This vibrant pattern cake roll is both visually stunning and incredibly delicious. With a light and fluffy sponge cake featuring a beautiful design on the outside, paired with a creamy and rich filling, this dessert is perfect for impressing guests at any gathering. The fun, colorful pattern adds a playful touch, while the soft cake and creamy filling make every bite irresistible. Customize the pattern to match any occasion for a dessert that looks as good as it tastes.
Why You’ll Love This:
You’ll love this cake for its show-stopping appearance and delightful texture. The fluffy sponge cake is light, yet holds together perfectly when rolled with the creamy filling inside. The ability to create your own vibrant patterns makes it fun and unique. Whether you’re baking for a special event or just looking to try something different, this cake is sure to be a hit.
Perfect Occasion:
This cake roll is perfect for celebrations like birthdays, holidays, or any event where you want to wow your guests with a visually striking dessert. Its fun, customizable pattern makes it ideal for themed parties, and its soft, creamy texture ensures it’s a crowd-pleaser. It’s also a great option for family gatherings or even just as a fun baking project.
Decoration Tips:
For an even more striking presentation, dust the finished cake with powdered sugar or drizzle with melted chocolate. You can also add fresh fruits or edible flowers on top for a pop of color. If you want to get creative, try different color combinations and patterns to match the theme of your celebration.
Recipe:
Sponge Cake:
- 6 large eggs (room temperature)
- 1/2 cup + 2 tablespoons sugar (110 grams)
- 1.5 packets vanilla
- 60 ml hot water
- 50 ml vegetable oil (1/4 cup)
- 1 cup flour (110 grams)
- 2 tablespoons cornstarch (20 grams)
Instructions for Cake:
- Separate the Eggs:
- Carefully separate the egg whites and yolks into two bowls.
- Prepare the Yolks Mixture:
- In a large bowl, whisk together the egg yolks, half of the sugar, oil, and hot water until well combined.
- Sift in the flour, cornstarch, and vanilla, and gently fold the ingredients together until smooth.
- Whip the Egg Whites:
- In another bowl, beat the egg whites with a few drops of lemon juice until foamy. Gradually add the remaining sugar, beating until stiff peaks form.
- Combine the Mixtures:
- In three batches, gently fold the whipped egg whites into the yolk mixture using a spatula. Be careful not to overmix.
- Create the Pattern:
- Set aside a few tablespoons of the batter and add food coloring of your choice.
- Transfer the colored batter into a piping bag and pipe your desired pattern onto a sheet of parchment paper. Freeze for 5-6 minutes to set.
- Bake the Cake:
- Pour the remaining batter over the set pattern and smooth it out.
- Bake in a preheated oven at 180°C (350°F) for about 10 minutes, or until lightly golden.
- After baking, immediately invert the cake onto a clean piece of parchment paper and gently roll it up while warm to prevent cracking. Allow it to cool.
Cream Filling:
- 2 cups milk (400 ml)
- 1/2 cup sugar (85 grams)
- 3 tablespoons cornstarch (30 grams)
- 2 tablespoons flour (20 grams)
- 1 egg yolk
- 2 tablespoons butter (25 grams)
- 1 packet vanilla
Instructions for Filling:
- Cook the Cream:
- In a saucepan, whisk together the milk, sugar, cornstarch, flour, and egg yolk.
- Cook over medium heat, stirring constantly, until thickened to a smooth custard consistency.
- Remove from heat, stir in butter and vanilla, and allow the cream to cool.
- Assemble the Cake Roll:
- Unroll the cooled cake and spread the cream filling evenly across the surface, leaving a small border around the edges.
- Add fresh fruit if desired, and gently roll the cake back up.
- Chill in the refrigerator for a few hours before serving.
Enjoy!