Image credit : Cake Orange
Ingredients:
For the sponge cake:
– 4 large eggs
– 100g (1/2 cup) granulated sugar
– 100g (3/4 cup) all-purpose flour
– 1 teaspoon vanilla extract
– Pinch of salt
For the filling:
– 200ml (3/4 cup) heavy cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– Fruit jam or chocolate spread (optional)
**Instructions:**
1. Preheat your oven to 180°C (350°F). Grease and line a 10×15 inch baking tray with parchment paper.
2. In a large mixing bowl, beat the eggs and sugar together until pale and fluffy. This can take about 5-7 minutes with an electric mixer.
3. Add the vanilla extract and a pinch of salt to the egg mixture and gently fold in the flour using a spatula. Be careful not to overmix, as this can deflate the batter.
4. Pour the batter into the prepared baking tray and spread it out evenly with a spatula.
5. Bake in the preheated oven for 10-12 minutes, or until the sponge is lightly golden and springs back when touched.
6. While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
7. Once baked, immediately turn the sponge out onto the prepared towel and carefully peel off the parchment paper.
8. Starting from one short end, gently roll the sponge cake and the towel together into a tight roll. Let it cool completely while rolled up.
9. While the cake is cooling, prepare the filling. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Carefully unroll the cooled sponge cake and spread the whipped cream evenly over the surface. If desired, spread a layer of fruit jam or chocolate spread over the whipped cream.
11. Carefully roll the cake back up, this time without the towel. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before serving to allow the filling to set.
12. Once chilled, slice and serve your delicious Swiss roll cake! Enjoy!
