Overview
This cake is light, fluffy, festive, and pure fun. A classic sponge cake is rolled with fresh vanilla whipped cream, then topped with more cream, rich caramel, and a generous handful of colorful sprinkles. It’s the kind of dessert that turns heads at birthdays, brunches, or celebrations of any kind. Even better, it’s easier than it looks — no special tools, just a jelly roll pan and a little patience.
Ingredients
For the Sponge Cake
-
4 large eggs, room temperature
-
½ cup (100g) granulated sugar
-
1 teaspoon vanilla extract
-
¾ cup (95g) all-purpose flour, sifted
-
¼ teaspoon salt
-
Powdered sugar, for rolling
For the Whipped Cream Filling and Topping
-
2 cups (480ml) heavy whipping cream, cold
-
⅓ cup (40g) powdered sugar
-
1 teaspoon vanilla extract
For Finishing
-
½ cup caramel sauce, store-bought or homemade
-
Colorful sprinkles, rainbow or your choice
-
Extra whipped cream, for decorating (optional)
Step-by-Step Instructions
Step 1: Prepare the Sponge Cake
Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan, then line it with parchment paper. The parchment will make it much easier to release the cake after baking.
In a large mixing bowl, beat the eggs, sugar, and vanilla together using an electric mixer on high speed. Beat for 5 to 7 minutes, or until the mixture is very thick, pale, and falls in ribbons when lifted — this step is key to a fluffy sponge.
Sift in the flour and salt over the egg mixture. Gently fold with a rubber spatula, being careful not to deflate the volume. Mix just until no dry flour remains. Don’t overmix.
Pour the batter into the prepared pan and spread evenly to the edges using an offset spatula. Bake for 10 to 12 minutes, or until the top is golden and springs back when touched gently.
While the cake bakes, prepare a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake comes out of the oven, run a knife along the edges, invert it onto the towel, and carefully peel off the parchment.
Roll the cake gently into a spiral, starting from one of the short ends and rolling it with the towel inside. Let it cool completely like this — this prevents cracking later.
Step 2: Make the Whipped Cream
In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla. Beat on medium-high speed until stiff peaks form. Be careful not to overbeat — it should be smooth and fluffy, not grainy.
Set aside about ½ cup of this whipped cream in the fridge for topping later.
Step 3: Assemble the Cake Roll
Once the cake is completely cool, carefully unroll it. Don’t worry if the ends curl a bit or there are small cracks — they’ll be hidden.
Spread the whipped cream filling evenly across the surface of the cake, leaving a small border around the edges. Roll the cake back up gently but firmly. Place it seam-side down on a serving platter.
At this point, you can refrigerate the roll for 20–30 minutes to firm it up and make decorating easier.
Step 4: Decorate
Spread the reserved whipped cream over the top of the cake roll. If you want a fancier look, pipe it on with a star tip in rosettes or swirls.
Drizzle with caramel sauce, letting it run naturally down the sides.
Finish with sprinkles — as much or as little as you like.
Tips for Success
-
Rolling Technique: Rolling the cake while warm and cooling it in that shape is key to preventing cracks.
-
Avoid Overbaking: The sponge is thin and bakes quickly. Take it out as soon as it’s set.
-
Whipped Cream Stability: For longer shelf life, add a stabilizer like a tablespoon of instant pudding mix or mascarpone to the whipped cream.
-
Chilling: Chilling the rolled cake before slicing helps everything set and gives you clean, beautiful slices.
-
Customization: Use chocolate whipped cream, dulce de leche, or fruit jam inside for different flavor profiles.
Storage
This cake is best served the same day, but it can be stored in the refrigerator for up to 3 days. Cover it lightly with plastic wrap or store in an airtight container. The sponge may soften slightly from the cream, but the flavor stays fantastic.