Introduction to Vanilla Cloud Swiss Roll
Welcome to the delightful world of the Vanilla Cloud Swiss Roll! If you’re like me, you know that sometimes life calls for a sweet escape. This fluffy, light dessert is not just a treat; it’s a hug in cake form. Perfect for impressing guests or simply indulging yourself after a long day, this recipe is a quick solution for busy afternoons. With its creamy vanilla filling and airy sponge, it’s bound to become a favorite in your kitchen. So, let’s roll up our sleeves and dive into this cloud-like creation together!
Why You’ll Love This Vanilla Cloud Swiss Roll
This Vanilla Cloud Swiss Roll is a dream come true for any home cook. It’s incredibly easy to make, even for beginners, and comes together in no time. The taste? Oh, it’s like biting into a fluffy cloud of vanilla goodness! Plus, it’s versatile enough for any occasion, whether it’s a cozy family dinner or a fancy gathering. Trust me, once you try it, you’ll be hooked!
Ingredients for Vanilla Cloud Swiss Roll
Gathering the right ingredients is the first step to creating your Vanilla Cloud Swiss Roll. Here’s what you’ll need:
- Large eggs: These are the backbone of your sponge cake, providing structure and moisture.
- Granulated sugar: Sweetness is key! It helps create that lovely fluffy texture.
- Honey: A touch of honey adds moisture and a beautiful golden hue to the cake.
- Vanilla extract: This is where the magic happens! It infuses the cake with rich vanilla flavor.
- Cake flour: For a light and airy sponge, cake flour is ideal. All-purpose flour works too if sifted twice.
- Warm milk: This helps to keep the batter moist and adds a lovely richness.
- Vegetable oil: A little oil keeps the cake tender and adds moisture.
- Milk (for filling): This is the base for your creamy filling, making it luscious and smooth.
- Sugar (for filling): Sweetens the filling, balancing the flavors perfectly.
- Cornstarch: This thickens the filling, giving it a nice creamy texture.
- All-purpose flour (for filling): Helps stabilize the filling, ensuring it holds together well.
- Egg yolks: These enrich the filling, adding a velvety texture.
- Vanilla bean paste or extract: For an extra punch of vanilla flavor in the filling.
- Butter: Adds richness and a silky finish to the filling.
- Whipped cream (optional): For those who want an extra fluffy filling, this is a delightful addition!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Vanilla Cloud Swiss Roll
Step 1: Preheat and Prepare
First things first, let’s get that oven preheating to 170°C (340°F). While it warms up, grab a 10×15 inch (25×38 cm) baking tray and line it with parchment paper. This will ensure your Vanilla Cloud Swiss Roll comes out easily without sticking. Trust me, you don’t want to wrestle with a stuck cake! A little prep goes a long way in making this process smooth and enjoyable.
Step 2: Whisk the Batter
In a large bowl, combine the eggs, sugar, honey, and vanilla extract. Place this bowl over a double boiler, whisking gently for about 2–3 minutes until it’s warm and frothy. Once it’s ready, remove it from the heat and beat with an electric mixer on high speed. You want it to become pale and triple in volume, which should take around 5–6 minutes. This step is crucial for that fluffy texture!
Step 3: Fold in the Flour
Now, it’s time to add the flour! Sift in the cake flour gently in two additions. Use a spatula to fold it in carefully. Be gentle here; you want to maintain all that lovely airiness we just created. Folding is like a dance—slow and graceful. If you rush, you might lose that cloud-like quality we’re aiming for!
Step 4: Add Milk and Oil
In a small bowl, mix the warm milk and vegetable oil together. Then, fold this mixture gently into the batter. This adds moisture and richness to your Vanilla Cloud Swiss Roll. Remember, the key is to keep that batter light and airy, so take your time with this step!
Step 5: Bake the Cake
Pour the batter into your prepared tray, smoothing the surface with a spatula. Give it a gentle tap to release any air bubbles hiding in there. Now, pop it into the oven and bake for 12–14 minutes. You’ll know it’s done when the top is lightly golden and springs back when touched. The aroma will be heavenly, trust me!
Step 6: Prepare the Filling
While the cake is baking, let’s whip up that creamy filling! In a saucepan, whisk together the egg yolks, sugar, cornstarch, and flour. Slowly pour in the milk while whisking continuously to avoid lumps. Cook this mixture over medium heat, stirring until it thickens, which should take about 5 minutes. Once thickened, remove it from the heat and stir in the vanilla and butter. Let it cool completely before folding in the whipped cream for that extra fluffiness!
Step 7: Roll the Cake
Once the cake is just warm, flip it onto a clean sheet of parchment paper. Carefully peel off the baking paper, and roll the cake gently without the filling to form its shape. This step is crucial for getting that perfect roll! Unroll it, spread the vanilla cream evenly, and roll it up tightly again. Wrap it in parchment paper and chill for at least 2 hours to set. Patience is key here!
Step 8: Chill and Serve
After chilling, it’s time to prepare for serving! Trim the edges of the roll for a clean look. Dust it lightly with powdered sugar or brush it with simple syrup for a beautiful shine. Slice thickly and serve chilled to enjoy that delightful “cloud-like” texture. Your Vanilla Cloud Swiss Roll is now ready to impress!
Tips for Success
- Always use room temperature eggs for better volume and fluffiness.
- Be gentle when folding in the flour to keep the batter airy.
- Let the cake cool slightly before rolling to prevent cracking.
- Chill the roll for at least 2 hours to maintain its shape when slicing.
- Dust with powdered sugar just before serving for a lovely finish.
Equipment Needed
- Baking tray: A 10×15 inch (25×38 cm) tray is ideal, but any similar size will work.
- Parchment paper: Essential for easy removal; aluminum foil can be a substitute.
- Electric mixer: A hand mixer is perfect, but a whisk will do in a pinch.
- Spatula: A rubber spatula helps with folding; a wooden spoon can work too.
Variations
- Chocolate Cloud Swiss Roll: Substitute cocoa powder for some of the cake flour for a rich chocolate flavor.
- Fruit-Filled Swiss Roll: Add fresh berries or fruit puree to the vanilla filling for a fruity twist.
- Gluten-Free Option: Use a gluten-free cake flour blend to make this dessert suitable for gluten-sensitive friends.
- Vegan Version: Replace eggs with aquafaba and use plant-based milk and cream for a vegan-friendly treat.
- Citrus Zest: Add lemon or orange zest to the batter and filling for a refreshing citrus flavor.
Serving Suggestions
- Pair your Vanilla Cloud Swiss Roll with a scoop of vanilla ice cream for an indulgent treat.
- Serve alongside fresh berries for a pop of color and a burst of flavor.
- Drizzle with chocolate or caramel sauce for an extra touch of sweetness.
- Garnish with mint leaves for a refreshing finish.
- Enjoy with a cup of tea or coffee to complement the dessert beautifully.
FAQs about Vanilla Cloud Swiss Roll
Can I make Vanilla Cloud Swiss Roll ahead of time?
Absolutely! This dessert can be made a day in advance. Just wrap it tightly in parchment paper and store it in the fridge. It’ll be just as delicious the next day!
What can I use instead of cake flour?
If you don’t have cake flour, all-purpose flour works just fine. Just make sure to sift it twice to keep that light texture we love in a Vanilla Cloud Swiss Roll.
How do I store leftovers?
Store any leftover slices in an airtight container in the fridge. They’ll stay fresh for up to three days, but trust me, they won’t last that long!
Can I freeze the Vanilla Cloud Swiss Roll?
Yes, you can freeze it! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to a month. Just thaw it in the fridge before serving.
What’s the best way to serve this dessert?
Slice it thickly and dust with powdered sugar for a beautiful presentation. Pair it with fresh berries or a scoop of ice cream for an extra special treat!
Final Thoughts
Creating a Vanilla Cloud Swiss Roll is more than just baking; it’s about crafting a moment of joy. Each slice reveals a fluffy sponge and creamy filling that dances on your taste buds. Whether you’re celebrating a special occasion or simply treating yourself, this dessert brings a sense of warmth and happiness to any table. I love how it transforms an ordinary day into something extraordinary. So, roll up your sleeves, embrace the process, and let this delightful treat become a cherished part of your culinary adventures. Trust me, you’ll be floating on cloud nine with every bite!
Print
Vanilla Cloud Swiss Roll: A Delightful Recipe to Try!
- Total Time: 2 hours 44 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful and fluffy Vanilla Cloud Swiss Roll recipe that combines a light sponge cake with a creamy vanilla filling, perfect for any occasion.
Ingredients
- 4 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- 2 tbsp honey (for moisture and color)
- 1 tsp vanilla extract
- ¾ cup (90 g) cake flour (or all-purpose flour sifted twice)
- 2 tbsp milk, warm
- 2 tbsp vegetable oil
- 1 ½ cups (360 ml) milk (for filling)
- 3 tbsp sugar (for filling)
- 1 tbsp cornstarch (for filling)
- 1 tbsp all-purpose flour (for filling)
- 2 egg yolks (for filling)
- 1 tsp vanilla bean paste or extract (for filling)
- 1 tbsp butter (for filling)
- ½ cup (120 ml) heavy cream, whipped (optional for extra fluffiness)
Instructions
- Preheat oven to 170°C (340°F). Line a 10×15 inch (25×38 cm) baking tray with parchment paper.
- In a large bowl, whisk eggs, sugar, honey, and vanilla over a double boiler for 2–3 minutes until warm and frothy.
- Remove from heat and beat with an electric mixer on high speed until pale and tripled in volume (about 5–6 minutes).
- Sift in flour gently in two additions, folding carefully with a spatula.
- In a small bowl, mix milk and oil; warm slightly and fold gently into the batter.
- Pour batter into the prepared tray, smooth the surface, and tap once to remove air bubbles.
- Bake for 12–14 minutes, or until the top is lightly golden and springs back when touched.
- Remove from oven, cover with parchment paper, and let cool slightly to maintain softness.
- In a saucepan, whisk egg yolks, sugar, cornstarch, and flour for the filling.
- Slowly pour in milk while whisking continuously to avoid lumps.
- Cook over medium heat until thickened (about 5 minutes).
- Remove from heat, stir in vanilla and butter.
- Let cool completely, then fold in whipped cream for a light texture.
- Once the cake is just warm, flip it onto a clean sheet of parchment paper.
- Peel off the baking paper and roll the cake gently (without filling) to form its shape.
- Unroll, spread the vanilla cream evenly, and roll again tightly.
- Wrap in parchment paper and chill for at least 2 hours to set.
- Trim the edges for a clean look.
- Dust lightly with powdered sugar or brush with simple syrup for shine.
- Slice thickly and serve chilled for that “cloud-like” texture.
Notes
- Ensure eggs are at room temperature for better volume.
- Be gentle when folding in the flour to maintain the airiness of the batter.
- Chilling the roll helps it maintain its shape when slicing.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
