Vanilla Roulade

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease and flour two 20x20cm baking pans.

   Tip: Use parchment paper for easier removal.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt.

   Tip: Sift the dry ingredients to incorporate air.

3. 3

   In a large bowl, beat the eggs and sugar until light and fluffy, about 3 minutes.

   Tip: Use an electric mixer for a quick mix.

4. 4

   Add the softened butter and mix until well combined.

   Tip: Scrape down the sides of the bowl for even mixing.

5. 5

   Alternate adding the flour mixture and milk, beginning and ending with the flour mixture. Beat just until combined.

   Tip: Don't overmix for a tender crumb.

6. 6

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: Use a spatula to spread the batter evenly.

7. 7

   Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Don't overbake for a moist sponge.

8. 8

   Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

   Tip: Use a serrated knife to level the cakes if needed.

9. 9

   To assemble, place one cake layer on a serving plate and spread with a layer of whipped cream. Top with the second cake layer and dust with confectioners' sugar.

   Tip: Use a sharp knife to slice the cake for even portions.

10. 10

    Roll the cake in a tight log shape and dust with confectioners' sugar.

    Tip: Use a pastry brush to smooth the powdered sugar.

11. 11

    Serve chilled and enjoy!

    Tip: Store any leftovers in an airtight container at room temperature.