Description
A delightful dessert featuring a fluffy sponge cake rolled with whipped cream, perfect for any occasion.
Ingredients
- 4 large eggs
- 100g granulated sugar
- 1 teaspoon vanilla extract
- 100g all-purpose flour
- 30g unsweetened cocoa powder (optional)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 200ml heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh fruits (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a jelly roll pan.
- In a bowl, beat the eggs and granulated sugar until pale and fluffy.
- Add the vanilla extract and mix well.
- In another bowl, sift together the flour, cocoa powder (if using), baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture until combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for about 12-15 minutes or until a toothpick comes out clean.
- Once baked, remove from the oven and allow to cool.
- While the cake cools, whip the heavy cream and powdered sugar until soft peaks form.
- Once cooled, invert the cake onto a clean kitchen towel and peel off the parchment paper.
- Spread the whipped cream evenly over the cake, then roll it up tightly using the towel.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes.
- Slice and serve, garnished with fresh fruits if desired.
Notes
For best results, use a clean kitchen towel to help roll the cake without sticking. Experiment with different fillings for added variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese