Vanilla Swiss Roll

INGREDIENTS

For Sponge Cake:

• 4 large eggs
• 100g (½ cup) caster sugar
• 1 tsp vanilla extract
• 90g (¾ cup) all-purpose flour
• 1 tsp baking powder
• 2 tbsp milk
• 2 tbsp melted butter

For Filling:

• 1 cup whipped cream (or buttercream)
• 2–3 tbsp sugar (if using unsweetened cream)
• 1 tsp vanilla extract
• Optional: strawberry jam or fruit slices

👩‍🍳 INSTRUCTIONS

1. Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
2. Beat eggs and sugar together until thick, pale, and fluffy.
3. Add vanilla extract, then gently fold in sifted flour and baking powder.
4. Mix in milk and melted butter carefully without deflating the batter.
5. Pour batter into tray and spread evenly.
6. Bake for 10–12 minutes until light golden and springy.
7. Turn cake onto a clean kitchen towel dusted with sugar. Peel off parchment paper.
8. Roll the cake gently (with towel) and let it cool.
9. Unroll, spread whipped cream (and jam if using).
10. Roll again tightly and refrigerate for 1–2 hours before slicing.

💡 TIPS

• Don’t overbake or the sponge will crack when rolling.
• Roll the cake while warm for best shape memory.
• Use powdered sugar on towel to prevent sticking.
• Chill before slicing for clean, sharp cuts.
• Add cocoa powder to batter for chocolate Swiss roll variation.