Step 1

Step 2

Combine the white chocolate, 75g of heavy cream, and the scraped vanilla bean seeds in a microwave-safe bowl. Heat in the microwave for about 30 seconds to 1 minute, until the chocolate is melted and the mixture is warm.

Step 3

Pour the cold 250g of heavy cream into the warm chocolate mixture and whisk until smooth. Cover the surface tightly with plastic wrap and refrigerate for at least 3 hours until firm. Chilling the cream thoroughly will make it easier to whip later.

Step 4

Step 5

In a separate clean bowl, beat the egg whites on medium speed. Gradually add the sugar in three additions, whipping until stiff peaks form (about 90% meringue). Make sure the peaks are firm and stand straight up.

Step 6

Gently fold the stiff meringue into the cake flour mixture in two additions. Use a spatula to mix from the bottom of the bowl upwards, being careful not to deflate the batter.

Step 7

Line a 25x30cm baking pan with parchment paper and pour the batter into it. Spread the batter evenly. (As shown in the video, slightly higher edges and a thinner center will help it bake evenly.)

Step 8

Bake at 170°C (338°F) for 13 minutes. Adjust the time and temperature according to your oven’s specifications. The top should be lightly golden when done.

Step 9

Invert the baked sponge cake onto a clean kitchen towel or parchment paper to cool. Carefully remove the parchment paper stuck to the cake while it’s still warm. This helps prevent the cake from becoming wrinkled.

Step 10

Once the sponge cake is completely cooled, trim off the thin top layer (the ‘skin’) and any uneven edges with a knife. A neat cake will make a prettier Swiss roll.

Step 11

Take the chilled white cream out of the refrigerator and whip it on high speed until it becomes firm and smooth. It should be at a consistency that is easy to pipe or spread with a spatula.

Step 12

Place the trimmed sponge cake on a clean kitchen towel wrung out of water. Spread the whipped cream evenly over the entire surface. (Make the center slightly thicker, as shown in the photo, for a better rolled shape.)

Step 13

Using the towel to help, gently roll the sponge cake into a cylinder. (Roll slowly and carefully, maintaining balance, as demonstrated in the video.)

Step 14

If the cream is insufficient on the sides, use a spatula to fill in the gaps and neaten the shape.

Step 15

Wrap the Swiss roll tightly in the towel and refrigerate for 1 hour. Wrapping it firmly is key to helping it hold its shape.

Step 16

Halfway through chilling, take the roll out and gently press with a thin stick or chopstick to create a cloud-like shape. After shaping, refrigerate for another 30 minutes.

Step 17

To slice the cake, use a knife heated briefly over a flame for clean cuts. Be careful not to crush the cake as you slice it to your desired thickness.

Step 18

Voila! Your fluffy cloud Swiss roll cake is complete! 😀

Step 19

It looks and feels like a real cloud! This cake is as delightful to look at as it is to eat. The rich milk cream melts in your mouth, and with less sugar, it’s not overly sweet. Give it a try at home!

Step 20

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