Roll Cake
A delightful dessert that combines a light sponge cake with creamy filling, rolled to perfection, ideal for any occasion.
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Servings: 8 servings
Calories: 180kcal
Ingredients
- 4 large eggs
- 100 g granulated sugar
- 100 g all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 200 ml heavy cream
- 50 g powdered sugar
- 100 g fruit puree strawberry, raspberry, etc.
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together eggs and granulated sugar until frothy.
- Add vanilla extract and salt, mixing well.
- Sift in the flour slowly, folding gently to avoid deflating the mixture.
- Pour the batter onto the prepared baking sheet, spreading evenly.
- Bake for 12-15 minutes, or until golden brown and springs back when touched.
- Once baked, remove from the oven and let cool for a few minutes.
- Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake with the towel while it's still warm, and let it cool completely.
- Meanwhile, whip the heavy cream with powdered sugar until soft peaks form.
- Unroll the cooled cake, spread the cream and fruit puree, then roll it back up tightly.
- Chill for at least 1 hour before slicing and serving.
Nutrition
Calories: 180kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Fiber: 1g