Vanilla Bean Swiss Roll with Jam Filling
Indulge in a light and airy Vanilla Bean Swiss Roll, a delightful dessert that pays homage to family traditions. Inspired by my grandmother's classic jelly roll, this version uses fresh vanilla beans to impart rich flavor while the sponge cake is made from scratch, ensuring a fresher taste and tender texture. Perfect for layering in trifles or enjoying on its own, this Swiss roll is also versatile; you can fill it with your favorite jams, whipped cream, or even fruit for a refreshing twist. Whether you’re celebrating a special occasion or just treating yourself, this Swiss roll is sure to impress with its beautiful appearance and sumptuous flavor.
N/A
Servings
225
Calories
8
Ingredients
Ingredients
Eggs
4 (Separated, yolks and whites)
Caster Sugar
4 ounces (Divided)
Cream of Tartar
1/4 teaspoon (N/A)
Vanilla Bean
1 (Seeds scraped from the pod)
All-Purpose Flour
3 ounces (Sifted (or self-raising flour))
Baking Powder
3/4 teaspoon (Omit if using self-raising flour)
Salt
1/4 teaspoon (Omit if using self-raising flour)
Icing Sugar
as needed (For dusting)
Instructions
1
Preheat the oven to 340°F (170°C) fan/375°F (190°C) conventional. Line the bottom of a 9x13 inch jelly roll pan with parchment paper, ensuring it extends slightly over the edges for easy removal.
2
In a mixing bowl, whip the egg whites with 2 tablespoons of caster sugar and cream of tartar until medium peaks form. Set aside.
3
In another bowl, whip the egg yolks with the remaining sugar and the seeds scraped from the vanilla bean until the mixture is pale and has doubled in volume.
4
Gradually sift half of the flour, baking powder (if using all-purpose flour), and salt (if using all-purpose flour) into the yolk mixture, whisking gently to combine.
5
Fold in half of the whipped egg whites into the yolk mixture until just combined. Avoid overmixing to maintain the airiness.
6
Sift the remaining dry ingredients into the mixture and gently whisk to incorporate, then fold in the remaining egg whites using a spatula until the batter is smooth and uniform.
7
Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even bake.
8
Bake in the preheated oven for 10-12 minutes or until the sponge springs back when lightly pressed in the center.
9
Remove from the oven, and use an offset knife to carefully loosen the edges of the sponge from the pan. Dust the top lightly with icing sugar.
10
Carefully turn the sponge out onto a clean tea towel, peeling away the parchment paper. Dust the top with more icing sugar.
11
While the sponge is still warm, gently roll it up with the tea towel, starting from one of the shorter ends. This helps the sponge retain its shape for later filling.
12
Allow the rolled sponge to cool completely. Once cool, unroll it carefully and spread your favorite jam or cream filling evenly over the surface.
13
Carefully reroll the sponge without the tea towel, trimming the ends to create neat edges. Dust the top with icing sugar before serving.
Nutrition Information
1g
Fat
30g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Vanilla Bean Swiss Roll?
It is a light and airy sponge cake flavored with fresh vanilla beans, rolled with a filling such as jam or whipped cream.
How many eggs are needed for this recipe?
This recipe requires 4 eggs, which should be separated into yolks and whites.
What is the recommended oven temperature for a fan oven?
The oven should be preheated to 340°F (170°C) for a fan-assisted oven.
What temperature should I use for a conventional oven?
Set your conventional oven to 375°F (190°C).
What size pan is required for the Swiss roll?
You will need a 9x13 inch jelly roll pan.
How should I prepare the baking pan?
Line the bottom with parchment paper, allowing it to extend slightly over the edges for easy removal.
What stage should the egg whites be whipped to?
Whip the egg whites until medium peaks form.
How much caster sugar is used in total?
The recipe calls for 4 ounces of caster sugar, which is divided between the whites and yolks.
What is the purpose of cream of tartar in this recipe?
Cream of tartar is added to the egg whites to help stabilize them and achieve the correct peak consistency.
How do I prepare the vanilla bean?
The seeds should be scraped from the pod and added to the egg yolk mixture.
Can I use self-raising flour instead of all-purpose?
Yes, you can use 3 ounces of self-raising flour as a substitute for all-purpose flour.
What should I omit if I use self-raising flour?
If using self-raising flour, you should omit the 3/4 teaspoon of baking powder and the 1/4 teaspoon of salt.
Why is it important to sift the flour?
Sifting the flour helps maintain the airiness of the sponge and prevents lumps in the batter.
How many calories are in a serving of this Swiss roll?
Each serving contains approximately 225 calories.
What is the fat content of this dessert?
This recipe is low in fat, containing only 1g per serving.
How much protein does this recipe provide?
The Swiss roll provides 5g of protein per serving.
How long does the sponge take to bake?
Bake the sponge for 10-12 minutes.
How do I check if the sponge is done?
The cake is ready when it springs back when lightly pressed in the center.
Why must the sponge be rolled while it is still warm?
Rolling it while warm helps the sponge retain its shape and prevents it from cracking when filled later.
What should I use to roll the sponge in?
Use a clean tea towel to gently roll up the sponge starting from one of the shorter ends.
How do I prevent the sponge from sticking to the towel?
Dust the top of the sponge lightly with icing sugar before turning it out onto the tea towel.
When should I add the jam or cream filling?
Wait until the rolled sponge has cooled completely before unrolling it to spread the filling.
What types of fillings can be used?
You can use your favorite jams, whipped cream, or even fresh fruit.
How do I get neat edges on my Swiss roll?
After the final reroll, trim the ends of the sponge to create neat, clean edges.
What is the final step before serving?
The final step is to dust the top of the roll with icing sugar.
Can this Swiss roll be used for other desserts?
Yes, it is excellent for layering in trifles.
What texture should the finished sponge have?
The sponge should be tender, light, and airy.
How much sugar is added specifically to the egg whites?
You should add 2 tablespoons of caster sugar to the egg whites.
How much all-purpose flour is required?
The recipe requires 3 ounces of all-purpose flour.
What was the inspiration for this recipe?
The recipe is inspired by the creator's grandmother's classic jelly roll.