Classic Roll Cake Recipe

Step 1: Prepare the Cake Batter

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later. Lightly grease the parchment paper.
2. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is thick, pale, and forms ribbons when the beaters are lifted, about 5 minutes.
3. Add Vanilla: Mix in the vanilla extract.
4. Sift Dry Ingredients: In a separate bowl, sift together the flour, salt, and baking powder.
5. Fold Dry Ingredients: Gently fold the sifted dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.

Step 2: Bake the Cake

6. Spread Batter: Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula.
7. Bake: Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.

Step 3: Roll the Cake

8. Prepare Rolling Surface: While the cake is baking, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.
9. Invert the Cake: Once the cake is done, immediately invert it onto the prepared kitchen towel. Carefully peel off the parchment paper.
10. Roll the Cake: Starting from one of the short ends, roll the cake and the towel together into a tight spiral. Place the rolled cake on a wire rack to cool completely.

Step 4: Prepare the Filling

11. Whip Cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
12. Fold in Jam: Gently fold in the strawberry jam, creating a marbled effect.

Step 5: Assemble the Roll Cake

13. Unroll the Cake: Once the cake is completely cool, carefully unroll it. Spread the whipped cream and jam mixture evenly over the surface of the cake.
14. Re-roll the Cake: Re-roll the cake (without the towel) into a tight spiral. Place the roll seam-side down on a serving plate.

Step 6: Serve

15. Dust with Powdered Sugar: Dust the top of the roll cake with powdered sugar for a finishing touch.
16. Slice and Serve: Slice the cake into even pieces and serve.

Tips for Success

• Room Temperature Eggs: Use room temperature eggs for better volume.
• Don’t Overbake: Watch the cake closely to avoid overbaking, which can make it dry and difficult to roll.
• Roll While Warm: Rolling the cake while it’s warm helps prevent cracking.

Variations

• Chocolate Roll Cake: Add 2 tablespoons of cocoa powder to the flour mixture for a chocolate cake.
• Lemon Roll Cake: Add 1 tablespoon of lemon zest to the batter and use lemon curd for the filling.
• Nutella Roll Cake: Spread Nutella or chocolate hazelnut spread for a rich and indulgent filling.

Final Thoughts

This Classic Roll Cake is a versatile and elegant dessert that can be customized to your liking. Whether you fill it with whipped cream and jam, Nutella, or lemon curd, it’s sure to be a hit at any gathering. Enjoy the light, fluffy texture and the beautiful presentation of this delightful treat!