This vanilla Swiss roll with creamy filling is a great treat. The creation of the Swiss roll is extraordinary. First, prepare the sponge cake and carefully roll it up with a whipped cream filling inside. It's an elegant yet simple cake that never fails to impress.
I love eating and baking Swiss rolls. The soft, airy texture of the sponge cake combined with a rich, creamy filling gives a perfect balance in textures. By adding a bit of food coloring and a baking twist, I made a beautiful pink cake with golden gothic curls on the outside.
I've made this vanilla Swiss roll when entertaining an afternoon tea (also known as High tea) for my friends. But it's also great for a birthday party treat or as a dessert. Easy and delicious. Try it yourself!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
This vanilla Swiss roll with creamy filling is a great treat. The creation of the Swiss roll is extraordinary. First, prepare the sponge cake and carefully roll it up with a whipped cream filling inside. It's an elegant yet simple cake that never fails to impress.
Ingredients
Filling
- ⅔ cup heavy cream
- 2 tablespoons confectioners sugar
- ¼ teaspoon vanilla extract
Cake
- 5 egg whites
- ¾ teaspoon tartaric acid
- ⅛ teaspoon salt
- 1½ cup sugar
- 5 egg yolks
- 1½ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 ½ teaspoon lemon juice
- 2 tablespoons butter, melted
- ¼ cup whipped cream
- golden food coloring
- pink food coloring
Instructions
Filling
- Beat the cream with the confectioner's sugar and vanilla until stiff peaks are formed.⅔ cup heavy cream, 2 tablespoons confectioners sugar, ¼ teaspoon vanilla extract
- Store in the refrigerator until use.
Cake
- Preheat the oven to
350 °F or 320 °F - Make a meringue by mixing the egg whites with the tartaric acid and salt until frothy.5 egg whites, ¾ teaspoon tartaric acid, ⅛ teaspoon salt
- Little by little, add half the sugar and mix until it is stiff.1½ cup sugar
- Mix the egg yolk with the rest of the sugar in a second bowl until it becomes light yellow. Fold the flour through the second bowl.5 egg yolks, 1½ cup all-purpose flour
- Add the vanilla extract, lemon juice, melted butter, and whipped cream in the second bowl and mix until completely combined.1 teaspoon vanilla extract, 1 ½ teaspoon lemon juice, 2 tablespoons butter, ¼ cup whipped cream
Golden curls
- Draw beautiful curls (or other patterns) on a 10 x 15 inch (25 x 37 ½ cm) baking paper and turn the baking paper over and place it on a baking tray of the same size (optional)golden food coloring
- In a small bowl, mix 3 tablespoons of the egg yolk mixture with 6 tablespoons of the meringue mixture and a few drops of golden dye and fold with a spatula until everything is mixed.
- Fill a piping bag with a small tip (like Wilton size 2) with this batter.
- Pipe the decorative curls as you have drawn them on the baking paper.
- Bake for 5 minutes in the oven until the curls are firm.
Swiss cake
- Add pink dye to the egg white batter.pink food coloring
- Carefully fold the egg white mixture through the egg yolk. Start with ⅓ of the mix so that the whites can get used to each other, and then add the rest of the egg whites.
- When the baking tray comes out of the oven after 5 minutes (if you use a second pattern), carefully pour the rest of the batter onto the baking paper and smooth it out. You can omit this step if you make a smooth cake without patterns.
- Bake the cake for 10 minutes, or until a skewer comes out dry.
- Remove the cake from the oven and roll it up. This way, it gets used to the round shape and does not break when you fill it.
- Allow the cake to cool, roll it gently open, and fill it with the cream. Then roll the cake again and let it set in the fridge for at least 2 hours.
Notes
1. Mixing the egg whites: The trick is not to get any fat with the egg whites. No egg yellow should be spilled into the egg white when separating the eggs. And make sure that the bowl where you beat the egg whites and the mixing hooks are grease-free. You can do this by pre-washing them with hot water and washing up liquid before use.
2. Whip it: If you make this Swiss roll in advance, you can add whip it, to the cream filling for stabilization. It ensures that the whipped cream does not run out. Make sure to add the Whip it when mixing; otherwise, you will get lumps.
3. Storage
- Refrigerator: When storing, make sure to use Whip it (see above) in the filling. Otherwise the filling can drip out of the cake. Cover the cake roll lightly with plastic wrap and store it in the fridge for up to 2 days.
- Freezer: You can store the Swiss roll in the freezer. Wrap the cake roll in plastic wrap and then in aluminum foil. This keeps it good for up to two months. Let thaw in the refrigerator.
Nutrition
Calories: 388kcalCarbohydrates: 60gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 153mgSodium: 103mgFiber: 1gSugar: 41gVitamin A: 560IUVitamin C: 0.5mgIron: 1mg
Tried this recipe?Let us know how it was!
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