Ingredients
Cake
- 4 large eggs, separated and room temperature
- ¼ teaspoon cream of tartar
- ½ cup (95g) granulated sugar
- 2 tablespoons (30ml) vegetable oil
- 2 tablespoons (30ml) whole milk, room temperature
- 2 teaspoons (10ml) vanilla extract
- ½ cup + 3 tablespoons (77g) cake flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar for dusting
Filling
- 4 ounces (113g) full fat cream cheese, cold (or mascarpone)
- 1 cup (236ml) heavy whipping cream, cold
- ½ teaspoon vanilla extract
- ½ cup (65g) powdered sugar
Instructions
- Preheat oven and prepare pan: Preheat your oven to 375℉. Spray a jelly roll pan (15” x 10” or 11” x 14”) with cooking spray and line the bottom with parchment paper to prevent sticking.
- Whip egg whites: Using the whip attachment of a clean stand mixer bowl, whisk the egg whites until foamy. Add the cream of tartar and continue whipping on high speed until medium peaks form. The peaks should slightly droop when the whisk is lifted. Set aside.
- Mix yolks and sugar: In a separate bowl, whisk together egg yolks and granulated sugar until the mixture lightens in color and becomes fluffy. Then mix in the vegetable oil, whole milk, and vanilla extract just until combined.
- Combine dry ingredients: Sift the cake flour, baking powder, and salt over the egg yolk mixture. Gently stir to combine without overmixing.
- Fold in egg whites: Using a spatula, gently fold the whipped egg whites into the yolk batter. Fold carefully to maintain the airiness, folding just until no white streaks remain.
- Bake the cake: Pour the batter evenly into the prepared pan. Place it in the center rack of the oven and bake for 12-15 minutes, or until the cake is lightly browned and springs back when gently pressed.
- Prepare the towel: While the cake bakes, lay out a clean tea towel (not terry cloth) and coat it heavily with powdered sugar to prevent sticking when rolling.
- Cool and roll cake: Remove the cake from the oven and let it cool in the pan for no more than 3 minutes. Run a knife along the edges, invert it onto the sugared towel, and carefully peel off the parchment paper. Starting at a short side, roll the cake tightly in the towel to form a spiral. Allow to cool completely at room temperature for at least 1 hour.
- Prepare the filling: Beat the cold cream cheese until smooth and lump-free, scraping the bowl as needed. Gradually add a few tablespoons of heavy cream to loosen the cream cheese, then slowly add the remaining cream and vanilla. Beat on high speed until soft peaks form. Add powdered sugar and continue beating until the filling is stiff and spreadable.
- Fill the cake: Gently unroll the cooled cake and spread the filling starting with a slightly larger amount in the center to ensure even filling throughout. Spread remaining filling evenly, then carefully roll the cake back up, avoiding squeezing out the filling.
- Chill the cake: Wrap the cake tightly in plastic wrap and refrigerate for at least 2 hours to set the filling and flavors.
- Serve: When ready, unwrap the cake and trim the ends with a serrated knife. Dust with powdered sugar, optionally top with berries, slice, and serve.
Notes
- Using room temperature eggs helps achieve a better rise and lighter texture.
- Folding the egg whites gently is crucial to keeping the cake airy.
- The cream cheese filling can be substituted with mascarpone for a slightly different flavor profile.
- Be sure to roll the cake while it is warm to avoid cracking.
- Allow adequate chilling time for the filling to firm up before slicing.
- The powdered sugar on the towel prevents sticking but also adds a light sweetness to the cake surface.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
