Vanilla roulade cake recipe from My Baking Addiction is a delightful treat that combines light sponge cake and fluffy whipped cream. This recipe produces a soft, tender cake that rolls easily without cracking.
I have made this vanilla roulade cake recipe many times, sometimes following the traditional bakery style and other times adding my own small modifications to the filling or flavor.
The process involves beating egg yolks, folding in sifted dry ingredients, whipping egg whites, and gently folding them into the batter.
Rolling the warm cake with a towel ensures smooth shaping. Chilling with cream filling completes the dessert. I will now show step-by-step how I prepared this vanilla roulade cake recipe.
Why You’ll Love This Vanilla Roulade Cake Recipe
You’ll love this vanilla roulade cake recipe because it delivers a light, airy sponge that folds around a smooth whipped cream filling.
The delicate vanilla flavor brings warmth and sweetness without being heavy, creating a dessert that feels indulgent yet gentle.
Rolling the cake creates an elegant spiral that looks impressive and professional. The texture stays soft, and the cream adds a luscious touch that complements the sponge.
This vanilla roulade cake recipe can be served as a show-stopping dessert, offering a balance of flavor, lightness, and visual appeal that delights every time.
How To Prepare Vanilla Roulade Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes (plus 1 hour chilling)
Course: Dessert
Cuisine: European/Western
Yield: 8 servings
Kitchen Utensils Needed
- 2 large mixing bowls
- Electric mixer or whisk
- Spatula
- Sifter
- 10Ă—15 inch (25Ă—38 cm) baking tray
- Parchment paper
- Cooling rack
- Measuring cups and spoons
- Knife or offset spatula
- Plastic wrap
Ingredients
For the Sponge Cake:
- â…” cup granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 4 large eggs, at room temperature
- 3 tablespoons sunflower oil (or canola/olive oil)
- ÂĽ teaspoon salt
- 2 tablespoons milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
For the Filling:
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C). Line a 10×15 inch baking tray with parchment paper and lightly grease it so the cake doesn’t stick.
2. Separate the Eggs
Carefully separate the egg yolks and whites into two separate large bowls. Make sure no yolk mixes into the whites, as this will prevent them from whipping properly.
3. Beat the Egg Yolks
Add sugar to the yolks and beat until the mixture turns pale and creamy. Stir in oil, milk, vinegar, and vanilla extract until everything is fully combined.
4. Sift and Add Dry Ingredients
Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg yolk mixture, mixing gently so the batter stays light and airy.
5. Whip the Egg Whites
In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold them into the yolk and flour mixture in three batches, gently folding each time to maintain the airiness.
6. Bake the Sponge Cake
Pour the batter into the prepared tray and spread it evenly. Bake for 12–15 minutes, or until the cake is lightly golden and springs back when touched.
7. Roll the Cake
While the cake is still warm, cover it with a clean kitchen towel and gently roll it up with the parchment paper. Let it cool completely in the rolled shape to prevent cracks.
8. Prepare the Filling and Assemble
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Unroll the cooled sponge cake, spread the whipped cream evenly over the surface, and then roll it back up gently. Wrap the cake in plastic wrap and chill for at least 1 hour before slicing and serving.
Nutrition Facts Of Vanilla Roulade Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 4 g |
| Carbohydrates | 28 g |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Sugar | 18 g |
| Fiber | 1 g |
About This Vanilla Roulade Cake Recipe
The vanilla roulade cake recipe has a light, tender sponge that melts gently on the tongue, paired with a creamy, slightly sweet whipped cream filling.
The delicate vanilla flavor from the sponge and filling creates a comforting, subtly fragrant taste that is both soft and airy.
Ingredients include all-purpose flour, granulated sugar, baking powder, eggs, sunflower oil, milk, apple cider vinegar, and pure vanilla extract for the cake, while the filling combines heavy whipping cream, powdered sugar, and vanilla extract.
Together, these ingredients create a harmonious, smooth dessert with a soft, creamy texture and a sweet, delicate flavor.
Serving Suggestions For Vanilla Roulade Cake
Slice the vanilla roulade cake recipe into even portions and serve chilled for the best texture. Dust the top lightly with powdered sugar or cocoa for an elegant look.
Fresh berries, such as strawberries, raspberries, or blueberries, add a refreshing contrast to the creamy filling. A drizzle of chocolate or fruit sauce enhances flavor without overpowering the delicate vanilla taste.
Pear slices with a cup of tea or coffee for a cozy afternoon treat. For a special presentation, add a few edible flowers or mint leaves on top before serving.
Tips For The Perfect Vanilla Roulade
➢ Beat until the mixture is thick, pale, and triples in volume. This gives the cake its light, airy structure.
➢ Use a spatula and soft folding motion to keep the batter fluffy and avoid deflating the air you’ve whipped in.
➢ Immediately roll the sponge in a towel after baking to prevent cracks and help it hold its shape.
➢ Warm cake can melt the whipped cream and ruin the roll.
➢ Adding cornstarch helps the cream hold its shape and stay firm inside the roulade.
How To Store Leftovers
Wrap the vanilla roulade cake recipe tightly in plastic wrap or place it in an airtight container to keep it from drying out. Store in the refrigerator for up to 3 days to maintain freshness and the creamy texture of the filling.
For longer storage, the cake can be frozen for up to 1 month; wrap it well in plastic wrap and then in aluminum foil to protect it from freezer burn.
Thaw in the refrigerator before serving, and avoid leaving it at room temperature for extended periods to preserve the cream filling.
Conclusion
This vanilla roulade cake recipe is truly a crowd-pleaser, and every time I serve it, it receives compliments and smiles. I have made this recipe often, enjoying both the process and the final soft, creamy result.
Sharing my simple method allows others to create this dessert easily at home. The vanilla roulade cake recipe always turns out beautifully, making serving it a joyful experience.
I hope my approach inspires you to try this vanilla roulade cake recipe, enjoy making it, and delight in the delicious flavors just as much as I do.
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Vanilla Roulade Cake Recipe
Equipment
- 2 large mixing bowls
- Electric mixer or whisk
- Spatula
- Sifter
- 10Ă—15 inch (25Ă—38 cm) baking tray
- parchment paper,
- Cooling rack
- Measuring cups and spoons
- Knife or offset spatula
- Plastic wrap
Ingredients Â
For the Sponge Cake:
- â…” cup granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 4 large eggs at room temperature
- 3 tablespoons sunflower oil or canola/olive oil
- ÂĽ teaspoon salt
- 2 tablespoons milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
For the Filling:
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar adjust to taste
- 1 teaspoon vanilla extract
InstructionsÂ
Preheat the Oven
- Set your oven to 350°F (175°C). Line a 10×15 inch baking tray with parchment paper and lightly grease it so the cake doesn’t stick.
Separate the Eggs
- Carefully separate the egg yolks and whites into two separate large bowls. Make sure no yolk mixes into the whites, as this will prevent them from whipping properly.
Beat the Egg Yolks
- Add sugar to the yolks and beat until the mixture turns pale and creamy. Stir in oil, milk, vinegar, and vanilla extract until everything is fully combined.
Sift and Add Dry Ingredients
- Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg yolk mixture, mixing gently so the batter stays light and airy.
Whip the Egg Whites
- In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold them into the yolk and flour mixture in three batches, gently folding each time to maintain the airiness.
Bake the Sponge Cake
- Pour the batter into the prepared tray and spread it evenly. Bake for 12–15 minutes, or until the cake is lightly golden and springs back when touched.
Roll the Cake
- While the cake is still warm, cover it with a clean kitchen towel and gently roll it up with the parchment paper. Let it cool completely in the rolled shape to prevent cracks.
Prepare the Filling and Assemble
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Unroll the cooled sponge cake, spread the whipped cream evenly over the surface, and then roll it back up gently. Wrap the cake in plastic wrap and chill for at least 1 hour before slicing and serving.