Vanilla Swiss Roll

Instructions

1. Prepare the baking sheet
   Preheat the oven to 375°F (190°C). Line a 10x15-inch (25x38cm) baking sheet with parchment paper, leaving some overhang on the sides. Lightly grease the parchment with butter or cooking spray.
2. Make the sponge batter
   In a large bowl, beat the eggs and sugar with an electric mixer on high speed for 5-6 minutes until pale, thick, and tripled in volume. The mixture should leave a ribbon trail when the beaters are lifted. Gently fold in the vanilla extract.
3. Add dry ingredients
   Sift the flour, baking powder, and salt directly over the egg mixture. Gently fold with a spatula using a figure-eight motion, being careful not to deflate the batter. When almost combined, drizzle in the melted butter around the edges and fold until just incorporated.
4. Bake the sponge
   Pour the batter onto the prepared baking sheet, gently spreading it into an even layer. Bake for 10-12 minutes until the top is golden and springs back when lightly touched. Do not overbake or the cake will crack when rolled.
5. Roll while warm
   Immediately after removing from the oven, dust the top with powdered sugar. Place a clean kitchen towel over the cake, then place another baking sheet on top. Carefully flip the cake over, remove the original baking sheet and peel off the parchment paper. Starting from the short end, roll the cake up with the towel inside. Let cool completely on a wire rack, about 1 hour.
6. Prepare the filling
   In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla bean paste until soft peaks form. If using mascarpone, beat it separately until smooth, then fold into the whipped cream until just combined for a richer filling.
7. Fill and re-roll
   Once the cake is completely cool, carefully unroll it. Spread the vanilla cream filling evenly over the cake, leaving a 1/2-inch border on all sides. Gently re-roll the cake without the towel, using the short end to start. Place seam-side down on a serving platter.
8. Chill and serve
   Refrigerate the Swiss roll for at least 30 minutes before serving. Dust with additional powdered sugar just before serving. For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts.