Vanilla Swiss Roll
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A Vanilla Swiss Roll is a classic sponge cake rolled with a creamy vanilla filling and finished with a dusting of confectioners' sugar and chopped almonds. Made with all purpose flour, eggs, butter and vanilla extract, this elegant dessert comes together in just 45 minutes total. The combination of light sponge and smooth filling makes it suitable for anyone seeking an indulgent treat for special occasions or afternoon tea.
Ella x
Ingredients
- 200 gall-purpose flour
- 250 ggranulated sugar
- 150 gunsalted butter
- 2 egglarge eggs
- 1 mLvanilla extract
- 150 mLwhole milk
- 50 gconfectioners' sugar
- 100 gunsalted butter, softened
- 200 gicing sugar
- 1 mLalmond extract
- 100 gconfectioners' sugar, for dusting
- 50 gchopped almonds
- 20 ggelatin
- 50 mLwater
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºF).
Tip: Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour and confectioners' sugar.
Tip: Add the softened butter and mix until the dough comes together.
- 3
Beat in the eggs one at a time, then stir in the vanilla extract.
Tip: Gradually add the flour mixture, then mix until the dough is smooth.
- 4
Transfer the dough to a piping bag fitted with a large round tip.
Tip: Pipe the dough into a long, thin rectangle.
- 5
Bake for 20-25 minutes, or until the cake is lightly golden.
Tip: Allow the cake to cool completely on a wire rack.
- 6
To make the whipped cream, beat the milk, confectioners' sugar, and vanilla extract until stiff peaks form.
Tip: Fold in the chopped almonds.
- 7
To assemble the roll, place the cooled cake on a serving plate.
Tip: Spread the whipped cream over the cake, leaving a 1-inch border.
- 8
Roll the cake tightly and slice into 6 equal pieces.
Tip: Dust with confectioners' sugar and serve.
- 9
Optional: dust the roll with confectioners' sugar and garnish with chopped almonds.
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