Fancy Pattern Cake Roll
This Fancy Pattern Cake Roll is a showstopping dessert that’s as fun to make as it is to serve. With its vibrant swirls, polka dots, or floral designs baked right into the sponge, it’s perfect for birthdays, holidays, or impressing your weekend guests. The secret? A tender, flexible sponge that rolls smoothly without cracking, paired with clever tricks for keeping patterns sharp and colors bold. No more frustration — just a foolproof path to bakery-level results!
Ingredients
- Cake flour – 60g ½ cup [Low-protein flour ensures a soft, flexible sponge]
- Cornstarch – 10g 1 tbsp [Locks in moisture to prevent cracks]
- Large eggs – 4 room temperature [Whips better for a light, airy texture]
- Granulated sugar – 75g ⅓ cup + 1 tbsp [Stabilizes the meringue and adds sweetness]
- Vanilla extract – 1 tsp [Enhances flavor without adding moisture]
- Gel food coloring – As needed [Vibrant colors that won’t water down your design]
- Powdered sugar – For dusting [Keeps the sponge from sticking during rolling]
Quick Tips:
- Gel vs. liquid coloring: Gel won’t dilute your batter so patterns stay sharp.
- Room-temperature eggs: They whip faster and hold more air for a fluffy sponge.
- Cake flour substitute: Mix 2 tbsp cornstarch into ½ cup all-purpose flour for every 60g needed.
Instructions
Design Your Pattern (The Fun Part!)
- Prep your canvas: Lay a silicone baking mat on a rimmed baking sheet. Lightly sketch your design (e.g., hearts, stripes) with a food-safe marker or follow a stencil.
- Color your batter: Mix 2–3 tsp of plain cake batter (no flour yet!) into small bowls. Stir in gel coloring until vibrant.
- Pipe like a pro: Use a toothpick or fine piping bag to fill your sketched design with colored batter. Freeze for 15 minutes to set the pattern.
Whip Up the Sponge
- Beat eggs + sugar: In a stand mixer, whip room-temp eggs and sugar on high for 8–10 minutes. Done right, the mix will triple in volume and form “ribbons” when the whisk is lifted.
- Fold dry ingredients: Sift cake flour and cornstarch into the batter in 3 batches. Use a spatula to gently fold in a figure-8 motion — no deflating those precious air bubbles!
Bake & Roll Like a Boss
- Spread batter: Pour batter over your frozen design. Tilt the pan or use an offset spatula to spread it evenly.
- Bake low and slow: 325°F (163°C) for 12–14 minutes. The sponge is ready when it springs back when lightly pressed.
- Roll it warm: Immediately flip the sponge onto a towel dusted with powdered sugar. Peel off the mat, then roll it up (towel and all!) while warm. Let cool completely before unrolling to add filling.
Fill & Finish with Flair
- Choose your filling: Stabilized whipped cream (add 1 tsp cornstarch per cup) or lemon curd work beautifully. Spread it evenly, leaving a 1-inch border.
- Re-roll gently: Use the towel to guide the sponge into a tight log. Chill for 1 hour to set.
- Slice for drama: Dip a sharp knife in hot water, wipe dry, and cut into 1-inch slices. Voilà — crack-free swirls in every piece!