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5 from 1 vote

Easy Vanilla Swiss Roll Cake

This easy Vanilla Swiss Roll Cake recipe is light, fluffy and moist. No Pre-rolling! A chiffon roll cake filled with buttercream-cream cheese frosting that is so easy to make!
Prep Time20 minutes
Cook Time18 minutes
chilling1 hour
Total Time1 hour 38 minutes
Course: Dessert
Cuisine: European
Keyword: Chiffon Roll Cake, Vanilla Swiss Roll Cake
Servings: 8
Calories: 270kcal
Author: Maricel

Equipment

  • 1 electric mixer
  • 1 9"×13"×1" baking pan
  • 2 12"×15" Parchment paper

Ingredients

Dry ingredients

  • 75 g cake flour
  • ½ tsp baking powder
  • ⅛ tsp salt

Egg yolk mixture

  • 4 egg yolks 70 g
  • ½ tsp lemon juice
  • 1 tbsp corn syrup or honey

Milk mixture

for the Meringue

  • 4 egg whites 140 g
  • ½ tsp lemon juice or ⅛ tsp cream of tartar
  • 45 g granulated sugar

For the Buttercream-Cream cheese Frosting

  • 2 tbsp cream cheese softened
  • 100 g unsalted butter softened
  • 1 cup powdered sugar sifted 
  • 1½ tsp pure vanilla extract

Instructions

  • Prepare all the ingredients and the baking sheet. Grease the pan and line with parchment paper.
  • Preheat the oven to 335°F.
  • Make the egg yolk batter. In a medium-sized bowl whisk the egg yolk mixture until pale in colour. Add the dry ingredients and sift it over the egg mixture, alternating with the milk mixture in 3 to 4 additions. Mix until smooth and with no lumps.
  • Make the meringue. In another medium-sized bowl, whisk the egg whites and lemon juice until frothy. Then starts adding the sugar gradually until medium-stiff peaks.
  • Folding the meringue. Add and fold the meringue into the egg yolk batter, about a quarter cup at a time. Until no more streaks of egg yolk batter are visible. Make sure not to overmix that may result in the cake batter deflating and a cake denser.
  • Pour the cake batter on the prepared baking sheet with parchment paper. Tilt the pan to level or use cake scraper to even out the cake batter. Drop or tap a few times on the table to remove air pockets.
  • Bake the cake. Place the cake in the middle rack of the oven. Bake for 18 to 20 minutes in a preheated oven at 335°F. Depending on your oven, when the cake is no longer wet, springy and golden then it's done baking.
  • Cooling the cake. Remove from the oven and the baking sheet. Hold the parchment paper from the side to lift the cake and place it on the cooling rack. Cool for about 15 minutes or until room temperature. Cover with parchment paper to avoid drying out. While the cake is cooling, make the buttercream-cream cheese frosting.
  • Make the filling. Cream the room temperature butter and cream cheese in a medium-sized bowl using an electric mixer. Add the powdered sugar a quarter cup at a time to avoid flying all over the place. Add the Vanilla extract and whisk until smooth and fluffy. If the consistency is too thick, add a tablespoon of heavy cream if desired or adjust the amount of sugar to your desired sweetness and consistency.
  • With the parchment paper on top of the cake, carefully invert the cake by holding onto the side of the parchment paper. Remove the parchment paper from the cake and keep the one now at the bottom of the cake. Trim the 9" ends or trim all ends if desired. Cut one end diagonally.
  • Filling and rolling the cake. Place a dollop of the frosting and spread it evenly on the cake. Place the rolling pin on the back end of the parchment paper with the straight-cut end of the cake. Lift and push towards the diagonally trim end of the cake. Use adhesive tape to keep the cake wrapped in parchment paper.
  • Chill the cake for at least an hour before slicing.
  • Slice the cake. Trim the ends and clean the knife with warm water or a paper towel in between cuts.
  • Storing the cake. Keep in the refrigerator for up to 5 days in a sealed container. Freeze for up to 3 months.

Video

Notes

Emulsifying is needed to create a stable egg yolk batter when mixed with dry ingredients. It also avoids a crumbly texture and gives more flexibility and moisture to the cake after baking.  Therefore, it prevents breaking when rolled.
Make sure not to over mix that may result in the cake batter deflating and a cake denser.
Do not over-bake the cake, this may result to dry cake with a crispy crust that is prone to breaking when rolled.
Before rolling the cake. Lay a kitchen towel underneath the parchment to avoid sliding while rolling.
Do not squeeze or wrap the cake too tight, it may cause the cake to have cracks.
Storing the cake. Keep in the refrigerator for up to 5 days in a sealed container. Freeze for up to 3 months.

Nutrition

Calories: 270kcal | Carbohydrates: 31g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 110mg | Potassium: 66mg | Fiber: 1g | Sugar: 23g | Vitamin A: 503IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg