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Fluffy Diploma Roll Cake Recipe with Easy Vanilla Swiss Meringue Frosting

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A light and tender roll cake paired with silky vanilla Swiss meringue frosting, perfect for special occasions or a delightful afternoon treat.

Ingredients

Scale
  • 4 large eggs, room temperature (separated)
  • 1/2 cup granulated sugar (for yolks)
  • 3/4 cup all-purpose flour, sifted
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1/4 cup whole milk
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 4 large egg whites, room temperature
  • 1/4 cup granulated sugar (for egg whites)
  • Pinch of salt
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, letting some overhang for easy removal. Lightly grease the paper.
  2. Separate 4 large eggs, placing yolks in one bowl and whites in another. Let come to room temperature (about 20 minutes).
  3. Whisk egg yolks with 1/2 cup granulated sugar until pale and thick, about 3-4 minutes. Stir in 1/4 cup whole milk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract.
  4. Sift together 3/4 cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt.
  5. Gently fold the flour mixture into the yolk mixture using a spatula until just combined. Avoid overmixing.
  6. Beat egg whites in a clean, dry bowl until soft peaks form. Gradually add 1/4 cup granulated sugar and continue whipping until stiff, glossy peaks appear.
  7. Fold one-third of the egg whites into the yolk batter to lighten it, then fold in the remaining whites gently until no streaks remain.
  8. Pour batter evenly into the prepared pan and spread smoothly. Bake for 12-15 minutes until the cake springs back lightly and a toothpick comes out clean.
  9. While still warm, invert the cake onto a kitchen towel dusted with powdered sugar. Peel off parchment paper and gently roll the cake with the towel starting from a short edge. Let cool completely rolled up.
  10. Prepare Swiss meringue frosting: Combine 4 egg whites and 1/2 cup sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C). Transfer to mixer and beat on high until stiff peaks form and bowl feels cool (~10 minutes). Add 1/2 cup softened butter in small pieces, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  11. Carefully unroll cooled cake, spread an even layer of frosting leaving a small border. Re-roll cake without towel, tucking edges under for a neat finish.
  12. Wrap rolled cake loosely in plastic wrap and chill for at least 1 hour before slicing.

Notes

Roll the cake while warm to prevent cracking. Use a clean, dry bowl for whipping egg whites to ensure proper volume. Patience is key when whipping Swiss meringue to achieve silky texture. If cake cracks slightly, it still tastes great. Frosting can be made a day ahead and stored in the fridge. Variations include adding cocoa powder for chocolate twist or fresh fruit inside the roll.

Nutrition

Keywords: roll cake, Swiss meringue frosting, vanilla cake, fluffy cake, dessert, roll cake recipe, easy frosting, light cake

Find it online: https://flurpchef.com/fluffy-diploma-roll-cake-recipe-with-easy-vanilla-swiss-meringue-frosting/