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Vanilla Swiss Roll (Basic Recipe) Recipe

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4.1 from 2 reviews

This classic Vanilla Swiss Roll recipe features a light, airy sponge cake rolled with a smooth mascarpone cream filling. The cake is delicately flavored with vanilla and sweetened with sugar, making it a perfect dessert for any occasion. With a tender crumb and a creamy filling, this roll is both elegant and delightful, combining traditional technique with simple ingredients.

Ingredients

For the Cake

  • 5 large egg yolks, room temperature
  • 1 1/2 tablespoons (20 g) granulated sugar
  • 1 pinch of salt
  • 1 1/4 teaspoons (5 g) vanilla extract
  • 3 tablespoons (40 g) grapeseed oil (or vegetable oil)
  • 1/4 cup (60 g) whole milk, room temperature
  • 1 cup minus 2 1/2 tablespoons (85 g) cake flour
  • 1/2 teaspoon baking powder
  • 5 large egg whites, cold (for meringue)
  • 1 cup minus 2 1/2 teaspoons (90 g) granulated sugar (for meringue)

For the Frosting

  • 2/3 cup (160 g) cold heavy cream, 30% fat
  • 1/2 cup (160 g) cold mascarpone cheese
  • 4 tablespoons (30 g) icing (powdered) sugar

Instructions

  1. Prepare the baking sheet: Line a 15 x 10 inches (25 x 38 cm) jelly roll pan with parchment paper, ensuring the paper extends at least 1 inch beyond the edges for easy removal. Grease the pan if desired.
  2. Preheat and sift dry ingredients: Preheat the oven to 355°F (180°C). Sift cake flour and baking powder together and set aside.
  3. Make the egg yolk mixture: In a large mixing bowl, whisk together egg yolks, 1 1/2 tablespoons sugar, salt, and vanilla extract briefly. Add the grapeseed oil and milk, then sift the dry ingredients over the bowl and gently mix until just combined.
  4. Prepare the meringue: In a clean large bowl, beat cold egg whites until frothy using an electric mixer. Gradually add the remaining sugar in three parts, whisking until soft peaks form.
  5. Combine mixtures: Stir the egg yolk batter quickly, then fold in one third of the meringue gently using a silicone spatula. Repeat with the second third, then fold in the remainder of the meringue until just combined.
  6. Pour and level the batter: Transfer the batter to the prepared pan and level the surface with a spatula or dough scraper. Tap the pan on the countertop to release large air bubbles.
  7. Bake the cake: Place the pan in the oven’s middle rack, reduce temperature to 340°F (170°C), and bake for 20-21 minutes until golden brown and a toothpick inserted comes out clean. The cake should spring back when touched.
  8. Invert cake onto parchment: Prepare a greased parchment paper larger than the cake. Remove the cake from the oven, tap it once on the counter, and flip it onto the parchment paper immediately. Remove the parchment from the bottom of the cake.
  9. Trim and score the cake: Use a serrated knife to trim edges on both long sides and one short side. On the opposite short side, make 4 shallow slits about 1 cm apart without cutting through. Cut the other short side diagonally away from the cake. Allow the cake to cool to room temperature.
  10. Make mascarpone frosting: In a stand mixer bowl, whisk cold heavy cream, mascarpone cheese, and icing sugar until the mixture is firm.
  11. Assemble the roll: Spread the frosting evenly over the cooled cake with a bent spatula, leaving the angled cut uncovered. Apply thicker cream on the short end with slits and thinner cream near the diagonal side for better presentation.
  12. Roll the cake: Starting at the short end with the slits, roll the cake tightly using the parchment paper to assist. Tighten the roll using a metal baking sheet or offset spatula.
  13. Wrap and chill: Wrap the rolled cake snugly in parchment paper with the seam side down. Fold and cover the ends like candy wrappers. Refrigerate for one hour.
  14. Slice and serve: Remove the parchment carefully. Trim the ends if needed, transfer to a serving plate, and slice into 1-inch (2.5 cm) pieces, wiping the knife between cuts for clean slices.

Notes

  • Ensure eggs are at room temperature for better volume in the batter.
  • Folding the meringue into the yolk mixture gently retains air for a light sponge.
  • Use cold heavy cream and mascarpone for a firmer, stable frosting.
  • Be careful not to overbake the cake to maintain its softness and pliability.
  • Proper parchment lining and trimming help with clean rolling and presentation.
  • The cake is best served chilled after refrigeration for one hour.
  • Use a serrated knife for neat slicing of the roll.

Find it online: https://marthatasty.com/vanilla-swiss-roll-basic-recipe-recipe/