Perfect Swiss Roll Cake Recipe
My recipe for the perfect swiss roll cake -- a light, fluffy and delicately sweet chiffon cake rolled with a vanilla whipped cream.
Prep Time 30 minutes mins
Cook Time 14 minutes mins
Total Time 44 minutes mins
Course Dessert
Cuisine American
Cake
- 3 pic egg yolks
- 30 g granulated cane sugar
- 30 g avocado oil or any light vegetable oil
- 30 ml whole milk
- ½ teaspoon vanilla extract
- 60 g cake flour sifted
- 3 egg whites room temperature
- ¼ teaspoon cream of tartar
- 30 g granulated cane sugar
Whipped Cream
- 125 ml heavy whipping cream
- 1 tablespoon powdered sugar
Begin by lining a baking tray measuring 9 inches by 13 inches with parchment paper.
Preheat your oven to a temperature of 375°F.
Once you have prepared the tray, carefully transfer the cake batter into it.
Before placing the tray in the oven, give it a gentle tap to ensure that any air bubbles trapped in the batter are released.
Bake the cake at a temperature of 375°F for approximately 14 to 15 minutes, or until the surface of the cake takes on a golden brown hue and feels dry and springy to the touch.
After removing the cake from the oven, it is important to drop it from a height of around 1 foot. This will prevent the cake from shrinking and losing its shape.
Nutrition Information:
- Carbohydrates: 15g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 95mg
- Sodium: 30mg
- Potassium: 66mg
- Fiber: 1g
- Sugar: 9g
- Vitamin A: 333IU
- Vitamin C: 1mg
- Calcium: 25mg
- Iron: 1mg