Yesterday, was a miserably dreary and rainy day here in Massachusetts. It was one of those days where you feel like pretty much all motivation has been sucked out of you. […]
Yesterday, was a miserably dreary and rainy day here in Massachusetts. It was one of those days where you feel like pretty much all motivation has been sucked out of you. All I wanted to do was stay in sweatpants, curl up on the couch and watch movies all day long. The quintessential “lazy day”! The only issue with that was, I really had been craving cake and didn’t have any. To be honest, sitting on the couch, curled up, watching movies and stuffing my face with delicious cake actually sounded pretty awesome! So, I decided to move forward with my plan to “enhance” my lazy day by making some cake. I decided that I didn’t just want a regular cake, I wanted a cake roll. Perhaps the reason why I wanted a cake roll, was because I was in a gluttonous mood and had wanted cake so badly, that I was literally envisioning myself eating the cake roll like an Italian sub. Don’t worry though, I totally changed my mind as the image of myself devouring cake in that manner even grossed me out.
My cake roll was a basic vanilla cake with whipped cream and per the suggestion of my daughter we made it “happy” with some rainbow sprinkles. So, it definitely brightened the day a bit and let’s be honest, you can’t go wrong with sprinkles! It was delicious and I was happy as a clam, sitting in my blanket fort on the couch watching movies all day.
So check it out, let me know what you think and ENJOY!
- 2 tbsp water (room temp)
- 1 1/8 tsp vanilla extract
- ½cup sugar + ¼ cup sugar (granulated)
- 4 eggs (separate the yolks and whites)
- ½ tsp salt
- 1 tsp baking powder
- 2/3 cups flour (all-purpose)
- ½ cup powdered sugar
- Preheat oven to 375°
- Take a thin pan that is roughly 10x15x1, more commonly known as a “Jelly Pan” and grease it lightly. Then line it with parchment paper (allow the paper to slightly hang over the edges) and then lightly grease the parchment paper. Lightly dust with flour and set aside.
- Take a clean towel that is roughly the same size as the pan, lay it flat on your counter or work space and lightly, but evenly coat it with the ½ cup of powder sugar. Set aside.
- Next, in a medium-sized bowl, combine the baking powder, flour and salt. Mix well.
- Next in another medium-sized bowl, add the egg yolks.
- Beat on high-speed until the yolks become thick and lightly colored.
- Add ½ cup sugar to the egg yolks and mix on high-speed until evenly combined.
- Once the mixture is thick and evenly blended, add the water and vanilla.
- Mix again at high-speed until evenly combined.
- Add ½ of the flour mixture, and mix on LOW speed until evenly blended.
- Add the remaining flour mixture and again mix on low-speed until evenly blended.
- In another medium-sized bowl, add the egg whites.
- Beat on high-speed until soft peaks form. (This takes a few minutes to achieve)
- Add the remaining sugar (½ cup) to the mixture.
- Mix on high-speed until evenly blended and more peaks form.
- Add about ½ of the egg white mixture to the egg yolk batter mix.
- Fold in gently with a rubber spatula until even combined.
- Add the remaining egg white mixture.
- Again, fold in gently with a rubber spatula until evenly combined.
- Pour the mixture into the prepared pan.
- Place in the oven.
- Bake for 11-13 minutes, or until the cake feel spongy. You want the cake to “bounce back” when you press on it lightly.
- Once fully cooked, remove from the oven.
- Gently loosen the corners of the parchment paper form the pan.
- Next, gently flip the cake over onto the prepared towel.
- Remove the parchment paper from the cake.
- Gently roll the cake and towel together.
- Place “SEAM DOWN” on a wire cooling rack and let fully cool.
- While the cake is cooling prepare your “Homemade Whipped Cream” (Check out this simple recipe)
- Once, the cake is fully cooled, place it on a flat surface.
- Gently unroll the cake from the towel.
- Once unrolled, you will notice the cake has a little bend to it.
- Take your whipped cream and spread it out on the cake. (Thickness is up to you)
- Once you have added the whipped cream, gently roll the cake back up.
- Place seam down on a platter or cake dish.
- Evenly, cover the outside of the cake with more whipped cream.
- Top with sprinkles.
- Slice and enjoy!
- If you don’t want to use sprinkles, you can Macerate Strawberries (Check out my post on “How to Macerate Strawberries“) and pour them on top.
- Don’t be intimidated by a cake roll, they are actually quite simple!
- If you do not wish to cover the outside of the cake with whipped cream, then try sprinkling about 1/4 cup of powdered sugar. It is delicious and visually appealing.
- Let the cake fully cool, don’t attempt to work the cake when it is hot. It will just fall apart.
- Beating the egg yolks and whites will take time. However, reaching the appropriate consistencies is critical to the success of this cake. Be patient and know that deliciousness awaits you!
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