Classic Venus Roll Cake Recipe From Southern France

Instructions

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Line a baking sheet with parchment paper and lightly grease it with unsalted butter.
3. In a mixing bowl, whisk the large egg and granulated sugar until the mixture is pale and fluffy.
4. Add the whole milk, melted unsalted butter, and vanilla extract to the egg mixture and whisk until combined.
5. Sift the all-purpose flour into the wet ingredients and gently fold it in until the batter is smooth and free of lumps.
6. For the batter evenly onto the prepared baking sheet and spread it out to form a thin layer.
7. Bake in the preheated oven for 8 to 10 minutes or until the cake is lightly golden and springs back when touched.
8. Remove the cake from the oven and let it cool for 2 minutes on the baking sheet.
9. Place a clean kitchen towel on a flat surface and sprinkle powdered sugar over it.
10. Invert the cake onto the sugared towel and carefully peel off the parchment paper.
11. Spread the strawberry jam evenly over the warm cake surface.
12. Spread the whipped cream on top of the jam layer.
13. Starting from one short edge, gently roll the cake up using the towel to help shape it into a tight roll.
14. Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour before serving.
15. Slice the Venus roll cake into pieces and serve chilled.