Description

This Vanilla Roll Cake features a light and fluffy vanilla sponge baked to golden perfection, rolled with a smooth and creamy whipped cream filling. Perfectly balanced with vanilla essence and a delicate sweetness, this dessert is versatile and elegant, ideal for afternoon tea or special occasions. The cake is rolled while warm to avoid cracks and then chilled to set its shape, resulting in tender slices rich with fresh cream and optional fresh berry accents.

Ingredients

Scale

Vanilla Sponge Cake

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

Whipped Cream Filling

200 ml (¾ cup plus 1 tbsp) heavy cream (chilled)
20 g (2 tbsp) powdered sugar (adjust to taste)
½ tsp vanilla extract

Optional Garnish

Powdered sugar for dusting
Fresh berries for garnish

Instructions

Prepare Pan and Oven: Preheat your oven to 180°C (350°F). Line a jelly roll pan with parchment paper, covering the base and extending slightly up the sides. Lightly grease the parchment paper if desired to aid in cake release.
Beat Eggs and Sugar: In a large bowl, combine the eggs and granulated sugar. Using a hand or stand mixer, beat on high speed for 6–8 minutes until the mixture is pale, thick, and has tripled in volume, creating a light, airy batter.
Add Vanilla and Salt: Stir in the vanilla extract and a pinch of fine salt gently, just to incorporate without deflating the foam.
Incorporate Flour: Sift the cake flour over the egg mixture in two parts. Use a spatula to gently fold in the flour with a “cut down, lift, and turn” motion while rotating the bowl to preserve the batter’s airiness.
Prepare and Fold in Milk-Oil Mixture: In a small bowl, whisk together the milk and vegetable oil or melted butter. Temper this mixture by adding 2–3 tablespoons of the cake batter into it, stirring smooth. Then gently fold this tempered mixture back into the main batter to evenly distribute the fat without losing volume.
Pour and Bake: Pour the batter into the prepared jelly roll pan and spread evenly with an offset spatula. Tap the pan lightly on the counter to release any large air bubbles. Bake for 12–15 minutes, or until the cake is lightly golden and springs back when touched gently.
Invert and Roll Cake: Immediately after baking, run a knife along the edges to loosen the cake. Invert it onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper. While still warm, roll the cake gently with the towel from the short end to prevent cracking. Let it cool completely in this rolled position.
Prepare Whipped Cream: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium peaks form. Keep refrigerated until ready to use.
Fill and Reroll: Once the cake has cooled fully, unroll it carefully. Spread the whipped cream evenly over the surface, leaving about a 1-inch border at the far edge. Optionally, scatter sliced fresh berries on top of the cream. Roll the cake back up tightly using the towel as support.
Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for 30 minutes to 1 hour to firm up. Before serving, dust with powdered sugar if desired. Slice with a sharp knife, wiping between cuts for neat slices.

Notes

Ensure eggs are at room temperature for maximum volume when beating.
Gently folding the flour and tempered fat mixture helps maintain the sponge’s light texture.
Rolling the cake while warm avoids cracking and keeps it flexible.
Chilling the rolled cake helps it firm up for cleaner slicing.
Use an offset spatula for even batter spreading and cream application.
Adjust powdered sugar in the whipped cream filling to your preference for sweetness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: Western

Keywords: vanilla roll cake, sponge cake, whipped cream filling, jelly roll, dessert, homemade cake