Ingredients
For the Vanilla Sponge Cake
130 grams cake flour (1 cup)
150 grams granulated white sugar (3/4 cup)
1 teaspoon baking powder
125 ml vegetable oil (1/2 cup)
63 ml whole milk (1/4 cup)
4 large egg yolks
1 tablespoon pure vanilla extract
1/2 teaspoon pink gel coloring (optional)
6 large egg whites
50 grams granulated white sugar (1/4 cup)
1/4 teaspoon cream of tartar
For the Whipped Cream
500 ml heavy whipping cream
65 grams icing sugar (1/2 cup, or to taste)
1 teaspoon pure vanilla extract
1/8 teaspoon pink gel coloring (optional)
For the Filling
6 large strawberries, chopped into small pieces
325 grams strawberry or raspberry jam (1 cup)
Instructions
Make the Vanilla Sponge Cake
Preheat the Oven and Prepare the Baking Sheet:
Start by preheating your oven to 170°C (325°F). Prepare a 12-by-18-inch rimmed baking sheet by lightly oiling it and lining it with parchment paper, making sure the paper extends slightly beyond the edges to help remove the cake later.
Mix the Dry Ingredients:
In a large mixing bowl, combine the cake flour, 150 grams (3/4 cup) of granulated sugar, and 1 teaspoon of baking powder. Whisk together until everything is evenly distributed, breaking up any lumps to ensure a smooth, light sponge.
Prepare the Wet Ingredients:
In a separate medium bowl, whisk together the vegetable oil, whole milk, egg yolks, vanilla extract, and the optional pink gel coloring if you wish to give the cake a gentle pink hue. Mix these ingredients until smooth, with no lumps remaining.
Whip the Egg Whites:
Place the 6 large egg whites in the bowl of a stand mixer fitted with a whisk attachment. Begin whipping the egg whites on medium speed until they start to get frothy and bubbly. Add the cream of tartar, which will help stabilize the whites, and continue whipping until soft peaks form. Gradually add 50 grams (1/4 cup) of granulated sugar, one teaspoon at a time, whipping at high speed until the egg whites are glossy and hold firm peaks.
Combine Wet and Dry Ingredients:
Add the egg yolk mixture to the flour mixture, folding them together gently with a spatula until the batter is smooth and well-incorporated. This forms the main batter for the cake.
Incorporate the Whipped Egg Whites:
Carefully fold the whipped egg whites into the batter in three separate additions, each time folding just until incorporated to avoid deflating the air in the whites. This step is crucial for achieving a light, airy sponge.
Spread the Batter and Bake:
Pour the finished batter onto the prepared baking sheet, spreading it evenly with an offset spatula to reach the edges. Bake the cake in your preheated oven for 13 to 16 minutes, or until it is lightly golden and springs back when gently pressed with a fingertip. Avoid overbaking, as this will make the cake difficult to roll.
Cool and Roll the Cake:
Once baked, remove the cake from the oven and let it cool until just warm to the touch. Lay a large sheet of fresh parchment paper over the top of the cake, then carefully flip the cake over onto this new sheet. Working from the long edge, roll the cake, along with the parchment paper, into a tight spiral. Let it rest in this shape for about 30 minutes to cool completely and set the spiral.
Make the Whipped Cream
Prepare the Whipped Cream Mixture:
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), pour in the heavy cream, icing sugar, vanilla extract, and the optional pink gel coloring.
Whip to Medium Peaks:
Whip the mixture on high speed until it thickens and reaches medium-stiff peaks, meaning it holds its shape well but is still soft enough to spread.
Fill and Frost the Cake
Unroll the Cooled Cake:
Carefully unroll the cooled cake, leaving it flat on the parchment paper. This process might reveal slight cracks, which is fine—they’ll be hidden when the cake is filled and rolled again.
Spread the Jam Filling:
With an offset spatula or the back of a spoon, evenly spread the strawberry or raspberry jam over the entire surface of the cake, allowing the jam to soak slightly into the sponge.
Add Whipped Cream and Strawberries:
Over the layer of jam, spread a layer of whipped cream. Then, sprinkle the chopped strawberries evenly on top, distributing them for a balanced filling.
Roll the Cake with Filling:
Starting from the same long edge, gently roll the cake back up, wrapping the filling inside. Work slowly to maintain the shape, using the parchment to help guide and tighten the roll. Once rolled, wrap the cake in parchment and refrigerate for about an hour to set and make it easier to slice.
Prepare for Final Assembly and Frosting:
Remove the chilled cake from the refrigerator. With a serrated knife, cut one-third of the roll off at an angle to create a piece that will serve as a “branch” when arranged with the main roll.
Assemble and Frost the Cake Log:
Place both the main roll and the cut piece on a tray or cake board, with the angled side of the smaller piece pressed against the main roll. Frost the entire assembly with the remaining pink whipped cream, smoothing the surface evenly to resemble a log.
Decorate and Serve
Add Final Decorations:
Decorate the frosted cake with remaining strawberry bits and, if desired, additional piped white whipped cream, using a piping bag fitted with a star tip. You can also create small drop stars or shell borders. Fresh raspberries can be added for an extra touch.
Chill and Serve:
Keep the finished cake refrigerated until ready to serve. This will ensure the whipped cream remains stable.
Notes
Cover the assembled cake and refrigerate overnight for best results. Leftovers can be stored in the refrigerator for up to three days.