Classic Cream Roll
Delight your taste buds with this elegant Classic Cream Roll, a timeless dessert featuring a soft, fluffy sponge cake paired with a luscious whipped cream filling. Perfectly balanced in sweetness and texture, this rolled cake begins with a light and airy batter enriched with vanilla for a warm, aromatic touch. The sponge is rolled while warm to achieve the signature shape, then filled with rich, velvety whipped cream expertly sweetened with powdered sugar. Quick to prepare and visually stunning, this cream roll is ideal for parties, holidays, or simple indulgence. Garnished with a light dusting of powdered sugar, it’s as beautiful as it is delicious. Ready in under 35 minutes, this dessert recipe is a must-try for lovers of classic baking!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 100 grams Sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 240 ml Heavy whipping cream
- 2 tablespoons Powdered sugar
- 30 grams Butter
- 15 grams Powdered sugar for dusting
Instructions
Preheat your oven to 180°C (350°F) and line a 25x35 cm baking tray with parchment paper.
In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed until the mixture is pale and fluffy, about 5 minutes.
Add the vanilla extract and melted butter into the egg mixture, gently mixing to combine.
Fold the flour mixture into the egg mixture carefully to retain as much air as possible for a light sponge.
Pour the batter evenly into the prepared baking tray and smooth the top using a spatula.
Bake the sponge in the preheated oven for about 10-12 minutes, or until the cake springs back when touched.
While the cake is baking, place a clean kitchen towel on a flat surface and dust generously with powdered sugar.
Once the sponge cake is baked, immediately invert it onto the prepared sugared towel and carefully peel off the parchment paper.
While still warm, gently roll the sponge with the towel from the short side, creating a log. Let it cool completely in this rolled shape.
For the filling, whisk the heavy whipping cream with powdered sugar in a bowl until stiff peaks form. Be careful not to overwhip.
Unroll the cooled sponge cake and spread the whipped cream evenly over the surface, leaving a small border around the edges.
Gently re-roll the sponge cake without the towel, making sure the seam is at the bottom.
Transfer the cream roll to a serving platter and dust with additional powdered sugar before serving.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 16.4 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 49 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
