Rolled Cake
A classic rolled cake with a light, fluffy sponge and a sweet, creamy frosting. Perfect for a simple dessert or afternoon treat.
- Total time
- 40 min
- Servings
- 8
- Calories
- 280
- Protein
- 6g
Ingredients
- 4 large eggs
- ¾ cup sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ¼ cup powdered sugar
Instructions
- 1
Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper.
- 2
In a large bowl, beat 4 eggs and 3/4 cup sugar with an electric mixer until thick and pale, about 5 minutes. Beat in 1 teaspoon vanilla.
- 3
Gently fold in 3/4 cup flour and 1 teaspoon baking powder until just combined. Pour batter into prepared pan and spread evenly.
- 4
Bake until the cake springs back when touched, about 10-12 minutes. Immediately turn out onto a clean kitchen towel dusted with powdered sugar.
- 5
Roll the cake with the towel from a short end, starting while hot. Let cool completely, about 20 minutes.
- 6
In a chilled bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form. Unroll the cooled cake, spread the cream over it, and re-roll without the towel.
- 7
Place the rolled cake seam-side down on a serving plate. Dust with extra powdered sugar if desired, then slice and serve.
Tools you’ll need
- Jelly roll pan (15x10-inch)
- Electric mixer
- Kitchen towel
- Mixing bowls
- Whisk or spatula
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