Roll Cake
A delightful dessert combining a fluffy sponge cake with rich fruit preserves and whipped cream, perfect 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 baking powder
- 1 tsp vanilla extract
- 50 g unsalted butter melted
- 200 g whipped cream
- Fruit preserves strawberry, raspberry, or apricot
- Powdered sugar for dusting
Instructions
- Preheat your oven to 180°C (350°F) and grease a 10x15 inch baking pan.
- In a mixing bowl, whisk eggs and sugar until light and fluffy.
- Sift flour and baking powder, then gently fold into the egg mixture.
- Add vanilla extract and melted butter, mixing carefully.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes or until golden brown.
- While baking, prepare a clean kitchen towel dusted with powdered sugar.
- Once baked, invert the cake onto the towel and peel off the parchment paper.
- Spread fruit preserves over the surface of the cake.
- Spread whipped cream evenly on top of the preserves.
- Roll the cake tightly using the towel to guide you, then wrap it in plastic wrap.
- Chill in the refrigerator for at least 1 hour before slicing.
Nutrition
Calories: 180kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g