Ingredients
For the Sponge Cake
5 large eggs, room temperature
¾ cup (150 g) granulated sugar
1 teaspoon vanilla extract
¾ cup (95 g) all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
¼ teaspoon salt
3 tablespoons whole milk
3 tablespoons vegetable oil
1 tablespoon melted butter
For the Cream Filling
1 cup (240 ml) heavy whipping cream, cold
½ cup (60 g) powdered sugar
1 teaspoon vanilla extract
4 oz (115 g) cream cheese, softened
2 tablespoons powdered sugar, optional for extra sweetness
For Finishing
Powdered sugar, for dusting
Fresh berries, optional
White chocolate shavings, optional
👩🍳 Instructions
- Prepare the Oven
Preheat your oven to 350°F (175°C).
Line a 10 × 15-inch (25 × 38 cm) jelly-roll pan with parchment paper. Lightly grease the parchment and the sides of the pan. - Make the Sponge Batter
Separate the eggs, placing the egg whites in a large clean bowl and the yolks in another bowl.
Beat the egg yolks with ½ cup of the sugar and the vanilla extract for about 3–4 minutes, until pale, thick, and creamy.
Add the milk, vegetable oil, and melted butter. Mix gently until combined.
In another bowl, whisk together the flour, cornstarch, baking powder, and salt.
Gradually sift the dry ingredients into the egg-yolk mixture. Mix gently just until combined. Do not overmix. - Whip the Egg Whites
Beat the egg whites on medium speed until foamy.
Gradually add the remaining ¼ cup sugar and continue beating until you have soft-to-medium peaks and the mixture looks glossy.
Gently fold the whipped egg whites into the cake batter in 2–3 additions. Use a spatula and fold carefully to keep as much air in the batter as possible. - Bake the Cake
Pour the batter into the prepared pan.
Spread it evenly into the corners using a spatula.
Bake for approximately 10–13 minutes, or until the top is lightly golden and the cake springs back gently when touched.
Do not overbake, because the cake needs to remain flexible for rolling. - Roll the Warm Cake
Immediately after removing the cake from the oven, run a knife around the edges to loosen it.
Place a clean sheet of parchment paper over the cake and carefully turn the cake out of the pan.
Remove the baking parchment.
While the cake is still warm, gently roll it up from one short end with the parchment inside.
Allow the rolled cake to cool completely. - Prepare the Cream Filling
Beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla and mix until creamy.
Pour in the cold heavy cream and whip until the filling becomes thick, smooth, and spreadable.
Do not overbeat. - Fill the Swiss Roll
Carefully unroll the cooled cake.
Spread the cream filling evenly over the entire surface, leaving about ½ inch (1 cm) around the edges.
Gently roll the cake back up, this time without rolling the parchment into the cake.
Place the Swiss roll seam-side down. - Chill
Wrap the Swiss roll loosely in plastic wrap and refrigerate for at least 1–2 hours.
Chilling helps the roll hold its beautiful shape and makes it easier to slice. - Finish & Serve
Before serving, dust the top generously with powdered sugar.
Trim the ends if desired for a cleaner presentation.
Slice with a sharp knife to reveal the beautiful creamy spiral.