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Moist Diploma Cake Roll with Cream Filling

Moist Diploma Cake Roll with Cream Filling - featured image
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A nostalgic and moist vanilla sponge cake roll filled with fluffy cream, perfect for gatherings and easy to make at home.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (60ml) whole milk
  • 1 tsp pure vanilla extract
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Optional: 2 tbsp cream cheese, softened

Instructions

  1. Preheat your oven to 350°F (175°C) and line the jelly roll pan with parchment paper. Lightly grease the paper to prevent sticking.
  2. Separate the eggs: Place the egg whites in one large mixing bowl and the yolks in another.
  3. Whip the egg whites using an electric mixer until soft peaks form. Gradually add half the sugar (about 3/8 cup or 75g) while continuing to beat until stiff, glossy peaks form.
  4. Beat the egg yolks with the remaining sugar and vanilla extract until pale and creamy (about 3-4 minutes).
  5. Stir the milk into the yolk mixture gently.
  6. Sift together the flour, baking powder, and salt in a separate bowl.
  7. Gently fold the dry ingredients into the yolk mixture until just combined.
  8. Carefully fold about a third of the beaten egg whites into the batter to lighten it, then fold in the remaining whites until no streaks remain.
  9. Pour batter evenly into the prepared pan using a spatula. Smooth the top and tap the pan gently to release air bubbles.
  10. Bake for 12-15 minutes or until the cake springs back lightly when touched and a toothpick inserted comes out clean.
  11. While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
  12. Once out of the oven, loosen the edges with a knife and flip the cake onto the sugared towel. Peel off the parchment paper carefully.
  13. Starting at the short end, roll the cake and towel together into a tight log. Let it cool completely on a wire rack in this rolled shape.
  14. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. If using cream cheese, beat it smooth first and then fold into the whipped cream gently.
  15. Carefully unroll the cooled cake. Spread the cream filling evenly over the surface, leaving a small border at the edges.
  16. Roll the cake back up without the towel and place seam-side down on a serving plate. Chill for at least 1 hour to set before slicing.

Notes

Whip egg whites to stiff peaks for best sponge texture. Roll the cake while warm using a sugared towel to prevent cracking. Chill the filled cake roll for at least 1 hour before slicing. Whip cream in a chilled bowl for fluffier filling. Optional cream cheese adds tang and richness. For gluten-free, substitute almond flour and adjust baking time.

Nutrition

Keywords: cake roll, cream filling, vanilla sponge, dessert, easy recipe, homemade cake, potluck dessert, moist cake

Find it online: https://avabowls.com/moist-diploma-cake-roll-with-cream-filling-easy-homemade-recipe/