A light, soft sponge cake rolled with sweet cream or jam.
Ingredients
For the sponge cake
• 4 large eggs
• ¾ cup sugar
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbsp milk
For the filling
• 1 cup whipped cream or strawberry jam
• 2 tbsp powdered sugar (for dusting)
Instructions
- Prepare the pan
- Preheat oven to 180°C (350°F).
- Line a 10×15 inch baking tray with parchment paper.
- Make the sponge
- Beat eggs and sugar with a mixer for 4–5 minutes until thick and pale.
- Add vanilla extract and milk.
- Sift together flour, baking powder, and salt.
- Gently fold dry ingredients into the egg mixture.
- Bake
- Pour batter into the prepared tray and spread evenly.
- Bake for 10–12 minutes until lightly golden.
- Roll the cake
- While warm, turn the cake onto a clean kitchen towel dusted with powdered sugar.
- Remove the parchment paper.
- Roll the cake gently with the towel and let it cool.
- Add filling
- Unroll the cake carefully.
- Spread whipped cream or jam evenly.
- Roll it back tightly.
- Finish
• Dust with powdered sugar and slice.
