Description
A light, fluffy sponge cake rolled with creamy filling, resembling a sweet cloud in both texture and taste.
Ingredients
For the Sponge Cake:
4 large eggs, separated
1/4 cup whole milk
1/4 cup vegetable oil
1/2 cup cake flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup granulated sugar (for egg yolks)
1/4 cup granulated sugar (for egg whites)
For the Filling:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, whisk egg yolks with 1/3 cup sugar until pale. Add milk, oil, vanilla, and whisk until smooth.
Sift in cake flour and salt, folding gently until combined.
In a separate bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar and continue beating until stiff peaks form.
Gently fold the meringue into the yolk mixture in three additions, being careful not to deflate the batter.
Pour batter into prepared pan and spread evenly.
Bake for 14–16 minutes, or until the top springs back when lightly pressed.
Immediately remove from the oven, lift the cake out of the pan using parchment, and place on a wire rack to cool slightly.
While still warm, roll the cake (with parchment) into a log and let cool completely.
For the filling, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Unroll the cooled cake, spread with whipped cream, and roll it up again without parchment.
Chill for at least 1 hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert