Best Simple Vanilla Sponge Cake Roll Cake Recipes

SPONGE CAKE ROLL

Steps:

• Preheat oven to 350°F.
• Line the bottom of a jelly roll pan with parchment paper then grease.
• Sift together flour, baking powder, and salt in a small bowl.
• Beat egg yolks, sugar, and vanilla extract in a small bowl.
• Beat egg whites until stiff peaks form. Fold in yolk and flour mixture.
• Bake 20 minutes or until golden brown. Cool 5 minutes in pan, unmold and roll into roll starting from the short side(with paper still on) and refrigerate 5 minutes.
• Roll cake out and spread with cream then carefully roll up. Frost outside with cream and garnish with fresh strawberries.
• For sweetened cream beat whipping cream on low speed until frothy.
• Add sugar and flavoring and continue beating until soft peaks form (for best results freeze bowl and beaters before using).

SIMPLE VANILLA SPONGE CAKE ROLL CAKE

Steps:

• 1. Preheat oven to 450 degrees. Line a half sheet pan with a silpat and grease with either shortening or butter-sides and bottom silpat also.
• 2. In the bowl of an electric mixer using the whisk attachment, beat eggs and sugar on low, increasing speed gradually to high, beating for 10 minutes or until light and very very fluffy-doubling in size or more. If you don't have cake flour, remove 1 Tablespoon of flour to substitute and sift with baking powder. Gradually add flour mixture to mixing bowl, mixing on low, adding vanilla, and increase to medium speed and beat 1 minute.
• 3. This is the tricky part: Pour the batter gradually around edges of prepared pan, letting it settle into corners before pouring remaining batter in a circular motion to fill most of inside of pan, letting it sit for a few minutes to settle in and even out. Bake 5 minutes.
• 4. When you remove it from the oven immediately pull off top layer of cake-very thin and dark. This will expose the soft inside of cake and make it very easy to roll. Flip pan over onto another half sheet pan and peel off silpat. Flip back over. (if cake sticks, loosen edges with fingers, pulling gently away from sides of pan before flipping)
• 5. Now you can whip up some cream, add fruit, fill with whatever you'd like and then roll from the long side over into a beautiful and soft roll. Frost or sift with powdered sugar. I like to roll it, wrap it in plastic wrap and refrigerate it and decorate it later, right before serving.