1. Prepare the Sponge Cake
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5-7 minutes, until the mixture is thick, pale, and forms ribbons when the beaters are lifted.
- Add Vanilla: Mix in the vanilla extract.
- Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
- Add Milk: Gently fold in the milk until just combined.
- Bake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for about 10-12 minutes, or until the cake springs back when lightly touched.
- Roll the Cake: While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the prepared towel. Peel off the parchment paper, then gently roll the cake up with the towel from one short end to the other. Let it cool completely.
2. Prepare the Filling
- Whip Cream: In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Optional Jam: If using fruit jam, gently warm it to make it easier to spread.
3. Assemble the Swiss Roll
- Unroll Cake: Once the cake has cooled, carefully unroll it. Spread a thin layer of jam over the cake if using, then spread the whipped cream evenly over the top, leaving a small border around the edges.
- Reroll Cake: Gently reroll the cake without the towel, making sure not to squeeze out the filling.
4. Decorate and Serve
- Dust with Sugar: Transfer the rolled cake to a serving platter and dust the top with powdered sugar.
- Garnish: Decorate with fresh berries or other toppings if desired.
- Slice and Serve: Slice the Swiss roll into pieces and serve immediately.
Tips for Success
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for the best texture.
- Beat Eggs Well: Beating the eggs and sugar thoroughly is crucial for a light and airy sponge.
- Rolling Technique: Rolling the cake while it’s still warm helps prevent cracking.
Variations
- Chocolate Swiss Roll: Add 1/4 cup cocoa powder to the dry ingredients for a chocolate sponge.
- Fruit-Filled Swiss Roll: Use different fruit jams or fresh fruit slices for the filling.
- Buttercream Filling: Substitute whipped cream with buttercream for a richer filling.
Conclusion
Swiss roll cakes are a delightful and versatile dessert that can be made with a variety of fillings and decorations. Whether you’re making it for a special occasion or just a treat for yourself, this recipe will guide you through creating a beautiful and delicious Swiss roll cake. Enjoy the process and the delectable results!