Go Back
–+ servings
Watercolor Cake Roll

Create a Stunning Watercolor Cake Roll That Wows Every Time

This Watercolor Cake Roll is a delightful dessert that combines light vanilla sponge with vibrant color, making it a visually stunning centerpiece for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 7 minutes
Cooling Time 15 minutes
Total Time 52 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Cake Flour Can substitute with all-purpose flour mixed with cornstarch.
  • 1/4 cup Unsalted Butter Substitute with margarine for a dairy-free version.
  • 3/4 cup Granulated Sugar Coconut sugar can be used for a lower glycemic option.
  • 4 Large Eggs Egg replacers can be used for a vegan alternative.
  • 1 tablespoon Cornstarch Optional but recommended for best results.
For the Color Paste
  • 1 large Egg White Aquafaba can serve as a vegan substitute.
  • 1 cup Powdered Sugar Granulated sugar can be used but affects texture.
  • a few drops Color Gel Liquid food coloring can be a substitute.
For the Whipped Cream Filling
  • 1 cup Heavy Whipping Cream Coconut cream can work for a dairy-free version.
  • 2 tablespoons Granulated Sugar Confectioners' sugar can also be used.
  • 1 teaspoon Vanilla Extract Almond extract can replace it for a unique twist.
  • 1/4 teaspoon Cream of Tartar Lemon juice is a great alternative.

Equipment

  • baking sheet
  • Silicone mat or parchment paper
  • mixing bowls
  • stand mixer

Method
 

Step-by-Step Instructions for Watercolor Cake Roll
  1. Begin by lining a baking sheet with a silicone mat or parchment paper. In a bowl, mix softened unsalted butter, powdered sugar, and egg white until smooth. Add color gel and spread on the prepared sheet. Chill for 30 minutes.
  2. Preheat your oven to 450°F (232°C). Whisk together cake flour and cornstarch. Beat egg yolks and sugar until pale and thick, about 5 minutes. Fold in the flour mixture carefully.
  3. Whip egg whites until frothy, about 2 minutes. Add cream of tartar and whip until stiff peaks form, another 3 minutes. Fold whipped egg whites into the yolk mixture gently.
  4. Spread the cake batter evenly over the chilled color paste. Bake for 7 minutes until light golden. Roll the cake quickly with a towel dusted with powdered sugar.
  5. Cool the cake in the rolled position for 10 to 15 minutes. Unroll, spread whipped cream on top, and re-roll tightly. Chill for 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 100mgSugar: 18gVitamin A: 400IUCalcium: 30mgIron: 0.5mg

Notes

Ensure to chill the filled cake roll to set the whipped cream filling for cleaner cuts when serving.

Tried this recipe?

Let us know how it was!