This is one of those easy cakes to make that people are often terrified to ake them. You will start with a sponge cake then fill it with some cream cheese frosting, roll it up and top it off with more cream cheese. This is a great way to impress your guests. Preheat your oven to 350 degrees Fahrenheit. Crack about six eggs in a stand mixer then add sugar and beat on high until white and fluffy.
Make sure your beaten egg reach this stage because that is when will give your cake a nice and airy texture. Sift in the flour and baking powder into the egg mixture then start folding the mixture gently so that you do not deflate it. You can do that by adding flour into the egg mixture in very small intervals so it doesn’t clump much. Once all your flour is gently folded into the flour mixture, pour the batter into a parchment-lined jelly roll sheet cake and spread it to the edges.
Place into the preheated oven and bake for 15 minutes then run a knife at the edges to loosen it then flips it on a clean kitchen towel. Peel off the parchment paper then roll the cake nice and tight when still warm. For the cream cheese frosting, add your cream cheese into the mixer then beat on medium speed until it becomes a little airy.
Add in powdered sugar and vanilla extract then beat that in high speed until nice and fluffy. Add in the whipping cream and beat until it forms a stiff peak. Unroll your cake then spread half of the cream cheese frosting in the middle of the cake and spread it evenly.
Start rolling the cake until it’s done then you will likely coat the whole roll cake with the remaining cream cheese. It doesn’t have to be thick, just how you want it to be.
To decorate the cake, put the reaming cream cheese in a piping bag and you will pipe small tops of frosting on the cake and then smooth it with a spoon. For an optional finishing, sprinkle some cocoa powder.
- 6 large eggs
- 1/2 granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
cream cheese frosting;
- 3/4 cup icing sugar
- 3/4 softened cream cheese
- 1 1/2 cups whipping cream
- 1 tsp pure vanilla extract