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Tips & Hacks

June baking challenge: Vanilla arctic roll

June baking challenge: Vanilla arctic roll

The best thing about this recipe is there's a lot going on: the fluffiness and lightness of a vanilla sponge cake PLUS the creaminess of a rich vanilla ice cream filling! 

So, if you’re into ice cream and cake, this summer dessert will easily become your fave, and you'll want to make it over and over and over! 


Here’s a few pro tips so you can make it to perfection:  


1.    Sift flour at least 5 times for a lighter cake.  

2.    Don’t over beat or bake to avoid cracks.  

3.    Use room temp eggs for more volume.  

4.    Beat eggs and sugar together for more fluffiness. 

5.    Grease your parchment paper for easier unrolling. 

6.    Use a 17" x 11" or a 10" x 15" baking pan. 

7.    Never roll the sponge cake while hot since it's more fragile in this state.   

8.    Dust the interior with powdered sugar before rolling to prevent sticking and cracking.  

9.    Roll warm sponge cake sheet without filling first, and keep it rolled for 30 minutes before filling. 

10. Un-roll carefully to fill.  


Now, let's get our ingredients together: 

5 large eggs, separated 

1/3 cup milk 

¼ cup sugar 

A big splash of Vainilla Molina 

A pinch salt 

¾ cup all-purpose flour 

Powdered sugar to dust 

1 quart vanilla ice cream or any flavor you’d like 

 Strawberry jam 



1.    Preheat oven to 350 °F/ 180 °C. 

2.    Grease your pan generously with butter and place parchment on it.  

3.    In a bowl, beat egg whites until soft peaks form. 

4.    In another bowl, beat egg yolks, milk and sugar for 2 min, until sugar dissolves. The texture should be foamy and it should look pale.  

5.    Whisk in Vainilla Molina and salt.  

6.    Sift flour at least 5 times, then incorporate to egg yolk mixture. 

7.    Take 1/3 of beaten egg whites and fold into flour mixture. Repeat this step for remaining beaten egg whites. 

8.    Pour into baking pan and smooth top with a spatula. Slam pan on counter to remove air bubbles.  

9.    Bake for 15 min, until golden brown. 

10. Let cool for a couple of minutes, and then loosen edges with a knife, dust with powdered sugar and flip cake onto a towel on a flat surface. 

11. Peel away parchment paper and dust the other side with more powdered sugar. 

12. Carefully roll while still warm, but not hot, and allow to cool completely at room temp. 

13. Once cooled, carefully unroll, spread strawberry jam and scoop ice cream onto cake. Smooth to create an even layer. 

14. Roll again, freeze for 30 min. 

15. When ready to serve, just cut yourself a slice and enjoy! 



Not that difficult, right? And it's the perfect summer treat for parties or family reunions. Remember, you can store it for up to a month!  

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