Nilla Wafers Cake Roll

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Nilla Wafers Cake Roll

Yield: 8

Author: Sasha Nary of @SashaCakesChicago

Swiss Roll Cake, made with Nilla Wafers Chiffon and Nilla Wafers Cantilly Cream.

Ingredients

Nilla Wafers Chiffon Cake

• 4 tsp powdered nilla wafers
• 50 ml whole milk
• 18 g granulated sugar
• 44 g all-purpose flour, sifted
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3 egg yolks
• 38 g vegetable oil
• 1/2 tsp vanilla extract
• 4 egg whites
• 48 g granulated sugar

Nilla Wafers Cantilly Cream

• 250 ml heavy whipping cream
• 2 tbsp powdered sugar
• 4 tsp powdered nilla wafers
• 1 tsp vanilla extract

Instructions

Directions

1. Preheat oven to 320 F. Line a 8x12" baking pan with the parchment paper.
2. Add the powdered nilla wafers and milk to saucepan, while stirring - heat on medium until it just starts steaming.
3. Combine the sugar, soda, and salt in a large bowl. Sift in the flour and mix to combine. Add the egg yolks, oil, vanilla, and the milk/nilla wafer mixture, stir to combine and set aside.
4. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment; start whipping on lowest speed, slowly increasing to medium-low. Once the egg whites become frothy, start drizzling in the sugar a little bit at a time, then increase the mixer’s speed to medium-high and whip on stiff peaks. Fold 1/3 of this meringue to the nilla mixture, once incorporated- fold-in the rest. Pour the batter onto the parchment paper lined baking pan, spread evenly using an offset spatula.
5. Bake on the middle rack at 320F for 12-14 minutes until toothpick comes out clean and the cake springs back when touched in the center.
6. Allow to cool in the pan for 5 minutes, then place the cooling rack over the baking pan and flip the cake onto the cooling rack; gently peel-off the parchment paper. Set aside to cool completely while you prepare the nilla cream.

Nilla Wafers Chantilly Cream

1. Add the heavy cream, sugar and vanilla to the bowl of stand mixer fitted with the whisk attachment and whip on medium speed for 2-3 minutes to soft peaks.
2. Fold in the powdered nilla wafers.

Assembly

1. Flip the cooled cake from cooling rack onto a parchment paper.
2. Spread the cream onto the chiffon cake, placing a bit thicker layer on the shorter side that will be rolled first. Refrigerate the remaining cream for later use.
3. Gently roll up the cake from the short edge, using the parchment paper to help you push the cake onto itself.
4. Transfer the rolled cake onto a large piece of kitchen plastic, wrap and refrigerate for at least 2 hours before decorating and serving.
5. Once cake have set and cooled, add the remaining chantilly cream onto the piping bag fitted with 1M piping tip; decorate the top of the cake with piped rosettes, and nilla wafers.

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