Nut-Free Vanilla Cake Roll
Indulge in the light and fluffy perfection of this Nut-Free Vanilla Cake Roll, a classic dessert designed with simplicity and elegance in mind. Ideal for those with nut allergies, this recipe creates a melt-in-your-mouth vanilla sponge cake, delicately rolled with a luscious whipped cream filling. Highlighting easy techniques like carefully rolling the freshly baked cake with a powdered sugar-dusted towel, this treat retains its airy texture and festive appeal. Ready in just 30 minutes of active time, it’s perfect for celebrations or as a show-stopping tea-time dessert. Finished with a gentle dusting of powdered sugar, this crowd-pleaser is a sweet, nut-free indulgence everyone will love!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 150 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 units Large eggs
- 60 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 15 grams Unsalted butter (melted)
- 240 milliliters Heavy cream (for filling)
- 60 grams Powdered sugar (for filling and dusting)
- 0.5 teaspoon Vanilla extract (for filling)
Instructions
Preheat oven to 180°C (350°F) and line a 10x15 inch jelly roll pan with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the eggs and granulated sugar with a mixer on high speed for 5-7 minutes until the mixture is thick, pale, and ribbons form when the whisk is lifted.
Add milk, vanilla extract, and melted butter to the egg mixture and gently mix until combined.
Sift the dry ingredients into the wet mixture in two additions, folding gently with a spatula after each addition to avoid deflating the batter.
Pour the batter into the prepared pan and spread it evenly using an offset spatula. Tap the pan lightly on the counter to release air bubbles.
Bake for 8-10 minutes, or until the cake is lightly golden and springs back when touched.
While the cake is baking, prepare a clean kitchen towel and sprinkle it generously with powdered sugar to prevent sticking.
Once the cake is baked, immediately invert it onto the prepared towel, carefully peel away the parchment paper, and roll the cake (starting from the short end) along with the towel. Let it cool completely in its rolled shape.
To prepare the filling, whip the heavy cream, powdered sugar, and vanilla extract together in a chilled bowl until stiff peaks form.
Once the cake has cooled completely, carefully unroll it and spread an even layer of whipped cream filling over the surface, leaving a 1-inch border at the edges.
Gently re-roll the cake without the towel and transfer it seam-side down to a serving platter.
Dust the top with powdered sugar and refrigerate for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
2521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 317.6 g | 115% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 220.3 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 369 mg | 28% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 591 mg | 13% | |
*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.
