Tag: Roll Cake

Red White & Blue Roll Cake

Are you looking for something fun to bake for the 4th of July? A lot of the fun desserts you may come across may involve using berries to create a flag design, which is always delicious and inventive, but why not try something a little different. How about a Red White & Blue Roll Cake?

All you’ll need is a white cake mix, eggs, water, oil and sour cream. It’s pretty much just like making a box cake except you’ll need more eggs and the sour cream. You’ll also need something for the filling. I made a marshmallow whipped cream for my filling, but, you could use store bought vanilla frosting or any other flavor you choose. You could also do a fruit compote.

 After making the batter I divided it in three (about 1 1/3 cups each) and tinted two of them blue and red respectively and left the third one untinted.

Next, I transferred the batters to pastry bags – I used 16-inch ones –   and snipped off the ends of each. I didn’t cut the holes too big so I could control the amount of batter I piped. If your hole is too big you might end up with a big mess while piping. I then started piping the batter into a 12×18 inch baking sheet I lined with parchment paper and sprayed with baking spray. You could also use two smaller baking sheets as well. I was concerned that I would run out of batter before I was done piping, so I made my stripes a bit thin. Once I was done though, I still had some batter left over so I went back and filled in any gaps I had.

I then baked the cake in a 350 preheated oven for about 10 minutes.

While the cake was baking I laid out a clean kitchen towel on my counter and dusted it with confectioners’ sugar. Once the cake was done, I immediately flipped it onto the towel. I removed the parchment paper and using the towel I rolled the cake from short end to short end. I placed it on a wire rack and let it cool for 30 minutes. And as the cake was cooled I made the marshmallow whipped cream for the filling.

Once the cake was cooled I unrolled it (and yes it did break a little), frosted it and then rerolled it again. I refrigerated it for a few hours before slicing and enjoying.

Red White & Blue Roll Cake

Ingredients:

For the Cake:

1 box white cake mix

6 large eggs

1/4 cup sour cream

1/4 cup water

1/4 vegetable oil

Red & Blue food coloring

For the Filling:

1 cup heavy whipping cream

1 7oz. jar marshmallow crème

1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 F. Spray a 12×18 baking sheet with baking spray, line with parchment paper and then spray the parchment paper with baking spray. Set aside.

In a large bowl beat the eggs on medium until thick and pale (about 6 minutes). Add in the cake mix, sour cream, water and oil and beat on low for 30 seconds and then medium for 1-2 minutes until the batter is smooth.

Divide the batter in three, about 1 1/3 cups each. Leave one untinted and tint the other two blue and red respectively. Transfer the batter to pastry bags or resealable plastic bags. Cut a small opening in the bags and pipe the batter diagonally into the prepared pan.

Once done piping tap the pan on the counter a few times to release any air bubbles. If you have batter left-over you can use it to fill any gaps.

Bake in the preheated oven for 8-10 minutes.

While the cake is in the oven, lay out a clean dish towel and dust with confectioners’ sugar.

Once the cake is done, flip it out on the prepared towel. Remove the parchment paper and roll the cake from short end to short end. Roll the towel up with the cake. This will prevent the cake from sticking to itself. Place on a wire rack and let cool for 30 minutes.

While the cake is cooling make the filling. In a chilled bowl beat the heavy whipping cream on medium speed until soft peaks form. Add in the marshmallow crème and vanilla extract and continue beating until stiff peaks form. Refrigerate until ready to use.

Carefully unroll the cake and spread the filling on top. Re-roll the cake, this time without the towel. Refrigerate for at least an hour before slicing and serving.

Stars and Stripes Cake

The unofficial kick-off to the summer is upon us… Memorial Day. And thankfully it’s shaping up to be a great weekend where I am. Lately every weekend seems to have at least one day of rain or unseasonably low temperatures. Not good for the yard work I have to get done. My lawn is so high that my dog seems to be avoiding walking on the grass when I let him out. Not that I can blame him, certain parts of the lawn seem to be taller than him, he’s a Chihuahua. And he’s a not teacup sized one, he’s pretty average so that should give you an idea of just how high my lawn is. But, my goal this weekend is to get out there and clean things up. Wish me luck! After I am done with the front yard I have to then tackle the backyard. So, are you planning on firing up your grill this weekend and having a BBQ or are you just going to be taking it easy and enjoy that extra day to the weekend? If it’s the former have you thought about dessert? Today I am sharing with you a fun twist on a stars and stripes themed cake that would be perfect. I will say that this cake takes some patience and the ability to forge on when (and if) it doesn’t seem like it’s going to come together. See, the stipes on this cake are vertical as opposed to horizontal. Huh? Yes, the cake layers are rolled together to form the stripes. Are you still scratching your head?

I began by preheating my oven to 350 F. I sprayed a half sheet pan (13 x 18 inches) with baking spray and then placed a piece of parchment paper in the pan and sprayed it with baking spray as well. Now, I do have a cookie sheet this size that I was tempted to use, but, opted not to because sometimes the sheet twists while it’s in the oven and I was concerned that my cake would then spill over or I would end up with a twisted cake. I ended up using this pan. Which I did purchase at my local Target.

After making the batter for the cake I poured it into my prepared pan and baked it for about 18 minutes. A couple of notes on making the batter. Make sure you use a whisk attachment when making the meringue with. I have made meringue before and I have always used my whisk attachment on my stand mixer, but, I was absentmindedly following the recipe and I used my beater attachment and my eggs whites never became meringue no matter the speed or time my mixer was going. Also, while the recipe calls for 1 tablespoon of red food coloring, I ended up using about 1 1/2 tablespoons of McCormick’s Red Food Coloring. I started with the tablespoon, but, the cake was looking a little pink and while I knew that the color would gets darker as it sits and as the cake baked I wanted to be sure I ended up with a vibrant red in the end.

Immediately after taking the cake out of the oven I sprinkled it with confectioners’ sugar and placed a cotton towel over the cake. I placed a baking sheet over the towel, bottom side to the towel, and then flipped the cake onto the towel. I carefully removed the pan and parchment paper from the cake. Starting on one of the short ends of the cake I began rolling the cake and towel together into a log.

I then placed it on a wire rack to let the cake cool completely.

While the cake was cooling I made the frosting. I would liken the frosting to a whipped cream cheese frosting. I began by beating three 8oz. bars of cream cheese with confectioners’ sugar on medium-high speed until it was smooth. With the mixer on low, I then added in vanilla extract and heavy whipping cream. Once the whipping cream was incorporated I increased the speed to high until the frosting was smooth.

Once the cake was cooled I placed it in an extra-large baking sheet to unroll it so I would have room to work. I unrolled it and this is where my patience and perseverance were tested. As is common with rolled cakes, my cake cracked in certain spots. I cut the cake into three long strips, about 4 inches wide each, and then spread frosting on each of the strips. I should have spread more, but since my cake had cracked I was concerned that if I used too much frosting I would have ended up with a big mess.

And now, the fun part. Rolling the cake together. I started by rolling one of the strips together, from short end to short end. I placed that piece on another strip, making sure to line up where the first strip ended with the start of the next strip. I repeated this for the final strip and then turned the cake flat side down on a cardboard cake round to frost.

I frosted the cake with a thin layer of frosting and then refrigerated it for 30 minutes. Unfortunately my cake wasn’t perfectly round due to the seam on the cake. I did my best to fill that seam with extra frosting to make the cake round, ultimately I decided that would be the back of the cake.

After the half hour I finished frosting the cake and used a small offset spatula to give the cake a slightly striped design. Next, I placed three different sized star cookie cutters on top of cake and sprinkled blue sanding sugar into them and I used a straw to spread the sprinkles into the corners of the cookie cutter. I carefully removed the cookie cutters and my stars and stripes cake was done.

And here’s a look inside the cake once sliced.

Overall this cake was delicious. Even though it’s red, it’s not quite a red velvet cake. This cake is much lighter and has a stronger chocolate flavor.

 

Stars and Stripes Cake

Ingredients:

For the Cake:

1 1/4 cups cake flour

1 tablespoon Dutch process cocoa powder

1/2 teaspoon baking powder

8 large eggs, separated

1/2 teaspoon cream of tartar

1/2 teaspoon salt

1 teaspoon pure vanilla extract

1/2 cup water

1/3 cup canola oil

1 – 1 1/2 tablespoons red food coloring

Confectioners’ sugar, for dusting

 

For the Frosting:

3 8 oz. packages cream cheese, at room temperature

1 1/2 cups confectioners’ sugar

3 cups heavy whipping cream, cold

Blue sanding sugar, for decorating

 

Directions:

Preheat the oven to 350 F. Spray a 13 x 18 inch baking sheet with baking spray, line with parchment paper and then spray the parchment paper with baking spray.

In a medium bowl, whisk together the flour, cocoa powder and baking powder and set aside.

In a stand mixer with the whisk attachment, beat the egg whites until foamy. Beat in the cream of tartar and salt. Reduce the mixer speed to low and slowly beat in 1/2 cup of sugar. Increase the speed to high and continues whisking until stiff shiny peak form, about 2 to 3 minutes. Transfer the meringue to a bowl and set aside.

Using the beater attachment on your stand mixer, beat the egg yolks, vanilla extract and remaining 1/2 cup of sugar in the same bowl you used for the meringue (no need to clean) on high speed until double in volume. Beat in the water and canola oil.

Sift the flour mixture into the egg yolk mixture and then stir together until just combined.

Add in the food coloring and beat on high speed until incorporated, about 1 minute.

Stir a dollop of the meringue mixture into the batter and fold in using a rubber spatula. Add the remaining meringue and continue folding together the two until no white streaks remain.

Transfer the batter to the prepared pan and using an offset spatula spread the batter evenly in the pan. Tap the pan on the counter a few times to release any air bubbles.

Bake in the preheated oven for 15 to 20 minutes, until a cake tester inserted in the middle comes out clean.

Once out of the oven, loosed the edges of the cake with a knife and dust the top of the cake with confectioners’ sugar. Place a cotton kitchen towel over the cake and then place another baking sheet on top of the towel.

Flip the cake onto the towel and remove the pan and parchment paper. Starting on the short end roll the cake and the towel together into a log. Place on a wire rack to cool completely.

While the cake cools make the frosting. In a bowl beat the cream cheese and confectioners’ sugar on medium-high speed until smooth. With the mixer on low add in the vanilla extract and whipping cream. Once incorporated, slowly increase the speed to high and continue beating until smooth.

Once the cake is cool, unroll the cake on a large baking sheet. Divide the cake into three long strips, about 4 inches each. Spread an even layer of frosting on each of the strips, use about 1/3 of the frosting. Be sure to frost under the curled ends as well.

Roll one of the strips into a tight spiral. Move the spiral over to the next strip. Make sure to line up the ends, and then roll the cake into a fatter spiral. Move this piece over to the last strip, once again lining up the ends, and roll the cake into a large spiral.

Turn the cake flat side down onto a cake cardboard or a cake platter. Spread a thin layer of frosting over the cake. You will need to use more frosting to cover up the seams. Refrigerate for 30 minutes.

Finish frosting the cake with the remaining frosting.

Place different sized star shaped cookie cutters on top of the cake and sprinkle blue sanding sugar inside the cookie cutter. Use a small brush (or straw as I did) to spread the sugar into the cookie cutter. Carefully remove the cookie cutters and refrigerate the cake until ready to serve.

Recipe from Food Network

Chocolate Roll Cake with a Pumpkin Mousse Filling

In my opinion chocolate and pumpkin go together as well as chocolate and peanut butter. I say this because I’ve made a few desserts that have used this combination and they all turned out delish – Pumpkin Brownie Swirl Pie and Chocolate Pumpkin Crepe Cake. There was also the Pumpkin Chocolate Brownies I made that tasted good but required a vast amount of ingredients and ended up being undercooked in the middle. I may have to revisit that recipe since it did taste good but just needed some tweaking. So, it should be of no surprise that I finally decided to make a simple chocolate cake with a pumpkin filling. Well, not completely simple, a Chocolate Roll Cake, which is easy to create but just looks fancier than your everyday layer cake.

Using a devil’s food cake mix, I made the chocolate cake in a jelly roll pan. While it was baking I prepped a clean kitchen towel by sprinkling it with confectioners’ sugar. Once the cake was finished baking I immediately flipped it on to the towel and rolled the cake along with the towel from one short end to the other and placed it on a wire rack to cool for an hour.

While the cake was cooling I made the pumpkin spice mousse and refrigerated it. This is the same mousse I used as a filling for the spice cupcakes I posted about almost two weeks ago. Unfortunately this was my last box of Pumpkin Spice Jell-O pudding mix. I have searched and just haven’t been able to find it at any of my local supermarkets. I’m not giving up hope though. As an aside, if you’re not a pumpkin fan or can’t find the flavor by you as well use another flavor of Jell-O  pudding. The recipe and directions are the same. I went on their website and was surprised to learn of all the flavors they make that I have never seen in the supermarket – cheesecake, red velvet, coconut and strawberry crème just to name a few. Here’s a link to the complete selection.

Once the cake had cooled I unrolled it and spread the pumpkin spice mousse on it leaving a small border around the edges so the mousse wouldn’t spill out when I rolled the cake once again. I used most of the mousse. I then rolled the cake again (without the towel). Placed it on a serving dish and sifted confectioners’ sugar over it. Now, as you can see my cake did break a bit when I re-rolled it. If this happens don’t despair just position the cake on your serving dish with that side down.

And when I sliced into it you barely noticed the tear. The roll design was still visible and more importantly the cake and mousse tasted delicious and that’s what really matters!

Chocolate Roll Cake with a Pumpkin Spice Mousse Filling

Ingredients:
For the cake:

1 box of Devil’s food cake mix

6 eggs

1/2 cup water

1/4 cup vegetable oil

1 tablespoon confectioners’ sugar

For the Pumpkin Mousse:

1 3.4oz. package of Pumpkin Spice Jell-O Pudding Mix

1 cup whole milk

1 cup heavy whipping cream

Directions:

Heat oven to 375 F. Line the bottom of a 15x10x1-inch (Jelly Roll Pan) pan with foil or waxed paper, spray with baking spray.

In a large bowl beat the eggs with an electric mixer on high until the eggs are thick and lemon colored, about 5 minutes. Add the cake mix, water and oil and beat on low speed for 30 seconds, then on medium speed for 1 minutes. Pour about 2 3/4 – 3 cups of the batter into the prepared pan. Use the remaining batter to make cupcakes, or as you wish.

Bake 14 to 16 minutes, or until the cake springs back when lightly touched in the center. Turn the cake out on a clean kitchen towel sprinkled with the confectioners’ sugar. While the cake is still hot, carefully roll up the cake and towel together from one shorter end to the other. Cool completely on a wire rack for 1 hour.

While the cake is cooking make the mousse. Combine all of the ingredients in a medium bowl and beat with a hand mixer on medium speed until thick and smooth. Refrigerate until ready to use.

After an hour, unroll the cake carefully and remove the towel. Spread the pumpkin spice mousse evenly over the cake and roll it up once again. Dust with confectioners’ sugar and enjoy!

Recipe for cake from Betty Crocker

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