Vanilla Cake Roll With Cream And Berries

Vanilla Cake Roll with Cream and Berries is a delicious dessert that I have been making for many years. My experience began after watching this cake being prepared in a small bakery, which inspired me to try it at home.

The main specialty of this cake is its soft, fluffy sponge paired with a creamy filling and fresh berries, creating a delightful combination of flavors and textures.

Now, I will share the step-by-step process to make this beautiful and tasty Vanilla Cake Roll with Cream and Berries.

The Moist Vanilla Cake Roll With Cream And Berries

The secret to a super moist Vanilla Cake Roll with Cream and Berries lies in several key steps. First, beating the eggs and sugar thoroughly until light and fluffy creates a tender sponge.

Adding a touch of vinegar helps the cake rise and stay soft. Incorporating oil instead of butter keeps the texture moist and delicate. Folding the batter gently prevents deflating the air bubbles.

Finally, rolling the cake while still warm and wrapping it in a damp towel helps retain moisture, resulting in a soft, luscious cake that pairs perfectly with the creamy berry filling.

How to Prepare Vanilla Cake Roll With Cream And Berries?

Recipe Stats

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Course: Dessert

Cuisine: American

Yield: 12 slices

Kitchen Utensils

• Mixing bowls
• Electric mixer or whisk
• Baking sheet or jelly roll pan (about 10×15 inches)
• Parchment paper
• Spatula
• Sifter or fine mesh sieve
• Cooling rack

Ingredients

Sponge Cake:

• ⅔ cup granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon apple cider vinegar (or white vinegar)
• 1 teaspoon pure vanilla extract
• 3 tablespoons sunflower oil (or olive oil, or canola oil)
• ¼ teaspoon salt
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• 2 tablespoons milk

Berries and Cream Filling:

• 2 ounces cream cheese, softened to room temperature
• 1 cup mixed berries (half frozen raspberries, half fresh chopped strawberries)
• 1 cup heavy whipping cream
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Start by heating your oven to 350°F (175°C). Take a baking sheet about 9 by 13 inches and line it with parchment paper, making sure it fits smoothly without any bubbles.

2. Separate the eggs into two bowls one for yolks, one for whites. Whisk the egg whites with a little salt until they form soft peaks, which means they hold their shape but aren’t stiff.

3. In another bowl, beat the egg yolks and sugar together until the mixture looks pale and fluffy. Add the vinegar, vanilla, and oil, and mix well.

4. Gently fold the beaten egg whites into the yolk mixture. Be careful so you don’t knock out the air you just whipped in.

5. Sift the flour and baking powder together in a separate bowl. Slowly add the dry ingredients into the wet mixture, alternating with the milk. Fold it all together gently until just combined, don’t overmix.

6. Pour the batter into your prepared baking sheet and spread it out evenly. Bake for about 12 minutes. The cake is ready when it springs back lightly when you press it.

7. Right after baking, flip the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully. While the cake is still warm, roll it up in the towel from the short end and let it cool completely rolled up.

8. To make the filling, whip the heavy cream with sugar and vanilla until stiff peaks form. Beat the cream cheese until smooth, then fold it into the whipped cream gently.

9. Once the cake is cool, unroll it and spread the cream filling evenly on top. Sprinkle chopped berries over the cream. Roll the cake back up carefully and chill it for at least an hour before you slice and serve.

Special Note:

For the best texture, ensure the eggs are at room temperature before starting. The vinegar helps the cake rise and keeps it tender.

If you don’t have mixed berries, feel free to use any berry combination you like or fresh fruit. The cake roll can be dusted with powdered sugar or drizzled with melted chocolate for extra flair.

Nutrition Facts Vanilla Cake Roll With Cream And Berries

Nutrition	Amount
Calories	250
Total Fat	15g
Saturated Fat	9g
Cholesterol	115mg
Sodium	120mg
Total Carbohydrates	25g
Dietary Fiber	1g
Sugars	18g
Protein	4g

Why This Recipe Is A Must-Try?

This Vanilla Cake Roll with Cream and Berries is a must-try because it combines a tender, airy sponge with a luscious cream filling and vibrant fresh berries.

The balance of flavors is both refreshing and indulgent without being too heavy. It’s a great way to impress guests or treat yourself to something special without complicated techniques.

The Vanilla Cake Roll with Cream and Berries brings together simple ingredients in a creative way that results in a beautiful, delicious dessert.

Its versatility makes Vanilla Cake Roll with Cream and Berries perfect for celebrations or everyday enjoyment, offering a delightful taste experience every time.

Why My Recipe Works

My Vanilla Cake Roll with Cream and Berries works because it carefully balances lightness and moisture in the sponge cake, ensuring it rolls easily without cracking.

Using room temperature eggs and gentle folding keeps the batter airy, giving the cake a soft texture. The addition of vinegar helps stabilize the eggs, making the sponge tender and fluffy.

The cream cheese mixed with whipped cream creates a smooth, rich filling that complements the fresh berries perfectly.

Every step is designed to maintain texture and flavor, resulting in a Vanilla Cake Roll with Cream and Berries that looks beautiful and tastes fresh with every bite.

Amazing This Recipe Is Easily Customizable

1. Chocolate Cake Roll: Add a tablespoon of cocoa powder to the dry ingredients for a chocolate twist. Fill with chocolate whipped cream and top with raspberries.

2. Citrus Cake Roll: Zest a lemon or orange into the batter for a citrusy twist. Fill with whipped cream flavored with a touch of citrus liqueur and top with fresh citrus slices.

3. Nutty Cake Roll: Toast and chop some almonds, hazelnuts, or pecans and fold them into the batter for a nutty surprise. Fill with Nutella or chocolate ganache and top with more chopped nuts.

Ways To Use It

This Vanilla Cake Roll with Cream and Berries is incredibly versatile! Serve it as a show-stopping dessert at dinner parties or special gatherings, where its elegant presentation will impress guests.

You can also enjoy it as a cozy treat with your afternoon tea or coffee. For a fun twist, slice the cake roll into smaller pieces and use it as a topping for ice cream or yogurt.

The fluffy texture and fresh berries make it a delightful addition to any dessert table, whether it’s for birthdays, holidays, or just a sweet indulgence any day!

My Tips for Making

1. Use Room Temperature Eggs: Make sure your eggs are at room temperature to help create a light, fluffy batter for the cake roll.

2. Add Vanilla Bean Paste: For a richer, more aromatic vanilla flavor, swap regular vanilla extract with vanilla bean paste.

3. Cool the Cake Upside Down: After baking, flip the cake onto a clean kitchen towel dusted with powdered sugar to help prevent it from sticking and keep its shape.

4. Whip Cream to Soft Peaks: Whipping the cream to soft peaks gives it a light, airy texture that won’t overpower the delicate cake.

5. Freeze Berries Before Adding: Freezing your berries for 15 minutes helps keep them intact when rolling and prevents them from releasing too much juice into the cream.

How Can I Stored

1. Refrigerate: Vanilla Cake Roll with Cream and Berries is the best way to store your cake roll. The cool temperatures help the whipped cream filling stay firm and prevent the cake from drying out. Wrap the cake roll tightly in plastic wrap and store it in the refrigerator for up to 3 days.

2. Freeze: For longer storage, you can freeze your cake roll. Wrap it tightly in plastic wrap and then again in foil. Frozen cake roll will keep for up to 2 months. Thaw it overnight in the refrigerator before serving.

FAQs about Vanilla Cake Roll With Cream and Berries

Conclusion

The Vanilla Cake Roll with Cream and Berries was a fun and rewarding experience. The process was a little challenging, but the end result was worth it.

The Vanilla Cake Roll with Cream and Berries soft texture, creamy filling, and fresh berries made for a delicious combination that everyone loved. My family and friends enjoyed every bite, praising the light, refreshing taste.

It was a hit and will definitely become a regular in my baking routine. Overall, Vanilla Cake Roll with Cream and Berries was a great success, and I’m excited to make it again!