Indulge in Homemade Perfection: The Ultimate Vanilla Swiss Roll with Creamy Filling Recipe
Prepare to delight your taste buds and impress your guests with this exquisite Vanilla Swiss Roll with Creamy Filling. More than just a dessert, it’s a culinary masterpiece that combines a light, airy sponge cake with a rich, velvety filling, promising a symphony of textures and flavors in every bite. The art of creating a perfect Swiss roll is truly extraordinary, and this recipe guides you through each step, ensuring a flawless result that’s both elegant and surprisingly simple.
Imagine a delicate, golden-hued sponge cake, expertly rolled to encase a generous swirl of freshly whipped cream. It’s a classic treat that never fails to charm, making it a perfect centerpiece for any gathering, from a casual afternoon tea to a festive birthday celebration.
My Love Affair with Swiss Rolls: A Journey into Elegant Baking
Baking and savoring Swiss rolls holds a special place in my heart. There’s something uniquely satisfying about the soft, pillowy texture of a perfectly baked sponge contrasting with the luxurious, creamy filling. This delightful interplay of textures is what makes a Swiss roll such an irresistible dessert. In my kitchen, I often enjoy experimenting with classic recipes to add a personal touch. For this particular vanilla Swiss roll, I decided to elevate its aesthetic appeal by incorporating a subtle pink food coloring into the cake batter and crafting beautiful golden gothic curls on the exterior. The result was not just a dessert, but a stunning visual treat that garnered many compliments.
Perfect for Any Occasion: Versatility of the Vanilla Swiss Roll
I originally prepared this beautiful vanilla Swiss roll to host an elegant afternoon tea (also known as High Tea) for my dearest friends. The delicate presentation and exquisite taste made it an instant favorite, perfectly complementing the array of savory and sweet bites. However, its charm isn’t limited to formal gatherings. This versatile cake also shines as a festive treat for a birthday party, adding a touch of homemade sophistication to any celebration. Or, simply serve it as a delectable dessert to round off a special meal. Its ease of preparation combined with its delicious outcome makes it a go-to recipe for any home baker looking to impress without the stress.
The beauty of the Vanilla Swiss Roll lies in its adaptable nature. While this recipe guides you to create a stunning pink cake with golden accents, you can easily customize it to suit your preferences or occasion. Imagine it with different food colorings, perhaps a pale blue for a baby shower, or festive red and green for the holidays. The possibilities are endless, allowing your creativity to shine through. Don’t be shy; try it yourself and discover the joy of baking this delightful confection!
Share Your Culinary Masterpiece!
Did you make this delicious Vanilla Swiss Roll recipe? We’d love to see your creation! Tag #byandreajanssen via Instagram! I genuinely enjoy seeing what you create in your kitchens and regularly share the most beautiful photos from our community. Your culinary adventures inspire me and countless other home cooks!
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📖 Recipe Card: Vanilla Swiss Roll with Creamy Filling
RECIPE CARD
Andréa
Pin Recipe
Ingredients
For the Creamy Filling
- ⅔ cup heavy cream (chilled)
- 2 tablespoons confectioners sugar
- ¼ teaspoon vanilla extract
For the Vanilla Sponge Cake
- 5 large egg whites (room temperature)
- ¾ teaspoon tartaric acid (or cream of tartar)
- ⅛ teaspoon salt
- 1½ cup granulated sugar (divided)
- 5 large egg yolks
- 1½ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 ½ teaspoon lemon juice
- 2 tablespoons unsalted butter, melted
- ¼ cup whipped cream (from the filling, or extra heavy cream)
- golden food coloring (optional, for decorative curls)
- pink food coloring (optional, for pink cake)
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Prepare the Creamy Filling
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In a clean, chilled bowl, beat the heavy cream with the confectioner’s sugar and vanilla extract using an electric mixer until stiff peaks are formed. Be careful not to overbeat, as it can turn grainy.⅔ cup heavy cream, 2 tablespoons confectioners sugar, ¼ teaspoon vanilla extract
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Once whipped, cover the bowl and store the creamy filling in the refrigerator until you are ready to assemble your Swiss roll. This ensures it stays firm and cool.
Bake the Vanilla Sponge Cake
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Preheat your oven to 350 °F (175°C) for a standard oven or 320 °F (160°C) for a convection oven. Prepare a 10 x 15 inch (25 x 37.5 cm) baking tray by lining it with parchment paper, extending slightly over the edges.
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In a very clean, grease-free bowl, beat the egg whites with the tartaric acid and salt using an electric mixer on medium speed until the mixture becomes frothy.5 egg whites, ¾ teaspoon tartaric acid, ⅛ teaspoon salt
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Gradually add half of the granulated sugar to the egg whites, beating continuously on high speed until the meringue is glossy, firm, and holds stiff peaks. Set aside.1½ cup sugar
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In a separate, larger bowl, beat the egg yolks with the remaining half of the sugar until the mixture becomes pale yellow and thick. Gently fold the all-purpose flour into this egg yolk mixture until just combined. Be careful not to overmix.5 egg yolks, 1½ cup all-purpose flour
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To the egg yolk-flour mixture, add the vanilla extract, fresh lemon juice, melted butter, and the ¼ cup of whipped cream (this helps to lighten the mixture and keep the cake moist). Mix gently until all ingredients are completely combined and no streaks remain.1 teaspoon vanilla extract, 1 ½ teaspoon lemon juice, 2 tablespoons butter, ¼ cup whipped cream
Optional: Create Golden Curls
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If you want to add decorative curls, draw your desired patterns (like elegant gothic curls) onto a 10 x 15 inch (25 x 37.5 cm) piece of baking paper. Flip the paper over so the drawn side is down (the design will show through) and place it on your baking tray. This ensures the drawing won’t transfer to your cake.golden food coloring
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In a small, separate bowl, combine 3 tablespoons of the prepared egg yolk mixture with 6 tablespoons of the stiff meringue. Add a few drops of golden food coloring. Gently fold these ingredients together with a spatula until a uniform golden batter is achieved.
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Transfer this golden batter into a piping bag fitted with a very small, fine tip (such as a Wilton size 2).
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Carefully pipe the decorative curls or patterns directly onto the prepared parchment paper, following the lines you drew.
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Bake these piped curls in the preheated oven for approximately 5 minutes, or until they are firm to the touch and set. This ensures they hold their shape when the rest of the cake batter is added.
Assemble and Bake the Swiss Roll Cake
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If you desire a pink cake, add a few drops of pink food coloring to the remaining egg white meringue batter and gently fold until evenly colored.pink food coloring
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With utmost care, begin to fold the egg white meringue (pink, if colored) into the egg yolk mixture. Start by folding in about one-third of the meringue to lighten the egg yolk batter. Once partially combined, gently fold in the remaining egg whites in two additions until the batter is light and uniform, without deflating the air.
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If you created golden curls, remove the baking tray from the oven after the initial 5 minutes of baking. Carefully pour the main cake batter over the set curls, spreading it evenly across the parchment paper. If you are making a plain Swiss roll without patterns, simply pour the batter directly onto your prepared baking sheet.
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Return the tray to the oven and bake the cake for an additional 10 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be lightly golden and spring back when gently pressed.
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Immediately after removing the cake from the oven, invert it onto a clean kitchen towel dusted with a little confectioners’ sugar. Carefully peel off the parchment paper. While still warm, gently roll the cake lengthwise with the towel. This crucial step “trains” the cake to hold its rolled shape and prevents it from cracking later when filled.
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Allow the rolled cake to cool completely in the towel at room temperature. Once cooled, gently unroll it. Evenly spread the chilled creamy filling over the entire surface of the cake. Carefully roll the cake back up, ensuring the filling is distributed nicely. Place the filled Swiss roll seam-side down on a serving platter. For best results and to allow the cake and filling to set properly, refrigerate for at least 2 hours before slicing and serving.
Expert Tips & Notes
2. Stabilizing Your Cream Filling with “Whip It”: If you plan to make this Vanilla Swiss Roll in advance, or if you live in a warm climate, consider adding a cream stabilizer like “Whip It” (or similar products such as Dr. Oetker Whip It) to your creamy filling. This magical ingredient helps prevent the whipped cream from deflating or running out of the cake, maintaining its perfect texture. Make sure to add the stabilizer powder right at the beginning when you’re mixing the heavy cream, confectioners’ sugar, and vanilla. Adding it later can lead to unsightly lumps and a less smooth filling.
3. The Art of Rolling Without Cracks: The initial rolling of the warm cake is critical. It “trains” the sponge to curl without breaking. Don’t be afraid; it’s more flexible when warm. Rolling it in a damp, clean kitchen towel or parchment paper helps it retain moisture and prevents sticking. Let it cool completely in this rolled state.
4. Storage Solutions for Your Swiss Roll:
- Refrigerator: For optimal freshness and to prevent the filling from becoming too soft, ensure you’ve used a cream stabilizer (as mentioned in tip #2) if storing for more than a few hours. Lightly cover the entire Swiss roll with plastic wrap to prevent it from drying out or absorbing odors. It will stay fresh and delicious in the fridge for up to 2 days.
- Freezer: Yes, you can freeze your Swiss roll! This is a fantastic option for meal prep or if you want to enjoy a slice later. First, wrap the completely cooled cake roll tightly in plastic wrap, then snugly in aluminum foil. This double layer protects it from freezer burn. It will keep well in the freezer for up to two months. When ready to enjoy, simply let it thaw gradually in the refrigerator for several hours or overnight.
5. Personalize Your Swiss Roll: Feel free to experiment with flavor variations. You can add a different extract to the sponge or filling (almond, lemon, mint), or even incorporate finely chopped fruit into the cream for an added burst of flavor and texture. For extra indulgence, drizzle with melted chocolate or a dusting of cocoa powder before serving.
Nutrition Information
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