Classic Vanilla Swiss Roll Cake (雲呢拿瑞士卷蛋糕)

If you’ve been following my blog for a while, I’m sure you know I’ve created my fair share of Swiss Roll Cakes.  So far, I’ve shared the recipes of Strawberry and Cream, Decorated Coffee, Yule Log, and Sakura, etc.  Today, we’re going back to basic.  Check out this Classic Vanilla Swiss Roll Cake (雲呢拿瑞士卷蛋糕) and the tutorial video above.




All along, I thought my family is chocoholic!  The darker, the better!  However, since the day that I’ve made this Vanilla Swiss Roll, they’ve been asking me to make this cake, over and over again!  Seems like they’ve forgotten the chocolate option for this cake, which used to be their favorite! 




There’s something about this basic vanilla cake that we all love.  I guess it’s just the simplicity that wins us over.  It’s made out of just a few basic ingredients that you probably have already in your pantry.  And you can simply taste each one of them, such as the sweet and slightly floral vanilla aroma, the rich and decadent egg flavor, and the silky and smooth freshly whipped cream, etc. 




If you haven’t try any of my Swiss Roll recipe just yet, I’m sure this is the time to do so.  It’s basically a foolproof Swiss Roll Cake recipe that assures you the ease of rolling up your cake nice and easy without any cracks.  The cake texture is light and silky smooth.  Each bite melts in your mouth in heavenly goodness!  I wish I can share this cake with you by passing a slice through the monitor.      




Give this recipe a try, I’m sure it’ll become your family’s favorite as well.  If you haven’t done so, please subscribe to my Youtube channel here.  That way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published.  Thank you for stopping by today. Please stay tuned for more fun and easy recipe.  If you have any recipe request, simply leave a comment below and I’ll try by best to post them soon!      





Tools and ingredient used:

10X15 Baking pan (Click here for more information)

Stand Mixer (Click here for more information)

Butter (Click here for more information)

Cooling Racks (Click here for more information)

Vanilla Bean Paste (Click here for more information)

Organic Heavy Cream (Click here for more information)

Plastic Wrap (Click here for more information)

Vanilla Bean Swiss Roll (雲呢拿瑞士卷蛋糕) 
Servings: 8-10

Ingredients for the cake:
5 egg whites
1/2 teaspoon cream of tartar
10 tablespoons sugar, divided
Pinch of kosher salt
5 egg yolks
1 teaspoon Vanilla Bean Paste
2 tablespoons butter, melted
1/4 cup heavy cream
1/2 cup cake flour

Ingredients for the filling:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon Vanilla Bean Paste

To prepare the cake:
Preheat the oven to 375 degree F.  Grease a 10 by 15-inch baking pan with cooking spray. Then, line the pan with parchment paper.  Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.

Next, beat the egg whites with cream of tartar and a pinch of salt until frothy. Then slowly add in around 1/2 of the sugar and beat until stiff peak forms.

In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla bean paste, melted butter and heavy cream until incorporated. Sift the cake flour into the egg yolk mixture, fold until well incorporated.

Fold meringue into the egg yolk mixture in three batches.  Be careful not to deflate the egg whites too much.

Gently spread the cake batter evenly onto the prepared cake pan.  Bake at 375 degree F for 10 minutes, or until a tooth pick inserted into the cake and comes out clean.  Place on a wiring rack until completely cooled.  Meanwhile, work on the filling.


To prepare the filling:
Beat the heavy cream with powdered sugar and vanilla bean paste until stiff peak formed.

To Assemble the cake:
Spread 3/4 of the whipped cream evenly onto the cooled cake.  Roll the cake up, from the shorter end. Wrap rolled cake with plastic wrap and refrigerate for an hour before serving.

Transfer remaining 1/4 whipped cream into a pastry bag fitted with a large round tip. Refrigerate until ready to serve.

When ready to serve, trim off 1/2-inch of the cake on both ends. Decorate the top of the cake with whipped cream, a few springs of fresh mint, and frosted cranberries for a festive presentation.  You can also use strawberries or any fruit that is in season.