Ingredients for Sponge Cake Roll
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 cup heavy cream or whipping cream
- 1/4 cup powdered sugar, plus extra for dusting
- Not explicitly quantified beyond vanilla extract
- Fresh sliced strawberries, for garnish
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How to Make Sponge Cake Roll
- Preheat oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper, leaving an overhang on the long sides to help with rolling. Grease and lightly flour the parchment.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a large bowl, beat the egg yolks, 1 cup granulated sugar, and vanilla extract until pale and thick. (Use a stand mixer or hand mixer).
- In a separate clean bowl, beat the egg whites until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then, fold in the remaining egg whites and the flour mixture in two additions, being careful not to deflate the batter.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when gently touched.
- Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from the short side, gently roll the cake up with the towel. Let it cool completely.
- Unroll the cake. In a separate bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream evenly over the cake. Carefully roll the cake up again.
- Frost the outside of the cake roll with remaining whipped cream. Garnish with fresh sliced strawberries.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
39g
Fat
25g
Carbs
5g
