Perfect Vanilla Swiss Roll

Specific Ingredient Notes

These are the ingredients I used to develop this recipe and why I used them. Please note, further down in this post, I have a section titled "Substitutions and Alternatives". If you do not have the specific ingredient that is listed here, I recommend reading that section for possible alternatives.

• Grapeseed Oil - This is a light and flavor-neutral oil. This oil allows the vanilla to be the star of the show.

• Whole Milk - Adds full richness to this swiss roll.

• Clear Vanilla Extract - Vanilla is the star of this show. I added extra vanilla for a more robust flavor.

• Cake Flour - Cake flour is a finely milled flour that is lower on the gluten spectrum. What that means is cake flour helps your cakes to be lighter and fluffier in texture. I have luck finding cake flour at Target.

• Milk Powder - Is milk in its most concentrated form. Bakers like to use milk powder to add a richness of milk, without adding liquid to the recipe.

• Egg Whites - Egg whites are the leavening, or rising, agent of this cake. Egg whites keep the texture light and fluffy. Before mixing, always clean your mixing bowl with vinegar and beaters to remove any unseen fat from previous uses.

• Cream of Tartar - Speeds up the creation of foam and stabilizes the bubbles in egg whites. The result is a lighter cake sponge texture.

Rolling Technique

Achieving the perfect roll is all about timing and technique. Don't let the rumors scare you; it is easier than you might have heard. Follow these steps to create a perfect roll.

• Baking Sheet: Line the baking sheet with parchment paper and liberally grease both sides. The goal of this step is to ensure the cake is released easily.

• Preparing the Roll: Select either a lint-free tea towel or parchment paper as an insert. This insert is rolled inside the cake. Lay the insert flat and generously dust the top with powdered sugar. The dusted insert will ensure the cake does not stick when rolling it up.

• Invert Cake: Remove the cake from the oven. Then invert the cake onto the dusted insert. After inverting, peel the bakes parchment paper off the bottom of the cake.

• First Roll: Slowly and gently roll the cake with the insert inside the rolls. Allow the cake to cool while rolled up fully; this can take between 1 -2 hours.

• Second Roll: Once the cake has cooled, gently unroll it. Spread your filling across the cake, leaving a 1-inch parameter all the way around. Roll the cake back up without the insert on the inside. Place in the refrigerator for four hours before serving.

Substitutions and Alternatives

Grapeseed Oil - This recipe uses a small amount of grapeseed oil. It is also a costly oil to purchase. Therefore if you do not already have it, I do not recommend buying it for this recipe. As an alternative, I recommend using: Avocado oil, almond oil, canola oil, or olive oil.

Whole Milk - Simply replace any milk or milk substitute for whole milk at a 1:1 ratio.

Clear Vanilla Extract - Any vanilla extract or vanilla bean paste can be a substitution.

Cake Flour - I love cake flour because of the lighter texture. However, I often use all-purpose flour in place of just about any flour. All-purpose is the perfect name for this universal flour.

Milk Powder - If you do not have milk powder, simply use flour in its place to keep the dry ratios consistent.

Cream of Tartar - Substitute 1 teaspoon of vinegar or lemon juice for every ½ teaspoon of cream of tartar

Fillings and Toppings

Much like cakes, swiss rolls can have a large variety of different fillings. I prefer a simple whipped cream served with a fruit topping on the side. I think it is fun to have a topping bar so that everyone can make their perfect variation of swiss rolls. Here are a few suggestions:

• Jam
• Compote
• Dulce de Leche
• Salted caramel
• Fruit curd
• Buttercream
• Ganache
• Marshmallow