Ingredients:
For the cake:
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For the filling:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fruit jam or spread of your choice
Directions:
Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
In a mixing bowl, beat the eggs and granulated sugar together using an electric mixer until thick and pale yellow in color.
Add the vanilla extract and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the egg mixture, folding gently until just combined. Be careful not to overmix.
Pour the batter into the prepared jelly roll pan, spreading it evenly to the edges.
Bake in the preheated oven for 12-15 minutes or until the cake is lightly golden and springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar.
Remove the cake from the oven and immediately invert it onto the prepared kitchen towel.
Carefully peel off the parchment paper from the cake.
Starting from one short end, gently roll the cake together with the towel into a tight spiral. Allow it to cool completely on a wire rack.
In the meantime, prepare the filling by whipping the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Once the cake has cooled, carefully unroll it from the towel.
Spread a layer of fruit jam or spread evenly over the cake, leaving a small border around the edges.
Spread the whipped cream filling over the jam layer.
Starting from the same end as before, carefully roll the cake back up into a tight spiral, removing the towel as you go.
Place the Swiss roll on a serving platter, seam side down.
Refrigerate for at least 1 hour to allow the filling to set.
Slice and serve chilled. Enjoy!