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Vertical Roll-Cake with White Cream Filling

If you love vertical cake layers, this dessert is a perfect choice.
Soft sponge layers (each 5 cm thick) are filled with a creamy, lightly sweetened cheese filling that helps the layers stick together effortlessly.
A gentle dusting of ginger powder and crunchy almond petals give the cake a subtle, elegant finish.

Ingredients

Sponge Cake

• 5 eggs (separated)
• 90 grams cake flour
• 120 grams granulated sugar
• 50 ml oil (sunflower or grape seed)
• 4 grams baking powder
• 1 tbsp vanilla extract
• Pinch of salt

Filling

• 200 grams cream cheese
• 50 ml heavy cream
• 100 grams butter (room temperature)
• 5 tbsp powdered sugar

Decoration

• 50 grams almond petals
• Ginger powder

Preparation

1. Prepare the Sponge Cake

1. Yolk mixture
   • Add 5 egg yolks and 50 g of sugar to a bowl.
   • Beat for about 5 minutes until thick, pale, and increased in volume.
2. Meringue
   • In a separate bowl, beat the egg whites.
   • Gradually add the remaining 70 g sugar in three additions (one-third every 2 minutes).
   • Mix until you get a glossy, stable meringue (total beating time ~6 minutes).
3. Combine mixtures
   • Add the yolk mixture to the meringue.
   • Gently fold with a spatula until fully blended.
4. Add dry ingredients
   • Mix flour, baking powder, and salt.
   • Add to the egg mixture and fold until smooth.
5. Incorporate the oil
   • Spoon 4 tablespoons of the batter into the 50 ml oil, whisk until smooth.
   • Return this mixture to the main batter and fold gently.
6. Baking
   • Spread the batter onto a rectangular baking tray lined with parchment paper.
   • Smooth the surface evenly.
   • Bake at 160°C for 20 minutes.
   • Do not overbake—the sponge must stay soft.

2. Prepare the Filling

1. Beat the heavy cream until slightly thickened.
2. Add the cream cheese and beat until smooth.
3. Add the softened butter and powdered sugar.
4. Mix until creamy and uniform.

3. Assemble the Vertical Cake

1. Once baked, remove the sponge from the paper immediately.
2. Cut the sponge into 5 cm wide strips (layers).
3. Spread each strip lightly with the filling.
4. Roll the cake
   • Start by rolling the first strip and place it upright in the center of a serving plate.
   • Wrap the remaining strips around it one by one.
   • The soft sponge and creamy filling will help the layers stick and form a firm vertical roll.
5. Cover the entire cake with a thin layer of filling and smooth the surface.

4. Decoration

• Sprinkle ginger powder over the top.
• Add almond petals and a few sponge crumbs for texture and beauty.

Serving

A light, soft, and delicious cake—perfect for:

• Christmas table
• Birthdays
• Celebrations
• Cozy family gatherings

Bon appétit! 🎂✨