What makes the Hot-Baked Cake Roll so delightful is its delicate sponge, which is baked flat, filled, and rolled while still warm. The cake stays soft and flexible, and the warm filling melts slightly, creating a comforting dessert with every bite.
Best of all, this cake is quick to bake and easy to customise, making it perfect for holidays, celebrations, or cosy nights in. Preheat your oven to 375°F (190°C). Line the jelly roll pan with parchment paper, leaving extra to lift the cake out later.
Grease lightly. In a medium bowl, whisk together: ¾ cup flour, ½ tsp baking powder and ¼ tsp salt. In a large bowl, beat 4 eggs using an electric mixer on high speed for about 5 minutes, until thick, pale, and tripled in volume. Gradually add ¾ cup sugar while beating, then add 1 tsp vanilla extract and 2 tbsp milk.
Mix until just combined. Gently fold the dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter. Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the top is golden and springs back when lightly pressed.
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Immediately after baking, loosen the edges, flip the cake onto the prepared towel, and peel off the parchment paper.
Starting from the short side, roll the cake and towel together into a log. Let it cool slightly (15–20 minutes), then roll it up to set the shape.
Prepare the Filling; Beat together: 8 oz cream cheese, ¼ cup butter, 1 cup powdered sugar and 1 tsp vanilla extract. Mix until smooth and creamy. Carefully unroll the cooled cake, spread the filling evenly, then gently roll it back up (without the towel).
Serve warm for the true “hot-baked” experience or chill for a firmer texture.
Expert Tips and Troubleshooting
Pro Tips:
- Room temp eggs whip best – don’t skip it!
- Don’t overbake – dry cake = cracks while rolling.
- Roll while hot – this is crucial to avoid tearing later.
Make-Ahead and Storage Tips
- Make-Ahead: Bake and roll the sponge up to 1 day ahead. Fill just before serving.
- Short-Term Storage: Wrap in plastic and store in the fridge for 3–4 days.
- Long-Term Storage: Freeze tightly wrapped for up to 2 months. Thaw in the fridge overnight.
Variations and Customisations;
Flavour Enhancements:
- Add cocoa powder (2 tbsp) to make a chocolate sponge.
- Add orange zest or lemon zest for a fresh twist.
Dietary Modifications:
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Use vegan butter and dairy-free cream cheese alternatives.
Decoration Ideas:
- Dust with powdered sugar.
- Drizzle with melted chocolate.
- Top with berries or edible flowers for flair.
Serving and Presentation
Plating Suggestions:
- Slice and fan out on a serving plate.
- Serve on a wooden board with powdered sugar dusting.
Accompaniment Recommendations:
- Pair with coffee, chai, or a scoop of vanilla ice cream.
Special Occasion Presentations:
- Tie slices in parchment and twine for gifting.
- Add a festive garnish (like sugared cranberries) for holidays.
There you have it—the ultimate guide to the Hot-Baked Cake Roll, a pillowy and indulgent treat perfect for any time you need a dessert that impresses. Whether you’re making it fresh for guests or savouring a slice warm from the oven, this cake is sure to become a comfort-food favourite.
Ingredients:
For the Sponge Cake:
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp whole milk
For the Filling (Classic Cream Cheese):
- 8 oz (1 block) cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
