Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, beat room-temperature eggs and granulated sugar until thick and pale.
- Gently fold in vanilla extract. Sift flour and baking powder, then fold into the egg mixture.
- Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 10-12 minutes.
- Dust a clean kitchen towel with powdered sugar, flip the baked cake onto it, and roll it up while warm.
- Whip cold heavy cream with powdered sugar until stiff peaks form.
- Unroll the cooled cake, spread the whipped cream filling, and add sprinkles before rolling it back up.
- Place the rolled cake seam-side down, drizzle melted white chocolate on top, then refrigerate for 30 minutes.
Nutrition
Notes
For neat slices, use a sharp knife dipped in hot water, then wipe dry before cutting. Store tightly wrapped in the fridge for up to 3 days.