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.
Equipment
- 2 large mixing bowls
- Electric mixer or whisk
- Spatula
- Sifter
- 10×15 inch (25×38 cm) baking tray
- parchment paper,
- Cooling rack
- Measuring cups and spoons
- Knife or offset spatula
- Plastic wrap
Ingredients
For the Sponge Cake:
- ⅔ 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
- ¼ 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
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.