Description

This Cake Roll is a light and fluffy sponge cake filled with a creamy, sweet filling and rolled into a beautiful spiral. Whether you choose a classic vanilla roll with whipped cream, a rich chocolate version, or a fruity jam filling, this elegant dessert is perfect for any occasion!

Ingredients

For the Cake:

4 large eggs, room temperature
3/4 cup (150g) granulated sugar
1 teaspoon vanilla extract
1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (60ml) milk
2 tablespoons vegetable oil
Powdered sugar (for dusting)

For the Filling:

1 cup (240ml) heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

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Instructions

Make the Cake:

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
Beat eggs and sugar in a large bowl using a hand or stand mixer on high speed until thick and pale (about 3-5 minutes).
Add vanilla extract and mix.
Sift together flour, baking powder, and salt in a separate bowl.
Gently fold the dry ingredients into the egg mixture using a spatula.
Combine milk and oil, then slowly add to the batter, folding gently until incorporated.
Pour batter into the prepared pan and spread evenly.
Bake for 10-12 minutes, or until the cake springs back when touched.

Roll the Cake:

Dust a clean kitchen towel with powdered sugar.
Immediately flip the hot cake onto the towel and carefully peel off the parchment paper.
Roll the cake up with the towel, starting from the short side. Let it cool completely.

Prepare the Filling & Assemble:

Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Gently unroll the cooled cake, spread the whipped cream evenly, and roll it back up (without the towel).
Chill for at least 30 minutes before slicing. Dust with powdered sugar if desired.

Notes

Swap the filling for chocolate ganache, fruit preserves, or cream cheese frosting.
For a chocolate cake roll, replace ¼ cup flour with ¼ cup cocoa powder.
Store leftovers in the fridge for up to 3 days.