Spring Cake Roll with Cream Cheese Filling

Preheat your oven to 170°C (340°F).

In a large mixing bowl, beat 5 large eggs with 120 grams (1/2 cup) sugar, 1 pinch of salt, and 1 teaspoon vanilla extract. Whip this mixture until it becomes fluffy and tripled in volume.

Next, reduce the speed to low and gradually sift in 120 grams (1 cup) all-purpose flour while gently folding it into the egg mixture to maintain the volume.

Carefully spread the batter onto a lined baking sheet, smoothing it into an even layer for perfect results.

Place the baking sheet in the preheated oven and bake for 10 to 15 minutes.

Keep an eye on it as baking times can vary—you're looking for a light golden color on the top.

Once baked, remove it from the oven and allow it to cool completely on the pan.

While the cake is cooling, prepare the cream filling. In a bowl, combine 140 grams (5 ounces) of cream cheese and 50 grams (1/4 cup) powdered sugar.

Mix these ingredients until smooth and creamy.

Gradually fold in 200 ml (3/4 cup) of cold heavy cream, increasing the mixer speed until the mixture holds strong peaks. The filling should be thick and spreadable.

Once the cake has completely cooled, flip it onto a clean kitchen towel or parchment paper sprinkled with powdered sugar.

Spread the cream filling evenly across the cake, leaving a small border around the edges.

Roll the cake tightly, using the towel to help you. After rolling, cover it in plastic wrap and refrigerate for about an hour to set.

Before serving, you can decorate with your choice of jam, fruits, or berries on top.

Optionally, sprinkle sliced almonds for an elegant touch.

Slice and serve your delightful spring cake roll to your family and friends. Enjoy every bite of this deliciously sweet treat!