Vanilla Cake Roll with Cream and Berries (Italian)

Vanilla Cake Roll with Berries slices on a several plates

5 from 1 vote

Vanilla Cake Roll with Cream and Berries (Italian)

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.

Prep Time15

Cook Time10

Total Time20

Course: Dessert

Cuisine: Italian

Keyword: vanilla cake roll

Servings: servings

Author: Elena Davis

Equipment

clean tea towel for rolling the cake

Ingredients

Italian Sponge Sheet Cake:

1 cup all-purpose flour 140 grams
¾ granulated sugar 120 grams
4 large eggs at room temperature
2 teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon grated lemon zest optional
1 pinch salt
powdered sugar for dusting and rolling the cake

Filling:

1 cup freshly whipped cream sweetened to taste with a dash of vanilla extract or use other cream options listed in the post
1 cup sliced berry fruit of choice see post for ideas
If using jam as filling use 3/4 cup of jam

Instructions

Preheat oven to 350 degrees F.
Beat the eggs (room temperature very important), sugar, and vanilla (add lemon zest if using) until pale & fluffy. About 8-10 mins.
Sift the dry ingredients (flour, baking powder, and salt) into an empty bowl.
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.
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.
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.
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.
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.

Notes

Sift the flour. This will give you the lightest cake ever.
Room temperature eggs = More Volume (I do this with ALL baked goods)
Beat the eggs & sugar until pale, light & fluffy. This is VERY IMPORTANT.
Super Thin Sponge = 17 x 11 pan (this one might break easier since it is VERY thin. You may use 10 x 15 pan for slightly thicker sponge that will be easier to handle.
No Over baking (Super Important). An over baked sponge will break, crack, snap inevitably while rolling.
Once your cake layer is baked, flip it onto another sheet of parchment paper that is dusted with powdered sugar.
Always roll up your cake layer in a tea towel or parchment paper while it’s STILL WARM so it will be flexible, easy to manage, and less likely to crack.
Do not Over Fill your Cake. When you fill your cake with desired fillings DO NOT stuff the filling too much or it will be harder to roll up your cake.
If your cake does happens to crack while you’re rolling, don’t panic! Simply sprinkle the top with powdered sugar or a layer of cream and fruit.

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