Vanilla Swiss roll cake, a delightful swirl of fluffy sponge cake and creamy filling, is a timeless classic that never disappoints. Its delicate texture, subtle sweetness, and elegant presentation make it perfect for any occasion. Try this simple and quick recipe for Swiss Roll cake. A showstopper dessert to wow your guests this holiday. It will surely be a winner. With its delicate sweetness and charming presentation, vanilla Swiss roll cake is sure to impress.
No Egg Vanilla Swiss Roll Cake
Course: Desserts4
servings30
minutes40
minutesIngredients
1 cup All purpose flour (maida)
¾ cup Milk
1 teaspoons Baking powder
½ teaspoon Baking soda
1/2 cup Sweetened Condensed milk
1/2 cup Unsalted Butter room temperature
1 teaspoons Pure Vanilla extract
2-3 drop green food color
Baking Tray ( 15.25*10.25*.75 Inch.)
For Vanilla Whipped Cream
1 cup cold heavy whipping cream
½ cup sugar or confectioners’ sugar
1/2 teaspoon pure vanilla extract
Directions
- In a bowl add flour, baking powder, baking soda and sift them.
- Add condensed milk, butter, vanilla essence, beat until light and fluffy.
- add milk and whisk well. Add rest of the dry ingredients. mix well.
- Take about 1 cup of that batter and place it into a piping bag.
- Add a few drops of green food color for the rest of the batter fold nicely to combine then put into a piping bag.
- Line a tray with parchment paper, Pipe the green batter over the prepared baking pan and make a line pattern. Now pipe the vanilla batter.
- Keep it inside a preheated oven at 180°C for 10-15mins.
- Immediately after baking, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting from the short end, tightly roll up the cake with the towel, enclosing the cake completely. This helps the cake retain its shape while cooling. Let it cool completely in the rolled-up position.
- Unroll the cooled cake carefully. Spread the filling evenly over the cake, leaving a 1-inch border at the edges.
- Then start from shorter side roll the cake tightly but gently with the help of plastic wrap like you roll a sushi.
- Refrigerate the cake for 4-5 hours.
- Our Vanilla Swiss Roll is ready. Slice and serve.
- Make the whipped cream:
Using a hand mixer whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes.
Notes
- Top your Swiss roll with fresh berries, chocolate shavings, or chopped nuts for an extra touch of elegance.
- If the cake cracks while rolling, don’t worry! The filling will cover it up.
- Be gentle when rolling the cake, especially when it’s hot.
Woah very unique
Thank you so much!
Hi, thank you for sharing this recipe! Looks awesome! Can you pls share what size measuring cup is used? Also, what size is the baking tray?
Thank you! I used 15.25*10.25*.75 Inch. I Used KitchenAid measuring cups.
I used KitchenAid measuring cups (237 milliliter).