Cake Roll

A light and tender vanilla sponge cake rolled with freshly whipped cream and optional berries, finished with a dusting of powdered sugar. This elegant European-style cake roll is airy, moist, and perfect for special occasions or everyday baking.

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Course: Dessert

Cuisine: European

Keyword: cake roll, swiss roll, vanilla sponge cake, whipped cream cake roll

Prep Time: 20

Cook Time: 15

Total Time: 50

Servings: slices

Calories: 260kcal

Author: Lila benett

Cost: 3

Equipment

10x15-inch jelly roll pan
parchment paper
electric mixer
mixing bowls
silicone spatula
kitchen towel
offset spatula

Ingredients

3/4 cup all-purpose flour
3/4 cup granulated sugar, divided
6 large eggs, separated
1 1/2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1/4 tsp sea salt
1 cup heavy whipping cream
2 tbsp powdered sugar for filling
2 tbsp powdered sugar for dusting
1 cup fresh berries (optional)

Instructions

Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper.
Lay a clean kitchen towel on the counter and dust lightly with powdered sugar.
Separate the eggs carefully, keeping yolks and whites in separate bowls.
Beat egg yolks with 1/2 cup sugar until pale and ribbon-like.
Add vanilla extract and salt to the yolk mixture and mix until combined.
Sift flour into a bowl and combine baking soda with apple cider vinegar in a small cup.
Fold the flour gently into the yolk mixture until just combined.
Fold in the baking soda and vinegar mixture until no dry streaks remain.
Beat egg whites until soft peaks form.
Gradually add the remaining sugar and continue beating until stiff glossy peaks form.
Fold one-third of the meringue into the batter, then gently fold in the remaining meringue.
Spread batter evenly into the prepared jelly roll pan.
Bake for 12–15 minutes until the cake springs back lightly when touched.
Loosen the cake edges from the pan immediately after baking.
Invert the hot cake onto the prepared towel and remove the parchment paper.
Roll the warm cake tightly with the towel from the short side.
Allow the rolled cake to cool completely.
Beat heavy cream with powdered sugar until soft peaks form.
Carefully unroll the cooled cake.
Spread whipped cream evenly over the cake and add berries if desired.
Roll the cake back up without the towel, creating a tight spiral.
Dust with powdered sugar and rest briefly before serving.
Slice with a sharp knife and serve.

Notes

Use room-temperature eggs for maximum volume. Roll the cake while still warm to prevent cracking. Chill the finished cake roll for 1–2 hours before slicing for the cleanest presentation. Optional fresh berries can be added to the filling.

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