Cake Roll
Warm, airy sponge rolled with sweet filling makes a show-stopping yet simple dessert that's perfect for holidays, tea, or casual weeknight treats.
Ingredients
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling & Toppings
- 1 cup whipped cream or frosting for filling
- Powdered sugar for dusting
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a jelly roll pan; line it with parchment paper.
- In a mixing bowl, beat the eggs and sugar until fluffy, then add vanilla and mix well.
- Sift together the flour, baking powder, and salt, then gently fold the dry mix into the egg mixture.
- Spread the batter evenly in the prepared pan, smoothing the top for an even bake.
Baking
- Bake for 12–15 minutes until golden and a toothpick comes out clean.
- Remove from oven, immediately roll the cake in the parchment paper, and let it cool completely.
Assembly
- When cool, unroll the cake, spread whipped cream or frosting evenly, and re-roll it tightly.
- Dust the top with powdered sugar before serving.
Notes
Roll the cake while it’s hot in the parchment to train the sponge and prevent cracking. Cool fully before adding filling to avoid a soggy center.