Cake Roll
If you’re looking for a show-stopping dessert that’s surprisingly easy to make, look no further than the cake roll! This delightful treat features a light sponge cake rolled around a luscious filling, creating a beautiful and delicious dessert that’s perfect for celebrations or simply enjoying with a cup of tea. Let’s dive into the details of making this delightful confection!
Ingredients
– 4 large eggs
– 1 cup granulated sugar
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup milk
– 1 tsp vanilla extract
– 1 cup heavy cream (for filling)
– 1/2 cup fresh berries (for filling)
– Powdered sugar (for dusting)
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 20 minutes, and cooking time is around 12-15 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 200 calories, 8g of fat, 30g of carbohydrates, and 3g of protein. This nutritional breakdown is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat the oven to 350°F (175°C).
- Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a mixing bowl, beat eggs and sugar until thick and pale.
- Sift flour, baking powder, and salt together; gradually fold into the egg mixture.
- Add milk and vanilla, mixing until smooth.
- Pour the batter into the prepared pan, spreading evenly.
- Bake for 12-15 minutes until the cake springs back when touched.
- Once baked, invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper.
- Roll the cake with the towel from the short end and let it cool completely.
- Whip the heavy cream and fold in the fresh berries for the filling.
- Unroll the cooled cake, spread the filling, and re-roll it tightly.
- Chill the cake roll in the refrigerator for at least 1 hour before serving.
Alternative Ingredients
You can substitute the heavy cream with Greek yogurt for a lighter filling, or use a gluten-free flour blend to make this cake roll gluten-free. Fresh fruit can also be swapped with jam or chocolate spread for different flavor profiles.
Serving and Pairings
This cake roll pairs beautifully with coffee or tea. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Storage and Reheating
Store the cake roll in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to 2 months; however, it’s best enjoyed fresh. Thaw in the refrigerator overnight before serving.
Cooking Mistakes
- Don’t overmix the batter to avoid a dense cake.
- Ensure the cake is completely cooled before rolling.
- Use parchment to prevent sticking.
- Roll the cake gently to avoid cracking.
- Adjust baking time according to your oven for best results.
Helpful Tips
- Use room temperature eggs for better volume.
- Dust the towel with powdered sugar to prevent sticking.
- Experiment with different fillings, like lemon curd or chocolate mousse.
- Serve with a fruit coulis for added flavor.
FAQs
Can I make a cake roll ahead of time?
Yes, you can make the cake roll a day in advance. Just store it in the refrigerator wrapped tightly to maintain freshness.
What’s the best way to slice a cake roll?
Use a serrated knife to slice the cake roll for clean, even pieces without squashing the filling.
Can I use other fillings?
Absolutely! You can fill a cake roll with custard, cream cheese frosting, or even nut butters.
Why did my cake roll crack?
Cracking usually occurs if the cake is rolled while too warm or if it’s overbaked. Let it cool sufficiently and avoid overbaking.
How do I serve a cake roll?
Slice it into rounds and serve on a platter. You can garnish with fresh berries or a drizzle of chocolate sauce for an elegant touch.
Conclusion
A cake roll is a delightful treat that combines the lightness of sponge cake with the richness of creamy fillings. Perfect for any occasion, it’s easy to customize and always a crowd-pleaser. Try making this delicious dessert today and impress your family and friends!
Cake Roll
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup fresh berries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease a jelly roll pan.
- Beat eggs and sugar until thick and pale.
- Sift flour, baking powder, and salt; fold into the egg mixture.
- Add milk and vanilla, mixing until smooth.
- Pour batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes until the cake springs back when touched.
- Invert onto a towel dusted with powdered sugar and peel off the parchment.
- Roll the cake with the towel from the short end and let cool.
- Whip the heavy cream and fold in fresh berries for the filling.
- Unroll the cake, spread the filling, and re-roll tightly.
- Chill in the refrigerator for at least 1 hour before serving.
