Neapolitan Vertical Roll Cake

By Tastemade Culinary Team

We're on a roll with this Neapolitan vertical roll cake.

Updated: 4/2/2024

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Ingredients

Vanilla Sponge Cake

  • 8 eggs, divided, at room temperature
  • 11 tablespoons caster sugar, divided
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour, sifted
  • 6 tablespoons cornstarch
  • 1 teaspoon cream of tartar

Chocolate Sponge Cake

  • 8 eggs, divided, at room temperature
  • 11 tablespoons caster sugar, divided
  • 6 tablespoons milk, room temperature
  • 6 tablespoons vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour, sifted
  • 6 tablespoons cornstarch
  • 4 tablespoons cocoa powder, sifted
  • 1 teaspoon cream of tartar

Strawberry Icing

  • 2 cups butter
  • 8 cups powdered sugar, sifted
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup freeze-dried strawberry powder
  • pink food coloring, as desired

Ganache

  • 1 cup heavy cream
  • 1 1/2 cups chocolate chips

Steps

  1. Preheat oven to 350°F. Butter two roll cake sheet pans and line with parchment paper.
  2. Whisk together yolks and 3 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth.

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