Description
This Speckled Robin’s Egg Cake Roll is a delightful dessert that captures the essence of spring with its vibrant blue color and whimsical speckled design. A light and airy cake roll filled with sweet whipped cream and topped with a cocoa speckle effect, this treat is perfect for Easter celebrations or any springtime gathering.
Ingredients
Scale
Cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup whole milk
- Blue gel food coloring
Whipped Cream Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Optional for Filling:
- 1/3 cup crushed chocolate eggs or mini malted milk eggs
- 2 tbsp cocoa powder + 1 tbsp water (for speckling)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.
- Prepare cake batter: Beat eggs until thick, add sugar and vanilla. Mix dry ingredients separately, then fold into egg mixture. Add milk and blue food coloring. Pour batter into the pan and bake.
- Roll the cake: Dust a kitchen towel with powdered sugar, invert the baked cake onto the towel, peel off parchment paper, and gently roll the cake. Let it cool.
- Make the filling: Whip cream, sugar, and vanilla until stiff peaks form. Unroll the cake, spread filling, add crushed eggs if desired, and re-roll.
- Create speckled effect: Mix cocoa powder and water, flick over the cake surface for a speckled look. Chill before serving.
Notes
- Use gel food coloring for vibrant blue color.
- Cover surfaces for easy cleanup during speckling.
- Store in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 17 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 95 mg
