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Decorated Whipped Cream Cake Roll


Scale

Ingredients

  • 6 ounces cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 6 ounces sugar
  • Design Batter
  • 1/4 cup flour
  • 4 tablespoons powdered sugar
  • 1 tablespoon room temperature butter
  • 1 room temp egg white
  • Filling
  • 12 ounces cream cheese at room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream

Instructions

  1. Line a 18 X 13 inch baking sheet with 1 inch sides with parchment paper sprayed with non stick spray.
  2. For the design cream in a small bowl cream together butter and powdered sugar. Beat in the egg white until well blended. Mix in flour. Divide (if using more than one color) and color as desired.
  3. Place batter into piping bags. Place your desired pattern (make your own or download from internet). Place your template under the parchment paper on baking sheet. If doing alphabets or number patterns, be sure to invert(mirror) the image.
  4. Using the piping batter neatly pipe over your design. Place baking sheet in freezer for about 15 minutes to harden the batter.
  5. Preheat the oven to 375°F. Set rack in the lower third of oven.
  6. In a medium bowl, sift together the flour, baking powder and salt and set aside.
  7. In a second small bowl, whisk together the eggs and vanilla and set aside.
  8. In a third bowl, whip the heavy cream until a stiff peak form. On medium high speed, add the egg mixture to the whipped cream and beat. Add the sugar to the mixture in a slow trickle while beating.
  9. Fold in half of the flour mixture to the cream mixture until most of it has incorporated. Then fold in the remaining flour and continue to fold until all the flour and cream have been combined. You will have a thick batter.
  10. Remove baking sheet from freezer and spread your cake batter batter into your prepared sheet pan covering your design, spreading evenly to the edges of baking sheet with an offset spatula.
  11. Bake for 10 minutes, until the cake springs back when touched lightly in the center. Do not over bake.
  12. Allow the cake to cool on a wire rack, for about 5 minutes in the pan. While the cake is cooling, sprinkle powdered sugar on a kitchen towel or sheet of parchment paper bigger than the size of your sheet pan. Once the cake is baked, flip it onto the sugar dusted kitchen towel/parchment paper
  13. Once flipped over, pull the parchment paper out from the cake. Be gentle when taking out the parchment paper over the decorated area. Flip the cake over again carefully onto another towel. Using another baking sheet helps with this.
  14. Gently fold the edge of the tea towel over the end of the cake and roll it up while the cake is still warm. Don’t force the cake, particularly the leading edge, roll slowly and gently to prevent cracking.
  15. Allow cake to cool while making the filling.
  16. In your stand mixer with a whip attachment beat the heavy cream to nearly stiff peaks. Scrape whipped cream into a small bowl and set aside.
  17. In the same bowl (no need to wash). Sift the powdered sugar and add the cream cheese and vanilla to the bowl using the paddle attachment beat until fluffy.
  18. Add the whipped cream into the cheese mixture, scrape down the sides of your bowl and beat to combine. Do not over beat.
  19. Gently unroll the cooled cake, taking care to do it slowly so not to produce cracking. Thickly spread the cream cheese frosting over the cake.
  20. Now gently roll the cake back up, peeling away the tea-towel as you roll.  Place the roll on a serving platter trimming the ends with a serrated knife neaten the roll.
  21. Decorate further if you desire.
  22. Store covered in the refrigerator for up to four days. Allowing roll to stand 10 minutes before serving.