I’ve had lots of requests for this recipe after I posted the Sponge Cake recipe earlier this year. I held off on sharing this recipe until now because I was saving it for the holidays! This roll cake is so beautifully elegant with its fluffy, not-so-sweet layers and swirls of decadent whipped cream frosting. The wonderful thing about this recipe and why it’s my favorite holiday treat is the cake’s versatility. Using just this simple recipe, you can make many different cake variations. I share some different options below including my favorite absolute–Mocha Roll Cake. So, if you’re in the mood to bake for the holidays, this is the cake to make for your family and friends. Thanks all for your patience, even those of you who have sent me multiple emails reminding me to share the recipe…lol…. I hope it’s worth the wait and please feel free to share your results!
Notes on the Recipe, Tips and Tricks
Do not allow the gelatin to congeal. It should still be liquid (but not hot) when added to the stiff cream. If you’ve let the gelatin sit too long and it’s jelly-like or even solid, microwave it for 10 seconds to return it to a liquid state. Cool it again in cold water and then add to the whipped cream when it’s cool to the touch.
Remove the frosting from the refrigerator about 15 minutes before frosting the cake. This way it’ll be softer and more spreadable.
This recipe uses a half sheet baking pan which is approximately 12 X 18 inches. (Please note there’s really no set size for half sheet pans.)
Make a diagonal cut in the corners of the parchment paper to help it lay easier in the baking pan.
Make sure to spread the batter evenly into the pan and smooth out the top as much as possible. Since the cake is thin and bakes very quickly, there’s not enough time for it to settle and smoothen and so we need to help it along.
Test the doneness of the cake by using a toothpick. Another way to test doneness is by touching the cake very lightly with your index finger. The cake should spring back indicating it’s done.
Do not over-bake the cake. This will dry it out and then it will crack or fall apart when you roll it later.
The amount of frosting to spread on the cake is up to you. The recipe below is plenty of frosting for the roll cake. You may want to cut back on the frosting if you wish to have some leftover to serve on the side.
If you’re making the cake ahead of time, store in the refrigerator. Remove from refrigerator 10-15 minutes before serving. Cake can be stored in refrigerator for up to 1 week. You can freeze the cake for up to 2 months.
for the Whipped Cream Frosting
2 cups heavy whipping cream
3/4 cup powdered sugar
1 packet unflavored gelatin (.25 oz or 7 gm)
1/4 cup water
for the Cake
1 Sponge Cake recipe
2 Tbsp powdered sugar for dusting the cake
1 small mango
Making the Whipped Cream Frosting
Place mixing bowl and whisk in refrigerator and chill for 20 minutes. Refrigerate heavy whipping cream as well.
Add water into a measuring cup. Sprinkle gelatin over water and let standard for 1 minute. Stir until combined. Microwave on High for 30 seconds. Remove from microwave and stir making sure gelatin powder is dissolved. Place cup in cold water and allow to cool, approximately 6-8 minutes.
Mix heavy whipping cream on Medium speed until soft peaks form (approximately 4-5 minutes). Add powdered sugar and mix together for 1 minute. (Cream should start getting stiff.) Scrape around bowl with a spatula and work in the unmixed powdered sugar. Add the gelatin and mix on Medium High for 30 seconds. Increase speed to High and mix for another 1 minute or until cream is stiff. Do not overbeat. Transfer frosting to a bowl and refrigerate.
Yields: 4 cups
Making the Cake
Line baking pan with parchment paper.
Preheat oven to 350 degrees.
Prepare batter according to Sponge Cake recipe.
Spread batter into baking pan making sure to distribute the batter evenly. Smooth the batter with a spatula.
Bake for 10 minutes. Remove from oven. Gently pull the parchment from the sides of the cake. Allow cake to cool for 5 minutes.
Lay a clean kitchen towel on the counter. Dust towel lightly with powdered sugar. Place cake on the towel. Trim the left and right sides of the cake if they are uneven. Fold parchment paper under and roll away from the cake. Sprinkle the top of the cake with more powdered sugar. Gently roll the towel and cake into a spiral. Allow the cake to cool for 1 hour with the seam side down.
Cut fresh fruit into thin slices.
Gently unroll the cake. Spread the frosting on the cake. Add a row of strawberries, kiwis and mangos slices. Roll the cake back up again. Trim the ends and dust the cake with powdered sugar.
Yields: 6-8 servings
Mocha: Add 1 Tbsp instant coffee, 1 Tbsp cocoa powder, 1/4 tsp baking soda to dry ingredients and sift together.
Coffee: Add 1-2 Tbsp instant coffee, 1 Tbsp instant creamer powder, 1/4 tsp baking soda to dry ingredients and sift together.
Chocolate: Add 2 Tbsp cocoa powder, 1/4 tsp baking soda to dry ingredients and sift together.
Spice Cake: Add 1/4 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice and 1 cup chopped pecans. Replace vanilla extract with rum or orange extract.
Chocolate Roll Cake with Coconut Whipped Cream Frosting – see above for chocolate cake recipe. Add 1 cup coconut flakes to whipped cream and combine well.
Dress up the roll cake by adding fresh fruit, chocolate shavings or dusting with cocoa powder. You can also drizzle melted chocolate on top for a fancier more decadent dessert.
Feel free to share your recipe variations with me and I’ll add here!
Tools I Love and Use in My Kitchen
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