Roll cakes are the quickest cakes to bake. You’ll wonder why you don’t just stick to making everyone roll cakes because they bake up super fast and can be super pretty too!
The ingredients are simple, the method is quick (you don’t even have to use a mixer if you don’t want to), and the result is sweet. I like to fancy up roll cakes in the baking portion, so I don’t have to do a lot of decorating afterwards. To do this, I scoop a little bit of the cake batter out, colour it, and thicken it up to a piping consistency just by adding some flour. For this cake, I tinted about 1/4 cup with green food colouring and piped out some swirls on to cookie sheet lined with parchment paper.
The cake only takes about 10 minutes to bake because it is so thin! While it’s baking, make sure you dust a dish cloth with icing sugar. You’ll need to flip your cake out onto it after it bakes. See how pretty it turns out?
Before you roll the cake in the dish cloth, you need to flip the cake over so that the design is against the cloth. While the cake is warm, quickly roll it and let it cool all rolled up.
Once the cake is completely cooled, unroll it and put a generous layer of your choice of buttercream or whipped cream. You can get even fancier and add some fresh fruit to the cake. Once the cake is all rolled up again, cut the ends off so you have a nice clean ends.
To dress this pretty little thang up, I quickly piped some buttercream flowers. Watch the video tutorials HERE!
The best part about these roll cakes is that you can pipe any design or pattern before baking and just leave it at that! Have fun making roll cakes! I think I’ll have to try one for every holiday now and play around with some fun patterns.
Ingredients
- 1 cup granulated sugar
- 3 extra large eggs
- 1/3 cup warm water
- 2 tsp. vanilla extract
- 1 cup cake flour
- 1 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 375F.
- Line a shallow cookie sheet with parchment paper and lightly grease the parchement as well as the sides of the cookie sheet.
- In a large bowl, beat the eggs until they become a lighter shade of yellow (about 5 minutes by hand or 3 minutes with a mixer). Add the warm water and vanilla extract and beat together for another minute.
- While the wet mixture is mixing, sift together the cake flour and baking powder in another bowl. Gently add the flour mixture to the egg mixture and gently combine until smooth.
- Remove 1/4 cup of the batter and add green food colouring and a tsp of flour at a time until the mixture is thick enough to pipe. Place the coloured batter into a piping back and pipe swirls all around the parchment. If the batter is too runny, the detail will melt into each other, so make sure this batter is nice and thick.
- Bake the piped design for about 2 minutes. Do not over bake as it will burn very quickly. Remove the sheet from the oven and pour the remaing batter over the design . Bake for another 10-12 minutes. The cake is done when it springs back from a gentle touch.
- While the cake is baking, dust a tea towel with icing sugar and place on a cooling rack. When the cake is done baking, flip it out of the pan and peel back the parchment paper. Place the cake design down against the towel and roll it up. Keep the cake rolled until is fully cooled.
- Once the cake is cooled and you are ready to fill it with buttercream or whipped cream, unroll the cake and evenly spread a generous amount of icing. Roll the cake back up and cut off the ends to have clean edges. Place on a pretty little cake stand and serve 🙂
- To decorate it with buttercream flowers, see tutorials on piping here:
- Buttercream icing recipe here:
Amazing roll cake!!!