Eggless Cream Cake Roll

Super soft eggless cake roll can be served plain or rolled with cream cheese. This is a delicious, cloud-like cake that your family is going to love especially when they don’t eat eggs. Start by greasing a baking tray then line with a parchment paper and grease the parchment paper too. Add half a cup of milk in a jar and to that add half a teaspoon of vinegar and mix well then set it aside.

In a mixing bowl, add 3 tablespoons of powdered sugar, 2 tablespoons of oil, and 1 tablespoon of butter with a wire whisk, mix until you have a paste-like consistency then add 6 tablespoons of condensed milk and vanilla essence then mix it well. Mix until the mixture is thick then sift in a two-third cup of flour, half a teaspoon of baking powder and a quarter teaspoon of baking soda.

Since this is an eggless cake, you must add both baking soda and baking powder because these are what will give this cake its spongy structure and help it rise. Once you have added the dry ingredients, mix it in then slowly add the milk mixture that you had prepared earlier while whisking until you have a smooth batter with no lumps.

Pour the batter into the prepared sheet pan and evenly spread the top then bake the cake in a preheated 320 degrees Fahrenheit oven for 15 to 20 minutes. Once baked, place a clean cloth on the baking tray then invert the cake on it and roll the cake then set it aside to cool. At this point, you can serve this roll cake the way it is dusted with powdered sugar or served with whipped cream.

In a bowl, add a third cup of cold heavy whipping cream and 2 tablespoons of sugar then whip until the cream is light and fluffy. Unroll the cake then evenly spread the cream over the cake and roll it again folding the cream in the cake as you roll it. Serve this soft delicious cake and enjoy the way it is or with a cup of milk.