply in need of a sweet escape, this Swiss roll is your ticket to dessert paradise. Get ready to impress your friends with this heavenly treat!
Servings: 8-10 slices
Prep Time: 30 minutes
Cook Time: 10-12 minutes
Cooking Level: Intermediate
Ingredients:
4 large eggs, separated
3/4 cup granulated sugar, divided
1/4 cup vegetable oil
1/4 cup whole milk
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cream of tartar
For the Filling:
Check out my “Symphony of Whipped Cream, Mascarpone, and Vanilla Goodness!' recipe that will elevate this dish to perfection!
Kitchen Equipment:
1. Electric mixer: for beating the eggs, sugar, and cream to the desired consistency.
2. Mixing bowls: for combining and mixing the ingredients.
3. Whisk: for incorporating air into the batter and filling.
4. Jelly roll pan (10x15-inch): for baking the sponge cake.
5. Parchment paper: for lining the jelly roll pan.
6. Spatula: for spreading the cake batter and filling.
7. Kitchen towel: for rolling the cake and handling it after baking.
8. Sifter: for sifting the flour and baking powder.
9. Serving platter: for presenting and serving the Swiss roll.
Directions:
1. Preheat your oven to 350°F (180°C) and line a 10x15-inch jelly roll pan with parchment paper.
2. In a large mixing bowl, beat the egg yolks with 1/2 cup of sugar until pale and thick. Add in the vegetable oil, milk, and vanilla extract, and mix until well combined.
3. Sift in the flour and baking powder into the egg yolk mixture, and gently fold until just incorporated.
4. In a separate clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add in the remaining 1/4 cup of sugar while continuing to beat until stiff peaks form.
5. Gently fold the beaten egg whites into the cake batter until no white streaks remain.
6. Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 10-12 minutes or until the cake is lightly golden and springs back when touched.
7. While the cake is baking, prepare the filling refer to the Symphony of Whipped Cream, Mascarpone, and Vanilla Goodness recipe.
8. Once the cake is done, remove it from the oven and let it cool slightly. Carefully flip the cake onto a clean kitchen towel dusted with powdered sugar.
9. Peel off the parchment paper and spread the whipped cream marscapone filling evenly over the cake.
10. Starting from one short end, carefully roll the cake up with the help of the towel. Place the rolled cake seam side down on a serving platter.
Mom’s Tips & Tricks:
Ensure your egg whites are at room temperature for best results when whipping to stiff peaks.
Be gentle when folding the egg whites into the batter to maintain the cake's light and fluffy texture.
To prevent cracking when rolling the cake, roll it while it's still warm and pliable.
Chill the rolled cake in the refrigerator for at least an hour before serving to help it set and make slicing easier.
Experiment with different fillings like fruit preserves or chocolate ganache for a unique twist on this classic dessert.
Savour every bite of this Vanilla Velvet Swiss Roll! Buon Appetito👩🍳
Comments