Vanilla Cream Rolls

To make Vanilla Cream Rolls, you’d typically need a recipe that involves preparing a soft, thin cake, rolling it with a vanilla-flavored cream filling, and then slicing it to serve. Below, I’ll provide a basic recipe for creating these delightful treats at home.

Ingredients:

For the Cake:

• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup milk
• Powdered sugar (for rolling)

For the Vanilla Cream Filling:

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Directions:

Preparing the Cake:

1. Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease the parchment paper.
2. Whisk Eggs and Sugar: In a large bowl, beat the eggs for about 5 minutes, or until they’re frothy and pale in color. Gradually add the granulated sugar, and continue beating until the mixture is thick and light-colored.
3. Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Gently fold this into the egg mixture, being careful not to deflate the batter. Mix in the vanilla extract and milk until just combined.
4. Bake: Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 10-12 minutes, or until the cake is light golden brown and springs back when lightly touched.
5. Roll the Cake: Immediately after removing the cake from the oven, dust the top with powdered sugar. Then, starting at the short end, roll the cake up with the parchment paper still attached. Cool on a wire rack, seam side down.

Preparing the Vanilla Cream Filling:

1. Whip the Cream: In a medium bowl, beat the heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.

Assembling the Vanilla Cream Rolls:

1. Unroll the Cake: Carefully unroll the cooled cake, removing the parchment paper gently.
2. Spread the Filling: Spread the vanilla cream filling evenly over the cake, leaving a small border around the edges to prevent the filling from squeezing out.
3. Roll the Cake: Roll the cake back up, this time without the parchment paper. Chill in the refrigerator for at least an hour before serving to set the filling.
4. Serve: Before serving, dust the roll with additional powdered sugar, if desired. Slice into 1-inch pieces with a serrated knife