Here’s a classic Vanilla Cream Roll (Swiss Roll–style) that’s soft, light, and perfect for beginners 🍰
Vanilla Cream Roll
Ingredients
Vanilla Sponge Cake
- 3 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup milk
- 2 tbsp vegetable oil or melted butter
Vanilla Cream Filling
- 1 cup heavy whipping cream (cold)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
1. Make the Cake
- Preheat oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and sugar on high for 3–5 minutes until pale and fluffy.
- Mix in vanilla.
- In another bowl, whisk flour, baking powder, and salt.
- Gently fold dry ingredients into egg mixture.
- Stir milk and oil together, then fold in carefully.
- Pour batter into pan and spread evenly.
- Bake 10–12 minutes, until lightly golden and springy.
2. Roll the Cake
- While hot, sprinkle a clean kitchen towel with powdered sugar.
- Turn cake onto towel, peel off parchment.
- Roll cake up with the towel inside (short side).
- Let cool completely (this prevents cracking).
3. Make the Cream
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
4. Fill & Finish
- Unroll cooled cake carefully.
- Spread whipped cream evenly.
- Roll back up (without towel).
- Chill 30–60 minutes before slicing.
Optional Toppings
- Dust with powdered sugar
- Drizzle with white chocolate
- Add fresh berries 🍓
If you want, I can give you a chocolate version, strawberry cream roll, or eggless recipe 😊
