The vertical roll cake, also known as a Swiss roll cake or a jelly roll cake, is a beloved treat that combines a light and fluffy sponge cake with a delectable filling, often whipped cream or custard. Unlike traditional log-shaped rolls, the vertical roll cake is assembled in a unique way that creates stunning visual layers when sliced. Intrigued? Let’s embark on this baking journey together and learn how to create this impressive dessert.
Gathering Your Ingredients and Tools
Before we begin, let’s gather everything we need. Here’s a list of ingredients to make a classic vanilla vertical roll cake with whipped cream filling:
Ingredients for the Cake:
- 4 large eggs, at room temperature
- ¾ cup (90g) granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ cup (90g) cake flour, sifted
- ¼ teaspoon baking powder
- Pinch of salt
Ingredients for the Filling:
- 1 ½ cups (360ml) heavy whipping cream, cold
- ¼ cup (30g) powdered sugar
- 1 teaspoon pure vanilla extract
Equipment You’ll Need:
- 10×15 inch (25x38cm) baking sheet
- Parchment paper
- Stand mixer or electric hand mixer
- Rubber spatula
- Serrated knife
- Offset spatula (optional, for spreading filling)
Baking the Perfect Sponge Cake
The foundation of a great vertical roll cake lies in a soft and pliable sponge cake. Follow these steps carefully:
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Prepare the Baking Sheet: Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper, ensuring it covers the bottom and extends up two opposite sides to create “handles” for easy lifting later. Grease the parchment paper lightly.
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Whip the Eggs and Sugar: In a large bowl, using a stand mixer or electric hand mixer, beat the eggs and granulated sugar on high speed for about 5-7 minutes, or until the mixture becomes pale yellow, thick, and ribbons form when you lift the whisk.
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Incorporate Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, gently folding with a rubber spatula until just combined. Be careful not to overmix, as this can result in a tough cake.
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Bake: Pour the batter onto the prepared baking sheet and spread evenly. Bake for 12-15 minutes, or until the cake is golden brown and springs back when lightly touched.
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Cool and Prepare for Rolling: Once baked, immediately lift the cake from the baking sheet using the parchment paper “handles” and transfer it to a wire rack to cool completely.
