Nilla Wafers Cake Roll
Nilla Wafers Cake Roll
Yield: 8
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
- 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.