Vanilla Swiss Roll Cake

After all the egg beating, it comes together quickly, and you will feel very satisfied to see what you have made!

Quite fool proof really, especially with the addition of a bit of baking powder to make sure it bakes evenly and nicely risen.

The Vanilla Swiss Roll Cake may or may not be from Switzerland.

I have read that it probably is not, but Switzerland is right in the middle of where a lot of European foods originated, especially pastry.  So maybe someone just made an approximation.

They are also very popular in Asian bakeries and kitchens.

This is a sponge cake, which rolls very nicely when it is just warm, so you can give it some time to allow it to cool enough to handle, and just roll it slowly.

A sponge cake has less sugar and flour to eggs and often relies only on the aerated eggs for leavening.  This one has baking powder in it.

The yolks are beaten for a long time with sugar, giving it structure, then folded with the dry ingredients, then folded with beaten egg whites.

Once you have made a simple Vanilla Swiss Roll, you will be able to make all kinds of combinations.

Now you can make a Yule log or snacky “Ho Ho’s” which I think I need to make now with a buttercream filling.

How To Make this Vanilla Cake Roll

For the Vanilla Cake

1.  Separate your eggs while they are cold because the yolks are more firm.  You will need a large mixing bowl for both yolks and whites.

Make sure the bowl for your egg whites is grease free.  I usually wash it out just to be sure or give it a wipe with vinegar.  (Make sure the bowl for the yolks is clean too!)

Now let them come to room temperature while you prepare other things.

2.  Line a jelly roll pan or an 11”x15” (29 x 39 cm) sheet pan with a rim, with non stick parchment paper.

Preheat the oven to 350°F (175°C)

3.  Sift together, the cake flour, baking powder, and salt. Stir it to combine and set aside.

4.  In a large mixing bowl, beat the egg yolks with the milk and oil.

5.  Gradually add ¼ cup (50g) granulated sugar while beating.  I use an electric mixer to beat them for 7-10 minutes until thick and pale yellow.

6.  Mix in the vanilla.

7.  Make sure your beaters are clean, and in another large mixing bowl, beat the egg whites until frothy.

8.  Add the cream of tartar, which is an acid, or the vinegar, which will help to stabilize the egg whites once beaten.

9.  Add the ⅓ cup (70g) granulated sugar in three increments, beating each addition in gradually.

After the last addition, beat until you have soft peaks.

When you pull up the beaters, the whites will come up and droop over.

Set the whites aside.

10.  Using a large whisk, or large spoon, fold the flour mixture into the yolk mixture one third at a time, folding in gently, but thoroughly.

11.  Add a big scoop of the whites and fold that in.

Fold in another big scoop of the whites, then combine the rest all together.

It can be all well combined, but don’t stir vigorously. Just make large scoops, scraping around the whole bowl.

12.  Spread the batter evenly into the prepared pan.

Bang the pan, sharply to release any large bubbles.  This will not deflate your cake, it will make an even surface.

13.  Bake at 350°F (175°C) for about 15 -18 minutes.  Although the cake is thin, it should still bounce back.

Remove it from the oven and bang it firmly on the counter, again.

This helps to reduce shrinking inwards.

I leave the cake to cool for about 10 minutes. Then I can handle it.  Do not refrigerate this Vanilla Cake roll until after it has been filled.

14.  If you want to try to keep the cake “crust” on, let it cool a bit and let the top dry, just for about 15 minutes. 

Sprinkle a bit of powdered icing sugar on and smooth it around before turning it out onto another piece of parchment. You will have to roll more carefully now, because the cake is cooler.  If you roll it too warm, the powdered sugar will get moist as well.

15.  Now flip it over onto another piece of non stick parchment paper.

Remove the bottom parchment, which is now on the top, by peeling it away.

Now the icing sugar side is on the bottom.

If it does come off, after you’ve done all that, just use whichever side looks nicer, either top or bottom and if the surface starts to peel off, let it, as if you have done so on purpose.

16.  Trim the very edges of the sides off if they are harder and may make rolling just a bit more difficult.  They may be trimmed at the end as well.

17.  Cut the 11” (29cm) side end on a 45° angle.  This makes a smooth finish after it has been rolled.

18.  Starting at the other end, patiently start rolling the cake up with the parchment paper inside.  It may take a bit of time to get it started.

If you have the graduated end against the counter or something stable, it will be easier to roll if it isn’t moving away.

Once it gets started, it gets easier.  Roll it all the way up, then leave it to cool, but not in the refrigerator.

19.  In the meantime, sprinkle the gelatine over 2 Tbsp cold water to soften.  Once it has soaked into the water, heat it in the microwave about 20 seconds, or in a small pot, just until dissolved. 

20.  Beat the cream with the icing sugar and vanilla, then pour in the gelatine while beating.

It has to be moving, and quickly as you pour in a stream or it might set in lumps and threads.

If the gelatine has set before pouring it into the cream, just heat it again until liquid.

When the cake has cooled, slowly unroll and spread it with the jam, then generously with the cream, being a little thicker on the part that will be the very inside of the roll.  As you roll, the cream will get pushed out and away.

Roll up the cake, keeping it tight with the cream inside with the help of the parchment and a spatula or a knife.  Wrap the cake roll completely to prevent drying, and refrigerate at least 2 hours before cutting.

When ready to serve, unroll and plate the Vanilla Swiss Roll Cake. Trim the sides if necessary or any brown bits if you aren’t covering the cake entirely.

Spread or pipe the extra cream over it and garnish with shaved chocolate strawberries, or other fruit, or a dusting of powdered sugar is nice.