Go Back
Valentine’s Day Roll Cake

Valentine’s Day Roll Cake

This Valentine’s Day Roll Cake merges technical precision with deep flavor, featuring a cloud-like sponge and a rich cream center that impresses visually and texturally.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours 45 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 4 Large Eggs (separated, at room temperature)
  • 100g Superfine Caster Sugar (divided)
  • 60ml Whole Milk (room temperature)
  • 40ml Neutral Oil (such as grapeseed or avocado)
  • 80g Cake Flour (sifted three times for aeration)
  • 1/2 tsp Cream of Tartar
  • 1 tsp Pure Vanilla Bean Paste
  • 250ml Heavy Whipping Cream (minimum 35% fat)
  • 150g Fresh Raspberries (macerated and strained)
  • 2 tbsp Powdered Sugar (for the filling)

Method
 

  1. Preheat and prep your oven to 325°F (165°C) and line the jelly roll pan with parchment paper.
  2. Whisk egg yolks with 40g of caster sugar until pale, then add milk and oil.
  3. Sift cake flour into the yolk mixture and whisk gently until combined.
  4. In a clean bowl, beat egg whites and cream of tartar, then gradually add remaining sugar until stiff peaks form.
  5. Fold the meringue into the yolk base gently using a 'J' motion.
  6. Pour batter into the pan, level it, and bake for 12-15 minutes until springy.
  7. Flip the cake onto a powdered sugar-dusted towel, remove parchment, and roll with the towel to cool.
  8. Whip cream with powdered sugar until stiff, then fold in raspberry puree.
  9. Unroll the cooled cake, spread the raspberry cream, and roll it back up.
  10. Wrap in plastic wrap and refrigerate for at least 4 hours before serving.

Notes

Make sure to monitor oven temperature for best results. Use a serrated knife dipped in hot water for clean slices.