Vanilla Cake Roll
Delight your taste buds with this Vanilla Cake Roll, a light and fluffy dessert that’s as gorgeous as it is delicious. This recipe features a tender vanilla sponge cake, delicately rolled and filled with a rich, buttery cream filling whipped to perfection. With its quick baking time of just 12 minutes, the cake stays moist and pliable, making it easy to roll smoothly without cracking. The addition of vanilla extract and a sprinkle of powdered sugar adds an irresistible aroma and a touch of elegance to every slice. Perfect for special occasions or an indulgent treat, this Vanilla Cake Roll is a crowd-pleaser that combines simplicity with sophistication. Follow the step-by-step method to achieve a flawless spiral cake that will impress your guests and become a new favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 95 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 60 ml whole milk
- 20 grams powdered sugar
- 100 grams unsalted butter (softened)
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper, allowing excess paper to hang over the sides.
In a bowl, sift together the flour, baking powder, and salt. Set aside.
Using an electric mixer, beat the eggs on high speed for about 5 minutes until they become thick and lemon-colored.
Gradually add granulated sugar to the eggs while continuing to beat on medium speed. Then, mix in the vanilla extract.
Slowly add the flour mixture to the egg mixture, beating on low speed just until combined. Gently fold in milk.
Spread the batter evenly into the prepared pan using an offset spatula.
Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched.
While the cake bakes, dust a clean kitchen towel with powdered sugar.
Once the cake is done, promptly turn it out onto the sugared towel. Peel off the parchment paper carefully.
Starting with a short side, gently roll the cake along with the towel into a tight spiral. Leave it rolled in the towel to cool completely on a wire rack.
Prepare the filling: In a mixing bowl, beat the softened butter until creamy, then gradually add powdered sugar until fully incorporated.
Mix in heavy cream and beat until the filling is light and fluffy.
Once the cake is cooled, carefully unroll it and spread the filling evenly over the inside surface.
Re-roll the cake without the towel and place seam-side down on a serving platter.
Dust the cake roll with additional powdered sugar before slicing and serving.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 123.3 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 223 mg | 17% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 501 mg | 11% | |
*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.
