Light & Fluffy Mascarpone‑Filled Sponge Cake

Here’s the recipe for the Vanilla Swiss Roll Cake (the soft, fluffy roll shown in your photo) 🍰✨

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Ingredients:

For the sponge cake:

• 4 eggs, room temperature
• 100 g (½ cup) sugar
• 1 tsp vanilla extract
• 80 g (⅔ cup) all-purpose flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tbsp vegetable oil

For the cream filling:

• 200 ml heavy cream (chilled)
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
  (optional: add 2 tbsp mascarpone or cream cheese for a richer texture)

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Instructions:

1. Make the sponge cake:

1. Preheat oven to 180°C (350°F).
2. Line a rectangular baking tray (30×40 cm) with parchment paper.
3. In a large bowl, beat eggs and sugar for about 5–7 minutes until thick and pale.
4. Add vanilla extract.
5. Sift in the flour and baking powder, and gently fold with a spatula.
6. Add milk and oil, mixing slowly until smooth.
7. Pour batter evenly into the tray and smooth the top.
8. Bake for 10–12 minutes or until lightly golden and springy to touch.

2. Roll the cake:

1. Once baked, remove from the oven and let it cool for 2 minutes.
2. While still warm, place a sheet of parchment paper on top and gently roll the cake (with paper) from the short side.
3. Let it cool completely rolled up — this helps it keep its shape.

3. Prepare the cream:

1. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. (Optional: fold in mascarpone or cream cheese for a thicker cream.)

4. Assemble:

1. Gently unroll the cooled cake.
2. Spread the cream evenly over the surface.
3. Carefully roll the cake back up.
4. Wrap it in plastic wrap and refrigerate for at least 1 hour before slicing.

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Tips & Variations:

• Add lemon zest or jam to the filling for extra flavor.
• Dust with powdered sugar or cover with ganache for a fancier version.