Vanilla Roulade Cake Recipe
If you're looking for a light, elegant dessert that’s perfect for any occasion, then this Vanilla Roulade Cake is just the ticket. The delicate sponge cake, rolled with a luscious filling, creates a beautiful presentation that will impress your guests.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Fine mesh sieve
- Measuring cups and spoons
- 10×15-inch jelly roll pan
- parchment paper,
- Clean kitchen towel
- Offset spatula or knife
Ingredients
For the Sponge Cake:
- 4 large eggs at room temperature
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking powder
- A pinch of salt
- 3 tbsp. sunflower oil or substitute with canola or olive oil
- 1 tsp apple cider vinegar or white vinegar
- 2 tbsp. milk
For the Stabilized Whipped Cream Filling:
- 1 cup cold heavy cream
- 2 tbsp. powdered confectioner’s sugar
- 1 tbsp. cornstarch
Instructions
1: Prepare the Oven & Pan
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper.
2: Make the Sponge Batter
- In a large bowl, beat the eggs and granulated sugar with an electric mixer on high for 6–8 minutes until pale, thick, and tripled in volume. Mix in vanilla extract, oil, vinegar, and milk.
3: Sift & Fold Dry Ingredients
- Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in batches using a spatula to avoid deflating the batter.
4: Bake
- Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when touched and edges are light golden.
5: Roll the Cake
- While the cake is baking, lay a clean kitchen towel flat and dust with powdered sugar. Once the cake is out, immediately invert it onto the towel, peel off the parchment, and roll it up gently (with the towel inside). Let cool completely.
6: Make Stabilized Whipped Cream
- In a cold mixing bowl, whisk heavy cream with powdered sugar and cornstarch until stiff peaks form. Keep refrigerated until ready to use.
7: Fill & Roll
- Carefully unroll the cooled cake. Spread whipped cream evenly across the surface. Re-roll the cake (without the towel). Trim edges if desired. Refrigerate for at least 30 minutes before serving.