Who doesn’t love a dessert that’s light, fluffy, and absolutely irresistible?
This vanilla Swiss roll recipe is the perfect sweet treat for any occasion.
With its soft vanilla sponge and creamy filling, it’s a showstopper that looks fancy but is surprisingly simple to make.
No need for expert baking skills—this recipe is straightforward and delivers amazing results every time.
INGREDIENTS
A. For the cake
4 egg yolks (18 – 20 gr/ yolk) – room tempt.
20 gram granulated sugar
40 ml milk
40 ml oil
1 teaspoon vanilla extract
30 gram all purpose flour
30 gram corn starch
4 egg white (30 – 35 gr/ egg white) – room tempt
a pinch of salt
1 teaspoon cream of vinegar/lemon juice/cream of tartar
60 gram granulated sugar
B. Filling
125 ml whipping cream
20 gram granulated sugar
you can also use fruits you like
Baking tray is 38 cm length ,24 cm breadth (inside) and 2 cm height.
This recipe can be used for slightly smaller or slightly larger pans.
NOTES for Success
1. Egg white, the bowl that has egg white and the whisks should not have any strokes of fat such as yolks, oil, butter… otherwise the egg white will not be able to turn foamy (or be whipped to stiff)
2. The baking temperature and time may change depending on your oven. Some oven has unevenly heat (upper heat is higher than bottom heat or vice versa). So the best way is to watch your cake. Make sure that there is no crack on the surface of the cake while it’s baking. When your finger touches the cake, it springs back is a very good sign showing that the cake is ready to be taken out of the oven.
