Cake Roll

A light and tender European-style sponge cake rolled around sweet whipped cream filling and optional fresh berries. This elegant cake roll features a delicate vanilla sponge, beautiful spiral presentation, and a soft texture that makes it perfect for celebrations, holidays, or afternoon desserts.

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Course: Dessert

Cuisine: Continental, European

Keyword: cake roll, cream filled cake, sponge cake roll, swiss roll, vanilla 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
offset spatula
kitchen towel

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 your oven to 375°F (190°C) and 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 separate bowl and combine baking soda with apple cider vinegar.
Fold the flour into the egg yolk mixture until just combined.
Add the baking soda-vinegar mixture and fold gently until combined.
Beat egg whites until soft peaks form.
Gradually add the remaining sugar and beat until stiff glossy peaks form.
Fold one-third of the meringue into the batter, then gently fold in the remainder.
Spread the 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 in the towel.
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 the cake with powdered sugar and let rest briefly.
Slice with a sharp knife and serve.

Notes

Use room-temperature eggs for maximum volume. Roll the cake while still warm to prevent cracking. Refrigerate the finished cake roll for 1-2 hours before slicing for cleaner cuts. Optional berries can be added to the filling for extra flavor and color.

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