A delightful treat that captures the essence of spring while impressing friends and family. This cake roll features a soft sponge cake with a creamy filling, perfect for festive occasions.
Ingredients
Scale:
¾ cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs
1 teaspoon vanilla extract
½ cup powdered sugar (for dusting)
8 ounces softened cream cheese
¼ cup butter, softened
1 teaspoon vanilla extract (for frosting)
2 cups powdered sugar (for frosting)
Instructions
Preheat your oven to 375°F (190°C) and line a 15x10 inch jelly roll pan with parchment paper.
In a mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until well mixed.
In a separate bowl, beat the eggs and vanilla extract until light and fluffy (about 5 minutes). Gently fold the egg mixture into the dry ingredients.
Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until the cake springs back when lightly pressed.
Prepare a clean kitchen towel by dusting it with powdered sugar.
Once baked, remove the cake from the oven and immediately turn it out onto the prepared towel. Carefully peel off the parchment paper.
Starting at one end, roll the cake tightly with the towel. Allow it to cool completely in its rolled shape.
Meanwhile, make the cream cheese frosting by beating the softened cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar until fully combined.
Once the cake has cooled, unroll it carefully and spread the cream cheese frosting evenly over it. Roll the cake back up without the towel.
Wrap the rolled cake in plastic wrap and refrigerate for at least one hour to set. Before serving, dust with powdered sugar and decorate as desired!
