Introduction: Vanilla Sponge Roll Cake (Egg-Less)
Hi friends!. This is an Egg-less version of Sponge cake rolls. Usually Sponge cake roll will need a large number of eggs in the recipe. In this egg-less version, Vinegar and the condensed milk gives a soft, moist and a spongy texture to the rolls. The Egg-less Jam rolls are spongy too and hence it can be rolled with ease.
This recipe can be used for the dessert section for a Wedding or Birthday Parties. I have used the Jam filling inside the rolls which gives a vibrant look and makes it more rich and delicious. Hope you like it :)
Step 1: Ingredients Required
All purpose flour - 1.25 cup
Baking soda - ½ teaspoon
Baking powder - 1 teaspoon
Salt - ⅛ teaspoon (If using unsalted butter)
Unsalted Butter - ¼ cup melted and cooled
Sweeten condensed milk - ½ cup + 1 tablespoons
Water - ½ cup
White vinegar - 1 tablespoon
Pure Vanilla extract - 1 tablespoon
Any Flavored Jam as you like:
I have used Mixed Fruit Jam
Step 2: Prepare the Dry Ingredients
Take dry ingredients (all purpose flour, baking soda, baking powder, salt) in a bowl.
Mix them well till well combined. You can use a sieve here to bring them together.
Step 3: Butter and Condensed Milk
In another bowl take melted butter. Skip the salt if using salted butter.
Add condensed milk.
Whisk them together till well combined, fluffy and smooth.
Step 4: Wet Ingredients
In a separate Bowl, add water, vanilla extract and vinegar. Whisk it well.
The vinegar used here along with Baking soda gives the spongy texture.
Add this mix to the condensed milk-Butter mix to get the Wet Ingredients.
Step 5: Final Batter
Now bring the dry and wet Ingredients together to get the final batter.
Step 6: Bake
Line the Baking Tray with Parchment paper.
Pour the batter in the Baking tray. Preheat the oven at 180 degree Celsius for 10 minutes.
Then bake the cake for about 10-15 minutes.
Note: Bake the cake till just light Brown and just done. At this stage the cake is soft and flexible.
If the cake is baked till a golden crust on the top, then rolling is difficult. Cracks may appear.
Step 7: Roll and Refrigerate
Now take the cake out of the dish and immediately along with the parchment paper roll the cake.
The parchment paper also form layers between the rolls so that the rolled cake does not stick with each other.
Now place the rolled cake in the refrigerator for half an hour.
Step 8: Fill the Rolls
Take the cake rolls out of the fridge and unroll it. Cover the cake top layer with generous amount of Jam.
Roll the cake bake along the previous rolled lines.
This time without the Parchment paper in between.
Use the Parchment paper to cover the rolls tightly and firmly and refrigerate again. This is to retain the shape of the roll.
Step 9: Enjoy !
Slice the Egg-less Sponge rolls. Enjoy it. The cake rolls are soft and moist. Hope you like it.