Birthday Cake Roll Recipes
CONFETTI CAKE ROLL
This easy-yet-impressive cake roll is covered in a layer of sprinkles, perfect for birthday parties or your next special celebration.
Provided by Heather Baird
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375° F (350° F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with cooking parchment paper. Spray with baking spray with flour. Place paper baking cups in 6 regular-size muffin cups.
- In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 3 1/2 cups batter into pan. Divide remaining batter among 6 muffin cups.
- Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. Immediately turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end. Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
- Unroll cake carefully, and remove towel. Allow the end to remain slightly curled. Spread 1 container frosting evenly over cake's surface. Re-roll filled cake, wrap in plastic wrap and refrigerate 30 minutes.
- Pour 1 cup rainbow candy sprinkles in large pan with sides. Remove cake from refrigerator, unwrap and frost top and sides with 1/2 container frosting. Using spatula and one hand, lift cake into pan, and gently roll in sprinkles. Transfer cake to serving platter. Decorate with colorful picks and birthday candles. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 66 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 46 g, TransFat 0 g
BIRTHDAY CAKE ROLL
Celebrate the birthday boy or girl with our colorful birthday cake roll made with strawberry-rhubarb jam or preserves.
Categories Dessert
Time 1h10m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Line pan with parchment paper; spray paper.
- In medium bowl, stir together flour and baking powder; set aside.
- In large bowl, beat egg yolks with whisk until smooth and creamy. Gradually add 1/2 cup of the sugar in a steady stream, beating until well mixed. Stir in vanilla. Gradually add flour mixture, beating until well blended. Stir in decors. Set aside.
- In second large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
- Using rubber spatula, fold beaten egg whites into cake batter until thoroughly blended. Pour batter evenly into pan.
- Bake 12 to 15 minutes or until cake is golden brown and feels spongy when touched lightly in center. Remove cake from oven. Immediately turn cake over onto clean kitchen towel. Remove parchment paper. Starting with one short side of cake, roll cake and towel together tightly. Cool completely on cooling rack, about 30 minutes.
- Unroll cake and remove towel. Spread jam evenly over cake. Roll up cake. Cut into slices to serve.
Nutrition Facts : Calories 230, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 32 g, TransFat 0 g
JENNY'S BIRTHDAY CHOCOLATE SWISS ROLL
My sister, Jenny, requests this chocolate Swiss roll cake for her birthday almost every year.
Provided by Sarah Dipity
Categories Desserts Chocolate Dessert Recipes
Time 1h15m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line all sides of a 17x12x1-inch baking pan with aluminum foil. Spray with cooking spray.
- Stir 1 cup plus 2 tablespoons flour, cocoa, baking powder, and salt together in a bowl. Set aside.
- Beat eggs in a large mixing bowl using an electric mixer until very thick and lemon-colored, about 5 minutes. Gradually beat in white sugar until combined. Blend water and vanilla extract into mixture on low speed until combined.
- Gradually sift flour mixture into egg mixture, beating just until batter is smooth. Pour batter into the prepared pan, spreading to corners.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
- Cover a tray or pan with a paper towel and sprinkle it with confectioners' sugar. Loosen cake from the edges of the baking pan and carefully invert onto the sugared paper towel; cake will be bottom-side up. Carefully remove the aluminum foil from cake bottom, trimming off stiff edges if necessary.
- Roll cake from the narrow end while hot, bottom-side out, including paper towel. Cool completely on a wire rack, about 30 minutes.
- Unroll cake and remove the paper towel.
- Whip heavy cream in a large bowl using an electric mixer until stiff peaks are just about to form. Beat in confectioners' sugar and vanilla extract until peaks form, making sure not to overbeat as cream will become lumpy and butter-like.
- Spread whipped cream over cooled cake. Roll cake back up and sprinkle with 1 tablespoon confectioners' sugar.
Nutrition Facts : Calories 250.8 calories, Carbohydrate 34 g, Cholesterol 101.4 mg, Fat 11.6 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 6.6 g, Sodium 171 mg, Sugar 24.4 g
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- In large bowl, beat eggs with electric mixer on high speed until thick and lemon-colored, about 6 minutes. Add cake mix, sour cream, water and oil. Beat on low speed 30 seconds, then on medium speed 1 minute.
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- Preheat oven to 350°F. Line a 10x15” or 10.5x15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.
- Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 3-5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Stir in sprinkles. Pour into prepared pan, spreading as needed with a spatula. Bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. (Mine took 12 minutes, but all ovens differ.)
- While the cake is baking, lay out a clean kitchen towel onto the counter. Spread with about 1/4 cup powdered sugar.
- Remove the hot cake from the oven and carefully, using oven mitts so you don’t burn yourself, flip the cake onto the towel. This might make a mess, but that’s okay. Carefully remove the pan and foil (they’re hot!) and then, using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.
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- Continue to knead on low speed, adding softened butter one tablespoon at a time. Add remaining cup of flour and knead until dough is smooth and no longer sticks to the sides of the bowl. If dough is too sticky, add additional one tablespoon of flour.
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