Short description

A light, fluffy sponge cake rolled around a sweet creamy filling. The sponge is coloured in soft pastel hues for a festive touch, and the whole roll is chilled before serving so the filling sets nicely.

Why You’ll Love This Recipe

Elegant appearance with pastel swirl makes it perfect for special occasions, tea time, or as a decorative dessert.
The sponge is tender and moist, yet strong enough to roll without cracking if handled properly.
The creamy filling adds richness and balance to the sweetness of the cake.
Can be prepared ahead and refrigerated, which helps with timing and ease.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

sponge cake flour (or cake flour)
granulated sugar
eggs (separated into yolks and whites)
vanilla extract
gel food coloring (various pastel colors)
powdered sugar (for dusting)
filling: unsalted butter (softened), powdered sugar, heavy cream (or milk), vanilla extract

Directions

Preheat the oven and prepare a jelly roll pan (or a baking sheet with sides). Line with parchment paper and lightly grease.
Separate eggs into yolks and whites. In a bowl, beat egg yolks with sugar and vanilla until pale.
In another bowl, beat egg whites to stiff peaks.
Gently fold the beaten egg whites into the yolk mixture. Then fold in the sifted cake flour. Be careful not to deflate the batter.
Divide the batter into portions (one per pastel colour). Mix each portion with gel food coloring until evenly tinted.
Pour or pipe strips or patches of each color onto the prepared pan in a pattern you like. You can use piping bags or zip‑top bags with the corner snipped off.
Gently tap the pan to even out the batter.
Bake until the sponge is set, springs back lightly, but still pliable. Do not overbake.
Once out of the oven, immediately loosen edges of the cake, flip it over onto a clean towel dusted with powdered sugar, peel off the parchment paper. While still warm, roll the cake (with the towel) from one short end. Let it cool in rolled form.
Meanwhile, prepare the filling: beat butter until creamy, add vanilla, gradually add powdered sugar and milk (or cream) until smooth, fluffy, and spreadable.
When the cake is fully cooled, carefully unroll. Spread the filling evenly over the surface, leaving a small margin at the edges.
Roll back tightly (without the towel if you like) to form the log. Wrap or cover and refrigerate for at least a couple of hours so it holds shape.
Slice to serve. Dust with powdered sugar if desired.

Servings and timing

Servings: About 8‑12 slices depending on thickness.
Prep time: ~20‑30 minutes (including coloring, mixing, and preparing pan).
Bake time: ~10‑15 minutes (depends on oven and thickness of sponge).
Cooling/chilling time: ~2‑3 hours for optimal firmness before slicing.

Variations

Use cream cheese frosting instead of buttercream for tanginess.
Fill with fresh fruit (berries, thin slices of kiwis or strawberries) for a fruit‑layered roll.
Use flavored extracts or zest (lemon, orange) in sponge or in filling to vary flavor.
Change colours as desired: ombré effect, tie‑dye or watercolor patterns.
For chocolate lovers: make one colour lane chocolate sponge or add cocoa to part of the batter.

Storage/Reheating

Storage: Keep the roll covered or wrapped in plastic wrap in the refrigerator. It will stay good for about 3‑5 days.
Freezing: You can freeze the unfrosted, rolled cake (without filling or after filling if filling freezes well) tightly wrapped; thaw in refrigerator before unwrapping and filling/serving.
Once frosted and filled, avoid reheating; it’s best served cold or at room temperature.

FAQs

What type of pan is best for a roll cake?

A jelly‑roll pan or a rimmed baking sheet works best—something shallow with straight edges, lined with parchment paper so the cake can be flipped easily and rolled without sticking.

Should the cake be rolled while hot or after it cools?

It should be rolled while it’s still warm. Rolling while warm helps prevent cracks in the sponge. After rolling, let it cool completely in that shape before unrolling to fill.

How do I get pastel colours without affecting the cake texture?

Use gel food colouring rather than liquid. Gels add colour with minimal additional moisture, so they don’t thin out the batter or compromise the sponge’s structure.

How much filling should I use?

Enough to spread a thin, even layer across the unrolled cake, but not so much that it overflows when rolled back up. Usually about ¾ to 1 cup of filling, depending on cake size.

Can I use whipped cream instead of buttercream?

Yes. Whipped cream gives a lighter filling. If using whipped cream, stabilize it a bit (with cream cheese or mascarpone or a stabiliser) if you plan to keep the cake for more than 24 hours.

How to avoid the cake cracking when rolling?

Roll while the cake is still hot, don’t overbake, and use a towel or parchment to help guide the roll. Also roll gently and not too tight if filling is thick.

Can I make this ahead of time?

Yes. You can bake the sponge in advance, roll it up, refrigerate, then unroll, fill, and roll again closer to serving time. The filled roll can also be made a day ahead.

What is best for slicing?

Use a sharp serrated knife, clean the knife between slices. Chill the roll before slicing — firm cake is easier to cut cleanly.

Can I freeze the filled roll?

You can, but quality may suffer: the filling may become watery or alter texture once thawed. Freezing before filling or freezing tightly wrapped may work better.

How do I prevent the bottom from sticking when flipping out of pan?

Make sure to line the pan fully with parchment paper and grease it lightly. After baking, run a knife around the edges to loosen before flipping onto the towel.

Conclusion

The Pastel Roll Cake is a visually stunning yet surprisingly simple dessert. Its soft sponge, swirls of pastel colour, and creamy filling make it both delightful to look at and lovely to taste. With a little care in baking and rolling (especially while warm), you can produce beautiful, moist slices ideal for sharing. It also offers flexibility—with different filling options, flavourings, and colours, you can adapt it to many occasions. Let me know if you want a printable version or metric conversions.

Pastel Roll Cake