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+ servings

Vanilla Sponge Cake Roll

A simple vanilla cake roll filled with a creamy vanilla mascarpone filling makes an impressive and light dessert.
Course Dessert
Cuisine American
Keyword roll cake, vanilla cake with berries, vanilla mascarpone cream
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings 10 servings
Calories 357 kcal


  • 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

Vanilla Mascarpone Cream Filing:

  • 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

Berries (for garnish):

  • blueberries
  • blackberries
  • strawberries


  1. Preheat oven to 375 degrees. Line a 15x10x1 baking sheet with parchment paper. Spray with baking spray (or grease and flour). Set aside.
  2. Sprinkle powdered sugar onto a large, clean dish towel (same size or bigger than baking sheet). Set aside.
  3. Beat egg whites in a large bowl until frothy, gradually add 1/4 cup granulated sugar, beating until stiff peaks form.
  4. 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.
  5. 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.

  6. 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.
  7. 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.
  8. 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.
  9. When ready to serve, remove plastic wrap and sprinkle with powdered sugar and top with fresh berries.
  10. This cake is best served within 1-2 days.

Recipe Notes

Adapted from Taste of Home

Nutrition Facts
Vanilla Sponge Cake Roll
Amount Per Serving (1 serving (1/10 cake))
Calories 357 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g50%
Cholesterol 140mg47%
Sodium 109mg5%
Potassium 111mg3%
Carbohydrates 40g13%
Sugar 29g32%
Protein 6g12%
Vitamin A 680IU14%
Vitamin C 4.3mg5%
Calcium 75mg8%
Iron 1mg6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.