Easy Birthday Cake Roulade Recipe

Sponge Cake

1. Gather all the ingredients for the sponge cake.
2. Using a stand mixer or hand mixer, beat the eggs with sugar until you get soft peaks.
3. Using a spatula, fold the flour into the egg mixture in thirds.
4. Fold in the sprinkles.
5. Spread the batter onto a baking sheet lined with parchment paper (11x18in.). Bake the cake at 350°F for about 13-15 minutes. Remove it from the oven, drape a kitchen towel over it, and roll it up into a spiral. Set it aside to cool at room temperature.

Birthday Cake Cream

1. Gather the ingredients for the cake cream.
2. Using a stand mixer or hand mixer, beat the extra cold heavy whipping cream until you get soft peaks.
3. Using a stand mixer or hand mixer, beat the sweetened condensed milk, cream cheese, and vanilla extract together. In small portions, fold the cream cheese mixture into the whipped cream.
4. Unravel the cake roll carefully and remove the kitchen towel and parchment paper. Apply a very generous amount of the cake cream on the inside of the roll. Gently roll it back into a spiral shape, making sure the cream doesn't get pushed out of the sides.
5. Place the cake onto a serving tray and frost the outside of the cake with the remaining cream.
6. Sprinkle with more cake sprinkles on top and refrigerate the cake roll at least for 3 hours (preferably overnight). Top with candles and enjoy!