Easy Swiss Roll Cake

Easy Swiss Roll Cake
🧾 Ingredients
🍥 Sponge Cake:
4 large eggs (room temperature)
3/4 cup (150 g) sugar
1 tsp vanilla extract
1 cup (125 g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 tbsp milk
2 tbsp vegetable oil
🍦 Filling (Classic Cream):
1 cup (240 ml) heavy whipping cream
2–3 tbsp powdered sugar
1 tsp vanilla extract
(Optional: add jam, chocolate spread, or fruit 🍓)
👩‍🍳 Instructions

1. Prepare the Pan
   Preheat oven to 180°C (350°F)
   Line a 10×15 inch (25×38 cm) baking tray with parchment paper
2. Make the Sponge Batter
   Beat eggs and sugar with a mixer for 5–7 minutes until thick, pale, and fluffy (this step is key!).
   Mix in vanilla.
   Sift flour, baking powder, and salt together.
   Gently fold dry ingredients into the egg mixture (don’t deflate it).
   Mix milk and oil, then fold into batter until smooth.
3. Bake
   Pour batter into prepared pan and spread evenly
   Bake for 10–12 minutes until lightly golden and springy to touch
4. Roll While Warm (Very Important!)
   Place a clean kitchen towel on the counter and dust with powdered sugar
   Turn the hot cake onto the towel and peel off parchment
   Roll the cake gently with the towel inside from the short side
   Let it cool completely in this rolled shape
5. Make the Filling
   Beat cream, sugar, and vanilla until soft peaks form
6. Fill & Roll Again
   Carefully unroll the cooled cake
   Spread whipped cream evenly (and jam if using)
   Roll it back up tightly (without the towel this time)
7. Chill & Serve
   Chill for 30–60 minutes before slicing
   Dust with powdered sugar or drizzle chocolate
   ✨ Tips for Success:
   Don’t overbake → prevents cracking
   Roll while warm → keeps it flexible
   Use room temperature eggs → better volume
   Trim edges for a clean bakery look