Vanilla Cake Roll With Cream And Berries
Vanilla Cake Roll with Cream and Berries features a light, airy sponge wrapped around a creamy filling mixed with fresh, tangy berries. This dessert balances sweetness and freshness perfectly, offering a soft texture and vibrant flavors. Easy to prepare and elegant to serve, it’s a delightful treat for any occasion that impresses both in taste and appearance.
Equipment
- 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
- 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.
- 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.
- 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.
- Gently fold the beaten egg whites into the yolk mixture. Be careful so you don’t knock out the air you just whipped in.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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 |