VANILLA CAKE ROLL WITH WHIPPED CREAM FILLING
Soft sponge cake, creamy vanilla filling, and fresh berries—rolled up into a dreamy dessert.
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Ingredients
For the Sponge Cake:
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ cup whole milk (warm)
Powdered sugar for dusting
For the Filling:
1½ cups heavy whipping cream (cold)
3 tbsp powdered sugar
1 tsp vanilla extract
For Garnish:
Strawberries, raspberries, blueberries (fresh)
Extra whipped cream or powdered sugar (optional)
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Instructions
1. Make the Cake:
Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment and grease lightly.
In a bowl, beat eggs and sugar on high speed until thick and pale (about 5–6 minutes).
Mix in vanilla.
Sift in flour, baking powder, and salt. Fold gently until just combined.
Add warm milk and fold again gently.
Pour into pan and spread evenly. Bake for 10–12 mins until golden and springy.
2. Roll While Warm:
Dust a clean kitchen towel with powdered sugar.
Immediately invert the hot cake onto the towel.
Peel off parchment. Roll the cake (with the towel inside) from the short end. Let cool completely.
3. Make the Filling:
Beat whipping cream, sugar, and vanilla until stiff peaks form.
4. Assemble:
Gently unroll the cooled cake. Spread whipped cream evenly.
Roll it back up (without the towel this time).
Chill for at least 1 hour before serving.
5. Garnish:
Top with more whipped cream, berries, and a dusting of powdered sugar.
