Basic Roll Cake Recipe

Ingredients:

4 large eggs

100g (½ cup) granulated sugar

1 tsp vanilla extract

100g (¾ cup) all-purpose flour

2 tbsp milk

¼ tsp salt

Powdered sugar (for dusting)

200ml (¾ cup) whipped cream (for filling)

Instructions:

Preheat oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper.

Separate egg yolks and whites. In a large bowl, beat yolks with sugar until thick and pale.

Add vanilla extract and milk. Mix until smooth.

Sift in flour and salt. Fold gently to combine.

In a clean bowl, beat egg whites until stiff peaks form. Fold whites into yolk mixture in 2 batches, being careful not to deflate.

Pour batter into pan. Spread evenly. Tap pan to release air bubbles.

Bake 10–12 minutes or until golden and springs back to touch.

Dust a clean kitchen towel with powdered sugar. Turn cake out onto towel while warm. Peel off parchment. Roll cake with towel (from short end). Let cool.

Unroll cooled cake, spread with whipped cream, and re-roll. Chill before serving.

Nutrition (per slice, 1 of 10):

Calories: 180

Fat: 9g

Saturated Fat: 5g

Carbs: 20g

Sugars: 12g

Protein: 4g

Fiber: 0.5g