VANILLA ROLL CAKE RECIPES RECIPES

Name: Vanilla Sponge Cake Roll
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Yield: 10
Cuisine: American
Ingredients: 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); 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; blueberries; blackberries; strawberries

VANILLA SPONGE CAKE ROLL WITH BERRIES - LIFE MADE SWEETER

Vanilla Sponge Cake Roll with Berries - Life Made Sweeter image

A simple vanilla cake roll filled with a creamy vanilla mascarpone filling makes an impressive and light dessert.

Provided by Kelly

Categories Dessert

Total Time 72 minutes

Prep Time 60 minutes

Cook Time 12 minutes

Yield 10

Number Of Ingredients 18

Ingredients

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)
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
blueberries
blackberries
strawberries

Steps:

Preheat oven to 375 degrees. Line a 15x10x1 baking sheet with parchment paper. Spray with baking spray (or grease and flour). Set aside.
Sprinkle powdered sugar onto a large, clean dish towel (same size or bigger than baking sheet). Set aside.
Beat egg whites in a large bowl until frothy, gradually add 1/4 cup granulated sugar, beating until stiff peaks form.
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.
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.
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.
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.
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.
When ready to serve, remove plastic wrap and sprinkle with powdered sugar and top with fresh berries.
This cake is best served within 1-2 days.

Nutrition Facts : ServingSize 1 serving (1/10 cake), Calories 357 kcal, CarbohydrateContent 40 g, ProteinContent 6 g, FatContent 18 g, SaturatedFatContent 10 g, CholesterolContent 140 mg, SodiumContent 109 mg, SugarContent 29 g

HIGH ALTITUDE VANILLA CAKE WITH VANILLA BUTTERCREAM ...

High Altitude Vanilla Cake with Vanilla Buttercream ... image

An easy, high altitude recipe for a classic Vanilla Cake that's moist and fluffy, flavored with real vanilla bean for a delicious flavor.

Provided by @MakeItYours

Number Of Ingredients 18

Ingredients

1 1/2 cups granulated sugar
1/2 vanilla bean, seeds scraped
3 1/4 cups cake flour, (spooned and leveled, then sifted)
3 tsp baking powder
1 tsp coarse Kosher salt ((if using table salt, use half the amount))
2 large eggs
2 large egg whites
1 1/2 cups whole buttermilk, (room temperature)
1/2 cup unsalted butter, (melted)
1/2 cup vegetable oil
2 tsp vanilla extract
2 cups unsalted butter, (softened to room temperature)
1/2 vanilla bean, seeds scraped
4 cups powdered sugar
1 tbsp meringue powder ((optional))
1/4 tsp coarse Kosher salt ((if using table salt, use half the amount))
2 tsp vanilla extract
2-4 tbsp milk or cream, (if needed)

Steps:

HowToSection Cake Array
HowToSection Buttercream Array

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