Description
This Speckled Robin’s Egg Cake Roll is a light and fluffy sponge cake tinted in a beautiful robin’s egg blue, rolled with a luscious whipped cream or buttercream filling. The cake is elegantly speckled with cocoa for a charming and festive appearance, making it perfect for spring celebrations or any special occasion.
Ingredients
Scale
Cake Roll
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp vegetable oil
- 1/4 cup milk
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Blue gel food coloring, as needed
Filling
- 1 cup heavy whipping cream (or 1/2 cup butter + 1 1/2 cups powdered sugar for buttercream)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Decoration
- 1/4 cup cocoa powder
- 2–3 tbsp water or vodka (for speckling)
- Brown food coloring (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Make the Sponge Cake Batter: In a large bowl, beat the eggs and granulated sugar on high speed for 5–6 minutes until the mixture is light and fluffy. Add vanilla extract, vegetable oil, and milk, mixing gently to combine. In another bowl, sift together the flour, baking powder, and salt. Carefully fold the dry ingredients into the wet mixture, then add blue gel food coloring to achieve the robin’s egg blue color.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 10–12 minutes or until the cake springs back when touched lightly, indicating it is cooked through.
- Roll the Cake: When the cake comes out of the oven, immediately turn it onto a clean kitchen towel lightly dusted with powdered sugar. Peel off the parchment paper and gently roll the cake with the towel from the short end. Allow it to cool completely in the rolled position to set its shape.
- Prepare the Filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Alternatively, prepare buttercream with butter and powdered sugar if preferred.
- Fill and Re-roll: Unroll the cooled cake gently and spread the whipped cream or buttercream evenly over the surface. Reroll the cake carefully without the towel.
- Create the Speckled Decoration: Mix the cocoa powder with a small amount of water or vodka to make a thin paste. Using a stiff brush or clean toothbrush, flick the cocoa mixture onto the cake to create a speckled effect. Optionally, add brown food coloring for deeper speckles. Chill the cake to set the speckles and filling before serving.
Notes
- Use a clean kitchen towel dusted with powdered sugar to prevent sticking when rolling the cake.
- Ensure the cake is still warm when rolling the first time to prevent cracking.
- Vodka evaporates faster than water, which can help the speckled decoration dry quicker without adding moisture.
- You can substitute the heavy cream filling with buttercream if you prefer a richer texture.
- Chilling the cake after decoration helps the filling to firm up and maintain the roll’s shape.
