Vanilla cream swiss roll Recipe

Vanilla cream swiss roll

All Rights Reserved


For sponge cake
  • 4 eggs
  • 120g cake flour
  • 120g sugar

For vanilla cream
  • 200ml fresh milk
  • 2 egg yolks
  • 1 sheet gelatin
  • 20g flour
  • 8g cornflour
  • 40g sugar
  • 100ml whipping cream
  • 1/2 tbsp icing sugar
  • vanilla beans

How to make Vanilla cream swiss roll

Sponge cake :
  1. Beat eggs and sugar till creamy and pale yellow.
  2. Fold in the sifted flour.
  3. Bake in sponge tray in preheated oven 200°C for 10 to 15mins.

Vanilla cream :
  1. Boil milk with splitted vanilla beans.
  2. Beat sugar and egg yolks in a bowl.
  3. Add in flour and cornflour. Mix well.
  4. Pour half of the boiling milk whilst stiring.
  5. Pour mixture in the remaining hot milk, mix well and cook on low heat till thick.
  6. Soak gelatin in cold water. Drain, add to hot cream. Mix well.

In a cold bowl, beat whipping cream till light and fluffy. Add icing sugar. Beat for 1 more min.

Fold in  the whipped cream with the warm vanilla cream.
Spread on sponge cake. Roll the cake carefully.
Let it rest in the fridge for 2 hours before serving.

Register or login to add a comment!