Nutritional Information
Per serving (approximate values):
- Calories: 350
- Protein: 5g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 1g
- Sodium: 200mg
Ingredients
For the Sponge Cake:
- 4 large eggs, separated, at room temperature
- 1/2 cup (100g) granulated sugar, divided
- 1/2 cup (60g) all-purpose flour, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar, for dusting
For the Filling:
- 1 cup (240ml) heavy cream, very cold
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 10×15-inch (25×38 cm) baking sheet with parchment paper, extending the paper over the short ends to create “handles.” Lightly grease the parchment paper.
- In a large bowl, using an electric mixer, beat the egg yolks with 1/4 cup (50g) of the granulated sugar until the mixture is pale yellow and thick, about 3-4 minutes. Stir in the vanilla extract.
- In a separate clean, dry bowl, beat the egg whites with the salt using an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup (50g) of granulated sugar, increasing the speed to high, and continue to beat until stiff, glossy peaks form. Be careful not to overbeat.
- Gently fold about one-third of the beaten egg whites into the egg yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
- Sift the flour over the egg mixture in two additions, gently folding it in after each addition until no streaks of flour remain. Be very gentle to maintain the airiness of the batter.
- Pour the batter onto the prepared baking sheet and spread it evenly to the edges using an offset spatula. Ensure the batter is spread thinly and uniformly for an even bake.
- Bake for 10-12 minutes, or until the cake is golden brown, springs back when lightly touched, and the edges are starting to pull away from the sides of the pan. Do not overbake, as this will make the cake dry and prone to cracking.
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This dusting helps prevent the cake from sticking to the towel.
- As soon as the cake comes out of the oven, immediately invert it onto the prepared sugared towel. Carefully peel off the parchment paper.
- Starting from one of the short ends, tightly roll the warm cake and the towel together. This step is crucial for training the cake to hold its rolled shape without cracking.
- Place the rolled cake, seam-side down, on a wire rack and let it cool completely to room temperature, about 1-2 hours. This cooling period allows the cake to set in its rolled form.
- While the cake is cooling, prepare the filling. In a chilled bowl, beat the very cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat, or the cream will become grainy.
- Once the cake is completely cool, carefully unroll it. If it cracks slightly, don’t worry too much; the filling will help mask minor imperfections.
- Evenly spread the whipped cream filling over the entire surface of the cake, leaving a small border (about 1/2 inch) around the edges.
- Starting from the same short end you rolled previously, carefully and tightly re-roll the cake, without the towel this time. Roll it as tightly as possible to create a neat spiral.
- Transfer the Swiss Roll to a serving platter, seam-side down. Cover it loosely with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to allow the filling to set and the flavors to meld.
- Before serving, dust the top of the Swiss Roll generously with powdered sugar. Slice with a sharp, serrated knife for clean cuts.
