Ingredients
For the sponge cake:
• 4 large eggs, room temperature
• ½ cup (about 100 g) granulated sugar
• ½ cup (about 65–70 g) all-purpose flour
• 2 tbsp (≈ 30 ml) milk
• 1 tsp vanilla extract
• A pinch of salt
• Optional: 1 tsp light oil (vegetable / canola) or melted butter to keep it soft
For the filling (vanilla whipped cream):
• 1 cup (≈ 240 ml) heavy whipping cream, cold
• 1 Tbsp powdered sugar (or more to taste)
• 1 tsp vanilla extract
• Optional: fresh fruit (berries, sliced strawberries) or jam if you like
For dusting/finishing:
• Powdered sugar for dusting
• Optional: a light layer of jam underneath the cream for extra flavour
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Instructions
1. Preheat your oven to ~ 180 °C (350 °F). Grease a rectangular baking pan (approx. 10×15 in / 25×38 cm) and line it with parchment paper.
2. In a mixing bowl, beat the 4 eggs + ½ cup sugar together until the mixture is pale, thick, and forms ribbons when you lift the whisk (this ensures air is incorporated).
3. Mix in the vanilla extract, the pinch of salt, the 2 tbsp milk (and oil if using) gently.
4. Sift the ½ cup flour over the egg mixture and gently fold it in with a spatula until just combined — you don’t want to overmix or lose the air.
5. Pour the batter into the prepared pan, spreading it evenly. Bake for about 10-15 minutes until the cake is springy to the touch (a few recipe variations say ~15 minutes).
6. As soon as you remove it from the oven, invert the cake onto a clean tea towel sprinkled with powdered sugar (or onto another piece of parchment). Peel off the baking paper. Then, while still warm, roll the cake up (with the towel/paper) from the short end. This step helps prevent cracks later. Let it rest rolled up for ~10–15 minutes.
7. Meanwhile, prepare your filling: whip the heavy cream + powdered sugar + vanilla until stiff peaks form. If you’re adding fruit or jam, set those aside.
8. Unroll the cake gently, spread the whipped cream filling evenly, add fruit/jam if desired, then roll it back up (without the towel) tightly but gently.
9. Chill the roll in the refrigerator for at least 1 hour (better if more) to set.
10. Before serving, dust with powdered sugar (or drizzle with a light glaze or use cocoa if you like); slice and enjoy!