Yum—these are dreamy! 🥖✨ Here’s an easy, reliable Vanilla Cream Roll (Swiss-roll style) that bakes fast and stays soft, with a fluffy vanilla cream filling that slices beautifully.

Easy Vanilla Cream Rolls

Yield

1 sheet roll (10–12 slices) or 10–12 mini rolls

Equipment

• 10×15-inch (25×38 cm) jelly-roll pan
• Parchment paper
• Clean tea towel (for rolling)
• Electric mixer

Ingredients

Soft Vanilla Sponge

• 1 cup (120 g) all-purpose flour
• 2 tbsp (15 g) cornstarch
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs, room temp
• ⅔ cup (130–135 g) granulated sugar
• 1½ tsp vanilla extract
• 2 tbsp (30 ml) neutral oil (canola/sunflower)
• 2 tbsp (30 ml) milk
• Powdered sugar, for dusting

Stabilized Vanilla Cream (no weeping!)

• 4 oz (113 g) cream cheese, very soft
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract (or ½ tsp vanilla + ½ tsp almond, optional)
• Pinch salt
• 1½ cups (360 ml) cold heavy cream

Optional syrup (extra moisture): ¼ cup (60 ml) warm water + 1 tbsp sugar + ½ tsp vanilla (stir to dissolve).

Instructions

1) Prep the pan & oven

1. Heat oven to 350°F (175°C).
2. Lightly grease the jelly-roll pan, line fully with parchment, then lightly grease the parchment too.
3. Dust a clean tea towel generously with powdered sugar (you’ll flip the cake onto this).

2) Make the sponge batter

1. Dry mix: Whisk flour, cornstarch, baking powder, and salt; set aside.
2. Ribbon the eggs: In a large bowl, beat eggs + granulated sugar on high for 4–5 minutes until pale, thick, and tripled in volume (ribbons fall off the whisk and sit briefly).
3. Beat in vanilla. On low speed, mix in oil and milk just to combine.
4. Fold in the dry mix in two additions with a spatula until no dry pockets remain (keep airy; do not overmix).

3) Bake

1. Spread batter evenly into the pan; tap once to release bubbles.
2. Bake 10–12 minutes until the top springs back and edges just begin to color. Do not overbake or it will crack.

4) Roll while warm (the anti-crack step!)

1. Immediately loosen edges, invert the hot cake onto the sugared towel.
2. Peel off the parchment.
3. Starting from a short side, roll the warm cake up with the towel inside. Let cool rolled up 30–45 minutes on a rack.

5) Make the vanilla cream

1. Beat cream cheese until smooth. Add powdered sugar, vanilla, salt; beat creamy.
2. With mixer running, drizzle in the cold heavy cream; increase speed to medium-high and whip to medium-stiff peaks—smooth, billowy, spreadable.

6) Fill & finish

1. Gently unroll the cooled cake (it’ll curve naturally).
2. If using, brush the inside lightly with vanilla syrup.
3. Spread the vanilla cream evenly, leaving a ½-inch (1.5 cm) border on the far edge.
4. Roll back up without the towel, fairly snug but not tight.
5. Wrap in parchment or plastic; chill at least 1 hour to set.

7) Serve

• Trim ends for neat slices. Dust with powdered sugar (or glaze lightly).
• Slice with a serrated knife, wiping between cuts.

Make Mini Rolls (