original cream cake rolls

How to Make Classic Vanilla Cream Cake Roll

A classic vanilla cream cake roll is a delightful treat, combining a light, sponge cake with a rich, creamy filling. Here’s a simple step-by-step guide to create this dessert at home.

Ingredients:

For the sponge cake: 4 eggs, 60g sugar, 60g cake flour, 15g milk, 15g melted butter, and a pinch of salt.

For the cream filling: 200ml heavy cream, 30g sugar, and 1 tsp vanilla extract.

Steps:

1. Prepare the sponge: Separate eggs. Beat egg whites until frothy, then gradually add sugar until stiff peaks form. In another bowl, mix egg yolks, milk, and melted butter. Gently fold the yolk mixture into the whites, then sift in flour and fold until just combined.

2. Bake: Pour the batter into a lined 15x10-inch baking sheet. Bake at 180°C (350°F) for 12-15 minutes, until golden. Immediately invert onto a parchment-lined towel, dust with powdered sugar, and roll tightly while warm. Let cool completely.

3. Make the filling: Whip heavy cream, sugar, and vanilla until stiff peaks form. Unroll the cooled cake, spread the cream evenly, then reroll tightly. Chill for 1 hour before slicing.

Tips: For best results, avoid overmixing the batter. Dusting the towel with sugar prevents sticking, and chilling the roll sets the cream for clean slices. Enjoy this elegant yet easy-to-make dessert with a cup of tea or coffee!