Embark on a delightful baking experience with our Flower Roll Cake recipe, a stunning combination of artistic presentation and delicious taste. This cake features a soft, sponge-like base adorned with beautiful flower designs, making it a perfect centerpiece for special occasions.
The magic of this recipe lies in the intricate flower designs created with batter, which are then rolled into a light and airy sponge cake filled with a smooth cream. Whether you’re an experienced baker or new to cake art, this recipe offers a rewarding challenge.
Imagine presenting this Flower Roll Cake at your next gathering, its beautiful floral patterns and delicious flavors sure to impress your guests. This cake is not just a dessert; it’s a piece of edible art, perfect for celebrating special moments.
Flower Roll Cake Recipe
Delight in the beauty and flavor of our Flower Roll Cake recipe, featuring a soft cake base with stunning flower designs, rolled with a creamy filling.
1
servings30
minutes25
minutes300
kcal1
hour1
hour55
minutesKeep the screen of your device on
Ingredients
- Cake
4 eggs (around 55g each)
52 g milk
28 g vegetable oil
52 g cake flour
2 g cocoa powder
5 g lemon juice
5 g vanilla extract
40 g granulated sugar
- Filling
120 g heavy cream
20 g sugar
Directions
- In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
- In another bowl, mix well vegetable oil and milk until well combined. Add in cake flour and mix well. Add in egg yolks and mix well. Set aside.
- Preheat the oven to 338℉(170℃). Line the baking tray with parchment paper or baking mat.
- Take the egg white bowl out of the fridge; add in lemon juice, vanilla extract and sugar, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white and gently fold into the batter until just combined. Pour all the batter back into the whipped egg white, and gently fold it in until just combined.
- Save a scoop of batter, mix well with cocoa powder, and transfer into a piping bag. Pour rest of the batter into the baking tray and smooth it out. Pipe and draw the flower patterns. Send into the oven to bake for 25 minutes or until golden brown.
- Take the cake out of the oven, wait until cool to touch, release the cake from edges, turn the cake upside down, remove the baking tray, and peel off the baking mat.
- In a clean bowl, bring together heavy cream and sugar, and use a hand mixer to beat until thickened. Spread the whipped cream onto the side without flower patterns, smooth it out, and roll the cake up. Set the roll cake in the fridge to cool for 30 minutes. Slice and serve.
Notes
- Batter Consistency: Achieve the right consistency for both the cake batter and the colored batter used for the flower designs.
- Piping Technique: Practice your piping skills to create detailed and delicate flower designs.
- Rolling the Cake: Roll the cake while it’s warm and flexible to prevent cracking.
- Cream Filling: Choose a filling that complements the cake’s flavor and maintains its shape when rolled.
- Decoration: Be creative with your flower designs, using various colors and patterns.
