Vanilla roll


Gosh, being sick sucks.

I’ve been super busy with work and preparation for the coming trip in 2 days, plus my health hasn’t been of top form for the past 2 weeks, so although I have so many ideas for my blog, I haven’t been able to do it. Now it’s time to make it up. First with food, as always.

I have finally been conquered by foam cake – soft, tender, and moist, and have been trying different versions of it – chiffon, Swiss roll. I may succeed or not, it may look pretty or a mess, but the final result is always delicious, sweet and nice cakes. I guess everything just takes time to improve and perfect. Even so, this roll is still pretty easy to do, and quick too.


  • 3 egg yolks
  • 14 gram sugar
  • 30 ml milk
  • 30 gram vegetable oil
  • 1/2 teaspoon vanilla extract
  • 22.5 gram all-purpose flour
  • 22.5 gram corn starch
  • 3 egg whites
  • A pinch of salt
  • ½ teaspoon cream of tartar
  • 45 gram sugar
  • 95 ml whipping cream
  • 15 gram đường


Preheat the oven to 170 degree, line a sheet of baking paper onto a 15×22 cm tray.

Mix the 14 sugar with the egg yolk. Use a whisk to beat them until combined and smooth.

Add in the liquid – milk, oil, vanilla extract. Beat until smooth.

Sift the flour into the mixture.

Beat the egg whites with salt, cream of tartar, sugar until stiff peak forms.

Bake the cake until golden brown on top, about 30 minutes. If you push the surface of the cake and it springs back, the cake is done baking.

(Note 1: If the cake gets golden too fast, use a piece of aluminum foil to cover the top. This is important, because if the top is too golden and crispy, it will be impossible to fold it without breaking into pieces later.)

Let the cake cool for about 1 hour. Cut off the edges since this part will most likely break the cake when we fold it into a pretty round roll.

While we wait, start beating the whipping cream with sugar until stiff peaks. This takes maximum 1 min 30 seconds. So right when you see the cream thickens and there are lines forming when we move the mixer , reduce the speed and check frequently, like every 5 seconds so that we don’t overbeat the cream.

Put the whipped cream into the fridge for at least 30 minutes.

When the cake cools, and the cream is cold enough, spread the cream generously onto the white side of the cake. Leave a space of about 2 cm at the end, because when we fold it, the cream will be pushed toward this end.

(Note 2: The cake doesn’t have to be completely room temperature. A bit moist from the heat will make it easier to fold. And important note here as well, spread the cream generously. In most successful cake, the cream is almost as thick as the cake.)

And we’re almost finished. Wrap the roll in a piece of plastic wrap, and refrigerate it for about 1 hour or so, or even overnight, to solidify the roll.



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