Vanilla Roll Cake (Eggless)

Preparation time : 5 min

Cooking time : 45 min

Serves : 4


  1. Curd - 1 cup
  2. Sugar - ¾ cup
  3. Baking soda - ½ tsp
  4. Baking powder - 1¼ tsp
  5. Maida / All-purpose flour - 1½ cup
  6. Oil - 1 cup
  7. Vanilla essence - 1 tsp

For cream:

  1. Heavy cream - 20 oz / 600ml
  2. Sugar - 6 tbsp
  3. Vanilla essence - ¼ tsp


  1. Take a large mixing bowl, add curd and mix well until its soft
  2. Add sugar to the beaten curd and beat it with a whisk. The sugar gets completely dissolved in the curd
  3. Now add baking soda and baking powder. Stir slowly and leave it for 2-3 min. It will become a frothy 
  4. Add vanilla essence and oil. Stir it slowly so that the froth remains.
  5. Sieve maida separately to avoid lumps. Now add maida little by little into the mixture stirring very slowly. 
  6. When all the maida is mixed well, it comes to a batter consistency
  7. Grease the baking tray with oil and sprinkle maida. Pour the batter into a thin sheet in the tray.
  8. Preheat the oven for 10 min to 400 deg F / 200 deg C and then place the baking tray in it and bake it at 350 deg F / 175 deg C for 5 min. Once it is baked, take out the tray and allow it to cool for 20-30 min.
  9. In a large bowl, mix heavy cream, sugar and vanilla essence. Beat them with the whisk until it form peaks.
  10. Now spread the cream over the cake and roll it using a foil. Keep it refrigerated for 5-6 hrs. 
  11. Take out the cake and cut it into slices and serve