Vanilla Cake Roll With Cream And Berries
Treat yourself to the irresistible Vanilla Cake Roll With Cream And Berries, a delicious delight brimming with creamy goodness and the freshness of ripe berries. With its harmonious blend of flavors and textures, this delightful dessert is a crowd-pleaser for every occasion.
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.
Notes
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.