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Vanilla Sponge Cake Roll: Bake-Along Edition

By: Avery Ducar

This vanilla sponge cake roll is a delicious recipe for any time of year. This cake recipe can be difficult at times, but it all comes together in the end.

The ingredients you need to bake this cake roll:

  • For the cake roll:

  • 2 large eggs

  • 3 egg yolks

  • 3 egg whites

  • 1 cup of granulated sugar

  • ⅓ cup water

  • 2 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 4 tablespoons powdered sugar (Does not have to be exact)

  • For the vanilla mascarpone filling:

  • ⅔ cup of cold heavy whipping cream

  • ½ cup powdered sugar

  • 1 cup mascarpone cheese

  • 1 teaspoon vanilla extract

  • ½ cup chopped strawberries (optional)

To begin, preheat your oven to 375 degrees. Line a pan about the size 15x10x1 with parchment paper, then spray a bit of cooking spray. After setting that aside, sprinkle powdered sugar on a dish towel that is the same size as the pan. That is what you will use to roll your cake.

It is now time to start the baking process! Beat your egg whites until they are frothy, have bubbles, and are pure white. Then, slowly add a ¼ cup of your granulated sugar. Beat these two together until stiff peaks form; this takes a while, so make sure your mixer is set to a high speed. Stiff peaks occur when the egg whites and sugar hold their own when you take out your mixer.

Now, in a different bowl beat your egg yolks for 2 minutes. Then add water, vanilla extract, and remaining sugar and beat for another minute. Next, add your flour, baking powder, and salt and mix this on a low setting until everything looks combined. Finally, fold in your egg whites.

Pour the batter into your pan, and cook for about 9 minutes. It should have a light yellow or golden color. Remove it from the oven, and flip it onto the towel sprinkled with powdered sugar. Take off the parchment paper and add a new sheet onto the cake. You want to then start rolling your cake, which can be tricky. Fold it lengthwise, try and roll it tightly, but not too much, or the cake will break. Let your cake rest for an hour.

To make your filling, you want a cold bowl to whip your heavy cream in. Whip the cream until stiff peaks form. Then add your powdered sugar and keep mixing until stiff peaks reform. In a new bowl, mix your mascarpone cheese and vanilla extract until your mixture is smooth. Then, fold in your whipped cream. I recommend making this after 50 or so minutes of your cake cooling if you make your filling right after the cake comes out of the oven. Then, you will want to put it in the fridge until your cake is ready.

Once an hour has elapsed, unroll your cake and throw away the parchment paper. Spread your filling on the cake and reroll. In the original recipe, they added chopped strawberries to the top, but I chose not to. You can add whatever you want on top as a garnish!

This recipe can take up some time and be difficult to make, but it is totally worth it for this delicious cake!

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