Nut-Free Vanilla Cake Roll

Indulge in the light and airy perfection of this Nut-Free Vanilla Cake Roll, a delightful dessert that's as stunning as it is delicious. Crafted with a fluffy vanilla sponge and filled with a luscious whipped cream filling, this cake roll is completely free of nuts, making it an allergy-friendly treat everyone can enjoy. The batter comes together effortlessly with pantry staples like all-purpose flour, eggs, and sugar, while a quick bake ensures a tender and moist texture. Rolled up and dusted with powdered sugar, this elegant dessert is perfect for celebrations, tea parties, or an impressive yet easy weeknight indulgence. Serve chilled for the ultimate combination of soft sponge and creamy filling that melts in your mouth!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 120 grams All-purpose flour
• 150 grams Granulated sugar
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 4 units Large eggs
• 60 milliliters Whole milk
• 1 teaspoon Vanilla extract
• 15 grams Unsalted butter (melted)
• 240 milliliters Heavy cream (for filling)
• 60 grams Powdered sugar (for filling and dusting)
• 0.5 teaspoon Vanilla extract (for filling)

Directions

Step 1

Preheat oven to 180°C (350°F) and line a 10x15 inch jelly roll pan with parchment paper.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, beat the eggs and granulated sugar with a mixer on high speed for 5-7 minutes until the mixture is thick, pale, and ribbons form when the whisk is lifted.

Step 4

Add milk, vanilla extract, and melted butter to the egg mixture and gently mix until combined.

Step 5

Sift the dry ingredients into the wet mixture in two additions, folding gently with a spatula after each addition to avoid deflating the batter.

Step 6

Pour the batter into the prepared pan and spread it evenly using an offset spatula. Tap the pan lightly on the counter to release air bubbles.

Step 7

Bake for 8-10 minutes, or until the cake is lightly golden and springs back when touched.

Step 8

While the cake is baking, prepare a clean kitchen towel and sprinkle it generously with powdered sugar to prevent sticking.

Step 9

Once the cake is baked, immediately invert it onto the prepared towel, carefully peel away the parchment paper, and roll the cake (starting from the short end) along with the towel. Let it cool completely in its rolled shape.

Step 10

To prepare the filling, whip the heavy cream, powdered sugar, and vanilla extract together in a chilled bowl until stiff peaks form.

Step 11

Once the cake has cooled completely, carefully unroll it and spread an even layer of whipped cream filling over the surface, leaving a 1-inch border at the edges.

Step 12

Gently re-roll the cake without the towel and transfer it seam-side down to a serving platter.

Step 13

Dust the top with powdered sugar and refrigerate for at least 30 minutes before slicing and serving.

Nutrition Facts

Serving size	859.3 grams (859.3g)

Amount per serving	% Daily Value*
Calories	2521

Total Fat 121.70g	156%
Saturated Fat 69.40g	347%
Polyunsaturated Fat 0.10g
Cholesterol 1056mg	352%
Sodium 1427mg	62%
Total Carbohydrate 317.60g	115%
Dietary Fiber 3.30g	12%
Total Sugars 220.30g
Protein 43.40g	87%

Vitamin D 187IU	936%
Calcium 369mg	28%
Iron 10mg	53%
Potassium 591mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 6.8%

Carbs: 50.0%