Fluffy Vanilla Roll Cake Recipe
This Fluffy Vanilla Roll Cake features a light and airy sponge layered with sweetened whipped cream and infused with vanilla for a delicate, melt-in-your-mouth dessert perfect for any occasion.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Units
Scale
For the Sponge Cake
- 100 g Egg yolks
- 30 g Granulated sugar for yolks
- 1/4 pod Vanilla beans (or vanilla extract: 1/2 tsp)
- 170 g Egg white
- 70 g Granulated sugar for meringue
- 85 g Cake flour
- 30 g Milk
- 50 g Oil
- 30 g Granulated sugar
- 30 g Water
For the Cream Filling
- 250 g Heavy cream
- 8 g Granulated sugar
- 1/4 pod Vanilla beans (or vanilla extract: 1/2 tsp)
Notes
- Ensure that no yolks, other oils, or liquids are mixed in the egg white and tools since they can prevent the egg white from whipping well.
- Cake flour gets lumpy more easily than all-purpose flour or bread flour. I recommend sifting it to get the best result.
- After you add sugar to yolks, quickly mix them to prevent them from creating lumps that are harder to remove later.
- Clean up the side of a bowl since it can dry quickly and be difficult to clean up later.
- Do not whip the meringue too much until it gets very stiff, as it’ll be harder to incorporate it into the yolk mixture.
- Do not mix the batter vigorously to prevent the air bubbles in eggs from getting eliminated too much, which leads to a flatter sponge cake.
- Be careful not to overbake as the cake can crack when dry.
- Applying cake syrup is recommended to keep the sponge moist and delicious.
- Whip cream on ice water if the room is warm to maintain volume.
- Apply a thin layer of oil on parchment to prevent sticking when rolling the cake.
- Chill the rolled cake in the fridge for 1 to 2 hours before slicing for best results.
Find it online: https://yumfoodusa.com/fluffy-vanilla-roll-cake-recipe/