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Spring Cake Roll

A delightful dessert featuring soft sponge cake rolled with a luscious filling, perfect for any family gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cake
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
For the filling and dusting
  • 1 cup whipped cream or buttercream For filling
  • Powdered sugar For dusting

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Line a 15×10 inch baking pan with parchment paper, leaving an overhang on the sides.
Batter Mixing
  1. In a mixing bowl, beat the eggs and sugar together until light and fluffy.
  2. Gradually fold in the flour, cocoa powder, baking powder, and salt, then gently add the vanilla extract.
Baking
  1. Pour the batter into the prepared pan and spread it out evenly.
  2. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
Rolling and Filling
  1. Invert the cake onto a clean kitchen towel dusted with powdered sugar and gently remove the parchment paper.
  2. Roll the cake up with the towel starting from one of the short sides and let it cool completely.
  3. Unroll the cake, spread your filling over it, and then roll it back up without the towel.
  4. Dust with powdered sugar before slicing and enjoy!

Notes

Ensure your ingredients are halal-compliant. Store in an airtight container in the refrigerator for 3-4 days or freeze the unfilled cake roll for a month.