Patriotic Cake Roll
This Patriotic Cake Roll is a festive, colorful dessert perfect for celebrations, featuring a light sponge cake and creamy, vibrant red, white, and blue frosting.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper
- Cooling rack
- Spatula
Ingredients
For the Sponge Cake:
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 cup All-Purpose Flour sifted
- 3 Large Eggs room temperature
- 1 cup Granulated Sugar
- 1 tablespoon Vegetable Oil
- 1 teaspoon Vanilla Extract
For the Frosting:
- 8 ounces Unsalted Butter softened
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1-2 tablespoons Heavy Cream to desired consistency
- Red Gel Food Coloring
- Blue Gel Food Coloring
- White Frosting portion left uncolored
- Cool Whip or Freshly Whipped Cream for topping
- Sprinkles optional, for decoration
Instructions
Prepare Your Pan
- Preheat your oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, allowing some overhang for easy removal later. Grease the paper lightly.
Make the Sponge Cake Batter
- In a mixing bowl, whisk together 1 teaspoon of baking powder, 1 teaspoon of salt, and 1 cup (93g) of all-purpose flour. Set aside.
- In another bowl, beat 3 large eggs with 1 cup (150g) of granulated sugar until the mixture is thick and pale, about 5 minutes. Stir in 1 tablespoon of vegetable oil and 1 teaspoon of vanilla extract.
Combine and Bake
- Gently fold the flour mixture into the egg mixture until just combined. Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
Roll the Cake
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. When the cake is done, immediately invert it onto the towel and peel off the parchment paper. Starting from one end, roll the cake up with the towel, creating a log shape. Allow it to cool completely in this rolled position.
Make the Frosting
- In a large bowl, beat 8 ounces of softened unsalted butter until creamy. Gradually add 2 cups of powdered sugar and continue mixing. Add 1 teaspoon of vanilla extract and 1-2 tablespoons of heavy cream to achieve your desired consistency.
Color the Frosting
- Divide the frosting into three bowls. Color one bowl with red gel food coloring and another with blue. Leave the third bowl white.
Fill the Cake
- Once the cake is cool, carefully unroll it. Spread a layer of the white frosting across the cake, then use the red and blue frostings to create stripes or dots as desired.
Roll and Chill
- Roll the cake back up without the towel this time. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
Decorate
- Once chilled, remove the plastic wrap and place the cake on a serving platter. Top with Cool Whip or freshly whipped cream, and sprinkle with festive sprinkles for an extra touch.
Notes
- Use room temperature eggs for maximum volume when whipping the batter.
- Dust the kitchen towel generously with powdered sugar to prevent sticking when rolling the cake.
- Practice rolling the cake with the towel to avoid cracks; the initial roll is key.
- Store the cake roll in the refrigerator for up to 3 days or freeze up to 1 month wrapped tightly.
- Customize colors and fillings for different holidays and occasions for a fun twist.