Classic Swiss Roll (Variation) is a delightful twist on the traditional rolled sponge cake, featuring a light vanilla sponge filled with silky whipped cream and your choice of fruit preserves or flavored cream. Soft, elegant, and versatile, this dessert is perfect for family gatherings, celebrations, or an afternoon tea treat.
Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
Beat the eggs and sugar until thick and fluffy, then gently fold in the flour and vanilla extract.
Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the sponge is lightly golden.
Invert the warm cake onto a clean kitchen towel dusted with powdered sugar and roll it up gently. Let it cool completely.
Unroll the cake and spread whipped cream along with your preferred fruit jam or flavored filling.
Roll the cake tightly, wrap it, and chill in the refrigerator for at least 1 hour.
Dust with powdered sugar or decorate with fresh berries before slicing and serving.
All-purpose flour
Eggs
Granulated sugar
Vanilla extract
Heavy whipping cream
Mixed fruit jam
Powdered sugar
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