Stitch-Inspired Tropical Blue Cake Roll
A vibrant and fluffy cake roll filled with tropical flavors, perfect for celebrations or a fun afternoon treat.
Ingredients
Cake Ingredients
- 3 large eggs Ensure they are at room temperature.
- 1 cup granulated sugar Adjust for sweetness preference.
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- Blue food coloring Use to achieve your desired shade.
Filling Ingredients
- 1 cup heavy whipping cream Can substitute with whipped topping.
- ½ cup powdered sugar
- 1 cup tropical fruit mix Use diced fruits like pineapple, mango, or kiwi.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 15x10 inch jelly roll pan by lining it with parchment paper.
- In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and creamy. Add the vanilla extract.
- In another bowl, mix the all-purpose flour, baking powder, and salt. Gradually add this mixture to the egg mixture, alternating with the milk. Stir in blue food coloring until you achieve your desired shade.
Baking
- Pour the prepared batter into the lined jelly roll pan and spread it evenly.
- Bake for 12-15 minutes, or until the cake springs back when lightly pressed. Allow the cake to cool for 5 minutes.
Rolling the Cake
- Dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, removing the pan.
- Roll the cake up with the towel, starting from one of the short sides, and let it cool completely.
Preparing the Filling
- While the cake is cooling, whip together the heavy whipping cream and powdered sugar until stiff peaks form. Gently fold in the diced tropical fruit.
Assembly
- Once the cake is completely cool, unroll it gently. Spread the cream and fruit mixture evenly over the cake, then roll it back up, seam-side down.
- Slice the cake roll into portions to serve.
Notes
Serve chilled or at room temperature. Can be topped with additional fruit or whipped cream for an extra touch. Store in an airtight container in the refrigerator for up to three days.
