Ingredients
For the Cake Roll






For the Cream Filling






For Decoration
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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!
Servings
Equipment
A quality mixer is essential for achieving the airy texture of the cake. If you're using a hand mixer, it'll take a little more elbow grease, but the results will be worth it!
Select a rimmed baking sheet for even baking. Remember to line it with parchment paper to ensure easy removal of the cake once baked.



A sturdy whisk is vital for mixing the cream and sugar to the perfect consistency. A balloon whisk works best for this.



A silicone spatula is great for folding the flour into the egg mixture without deflating the batter.



Don’t forget a cooling rack! It’ll help the cake cool evenly and prevent sogginess.



Variations
Faq
- What if my cake doesn't rise properly?
If your cake doesn't rise, it's possible that your eggs weren't beaten enough or your baking soda is expired. Make sure you whip the eggs till fluffy and check your ingredients' freshness.
- How long do I need to let the cake cool?
Let the cake cool for at least 10-15 minutes in the pan, then transfer to a cooling rack to cool completely before frosting.
- How can I make my frosting thicker?
If you want a thicker frosting, add more powdered sugar until you reach your desired consistency. Be careful not to add too much at once!
- Can I add flavors to the frosting?
Absolutely! You can mix in a teaspoon of vanilla extract, lemon zest, or even cocoa powder for a fun twist.
- Why is my cake dense instead of fluffy?
Dense cakes can result from overmixing or not incorporating enough air into the egg mixture. Be gentle when folding in the flour!
- How do I store leftovers?
Store any leftover cake in an airtight container in the fridge. It’s best enjoyed within 2-3 days for optimal freshness.