Light and fluffy cake roll, vanilla or chocolate.


What you'll need

  • 4 Egg Yolks*
  • 40 grams of Sugar
  • 50 grams of Sunflower Oil
  • 80 grams of Water
  • 1 teaspoon Vanilla Extract OR Mocha Extract
  • 110 grams of Flour OR 90 grams of Flour & 20 grams of Cocoa Powder
  • Optional: 12 grams of sifted Freeze Dried Strawberry Powder
  • Optional: Food colouring
  • 4 Egg Whites*
  • 30 grams of Sugar

*Make sure this ingredient is at room temperature.


What you'll need

  • Electric Mixer
  • Whisk Attachment(s)
  • Silicone Spatula
  • 2 Big Mixing Bowls
  • Baking pan (38,7 cm × 26 cm × 1,9 cm)
  • Baking Paper
  • Balloon Whisk
  • Sifter



  1. Preheat your oven to 170 degrees Celsius.
  2. Line baking pan with baking paper.
  3. Add the egg yolks and the bigger amount of sugar, for the cake mix, to a big mixing bowl. Beat the egg yolks until they’ve increased in volume and have become a bit paler.
  4. Now add the sunflower oil and water slowly while beating on a low speed, until everything is well incorporated and add the vanilla extract. Mix again until well incorporated.
  5. Sift the flour and add it in, beat the mixture until you see no more flour lumps.
  6. Whip the egg whites up with the leftover sugar until stiff peaks form. 
  7. Gently fold in the meringue, in three additions, through the cake mix.
  8. Pour and spread mixture in baking pan.
  9. Bake for about 15 to 20 minutes at 170 degrees Celsius.
  10. Cover the cake with baking paper, flip and let it cool to room temperature.
  11. Optional: Cover with whipped cream and fruit and roll it up.


Used in

Used in the Following Recipes:



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