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Birthday Cake Roll
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Impress the birthday VIP with our vibrant strawberry-rhubarb jam cake roll!
Ingredients:
  • 2/3 cup cake flour
  • 1 teaspoon baking powder
  • 4 eggs, separated
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • 2 tablespoons Betty Crocker™ Decorating Decors rainbow mix
  • 1 cup strawberry-rhubarb jam or preserves
Instructions:
  • Preheat oven to 375°F. Grease a 15x10x1-inch pan with cooking spray and line it with parchment paper, then spray the paper again.
  • Combine the flour and baking powder in a medium bowl; set aside.
  • In a large bowl, whisk egg yolks until smooth and creamy. Gradually whisk in 1/2 cup of sugar until well mixed. Mix in vanilla. Gradually add flour mixture and combine well. Stir in decors and set aside.
  • In another large bowl, use an electric mixer on high speed to beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, continuing to beat until stiff peaks form.
  • Gently fold fluffy beaten egg whites into the cake batter using a rubber spatula until fully incorporated. Evenly pour the batter into the pan.
  • Bake the cake for 12 to 15 minutes until it turns golden brown and springs back lightly when touched in the center. Take the cake out of the oven and swiftly invert it onto a clean kitchen towel. Peel off the parchment paper, then tightly roll the cake and towel starting from one short side. Allow the cake to cool completely on a rack, approximately 30 minutes.
  • Carefully unfurl the cake and gently remove the towel. Spread the jam evenly across the cake. Roll the cake into a log shape. Slice and enjoy your delicious creation!

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