Easy Birthday Cake Roulade Recipe
User Reviews
4.9
Easy Birthday Cake Roulade Recipe
Description
The cake roulade uses whole eggs and sugar beaten until soft peaks form, creating an airy sponge base. Flour is gently folded in to preserve airiness, along with sprinkles for a birthday theme. The thin batter is spread onto a large baking sheet and baked quickly at 350°F for 13-15 minutes, then immediately rolled in a kitchen towel to set its shape and cool. The filling is made by whipping extra cold heavy cream to soft peaks and separately beating together sweetened condensed milk, softened cream cheese, and vanilla extract. These mixtures are folded together gently for a smooth, creamy filling. After unrolling the cooled cake, the filling is spread evenly before re-rolling into the finished roulade.
This cake works well for parties and celebrations given its colorful sprinkles and creamy texture. The rolling technique keeps it moist and prevents cracking. Slicing reveals colorful spiral layers adding visual appeal. It can be served chilled or at room temperature.
Ingredients
Cake Ingredients
- 6 egg
- 1 cup sugar
- 1 cup flour
Birthday Cake Cream Ingredients
- 2 cup heavy whipping cream extra cold
- 10 oz sweetened condensed milk
- 8 oz cream cheese softened
- 2 tsp vanilla extract
Instructions
Sponge Cake
- Gather all the ingredients for the sponge cake.
- Using a stand mixer or hand mixer, beat the eggs with sugar until you get soft peaks.
- Using a spatula, fold the flour into the egg mixture in thirds.
- Fold in the sprinkles.
- 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
- Gather the ingredients for the cake cream.
- Using a stand mixer or hand mixer, beat the extra cold heavy whipping cream until you get soft peaks.
- 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.
- 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.
- Place the cake onto a serving tray and frost the outside of the cake with the remaining cream.
- Sprinkle with more cake sprinkles on top and refrigerate the cake roll at least for 3 hours (preferably overnight). Top with candles and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 132mg | 6% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 1019IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 126mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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