Ingredients
Method
Preparation
- Preheat the oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and granulated sugar until thick and pale. Stir in the vanilla extract.
- Gently fold in the flour mixture until combined, taking care not to deflate the airy batter.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake for 12-15 minutes, or until lightly golden and springs back when touched.
- Remove from the oven and immediately invert onto a clean kitchen towel dusted with powdered sugar.
- Roll up the cake and towel together and let it cool completely.
Filling and Assembly
- Meanwhile, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Once the cake is cool, unroll it gently and spread the whipped cream over the surface, then carefully re-roll the cake.
- Place seam-side down on a serving platter and decorate with festive sprinkles. Chill before serving.
Notes
Store any leftover cake roll in the refrigerator wrapped tightly in plastic wrap for up to 3 days. For longer storage, freeze wrapped well in plastic wrap and in an airtight container for up to 2 months.