Name: Vanilla Roll Cake with Whipped Cream Filling Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: Western
Ingredients: 4 large eggs (room temperature; very important for proper volume); 100 g (½ cup) granulated sugar; 1 tsp pure vanilla extract; 90 g (¾ cup) cake flour (or all-purpose flour sifted well); 2 tbsp milk (whole milk preferred, room temperature); 2 tbsp vegetable oil (neutral-flavored, like canola or grapeseed) or melted unsalted butter; Pinch of fine salt; 200 ml (¾ cup plus 1 tbsp) heavy cream (chilled); 20 g (2 tbsp) powdered sugar (adjust to taste); ½ tsp vanilla extract; Powdered sugar for dusting; Fresh berries for garnish

Ingredients

4 large eggs (room temperature; very important for proper volume)

100 g (½ cup) granulated sugar

1 tsp pure vanilla extract

90 g (¾ cup) cake flour (or all-purpose flour sifted well)

2 tbsp milk (whole milk preferred, room temperature)

2 tbsp vegetable oil (neutral-flavored, like canola or grapeseed) or melted unsalted butter

Pinch of fine salt

200 ml (¾ cup plus 1 tbsp) heavy cream (chilled)

20 g (2 tbsp) powdered sugar (adjust to taste)

½ tsp vanilla extract

Optional: powdered sugar for dusting, fresh berries for garnish

Instructions

Step 1: Preheat your oven to 180°C (350°F). Line a jelly roll pan with parchment paper, covering the base and slightly up the sides. Lightly grease the parchment if desired to help with release.

Step 2: In a large bowl, combine eggs and granulated sugar. Beat on high speed with a mixer for 6–8 minutes until the mixture is pale, thick, and has tripled in volume.

Step 3: Add vanilla extract and a pinch of salt, mixing gently just to combine.

Step 4: Sift the cake flour over the egg mixture in two parts. Fold gently using a spatula with a “cut down, lift, and turn” motion to keep the batter airy.

Step 5: In a small bowl, whisk together milk and vegetable oil or melted butter. Temper this mixture by stirring in 2–3 tablespoons of the batter until smooth.

Step 6: Fold the tempered mixture back into the main batter gently and evenly.

Step 7: Pour the batter into the prepared pan and spread evenly with an offset spatula. Tap the pan lightly on the counter to release any large air bubbles.

Step 8: Bake for 12–15 minutes until the cake is lightly golden and springs back when touched.

Step 9: Immediately run a knife along the pan edges to loosen the cake. Invert it onto a kitchen towel dusted with powdered sugar, then carefully peel off the parchment paper.

Step 10: While still warm, roll the cake gently in the towel starting from the short end. Let it cool completely rolled up to prevent cracking.

Step 11: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until medium peaks form. Refrigerate until ready to use.

Step 12: Unroll the cooled cake carefully. Spread the whipped cream evenly over the surface, leaving a 1-inch (2.5 cm) border on one end.

Step 13: If using, add sliced fresh berries over the whipped cream. Roll the cake tightly back up using the towel for support.

Step 14: Wrap the roll in plastic wrap and refrigerate for 30 minutes to 1 hour to set.

Step 15: Before serving, dust with powdered sugar if desired. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Tips & Variations

Use room temperature eggs to achieve maximum volume in the sponge.

Folding flour gently is key to keeping the cake light and airy, avoid overmixing.

Swap fresh berries for other fillings like jam or chocolate spread for a twist.

Chilling the cake after rolling helps it hold its shape and makes slicing easier.

FAQs

Can I make the cake ahead of time?

Yes, you can bake the sponge a day ahead and keep it wrapped in plastic wrap at room temperature. Fill and roll the cake just before serving for the freshest texture.

What if I don’t have cake flour?

You can substitute all-purpose flour but sift it well to lighten the texture. For even better results, mix 1 tablespoon of cornstarch into ¾ cup of all-purpose flour and sift before use.