Vanilla Swiss Roll
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A classic Swiss roll dessert filled with a light and airy vanilla cream, perfect for special occasions.
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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