Description
A light and fluffy dessert made with a soft sponge cake wrapped around rich whipped cream, perfect for any occasion.
Ingredients
Scale
- 4 large eggs
- 100g granulated sugar
- 1 teaspoon vanilla extract
- 100g all-purpose flour
- 30g unsweetened cocoa powder (optional)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 200ml heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh fruits (optional, for garnish)
Instructions
- Preheat your oven to 375ยฐF (190ยฐC) and grease a jelly roll pan.
- In a bowl, beat the eggs and granulated sugar until pale and fluffy.
- Add the vanilla extract and mix well.
- In another bowl, sift together the flour, cocoa powder (if using), baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture until combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for about 12-15 minutes or until a toothpick comes out clean.
- Once baked, remove from the oven and allow to cool.
- While the cake cools, whip the heavy cream and powdered sugar until soft peaks form.
- Once cooled, invert the cake onto a clean kitchen towel and peel off the parchment paper.
- Spread the whipped cream evenly over the cake, then roll it up tightly using the towel.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes.
- Slice and serve, garnished with fresh fruits if desired.
Notes
Use a clean kitchen towel for rolling to prevent sticking. You can also experiment with different fillings like fruit puree or chocolate spread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg