Tracy’s Kitchen- Vanilla Swiss Roll

How to make Vanilla Swiss Roll?

Ingredients:

- 4 large eggs, room temperature

- 100g granulated sugar

- 1 teaspoon vanilla extract

- 100g all-purpose flour, sifted

- 1/4 teaspoon salt

- Powdered sugar(for rolling and dusting)

- For the filling:

- 1 cup heavy cream

- 2 tablespoons powdered sugar

- 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 180°C (350°F) and line a jelly roll pan (about 10x15 inches) with parchment paper.

2. Beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Add vanilla extract and mix until combined.

3. Gently fold in the flour and salt with a spatula, being careful not to deflate the mixture.

4. Pour the batter into the prepared pan, spreading evenly with a spatula.

5. Bake for 10-12 minutes, or until the cake is golden and springs back when touched.

6. While the cake is baking, prepare a tea towel by sprinkling it with powdered sugar.

7. Immediately turn the hot cake onto the sugar-dusted towel, peel off the parchment paper, and roll the cake with the towel from the short end. Let it cool completely rolled up.

8. For the filling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

9. Unroll the cooled cake, spread the whipped cream evenly, then re-roll without the towel.

10. Dust with more powdered sugar before serving.

Chill for about an hour in the refrigerator before slicing and serving for best results!

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