Ingredients
Equipment
Method
- Make the Sponge Cakes - Preheat the oven. Heat to 350°F / 175°C. Position a rack in the center.
- Prepare the pans. Line two 10 x 15-inch jelly-roll pans with parchment paper. Lightly grease the parchment.
- Mix the dry ingredients. Whisk together the flour and baking powder; set aside.
- Separate the eggs. Place the whites in a completely clean, dry bowl and the yolks in a second large bowl. Do not let yolk get into the whites.
- Start the whites. Beat the whites on medium speed until foamy and beginning to hold soft peaks.
- Add the first sugar. Gradually add 1/2 cup / 100 g of the sugar while beating.
- Beat to stiff glossy peaks. Increase to medium-high and beat until a lifted peak stands upright and the whites are glossy. Stop before they look dry.
- Beat the yolks. Beat the yolks with the remaining 1 cup / 200 g sugar until lighter in color and slightly thickened.
- Add vanilla. Beat the vanilla into the yolk mixture.
- Add the dry ingredients. Mix the flour mixture into the yolks just until no dry flour remains.
- Lighten the yolk mixture. Fold about one-quarter of the whipped whites into the yolk mixture.
- Fold everything together. Add the lightened yolk mixture back to the remaining whites in 2-3 additions. Fold gently with a large rubber spatula.
- Do not bang or stir hard. Cut down through the center, sweep underneath, and lift the batter over itself while turning the bowl. Stop when no large white streaks remain.
- Divide the batter. Pour half into each prepared pan and gently spread into a thin, even layer all the way to the corners.
- Bake. Bake about 10-12 minutes. Begin checking around 9-10 minutes because the sponge is thin.
- Check for doneness. The top should be set and lightly golden and spring back when gently touched. Do not wait for dark, dry edges.
- Roll the Cakes While Warm - Prepare the towels. While the cakes bake, lay out two clean towels and dust them evenly with confectioners' sugar.
- Turn out the first cake. Let the baked cake rest only 1-2 minutes. Loosen any exposed edges, then invert the warm cake onto the sugared towel.
- Remove the parchment. Peel it away gently. If an outer edge became hard or crisp, trim only that narrow edge.
- Roll from a short end. Starting at one short side, gently roll the warm cake together with the towel. Do not squeeze it tightly.
- Cool rolled. Set seam-side down and let cool completely in the rolled shape. Repeat with the second cake.
- Make the Vanilla Cream - Start cold. Pour the very cold non-dairy whipping cream into a cool mixing bowl.
- Whip. Beat on medium-high until the cream begins to thicken.
- Sweeten and flavor. Add the confectioners' sugar and vanilla.
- Finish. Continue beating only until firm, spreadable peaks form. Stop before the cream becomes grainy.
- Fill and Finish - Unroll gently. When one cake is completely cool, carefully unroll it. It may remain slightly curved; do not force it flat.
- Add the filling. Spread about half of the cream over the cake, leaving about 1/2 inch / 1 cm bare around the edges.
- Keep the layer modest. A thin, even layer rolls more cleanly than an overly thick filling.
- Re-roll. Roll the cake back up without the towel, following its original curl. Do not squeeze.
- Set seam-side down. Place on a tray or serving platter. Repeat with the second roll.
- Chill. Refrigerate at least 30 minutes before slicing so the cream firms and the spiral cuts cleanly.
- Finish simply. Dust lightly with confectioners' sugar before serving, if desired.
Notes
Make Ahead, Storage & Freezing
- Make ahead: Excellent 1 day ahead.
- Refrigerator: Up to 3 days.
- Freezer: Wrap tightly and freeze up to 1 month; thaw overnight in the refrigerator.
- Serving: Slice cold for the cleanest spiral.
