Vanilla Sponge Cake Roll – a simple vanilla cake roll with berries that’s perfect for any summer celebration. It’s filled with a creamy vanilla mascarpone filling and makes an impressive and light dessert.
We would take our time combing through the display glasses and oohing and aahing over what we should choose.
My eyes always led me back to the beautiful cake rolls behind the display. Cake rolls have been on my baking bucket list for the longest time.
I finally worked up the nerve to make one back in June for this summer afternoon tea party we threw for KitchenAid.
It’s just a matter of mixing, pouring, cooling and rolling. And aah yes – the clean up.
There’s some planning involved and then it goes something like: mixing, pouring, cooling and rolling. And aah yes – the clean up.
HOW TO MAKE A VANILLA SPONGE CAKE ROLL
After you mix the batter, spread evenly into a jelly roll pan. Ideally you want a 10 x 15 baking pan that you line with parchment paper with a misting of baking spray.
Once the cake is done baking, invert it onto a kitchen towel that has been sprinkled with some powdered sugar.
As long as you don’t over bake your roll and remember to roll it up while it’s still hot from the pan, everything will work out just fine.
And even if the cake doesn’t come out as perfectly, we can always cover the whole thing in frosting, sprinkles or powdered sugar 😉
Spread an even layer of the dreamy vanilla mascarpone cream filling and roll it back up to chill in the fridge for at least an hour.
This cake is light, tender and almost melts in your mouth. And the creamy vanilla mascarpone filling with chopped strawberries is what makes this cake extra special.
To finish the cake, dust the top with some powdered sugar. Serve with some fresh fruit or glam it up with your favorite frosting and sprinkles.
It makes an impressive lighter dessert that is perfect for a shower, special occasion or any summer party.
- 2 large eggs
- 3 egg yolks
- 3 egg whites
- 1 cup granulated sugar
- 1/3 cup water
- 2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons powdered sugar for dusting towel
- 2/3 cup heavy cream cold
- 1/2 cup powdered sugar
- 1 cup mascarpone cheese room temperature
- 1 teaspoon pure vanilla extract vanilla extract
- 1/2 cup chopped strawberries
- Preheat oven to 375 degrees. Line a 15x10x1 baking sheet with parchment paper. Spray with baking spray (or grease and flour). Set aside.
- Sprinkle powdered sugar onto a large, clean dish towel (same size or bigger than baking sheet). Set aside.
- Beat egg whites in a large bowl until frothy, gradually add 1/4 cup granulated sugar, beating until stiff peaks form.
- In a large mixing bowl beat egg yolks and eggs for 2-3 minutes. Add sugar, water, and vanilla and beat an additional minute until fully incorporated. Sift in flour, baking powder, and salt and turn the mixer to low until just combined. Gently fold in egg whites.
Pour into prepared baking sheet. Bake in preheated oven for 9-12 minutes or until the cake is golden or springs back when gently pressed in the center. Make sure to keep a close eye on it after 7 minutes so it does not overcook.
- Remove from oven carefully with oven mitts or towels and immediately flip cake onto the prepared powdered sugar towel. (This will cause the powdered sugar to splash everywhere - this is normal) Peel off parchment paper. Place a clean sheet of parchment paper over the back of cake and roll cake up in towel carefully (from short end to short end). Cool for one hour.
- To make filling In a cold mixing bowl, whip the heavy cream with an electric mixer until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. In another bowl using a rubber spatula, beat Mascarpone cheese with vanilla until smooth. Fold in whipped cream until smooth and combined. Set aside in the fridge until ready to assemble.
- To assemble: When cake is cooled, unroll gently. Remove parchment paper and spread filling in the cake. Sprinkle chopped strawberries. Re-roll the cake tightly without the towel. Refrigerate cake on a plate with plastic wrap over the top.
- When ready to serve, remove plastic wrap and sprinkle with powdered sugar and top with fresh berries.
- This cake is best served within 1-2 days.
Adapted from Taste of Home