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–+ servings

Vanilla Swiss Roll

This recipe makes a Swiss roll that's very flexible and stretchy. The cake can stretch and bend into a roll without the crust cracking or peeling off. The flexibility is due to how the eggs are whisked. A stiff roll cracks no matter how you roll it.
5 from 1 vote
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Video

Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine European
Servings 8
Calories 201 kcal

Ingredients
  

Cake

  • butter for greasing pan
  • 140 g egg whites
  • 60 g castor sugar
  • 60 g egg yolks
  • 40 g cake flour
  • 1/16 tsp salt
  • 1 tsp vanilla extract
  • 60 g corn oil

Filling

  • 80 g chocolate spread OR
  • 215 g whipped cream click here for recipe, very cold
  • 1 can 312 g mandarin orange, drained and chilled

Instructions
 

  • TO MAKE CAKE, preheat oven to 200°C. Measure and prep ingredients as detailed above. Grease 13" x 10" pan with butter. Line pan with 13" x 13" parchment paper.
    butter for greasing pan
  • Whisk egg whites on medium-slow speed till thick foam forms. Gradually add castor sugar whilst continuing to whisk. Keep whisking till egg whites are at soft peak stage. Reduce speed to slow and continue to whisk till firm peak stage (when whisk is lifted, egg whites form peak that's hooked).
    140 g egg whites, 60 g castor sugar
  • Add yolks to whites in 4 batches. Whisk on slow speed till evenly mixed after each addition. Sift half of cake flour into mixture. Add salt. Mix with whisk till almost even. Sift remaining cake flour into mixture. Mix with whisk till just even. Add vanilla extract and corn oil. Fold with spatula till just evenly mixed, banging mixing bowl against worktop 2-3 times.
    60 g egg yolks, 40 g cake flour, 1/16 tsp salt, 1 tsp vanilla extract, 60 g corn oil
  • Pour batter into cake pan. Spread with spatula as evenly as possible, pushing batter into corners of pan. Jiggle till batter is level. Tap pan against worktop twice. Bake on middle shelf till middle of cake is springy when pressed, 10-11 minutes.
  • Remove cake from oven. Drop pan from 1' high 3-4 times. Unmould cake onto wire rack. Peel parchment paper from sides of cake. Leave till cool.
  • TO ASSEMBLE, place cake on new sheet of parchment paper, face down. Peel parchment paper from bottom of cake.
  • Spread evenly with chocolate spread or whipped cream. Place mandarin orange, if using, in middle of cake. Roll cake as shown in video.
    80 g chocolate spread, 215 g whipped cream, 1 can
  • To cut chocolate spread Swiss roll neatly, dip serrated knife in hot water before each cut and wipe dry/clean with paper towel.
  • To cut orange cream Swiss roll, chill till cream filling is set. Use a serrated knife that's wiped clean after each cut. Best eaten day after it's made, after the filling has perfumed the cake.