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Pink Roll Cake

Cooking Method
Courses , ,
Difficulty Beginner
Cooking Temp 302  °F
Servings 6

Pink Roll Cake is a charming and delightful dessert that features a soft, pink sponge cake rolled around a creamy filling. This cake roll is perfect for romantic occasions, baby showers, or any event where you want to add a touch of elegance and sweetness.

The batter for the pink roll cake is made from a mixture of flour, sugar, eggs, and vanilla extract, with a few drops of pink food coloring added to give the cake its lovely hue. The batter is whipped until light and fluffy, then spread into a baking pan and baked until just set.

Once baked, the cake is cooled slightly before being spread with a creamy filling such as whipped cream, strawberry buttercream, or raspberry jam. The cake is then rolled up carefully, revealing the beautiful pink color on the outside and the luscious filling on the inside. The result is a cake that is as delightful to look at as it is to eat.

Pink Roll Cake can be customized with various fillings and decorations. Some popular options include a light dusting of powdered sugar, fresh berries, or a drizzle of white chocolate. This cake is perfect for any occasion where you want to add a touch of charm and elegance, offering a delicious and visually appealing treat.

  • 5 eggs
  • 50 g vegetable oil
  • 50 g milk
  • 60 g cake flour
  • 50 g granulated sugar
  • 1 tbsp lemon juice
  • Food coloring
  • 350 g heavy cream
  • 40 g sugar
  1. Mix vegetable oil and milk, until well combined. Add in cake flour, mix until smooth. Add in egg yolks, mix until well combined. Set aside.

  2. Add lemon juice and sugar into the egg white, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white to fold into the batter, and then pour all the batter into the whipped egg white, and fold the whipped egg white into batter until just combined.
  3. Take two small portion of batter out, one add with red food coloring, and another with lighter red food coloring. Put them into two separate piping bags, line the baking tray with parchment paper or baking mat, and draw the patterns. Preheat the oven to 356℉(180℃) and bake for 1 minutes.
  4. Take the baking tray out of the oven, pipe rest of the batter into the baking tray to cover the patterns. Smooth the surface, and give the tray a few taps before send in to the oven. Preheat the oven to 302℉(150℃) and bake for 26 minutes.
  5. Let the cake cool down on the cooling rack.
  6. Add 40g sugar into the heavy cream, and use a hand mixer to beat until thickened as the cake roll filling.

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

Keywords: pink roll cake, pink cake roll, soft cake, roll cake