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Vanilla Swiss roll Cake

I feel like I am the queen of desserts, but even I have days when I don't want to be making extravagant desserts, especially in the summer. This Swiss roll cake is so light and refreshing, I have family members request this cake for dessert on the regular. Because it comes together quite easily and doesn't take forever to make, its one of those desserts I can whip up in the morning and I can fill it once I have dropped the kids to school.

This recipe is great because its adaptable. You can fill it with your favourite fillings. You don't have to fill it with whipped cream, you can try pastry cream, ice cream or even a whipped ganache! Doesn't that sound yum??

Preparation Time 30 minutes

Cook Time 15 minutes

Serves 8-10



3 eggs- separated

30 grams sugar + 30 grams sugar- separated

30 ml vegetable oil

30 ml whole milk

1 teaspoon vanilla

60 grams of all purpose flour

1/4 teaspoon cream of tartar

1/2 cup whipping cream

2-3 tablespoons icing sugar

2 tablespoons apricot jam and 2 tablespoons water (Or any jam of your choice)


  1. Make cake: prepare a 9x13 inch baking pan with parchment paper. Set it aside. Preheat the oven to 190c

  2. Combine the egg yolks and 30 grams sugar and beat on a high speed until light and pale. Add the oil, milk and vanilla. Mix it through again.

  3. Sift the flour into the mixture and whisk until smooth. Set it aside.

  4. In a clean bowl, beat the egg whites until foamy. Add the cream of tartar and beat well.

  5. Gradually add 30 grams of sugar and beat until stiff peaks.

  6. Fold the egg whites into the egg yolk mixture in 3 additions. Slowly fold it in, making sure the first lot of egg whites are mixed in properly before adding any more.

  7. Pour into the prepared baking tray. Tap the tray on the counter 2-3 times. It will help release any air bubbles.

  8. Bake 14-15 minutes until soft and springy to touch.

  9. While the cake bakes, prepare a sheet of parchment paper, a few inches longer than the baking pan. Dust the top of the parchment paper generously with sugar.

  10. Once the cake is ready, remove it from the oven and immediately invert it onto the parchment paper.

  11. Quickly but carefully remove the layer of parchment paper on top and then begin to roll the Swiss roll, beginning at the narrow end and then set it aside to cool.

  12. Heat the apricot jam and the water on the stove until a thinner apricot glaze comes together. Remove it from the heat and allow it to cool slightly.

  13. Beat the cream with the sugar until stiff peaks.

  14. Unroll the Swiss roll cake and brush on the apricot jam glaze.

  15. Spread the whipped cream over the top.

  16. Slowly roll the cake back up, being careful not to push the whipped cream out of the cake.

  17. Chill it for an hour in the fridge.

  18. Just before serving, dust it with icing sugar. Slice and serve.

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