Easy Vanilla Swiss Roll Cake (No Cracks!)
My Vanilla Swiss Roll cake is soft, light, and filled with mascarpone cream and raspberry jam, the perfect dessert for holidays or afternoon tea.
Ingredients
Vanilla Swiss Roll
- 80 g all-purpose flour plain flour
- 20 g corn starch corn flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs room temperature (55g each), divided
- 60 g caster sugar superfine sugar (for the egg yolks)
- 100 g caster sugar for the egg whites
- 1/4 tsp cream of tartar for the egg whites
- 1 tsp water lukewarm (for the egg whites)
- 40 g vegetable oil
- 7 g vanilla bean paste
Chantilly Cream
- 250 g heavy cream cold (see notes)
- 50 g powdered sugar sifted (see notes)
- 7 g vanilla bean paste or vanilla extract see notes
- 250 g mascarpone cold
- 100 g raspberry jam or strawberry (see notes)
Instructions
Vanilla Swiss Roll
- Preheat your oven to 175C / 350F (fan off), 155C / 310F (fan on). For this recipe I used a jelly roll pan measuring 37 x 24cm / 14.5 x 9.5-inches. Spray the bottom only with oil spray and line with baking paper. Set aside.
- Combine dry ingredients - To a small mixing bowl, add the flour, corn starch, baking powder and salt. Whisk to combine. Set aside.
- Whip meringue - To a separate medium sized mixing bowl, add the egg whites and cream of tartar and beat on medium speed using an electric hand mixer until you reach soft peaks, about 1 minute. Begin slowly adding (100g) of the caster sugar, about 1 tsp at a time, while the mixer is on high speed. The meringue will thicken and become glossy. Continue beating for 2-3 minutes until the sugar is mostly dissolved. Set aside.
- Whip egg yolks and sugar - Add the egg yolks, warm water, remaining sugar (60g) and vanilla extract to a separate large bowl and whip on high speed for 5 minutes until it becomes thick and pale. Then, while the mixer is on high speed slowly drizzle the oil in until well combined.
- Fold meringue through the egg yolks - Add half of the egg white mixture to the egg yolk mixture and use a spatula to gently fold through until almost completely combined. Add the remaining egg white mixture and repeat until mixture is uniform.
- Add dry ingredients - Sift half the dry ingredients over the egg mixture. Gently fold through until well combined. Sift the remaining dry ingredients in and repeat. The batter will be thick, airy and light.
- Bake - Add the batter to the prepared baking tray and use a spatula to gently spread the mixture as evenly as you can. Bake for 14 minutes.
- Cooling down - As soon as the sponge comes out of the oven, cover the pan with foil and seal the edges to trap the steam. This keeps the sponge soft and flexible, making it easier to roll without cracking. Let it cool at room temperature for one hour. Just above room temperature is fine, but don’t cool it in the fridge or a cold room or it will stiffen and crack when rolled.
Chantilly Cream
- Add all the ingredients in a large mixing bowl (glass or metal, not plastic) and use an electric hand mixer fitted with beaters or a stand mixer fitted with a whisk attachment to whip until you reach stiff peaks. This usually takes about 3 - 4 minutes to achieve. What you’re looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, you’re on your way to making butter, start again!
Let's put it together!
- To fill the cake - Spread a thin even layer of jam over the cooled sponge. It must be a thin layer. Too much will pool as you roll, ruining the shape and swirl.
- Pipe the cream on top (super important!) - The best way to get an even layer of cream is to pipe it on. Add the Chantilly cream to a piping bag and pipe a perimeter of cream around the sponge, leaving a 2cm border along both short sides. Then fill in the center with more piped cream. Use a spatula to spread evenly. This gives you an even layer of cream and helps contain the filling as you roll, keeping the swirl neat and the cream from spilling out.
- To roll - Use one hand to lift the baking paper up and away from the sponge while using your other hand to gently guide and hold the roll in place as it curls over itself. Roll slowly and tightly, keeping even pressure without squashing the filling. Once rolled, carefully lift it off the baking paper and place it seam side down on your serving plate to help seal the roll.
- Chill and finish - Chill the rolled-up cake for an hour. Then trim 1cm off each end with a sharp knife to neaten. You can serve it straight away, but chilling for 1 hour makes slicing easier and cleaner.
Notes
Caster sugar - is also sometimes known as superfine sugar is best for making meringues because it dissolves quicker than granulated sugar without risking overwhipping. You can use granulated sugar if you don’t have caster, but I would recommend caster for the very best results!
Cream - make sure you use cream labelled heavy cream for this recipe. Whipping cream will work but won’t be as stiff as heavy cream. Low fat cream will not work.
Powdered sugar - I don’t like my cream too sweet, but if you like yours on the sweeter side you can use up to 1/2 cup. Make sure you sift it!
Mascarpone - is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge! Make sure you give your mascarpone cheese a mix before using. Some brands are soft, some are firm and can cause your Chantilly cream to go lumpy.
Vanilla - I have a great recipe for home-made Vanilla extract here on the blog which is alcohol based. It can be used for most recipes. However, I would advise against using it for whipped creams (yes, even stabilized ones like this one) or meringues as it can muck around with the air whipped in the mixtures. Instead use a syrup based vanilla extract. I find vanilla bean paste is best.
Raspberry Jam - Use a smooth seedless store-bought jam for a clean swirl when sliced. If the jam has seeds or chunks, press it through a fine mesh sieve with a spoon. Avoid thick or chunky styles as they catch on the knife and ruin the swirl. Spread a thin even layer. Too much jam will pool, soak into the sponge, and make the roll look messy and uneven.
Storage - This Vanilla Swiss roll cake can be stored in an airtight container, in the fridge for up to three days.
Nutrition - is based on per slice. This makes 8 slices.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!
Rolling method credit - This is a technique I’ve adapted from Stella Parks at Serious Eats and it’s genius!
Nutrition
Calories:456kcal | Carbohydrates:30g | Protein:7g | Fat:28g | Saturated Fat:17g | Polyunsaturated Fat:1g | Monounsaturated Fat:4g | Cholesterol:160mg | Sodium:162mg | Potassium:127mg | Fiber:0.4g | Sugar:17g | Vitamin A:1027IU | Vitamin C:1mg | Calcium:98mg | Iron:1mg
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