Description
A light and fluffy sponge cake rolled with whipped cream and optional fruits or jam, perfect for any occasion.
Ingredients
Scale
- 4 large eggs
- 100g (1/2 cup) granulated sugar
- 80g (2/3 cup) all-purpose flour
- 30g (2 tablespoons) vegetable oil
- 30g (2 tablespoons) milk
- 1 teaspoon vanilla extract
- 300ml (1 1/4 cups) heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh fruits or jam for filling (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
- In a mixing bowl, beat the eggs and sugar together until pale and fluffy.
- Sift in the flour and gently fold it until just combined.
- Mix the vegetable oil, milk, and vanilla extract in another bowl, then gradually fold into the batter.
- Pour the batter into the prepared baking sheet, spreading it evenly.
- Bake for 10-12 minutes, or until lightly golden and springs back when touched.
- Remove from the oven and let it cool slightly. Transfer to a damp kitchen towel, rolling it up while still warm.
- Allow the rolled cake to cool completely.
- While cooling, whip the heavy cream with powdered sugar until soft peaks form.
- Unroll the cooled cake and spread the whipped cream evenly over it. Add any optional fruits or jam.
- Roll the cake back up gently and refrigerate for at least an hour before slicing and serving.
Notes
For a lactose-free option, substitute heavy cream with a non-dairy alternative. Use a gluten-free flour blend for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: dessert, Japanese, Swiss Roll, sponge cake, whipped cream