Description
Celebrate Independence Day with this visually stunning 4th of July Cake Roll. Featuring a light and fluffy vanilla sponge cake rolled with a creamy filling in vibrant red, white, and blue, this dessert is perfect for summer gatherings. It’s not only a showstopper but also a delicious treat that will leave your guests craving more!
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- Red and blue food coloring (gel)
Instructions
- Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Beat eggs and sugar in a separate bowl until pale and fluffy. Mix in vanilla extract.
- Gently fold dry ingredients into the egg mixture to maintain airiness.
- Pour batter into the prepared pan and bake for 12-15 minutes until golden brown.
- Once baked, invert the cake onto a powdered sugar-dusted towel and roll it while warm. Let cool completely.
- Whip heavy cream with powdered sugar until soft peaks form; divide into two bowls and color one red and one blue.
- Unroll the cooled cake, spread white whipped cream first, then add red and blue layers side by side before rolling back up gently.
- Wrap in plastic wrap and refrigerate for at least an hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 80mg