Pink Cake Roll

Pink Cake Roll

Pink Cake Roll



50g vegetable oil

50g milk

60g cake flour

5 eggs (about 55g each)

60g granulated sugar

1 tbsp lemon juice

1 tbsp vanilla extract

Red food coloring



180g heavy cream

25g sugar


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



  1. In a clean bowl, separate the eggs. Keep the egg white cool in the fridge.
  2. In a clean bowl, mix well vegetable oil and milk. Sift in cake flour and mix well. Add in 5 egg yolks and some red food coloring and mix well. Set aside.
  3. Preheat the oven to 302(150). Line the baking tray (28*28*2.6cm) with parchment paper or baking mat.
  4. Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it in until just combined. Pour all the batter back into the whipped egg white and gently fold it in until just combined.
  5. Pour all the batter into the baking tray. Smooth it out and give it some taps. Send into the oven and let bake for 32 minutes or until golden brown.
  6. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
  7. In a clean bowl, put together heavy cream and sugar, use a hand mixer to beat thickened.
  8. Spread the whipped cream onto one side of the cake, smooth it out and roll it up. Wrap the cake roll with parchment paper and let set in the fridge to cool for 1 or 2 hours. Take it out, slice and serve.
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