Vanilla Roulade Base
Roulades (sometimes called Swiss Cake rolls) aren’t incredibly popular in the United States, but they should be! These easy cakes are simple, require few ingredients, are almost fool proof and taste delicious! This roulade will be a showstopper for sure.
Ingredients
Cake:
5 egg yolks (room temp)
2 tbsp vegetable oil
3 tbsp milk (any kind will do)
1 tsp vanilla extract
1 cup sugar (divided)
1 tbsp lemon zest
3/4 cup AP Flour
2 tbsp cornstarch
1 tsp baking powder
1/4 tsp salt
4 egg whites (room temp)
Filling
1 cup heavy whipping cream
1 tbsp sour cream
1/2 tsp vanilla extract
1/4 cup powdered sugar
Preparation
Preheat oven to 350F.
Spray at 12x17 rimmed baking pan and line with parchment paper. Spray the parchment paper with baking spray.
Combine the egg yolks, oil, milk, vanilla extract, 2/3 cups of sugar, and lemon zest
In another bowl add the dry ingredients (flour, c.starch, baking powder, salt)
In a bowl beat the egg whites on med-high until soft peaks form. Add the remaining 1/3 cup of sugar and continue beating on med-high until stiff peaks form (another 1-2 min.)
Fold the egg whites into the batter until fully cooperated. Pour the batter on the baking sheet and bake for 15 minutes.
When the cake is finished and STILL HOT. Sprinkle powdered sugar on a tea towel. Place the tea towel on top of the cake. Place a wired rack on top of the tea towel. Flip the cake onto the tea towel. Remove the parchment paper and roll the cake. Allow the cake to cool inside of the tea towel. This step is important to achieve the shape of the roulade without cracks.
Beat the heavy cream until soft peaks form. Add the remaining ingredients and beat until stiff peaks form. Unroll the cake and remove the towel. Spread the filling on the cake and reroll the cake. Sprinkle the cake with powdered sugar and top with garnish. Slice and serve.
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