Swiss Roll Cake

Recipe Directions

Preheat your oven to 350°F (175°C). Grease a 10×15 inch baking sheet and line it with parchment paper.
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
In another bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5-7 minutes. Add vanilla extract and mix until combined.
Gently fold the flour mixture into the egg mixture using a rubber spatula. Be careful not to deflate the batter.
Spread the batter evenly onto the prepared baking sheet using an offset spatula. Tap the pan gently on the counter to remove any air bubbles.

Bake in the preheated oven for 10-12 minutes, or until the cake is golden and springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel flat on the counter and dust it generously with confectioners’ sugar.
When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one short end, gently roll the cake and towel together into a tight roll. Let it cool completely on a wire rack, seam side down.

Once the cake has cooled, carefully unroll it and spread your desired filling evenly over the surface, leaving a small border.
Re-roll the cake without the towel, starting from the same short end. Place the roll seam side down on a serving platter.
Dust with additional confectioners’ sugar if desired. Chill in the refrigerator for at least 30 minutes before slicing and serving.

Room Temperature Eggs: Using room temperature eggs ensures better volume when beating, resulting in a lighter cake.
Avoid Overmixing: When folding the flour into the batter, mix until just combined to maintain the cake’s airy texture.
Rolling Technique: Rolling the cake while it’s still warm with the towel helps prevent cracking and ensures a smooth finish.
Variations: Experiment with different fillings such as chocolate ganache, lemon curd, or fresh berries for a personalized touch.