Flower Roll Cake

roll cake.00 04 22 51.Still003 结果 pinit View Gallery 3 photos
roll cake.00 04 22 51.Still003 结果 pinit
2 Add to Favorites

Flower Roll Cake

Difficulty: Beginner Cook Time 25 mins Total Time 25 mins
Cooking Temp: 338  °F Servings: 6
Best Season: Suitable throughout the year


Flower Roll Cake is a beautiful and elegant dessert that features a light and fluffy sponge cake rolled with a creamy filling and decorated with delicate flower patterns. This cake roll is perfect for special occasions, offering a visually stunning and delicious treat that is sure to impress.

The sponge cake batter is made from a mixture of flour, sugar, eggs, and oil, whipped to create a light and airy texture. Part of the batter is colored with food coloring to create the flower patterns. The colored batter is piped onto a baking sheet in flower shapes and baked briefly to set the design. The remaining batter is then poured over the flowers and baked until set.

Once the cake is baked and cooled, it is spread with a creamy filling such as whipped cream, buttercream, or fruit preserves. The cake is carefully rolled up, revealing the beautiful flower pattern on the outside and the luscious filling on the inside.

The result is a cake roll that is not only delicious but also visually stunning with its delicate flower design. Flower Roll Cake can be further decorated with a dusting of powdered sugar, a drizzle of chocolate sauce, or fresh fruit for added elegance.

This cake roll is perfect for birthdays, bridal showers, or any special celebration where you want to offer a unique and delightful dessert.


Cooking Mode Disabled




  1. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.

  2. In another bowl, mix well vegetable oil and milk until well combined. Add in cake flour and mix well. Add in egg yolks and mix well. Set aside.
  3. Preheat the oven to 338℉(170℃). Line the baking tray with parchment paper or baking mat.
  4. Take the egg white bowl out of the fridge; add in lemon juice, vanilla extract and sugar, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white and gently fold into the batter until just combined. Pour all the batter back into the whipped egg white, and gently fold it in until just combined.
  5. Save a scoop of batter, mix well with cocoa powder, and transfer into a piping bag. Pour rest of the batter into the baking tray and smooth it out. Pipe and draw the flower patterns. Send into the oven to bake for 25 minutes or until golden brown.
  6. Take the cake out of the oven, wait until cool to touch, release the cake from edges, turn the cake upside down, remove the baking tray, and peel off the baking mat.
  7. In a clean bowl, bring together heavy cream and sugar, and use a hand mixer to beat until thickened. Spread the whipped cream onto the side without flower patterns, smooth it out, and roll the cake up. Set the roll cake in the fridge to cool for 30 minutes. Slice and serve.


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

Keywords: flower roll cake, roll cake, cake roll, soft cake
Add a review

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *