Pink Cake Roll

pink cake roll.00 00 06 03.Still004 结果 pinit View Gallery 2 photos
pink cake roll.00 00 06 03.Still004 结果 pinit
1 Add to Favorites

Pink Cake Roll

Difficulty: Beginner Prep Time 20 mins Cook Time 32 mins Total Time 52 mins
Cooking Temp: 302  °F Servings: 6
Best Season: Suitable throughout the year

Description

The Pink Cake Roll is a charming and visually appealing dessert that features a light and fluffy sponge cake colored with pink food dye and filled with a creamy filling. This cake roll is perfect for celebrations, tea parties, or any occasion where you want to impress with a delightful and whimsical treat.

The sponge cake batter is made from a mixture of flour, sugar, eggs, and oil, whipped to create a light and airy texture. Pink food coloring is added to the batter to give the cake its vibrant color. The batter is spread thinly on a baking sheet and baked until just set, then cooled slightly.

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, creating a beautiful spiral of pink cake and filling.

The result is a cake roll that is not only delicious but also visually stunning with its playful pink color. The Pink Cake Roll can be decorated with a dusting of powdered sugar, a drizzle of chocolate sauce, or fresh fruit for an added touch of elegance.

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

Ingredients

Cooking Mode Disabled

Cake

Filling

Instructions

  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.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Keywords: Pink Cake Roll, roll cake, soft cake roll
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 *