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
Scale
- 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