Vanilla Roulade
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A classic vanilla sponge cake rolled with a sweet cream filling, perfect for special occasions.
Ella x
Ingredients
- 4eggs
- 400 ggranulated sugar
- 200 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 150 gunsalted butter, softened
- 100 mlwhole milk
- 2 teaspoonsvanilla extract
- 300 mlheavy cream
- 200 gpowdered sugar
- 50 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour two 20x20cm baking pans.
Tip: Use parchment paper for easier removal.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Sift the dry ingredients to incorporate air.
- 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
Add the softened butter and mix until well combined.
Tip: Scrape down the sides of the bowl for even mixing.
- 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
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Use a spatula to spread the batter evenly.
- 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
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
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
Roll the cake in a tight log shape and dust with confectioners' sugar.
Tip: Use a pastry brush to smooth the powdered sugar.
- 11
Serve chilled and enjoy!
Tip: Store any leftovers in an airtight container at room temperature.
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