Vanilla Cake Roll Recipe
This vanilla cake roll recipe delivers a light sponge that feels tender and sweet, balanced by a creamy filling that brings a smooth, mellow richness. The cake layers stay soft, and the gentle vanilla note adds warmth without being strong.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Baking sheet or jelly-roll pan (approx. 10×15″)
- Parchment paper
- Spatula
- Small saucepan
- Wire rack
- Clean kitchen towel
Ingredients
For the Cake:
- 3 large eggs
- 200 g butter plus a little extra for greasing the pan
- 200 g self-raising flour
- 160 g caster sugar
- 4 tbsp full-fat or semi-skimmed milk
- 1 tbsp vanilla extract or 1 tsp vanilla bean paste
For the Meringue Layer:
- 6 large egg whites at room temperature
- ½ tsp cream of tartar
- ⅓ cup granulated sugar
For the Cream Filling:
- 5 tbsp all-purpose flour
- 1 cup milk
- ½ cup softened butter
- ½ cup shortening
- 1 cup sugar
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
Prepare the pan:
- Heat the oven to 180°C (350°F). Grease a jelly-roll pan with butter, line it with parchment paper, then butter the paper as well.
Make the cake batter:
- Cream the butter and caster sugar together until pale and fluffy. Beat in the eggs one at a time. Add the vanilla, and then gently fold in the self-raising flour. Stir in the milk until the batter is smooth.
Spread the batter:
- Pour the cake batter into the prepared pan and spread it evenly with a spatula so it bakes flat.
Prepare the meringue:
- In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar and continue beating until glossy stiff peaks appear.
Layer the meringue:
- Spread the meringue gently over the raw cake batter, smoothing the top without deflating it.
Bake:
- Place the pan in the oven and bake for 15–18 minutes, or until the meringue is lightly golden and the cake springs back when touched.
Roll while warm:
- Dust a clean kitchen towel with a little sugar. Turn the hot cake out onto the towel with the meringue side facing down. Peel off the parchment. Starting from the short side, roll the cake up gently inside the towel. Let it cool completely in this rolled shape.
Make the cream filling:
- In a small saucepan, whisk the flour and milk over medium heat until thick and smooth. Let it cool fully. Beat the butter, shortening, sugar, vanilla, and salt until fluffy, then blend in the cooled milk mixture. Continue beating until the filling becomes light and creamy.
Fill the cake:
- Once the cake is cool, carefully unroll it. Spread the cream filling evenly over the inside, stopping just before the edges.
Roll and finish:
- Roll the cake back up without the towel, keeping the meringue on the outside. Trim the ends for a clean look. Chill for at least 30 minutes before slicing.