Nilla Wafers Cake Roll

Dec 7

Dive into a world of sweetness with my Swiss Roll Cake! Picture this: a light, airy Nilla Wafers Chiffon cake rolled around a dreamy Nilla Wafers Chantilly Cream. This isn’t just any dessert—it’s a playful twist on a classic that brings a burst of nostalgia and delight in every bite.

The magic of this cake lies in its perfect roll, creating a soft, sponge-like texture that’s complemented by a rich, creamy filling. The Nilla Wafers add a touch of sweetness and a hint of the familiar, making each slice a joyful treat. Whether you’re celebrating a special occasion or just treating yourself, this Swiss Roll Cake is the perfect way to indulge.

But here’s the fun part: it’s not just delicious; it’s also a showstopper! Its elegant look and heavenly taste make it a standout at any gathering or holiday feast. Plus, its light and airy nature makes it a sweet ending to any meal, leaving everyone craving more.

So why wait? Give this Swiss Roll Cake a try and discover why it’s more than just dessert—it’s a celebration in every bite!

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

Tools and Equipment:

8x12" baking pan
Parchment paper
Medium saucepan
Large mixing bowl
Stand mixer with whisk attachment
Offset spatula
Cooling rack
Piping bag with 1M piping tip

Instructions

Directions

Preheat oven to 320 F. Line a 8x12" baking pan with the parchment paper.
Add the powdered nilla wafers and milk to saucepan, while stirring - heat on medium until it just starts steaming.
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.
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.
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.
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

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.
Fold in the powdered nilla wafers.

Assembly

Flip the cooled cake from cooling rack onto a parchment paper.
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.
Gently roll up the cake from the short edge, using the parchment paper to help you push the cake onto itself.
Transfer the rolled cake onto a large piece of kitchen plastic, wrap and refrigerate for at least 2 hours before decorating and serving.
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.

Tips for Success:

Make sure your mixing bowls and beaters are completely clean and dry when whipping the egg whites to ensure they reach stiff peaks.
When folding the meringue into the batter, use a gentle folding motion to avoid deflating the mixture and maintain the cake's light texture.
For even baking, ensure your oven is properly preheated and avoid opening the door during the first half of the baking time.

Troubleshooting Tips:

Cake not rising: Ensure that your baking soda is fresh and that the egg whites are whipped to stiff peaks. Overmixing the batter can also lead to a dense cake.
Cracking on the surface: If your cake cracks, it may be due to overbaking. Keep a close eye on it in the final minutes of baking.
Cream not whipping: If the cream doesn’t reach soft peaks, try chilling the mixing bowl and beaters in the refrigerator before whipping.

The Art of Rolling:

The secret to achieving that flawless, smooth roll lies in your technique. Here’s how you can master it:

First things first: rolling while the cake is still warm is key! A warm cake is much more flexible, allowing it to roll without cracking. Once you’ve baked your Nilla Wafers Chiffon cake, let it cool slightly on a kitchen towel dusted with powdered sugar. This step helps prevent sticking and keeps the cake’s surface from getting too dry.
When it’s time to roll, gently peel off the parchment paper. This is where the real magic happens! Start rolling the cake from the shorter end, using the parchment paper to help guide and shape the roll. Be gentle and patient—too much pressure can cause cracks.
To ensure the perfect shape, consider rolling the cake in a clean kitchen towel. As you roll, the towel will help maintain the cake’s shape and prevent it from flattening. If you encounter any minor cracks or tears, don’t panic! They can be easily hidden with a generous layer of your Nilla Wafers Chantilly Cream.

By following these tips, you'll create a Swiss Roll Cake that's not just beautifully rolled but also irresistibly delicious. Whether you're serving it at a festive gathering or enjoying a sweet treat at home, this cake will surely impress. So roll on and let the delicious fun begin!

Variations:

Flavor Twist: Add a teaspoon of lemon or orange zest to the batter for a citrusy flavor.
Different Fillings: Substitute Nilla Wafers Chantilly Cream with fruit preserves, chocolate ganache, or a flavored mascarpone cream for variety.

Storing and Serving:

Storing: Wrap the Swiss Roll Cake tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, you can freeze it for up to 1 month.
Serving: Serve chilled or at room temperature. To enhance presentation, dust with powdered sugar or cocoa powder before serving.

More Decorating Ideas:

Garnishes: Top the cake with fresh berries, edible flowers, or a drizzle of chocolate sauce.
Themed Toppings: For special occasions, decorate with themed sprinkles or edible glitter.

Pairing Suggestions:

Beverages: Enjoy with a cup of tea or coffee for a classic pairing. A light dessert wine or sparkling water also complements the cake beautifully.
Sides: Serve with a side of fresh fruit or a small scoop of vanilla ice cream for added indulgence.

Fun Trivia About Swiss Roll Cakes:

Despite its name, the Swiss roll cake (also known as a jelly roll in the U.S.) does not originate from Switzerland. The name is believed to come from the rolled shape, which resembles the traditional Swiss Roulade.

Swiss rolls are popular during the holiday season, particularly around Christmas. They’re often decorated to look like yule logs, known as “bûche de Noël” in French, adding a festive touch to the dessert table.