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.
That meringue, or the beaten egg whites, will be folded into a batter made of yolks, sugar, oil, water, flour and baking powder. Once the color of the batters has been blended and uniform, the batter is ready for baking.
So in a 15×10 inch baking pan, it goes. The pan must be greased beforehand and then lined with parchment paper. A final greasing on the parchment is necessary too so the cake peels off easily after baking.
Bake the cake for 12-14 minutes at 350 F, or until a toothpick inserted at the center of the cake comes out clean. Place the cake (including the baking pan) on a wire rack just to slightly let it cool.
Now cut a parchment paper that is slightly larger than the baking pan. Lay it on a surface and generously dust it with powdered sugar.
Turn the cake over onto the parchment paper. Then remove the baking pan and gently peel off the parchment paper. Let the cake cool completely while covered with an overturned baking pan to prevent it from drying up.
After the cake cools:
- Spread the fruit jam all over it. Spread the whipped cream on top.
- Now slowly, lift the parchment paper that is at the short edge of the cake.
- Continue lifting it and start to roll the cake forward until you reach the other end, with the cake rolled into log within the parchment paper.
- With the cake still inside, transfer the parchment on a serving plate. Chill it in the fridge for an hour so to set its shape.
- To help the roll maintain its shape, place small jars (lying on their sides)on both sidesof the cake roll. These will prevent the roll from flattening out to either side.
After chilling, unwrap the cake and serve. I love slicing this cake into rounds. That is probably my favorite part. I mean second favorite part.
Then I 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
Vanilla Swiss Roll. You will love this soft vanilla chiffon rolled and filled with whipped cream and jam, then finished with a dusting of powdered sugar.
- 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 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup sugar
- 6 tbsp fruit jam
- 3/4 cup heavy cream
- 1/2 tsp vanilla extract
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.
Cut a parchment paper that is slightly bigger than the baking pan. Lay it on a surface and dust it generously with icing sugar.Turn the hot cake with the pan on the parchment paper. Remove the pan and carefully peel off the parchment paper off the cake. Cover the cake with an overturned baking pan as you let it cool completely.
Make the whipped cream filling: In a bowl of a stand mixer, beat the cream on medium speed until soft peaks form. Add the vanilla and beat on high speed until firm peaks form. Store in the fridge until you are ready to fill the cake.
Fill and roll the cake: Spread the fruit jam all over the cake. Spread the whipped cream on top. To roll the cake, lift the parchment paper edge that is close to the short edge of the cake. Slowly lift the parchment paper and begin to roll the cake until you reach the other edge and the cake is rolled into a log within the parchment paper. Transfer the cake, still covered with the parchment paper, on a serving plate and chill in the fridge for an hour to set the shape. You can place some small jars on both sides of the cake (the jars should be on their sides and not upright) to hold its shape. To serve, remove the parchment paper and cut into slices.
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