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Wave Cake Roll

Wave Cake Roll

Cook Time 26 mins Total Time 26 mins Difficulty: Beginner Cooking Temp: 302  °F Servings: 3 Best Season: Suitable throughout the year
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Wave Cake Roll is an eye-catching and delicious dessert that features a beautiful wave pattern on a soft, fluffy sponge cake rolled around a creamy filling. This cake roll is perfect for special occasions, offering both visual appeal and delectable flavor.

The batter for the wave cake roll is made from a mixture of flour, sugar, eggs, and vanilla extract, which is whipped until light and airy. Part of the batter is colored with food coloring to create the wave pattern. The batter is carefully spread into a baking pan in alternating stripes, creating a wave effect when baked.

Once baked, the cake is cooled slightly before being spread with a rich filling such as whipped cream, buttercream, or fruit preserves. The cake is then rolled up carefully, revealing the intricate wave pattern on the outside. The result is a cake that is not only delicious but also visually stunning, with its colorful waves and creamy interior.

Wave Cake Roll can be customized with various flavors and colors to suit different tastes and themes. It is often decorated with a light dusting of powdered sugar or a drizzle of glaze to enhance its appearance. This cake is perfect for birthday parties, celebrations, or any event where you want to impress your guests with a beautiful and tasty dessert.


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  1. Separate the eggs. Mix vegetable oil and milk until well combined. Add in cake flour, mix until smooth. Add in 4 egg yolks, mix until smooth. Add in some vanilla extract (optional).

  2. Add granulated sugar and lemon juice into the egg white, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white to mix with the batter until just combined. Pour all the batter back into the whipped egg white, mix until just combined.
  3. Put the batter into a piping bag with piping tip. Pipe the batter into the lined baking tray (28*28cm). Preheat the oven to 302℉(150℃) and bake for 26 minutes.
  4. Let the cake cool down on the cooling rack first. After that, slice the cake into 4 equal pieces, spread some mayonnaise on the cake and red bean paste as its filling. Roll the cake up 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: wave cake roll, roll cake, soft cake