cream cake rolls

How to Make a Perfect Cream Cake Roll

A cream cake roll, with its light sponge and creamy filling, is a delightful dessert that’s easier to make than it looks. Follow this simple guide to create a show-stopping treat.

Ingredients & Tools: You’ll need 4 eggs, 60g sugar, 60g cake flour, 15g milk, and 30g melted butter. For filling, use 200ml heavy cream and 30g sugar. Essential tools: a 28cm baking sheet, parchment paper, and a hand mixer.

Step 1: Prepare the Sponge

Preheat your oven to 180°C (350°F). Whisk egg whites until foamy, then gradually add sugar until stiff peaks form. In another bowl, beat egg yolks with milk and melted butter. Gently fold the yolk mixture into the whites, then sift in flour and fold until just combined.

Step 2: Bake and Roll

Pour the batter onto a parchment-lined baking sheet, smoothing the top. Bake for 12-15 minutes until golden. Immediately invert onto a clean towel, peel off parchment, and roll the sponge with the towel while still warm to prevent cracking. Let it cool completely.

Step 3: Fill and Serve

Whip heavy cream and sugar until stiff. Unroll the cooled sponge, spread the cream evenly, and reroll tightly. Chill for 1 hour, then slice. Dust with powdered sugar or top with berries for extra flair.

Enjoy your homemade cream cake roll—perfect for any occasion!