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.
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.