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Pastel Roll Cake

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A light, fluffy, and colorful sponge cake rolled with whipped cream or buttercream filling, often decorated with pastel colors for a visually appealing dessert.

Ingredients

Scale
  • 4 large eggs
  • 100g (1/2 cup) granulated sugar
  • 1 tsp vanilla extract
  • 100g (3/4 cup) cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 30ml (2 tbsp) milk
  • 30ml (2 tbsp) vegetable oil
  • Food coloring (pastel shades)
  • 1 cup whipped cream or buttercream for filling

Instructions

  1. Preheat the oven to 175°C (350°F). Line a 10×15 inch jelly roll pan with parchment paper.
  2. Separate egg whites and yolks into two bowls.
  3. Beat egg yolks with half the sugar (50g) until pale and thick. Add vanilla extract, milk, and oil, and mix well.
  4. Sift in flour, baking powder, and salt. Fold gently to combine.
  5. In a separate bowl, beat egg whites until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
  6. Gently fold the meringue into the yolk mixture in three parts.
  7. Divide batter into separate bowls and add different pastel food coloring to each.
  8. Spoon colored batter onto the pan in stripes or dots as desired. Smooth the surface.
  9. Bake for 12–15 minutes or until the cake springs back when touched.
  10. Turn the cake onto a clean towel dusted with powdered sugar. Peel off parchment and roll the cake up with the towel. Let cool completely.
  11. Unroll the cake, spread whipped cream or buttercream evenly, then gently roll it back up.
  12. Chill before slicing and serving.

Notes

  • Use gel food coloring for vibrant pastel shades without thinning the batter.
  • Don’t overbake to avoid cracking when rolling.
  • Let the cake cool rolled up to help it hold shape.

Nutrition

Keywords: pastel roll cake, sponge cake, dessert, colorful cake, roll cake

Find it online: https://zesticook.com/pastel-roll-cake/