Soft vanilla chiffon rolled and filled with whipped cream and jam, you will love this Vanilla Swiss Roll along with your coffee for a quick delight!
For me, nothing beats a simple naked cake. The simple elegance of cake rolls always mesmerizes me. Same thing with this chiffon cake baked in a tube pan; I have this soft spot in my heart for such cakes. They are simply beautiful.
And if they are filled with cream, totally a winner. This vanilla swiss roll is basic. It is a plain chiffon that is filled with whipped cream and jam- the kind that I can eat one slice after another.
Vanilla Swiss Roll: The Process
This Vanilla Swiss Roll is actually a chiffon cake. Chiffon cakes get their texture mainly from the delicate and airy beaten egg whites. A properly whipped egg whites for chiffon cakes must have that firm peaks forming when you lift up the beater.
Preheat oven to 350 F. Grease a 10×15 inch baking pan and line it with parchment paper. Grease the parchment paper.
Make the Yolk Batter. In a large mixing bowl, whisk together egg yolks and sugar. Whisk until the color is lighter. Add milk, oil, and vanilla extract. Stir well. Combine flour and baking powder in a bowl then sift over the yolk mixture. Stir everything together until the mixture is smooth.
Beat the Egg Whites. In the bowl of a stand mixer (or use a hand-held mixer), beat the egg whites on medium speed until frothy. Add the cream of tartar and beat until soft peaks form. Increase the mixer speed to medium-high and gradually add the sugar. Beat until firm peaks form.
Fold the meringue (the beaten egg whites) into the yolk batter in three additions using a rubber spatula. The color of the mixture should be uniform.
Bake. Pour and scrape the batter into the prepared pan. Bake for 12-14 minutes or until a toothpick inserted at the middle of the cake comes out clean. Place the pan on a wire rack for two minutes to slightly cool.
Cool the Cake. Slide the cake, including the parchment paper on a wire rack and allow it to cool completely. To remove the parchment backing, dust the top of the cake with powdered sugar, then lay a parchment paper that is slightly wider than the cake on top. Lay another piece of a baking tray on the top and turn the cake over. Remove the wire rack, and peel the parchment backing on the cake.
To turn the cake over again, reposition the parchment paper on top, and top the cake with another baking pan, turn it over so that the cake is now facing right side up again.
The chiffon cake dusted with powdered sugar on top, ready for filling.
With the rolled cake inside the parchment, transfer it to a serving plate. Pat and press the body of the cake to reinforce its shape. Unwrap the cake, and trim the ends if desired. Dust with powdered sugar. Chill the cake for at least 1 hour in the fridge before serving. 
Then, grab a fork, cozy up on a chair, and enjoy every bite.
More Cakes for You:
- Mocha Cake Roll
- Mango Cake Roll
- Vanilla Chiffon Cake
- Choco-Vanilla Chiffon Cake
- Ube-Vanilla Chiffon Cake
- Chocolate Chiffon Cake with Orange Chocolate Glaze
- Ube Chiffon Cake
- Pandan Chiffon Cake
- Pineapple Chiffon Cake with Sweet Pineapple Glaze
- Pineapple Loaf Cake
Vanilla Swiss Roll
Soft vanilla chiffon rolled and filled with whipped cream and jam, you will love this Vanilla Swiss Roll along with your coffee for a quick delight!
Ingredients
- 4 large egg yolks
- 1/4 cup sugar
- 1/4 cup milk
- 3 tbsp canola oil
- 1 tsp vanilla
- 3/4 cup all-purpose- flour
- 1/2 tbsp baking powder
- 4 egg whites, from large eggs
- 1/4 tsp cream of tartar
- 1/4 cup of sugar
- powdered sugar, for dusting the cake
For the Filling
- 1/2 cup strawberry jam
- 1 cup whipping cream
- 6 tbsp icing sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 F. Grease a 10x15 inch baking pan and line it with parchment paper. Grease the parchment paper. In a large mixing bowl, whisk together egg yolks and sugar. Whisk until the color is lighter.
- Add milk, oil and vanilla extract. Stir well. Combine flour and baking powder in a bowl then sift over the yolk mixture. Stir everything together until the mixture is smooth.
- In the bowl of a stand mixer (or use a hand-held mixer), beat the egg whites on medium speed until frothy. Add the cream of tartar and beat until soft peaks form. Increase the mixer speed to medium-high and gradually add the sugar. Beat until firm peaks form. Fold the meringue (the beaten egg whites) into the yolk batter in three additions using a rubber spatula. The color of the mixture should be uniform.
- Pour and scrape the batter into the prepared pan. Bake for 12-14 minutes or until a toothpick inserted at the middle of the cake comes out clean. Place the pan on a wire rack for two minutes to slightly cool. Then, slide it onto a wire rack to let it cool completely.
- Next, remove the parchment backing on the cake. To do this, dust the top of your cake with powdered sugar, place an equal sized parchment paper on top, then place a baking tray over it. Turn the cake over. Remove the wire rack, then peel off the parchment backing off the cake. Repsotion the parchment over the cake, then top it with another baking tray, turn the cake over so it is facing right side up again. The cake is now ready for filling and rolling.
- Spread strawberry jam evenly across the surface of the cake. Top the jam with whipped cream in an even layer. Make sure to leave about half an inch border on the sides of the cake.
- With the short edge facing you,lift the parchemnt paper, and start to roll the cake forward, lifting the parchment along. Keep rolling until you reach the other end. With the cake inside the parchment, press and pat the cake gently to reinforce its shape. Gently unwrap the cake, trim the ends if desired and dust with powdered sugar. Chill for atleast 1 hour before serving.
Notes
- Use room temperture eggs as they are can yield the most volume in whipped egg whites.
- You can replace the strawberry jam with any fruit jam of your choice ( raspberry, blueberry etc.)
- If cake cracks during rolling, simple hold it together as you roll, the moisture in the cake will allow the crack to seal together once it is wrapped within the parchment paper.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 385Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 174mgSodium: 92mgCarbohydrates: 43gFiber: 1gSugar: 29gProtein: 8g
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This was delicious!! I followed the recipe exactly and it came out perfect!
Such a truly foolproof recipe. Thank you.
Does this cake keep well overnight? Can I leave it flat overnight & do the filling & rolling in the morning?
Hi Lilian! I recommend rolling the cake as soon as it cools down.