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Vanilla Cake Roll with Berries slices on a several plates

Vanilla Cake Roll with Cream and Berries (Italian)

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5 from 1 review

This vanilla roll cake – a light and airy vanilla sponge cake filled with freshly whipped cream and berries of your choice. This Vanilla Swiss Roll Cake Recipe is fluffy & light. If you are a Swiss Roll fan you do not want to miss this super easy cake roll recipe. It is soft, feather light, spongy & the whipped cream and berry filling bring it to the next level.

  • Total Time: 20 minutes

Ingredients

Units Scale

Italian Sponge Sheet Cake

  • 1 cup (140 grams) All-Purpose Flour
  • 3/4 (120 grams) Granulated Sugar
  • 4 large Eggs (at room temperature)
  • 2 teaspoons Baking Powder
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon grated lemon zest (optional)
  • pinch of salt
  • powdered sugar for dusting and rolling the cake
  • clean tea towel for rolling the cake

Filling:

1 cup of freshly whipped cream sweetened to taste with a dash of vanilla extract (or use other cream options listed in the post)

1 cup of sliced berry fruit of choice (see post for ideas)

If using jam as filling use 3/4 cup of jam

 

Instructions

  1.  Preheat oven to 350 degrees F.
  2. Beat the eggs (room temperature very important), sugar, and vanilla (add lemon zest if using) until pale & fluffy. About 8-10 mins.
  3.  Sift the dry ingredients (flour, baking powder, and salt) into an empty bowl.
  4. Add the sifted dry ingredients to the beaten eggs- a little bit at a time, stirring after each addition of flour. Fold with a rubber spatula. Be careful not to deflated the egg mixture that is nice and fluffy. Mix well until combined.
  5. Line a 17 x 11 (very thin) or 10 X 15 (thicker) inch cookie sheet pan with parchment paper. Pour the cake batter and spread evenly with a rubber spatula. Tap the pan and knock out the air bubbles. Bake the cake for 8 minutes until a toothpick comes out clean. DO NOT OVER BAKE.
  6. Now, this is the most crucial part of the whole cake roll process: As soon as you pull the cake out of the oven, turn it out onto a tea towel lightly dusted with powdered sugar. Peel off the parchment paper. Then, starting at one of the short ends, roll the cake up into the towel—yes, you want the towel to be rolled up inside the cake . Allow the cake to cool completely. This will help train the cake to roll up nicely later once its filled.
  7. Once the cake has cooled completely, gently unroll it. Then spread the desired filling (cream options, jam, or fruit) across the cake, leaving about a half an inch around the edge unfrosted (the filling will spread a bit as you roll). DO NOT OVERFILL. Roll your cake at the same short end you started with before. Then keep rolling the cake up into a spiral. You can use the dishtowel to help the process. In fact, using the dish towel will help keep the outside of your cake roll unblemished. Keep rolling until you reach the very end.
  8. To maintain that perfect spiral—and to prevent any filling from oozing out when cutting—refrigerate until you’re ready to serve, or at least 30 minutes for cooling. Right before serving place your roll on a serving plate and dust with powdered sugar.
  • Author: Elena Davis
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Category: Sweet/ Dessert
  • Method: Italian
  • Cuisine: Italian

Find it online: https://www.cucinabyelena.com/vanilla-cake-roll-with-cream-and-berries-italian/