Experience the harmonious blend of flavors and textures in my Vanilla Cake Roll, delicately garnished with decadent cream and vibrant berries.
This refined dessert guarantees a delightful interplay of sweetness and freshness with each mouthwatering bite, making it an impeccable choice for any celebration or gathering.
At first glance, the Vanilla Cake Roll captivates with its flawless swirls and golden hue, hinting at the decadence within.
As you unravel each slice, you’re greeted by a tender and moist vanilla sponge, infused with the essence of pure vanilla beans.
Its light and airy texture provide the ideal canvas for the layers of rich, velvety cream that envelop the cake, adding a luxurious creaminess that melts in your mouth.
Today, I’m sharing my recipe for this classic, filled with luscious whipped cream and a vibrant mix of berries.
This recipe is achievable even for beginners, and with my step-by-step guide, you’ll be a cake roll pro in no time!
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
Equipment Needed
- Mixing bowls (2)
- Electric mixer (handheld or stand)
- Whisk
- Spatula
- Jelly roll pan (10×15 inch)
- Parchment paper
- Clean kitchen towel dusted with powdered sugar
- Plastic wrap
Ingredients
For the Cake:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
For the Cream Filling:
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh berries (strawberries, raspberries, blueberries, or a mix)
How to Make Step-by-Step Instructions
Making the Cake
● Preheat your oven to 350°F (175°C) and line your jelly roll pan with parchment paper.
● In a large bowl, whisk together the eggs and sugar until pale yellow and thick. This takes about 3-4 minutes with an electric mixer. Add the vanilla extract and whisk to combine.
● In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients in three batches, using a whisk or spatula. Be careful not to overmix, or the cake will become tough.
● Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Rolling Up the Cake
● As soon as the cake comes out of the oven, carefully flip it onto the clean kitchen towel dusted with powdered sugar.
● Gently peel off the parchment paper (it might stick a little, but that’s okay). Starting from a short end, use the towel to loosely roll up the cake like a jelly roll. The powdered sugar helps prevent sticking and cracking.
● Let the cake cool completely rolled up in the towel. This helps it set its shape.
Whipping Up the Cream and Assembling the Roll
● Once the cake is cool, unroll it carefully. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
● Spread the whipped cream evenly over the cooled cake, leaving a 1-inch border at the long end (the one you’ll be rolling from).
● Arrange your berries in a single layer over the whipped cream.
● Starting from the long end without the border, carefully re-roll the cake using the towel to help you achieve a tight roll.
● Wrap the cake roll snugly in plastic wrap and refrigerate for at least 3 hours, or overnight for best results.
Special Note:
Be sure to roll the cake while it’s still warm to prevent it from cracking. Allow the cake to cool completely before adding the whipped cream to avoid melting.
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 |
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.
How Can I Stored
1. Refrigerate: This 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.
Conclusion
My Vanilla Cake Roll with Cream and Berries offers an unparalleled culinary experience that tantalizes the taste buds and captivates the senses.
With its perfect balance of sweetness, freshness, and elegance, this dessert is sure to leave a lasting impression on all who indulge.
Whether served as the grand finale to a lavish dinner party or enjoyed as a special treat for oneself, this exquisite creation is guaranteed to delight and satisfy.
Vanilla Cake Roll With Cream And Berries
Equipment
- Mixing bowls (2)
- Electric mixer (handheld or stand)
- Whisk
- Spatula
- Jelly roll pan (10×15 inch)
- Parchment paper
- Clean kitchen towel dusted with powdered sugar
- Plastic wrap
Ingredients
For the Cake:
- 4 large eggs room temperature
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for dusting
For the Cream Filling:
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh berries strawberries, raspberries, blueberries, or a mix
Instructions
Making the Cake
- ● Preheat your oven to 350°F (175°C) and line your jelly roll pan with parchment paper.
- ● In a large bowl, whisk together the eggs and sugar until pale yellow and thick. This takes about 3-4 minutes with an electric mixer. Add the vanilla extract and whisk to combine.
- ● In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients in three batches, using a whisk or spatula. Be careful not to overmix, or the cake will become tough.
- ● Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Rolling Up the Cake
- ● As soon as the cake comes out of the oven, carefully flip it onto the clean kitchen towel dusted with powdered sugar.
- ● Gently peel off the parchment paper (it might stick a little, but that’s okay). Starting from a short end, use the towel to loosely roll up the cake like a jelly roll. The powdered sugar helps prevent sticking and cracking.
- ● Let the cake cool completely rolled up in the towel. This helps it set its shape.
Whipping Up the Cream and Assembling the Roll
- ● Once the cake is cool, unroll it carefully. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- ● Spread the whipped cream evenly over the cooled cake, leaving a 1-inch border at the long end (the one you’ll be rolling from).
- ● Arrange your berries in a single layer over the whipped cream.
- ● Starting from the long end without the border, carefully re-roll the cake using the towel to help you achieve a tight roll.
- ● Wrap the cake roll snugly in plastic wrap and refrigerate for at least 3 hours, or overnight for best results.