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Holiday Vanilla Swirl Cake

A lusciously tender vanilla sponge cake rolled with a smooth vanilla cream and accented by either a rich chocolate fudge or a fruity berry jam swirl. This simplified recipe avoids the need for egg separation while delivering exquisite texture and flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
  

Sponge Cake:

  • 1 teaspoon 5ml pure vanilla extract
  • 3 tablespoons 45ml sunflower oil (or olive oil or canola oil)
  • ½ teaspoon baking powder
  • 1 teaspoon 5ml apple cider vinegar or white vinegar
  • ¼ teaspoon salt
  • 1 cup 142g all-purpose flour
  • 4 large eggs at room temperature
  • ⅔ cup 135g granulated sugar
  • 2 tablespoons 30ml milk

Cream Filling:

  • 2 tablespoons 12g skim milk powder
  • 1 teaspoon 5ml pure vanilla extract
  • 1 ¼ cups 300ml 35% whipping cream
  • 1 tablespoon 12g granulated sugar

Fudge Swirl or Jam:

  • ¾ cup Morello cherry preserves or
  • 1 prepared and fully chilled recipe of Easy One Pot Dark Chocolate Hot Fudge Sauce

Instructions
 

  • Preheat the oven to 350°F. Lightly grease a 15x10-inch jelly roll pan and line with parchment paper; a 17x11-inch sheet pan may also be used for a thinner cake that bakes more quickly.
  • To prepare the sponge batter, place the eggs in the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl with a hand mixer). Beat on high for 3 minutes until frothy and doubled in volume. Gradually add the sugar, one tablespoon at a time, beating for 5–8 minutes until pale, thick, and tripled in volume. The mixture should reach the ribbon stage. Blend in the salt.
  • In a separate bowl, whisk together milk, oil, vinegar, and vanilla. Slowly incorporate this liquid into the egg mixture on low speed.
  • In another bowl, sift the flour and baking powder together and whisk to combine. Sift half of this dry mixture over the egg mixture and gently fold in on low speed. Repeat with the remaining flour, finishing the mixing by hand with a wide spatula or balloon whisk to ensure even integration, scraping down to the bottom of the bowl.
  • Spread the batter evenly in the prepared pan using a large offset spatula. Bake for 12–15 minutes (10–12 minutes for a thinner pan) until golden and springy when touched. Do not overbake. Cool on a wire rack for one minute.
  • Prepare a clean kitchen towel dusted generously with icing sugar. Loosen the cake edges with a knife and invert onto the towel. Carefully peel away the top layer of parchment. While still warm, roll the cake from the short side, incorporating the towel in the roll. Allow it to cool completely seam-side down.
  • To make the filling, whip the cream with skim milk powder and sugar in a medium bowl using a hand mixer until firm peaks form. Blend in the vanilla.
  • To assemble, unroll the cooled cake. Spread a thin layer of jam or hot fudge sauce over the surface. Top with the cream filling, leaving a half-inch border. Roll the cake back up tightly. Transfer to a serving plate or lined tray, cover with plastic wrap, and refrigerate for at least 2 hours. Dust with icing sugar before slicing.

Notes

Use a kitchen towel for rolling to minimize cracking. Firm peaks in the cream ensure better structure for rolling.