This spring cake roll is so colorful and pretty. The pastel colors make it perfect for Easter dessert or anytime during the spring. We think it would be ideal for a baby or bridal shower too!
Cake rolls aren’t as difficult to make as you might think. Even a baking beginner can handle this dessert recipe.
Spring Cake Roll
Ingredients:
Cake:
6 large egg whites, room temperature
1 tsp fresh squeezed lemon juice
1⁄4 tsp kosher salt
1⁄4 C sugar
1⁄2 C + 1 tbsp cake flour
Pastel gel food coloring
Cream cheese frosting:
1 – 8 oz cream cheese, softened
1⁄2 C unsalted sweet cream butter, softened
1 C powdered sugar
1 tsp pure vanilla extract
Powdered sugar for dusting
Directions
Preheat your oven to 350 degrees, spray with baking spray, and line a 13×18 baking sheet with parchment paper
Using a standing mixer with the whisk attachment, beat the egg whites, lemon juice, and salt until foamy
Gradually whisk in the sugar. Continue to beat until the mixture forms soft peaks
Gently fold in the cake flour until combined and smooth
Divide the cake batter into 4 bowls and mix in a few drops of each color to get a nice vibrant shade. Mix in a few more drops to get the shade that you prefer
Alternate between all 4 colors, drop dollops of the batters onto the parchment paper
Using a flat spatula, spread evenly
Bake in the oven for 12 minutes or until it springs back at you!
Remove and let the cake cool for 5 minutes before flipping the pan over onto another sheet of parchment paper remove the top layer of parchment paper and tightly roll the cake into a spiral
Place into the fridge and allow to cool for a few hours
Using the standing mixer, beat the cream cheese, butter, powdered sugar, and vanilla until combined and smooth
Once the cake is chilled enough, carefully unroll the cake and then frost the entire top of the cake in the cream cheese frosting, make sure to spread the frosting evenly
When ready to serve, dust the entire cake in powdered sugar
Enjoy!
Spring Cake Roll
Ingredients
Cake Ingredients :
- 6 large egg whites room temperature
- 1 tsp fresh squeezed lemon juice
- 1 ⁄4 tsp kosher salt
- 1 ⁄4 C sugar
- 1 ⁄2 C + 1 tbsp cake flour
- Pastel gel food coloring
Cream cheese Frosting ingredients :
- 1 – 8 oz cream cheese softened
- 1 ⁄2 C unsalted sweet cream butter softened
- 1 C powdered sugar
- 1 tsp pure vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350 degrees, spray with baking spray and line a 13×18 baking sheet with parchment paper
- Using a standing mixer with the whisk attachment, beat the egg whites, lemon juice and salt until foamy
- Gradually whisk in the sugar. Continue to beat until the mixture forms soft peaks
- Gently fold in the cake flour until combined and smooth
- Divide the cake batter into 4 bowls and mix in a few drops of each color to get a nice vibrant shade. Mix in a few more drops to get the shade that you prefer
- Alternate between all 4 colors, drop dollops of the batters onto the parchment paper
- Using a flat spatula, spread evenly
- Bake in the oven for 12 minutes or until it springs back at you!
- Remove and let the cake cool for 5 minutes before flipping the pan over onto another sheet of parchment paper remove the top layer of parchment paper and tightly roll the cake into a spiral Place into the fridge and allow to cool for a few hours
- Using the standing mixer, beat the cream cheese, butter, powdered sugar, and vanilla until combined and smooth
- Once the cake is chilled enough, carefully unroll the cake and then frost the entire top of the cake in the cream cheese frosting, make sure to spread the frosting evenly
- When ready to serve, dust the entire cake in powdered sugar
- Enjoy!
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