Berrylicious Roll Cake

Did you know a roll cake is so much easier than a layer cake? That’s true, and it comes together quicker than most cakes too!

One of my early baking memories involve a roll cake, or roulade (рулет) in Russian, as we used to call it. I love the simplicity of it!

And now, it’s my go-to dessert when I don’t have much time for an elaborate cake. The result is just as impressive, if not more!

Today, I’m sharing my go-to roll cake recipe with you, and it’s simply magical how flexible this cake is! A thin layer of jelly adds nice sweetness, homemade whipped cream highlight the airiness and fresh fruits add burst of freshness!

Ingredient Notes:

You only need handful of ingredients to make that spring-y light sponge cake.

• Eggs: Separate egg yolks and whites right out of the fridge while they’re cold, because it’s easier. And let the egg whites come to room temperature, about 30 minutes on the counter, so it whips better!
• Cake flour: Cake flour makes the fluffiest cake! By the way, cake flour clumps easily, that’s why it’s important to sift it!And if you don’t have cake flour on hand, no problem. Here’s how to make one at home: Measure 1 cup of all-purpose flour, and replace 2 tablespoons of flour with 2 tablespoons of cornstarch. Sift it.
• Sugar: I recommend fine granulated sugar so it dissolves quicker, which will make the best fluffy cake.
• Salt: Any dessert needs a pinch of salt!
• Baking powder: Just a little insurance for a good lift!
• Milk: Any kind of milk will be fine. I’ve used whole milk and 2% milk.
• Vegetable oil: It’s essential for spring-y cake and helps the cake roll without cracks! You can substitute with any flavorless/odorless oil. Vegetable or canola oils are best. Coconut oil is fine, as long as you’re ok with possible coconut flavor. I don’t recommend olive oil, as it’s too aromatic.
• Lemon zest: I love the hint of zesty lemon. You may omit it, if you don’t have it.

How to make this roll cake:

It’s quite simple to make this roll cake, and you’d be enjoying it in less than 90 minutes, from start to finish! Although, I highly recommend to let it set in the fridge for an hour before slicing. But who am I kidding, we practically dive in right away!

Let me walk you through the process, step by step.

Step 1. Make the cake

We’re using a sponge cake batter with a little addition. We’re adding a little bit of oil and milk into a classic sponge cake to ensure the cake is nice and pliable! 

*See the tips for fluffy cake below!

TIP: The pan size plays a huge role in this recipe. I’m using my go-to 12x17x1-inch half-sheet baking pan (seriously, I use these for everything, and I have like 5 of them!) I don’t recommend using anything bigger than this, or your cake will be too thin.

• You can use different pans, but no smaller than 11x17x2-inch, or the cake will be too thick to roll.

Step 2. Trim the edges

It’s important to cut off the edges of the cake, because the edges tend to be drier and harder. It’ll roll neater, when it’s trimmed, trust me.

A sharp knife is a key for a clean cut, and this serrated knife is especially great for this task!

TIP: Cut one short end of the cake at a slight angle, as pictured below. This end will be at the bottom of the cake, and it’ll help the cake to sit sturdy when it’s cut at an angle like that.

Step 3. Fill and roll

Now that we made a gorgeous cake, let’s fill it with something extra special: a homemade whipped cream! It couldn’t be easier to make too. I also like to add a thin layer of jelly or jam for a pop of sweetness.

TIP: Make the whipped cream before you bake the cake, or while it’s baking. You don’t want to cool the cake for too long, or it’ll dry out and won’t roll nicely.

Tips for Success:

Since it’s a sponge cake, we rely on all the air in the batter for rise. 

• When separating egg yolks and whites, be careful not to add any yolks into the whites. And keep the egg whites in a clean, grease-free bowl.
• Don’t rush through beating the egg yolk mixture. Your egg yolk mixture should turn into a thick, pale yellow batter and triple in size!
• Fold the batter gently to avoid deflating all the air in the batter. 
• Don’t over-bake the cake, or it’ll dry out.

TIP: Did you know it’s easier to separate egg yolks and whites while they’re cold? And it’s best to whip the egg whites while they’re at room temperature!

Just cool it until it’s not warm, about 20 minutes out of the oven.

How to prevent roll cake from cracking:

Ah, this’s the #1 issue when it comes to roll cakes – cracks!!! How on earth do you make perfect rolls?

1. Start with a right recipe – the one that produces spring-y soft cake. And congrats, you’ve landed on it!
2. Don’t over-bake the cake! If you’re using half-sheet pan, as I have, you only need to bake it for about 15 minutes. I’d start checking on it after 13 minutes. And if you have smaller pan, bake a minute or two longer.
3. Don’t cool the cake for too long. Cooling for over 30 minutes will dry out your cake, and it’ll more likely to crack.

How to cut a roll cake:

It’s easier to cut a roll cake after it’s been chilled in the fridge, for at least 1 hour and ideally 2-3 hours.

And this knife is the best one for nice and clean cuts!

How to store a roll cake:

Keep this roll cake in the fridge since we used whipped cream filling. If you filled yours with just a jam/jelly, then you can keep it on the counter.

Can I freeze a roll cake?

Again, since whipped cream isn’t ideal for freezing, I don’t recommend freezing it.

However, if you have a simple roll cake with jelly, and possibly buttercream, or cream cheese frosting, then you can freeze it just like any layer cake.

Now, what is the difference between roll cake, Swiss roll, roulade and jelly roll?

I know, I get confused too! What do I name this cake? From what I can find on the internet, it sounds like they’re all referring to the same thing. The different name just come from different times in history. So you can call it what you wanna call it. For me, it’ll always be a roulade.

Hope you’ll make this easy roll cake this summer. And if you’re making it for a company, make two of them, because trust me it’ll be gone in minutes.