Description
This Speckled Robin’s Egg Cake Roll is a delicate, visually stunning dessert featuring a light blue sponge cake rolled with a creamy vanilla filling and decorated with cocoa speckles. Perfect for spring celebrations or any occasion that calls for a charming and delicious treat.
Ingredients
Scale
For the 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
For the 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
For 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. Then mix in vanilla extract, vegetable oil, and milk. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture. Add blue gel food coloring gradually until you reach your desired robin’s egg blue shade.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 10–12 minutes until the cake is springy to the touch and lightly golden.
- Roll the Cake: Immediately after baking, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake gently with the towel from the short end to form the roll shape. Allow the cake to cool completely while rolled.
- Prepare the Filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. If you prefer buttercream, prepare it by mixing the butter and powdered sugar accordingly. Once the cake is cooled, unroll it carefully and spread the filling evenly over the surface. Reroll the cake tightly without the towel.
- Decorate the Cake: To achieve the speckled robin’s egg effect, mix the cocoa powder with water or vodka to create a thin paste. Using a stiff brush or a clean toothbrush, flick the cocoa mixture onto the outside of the cake roll to create speckles. Use brown food coloring for additional speckle color if desired. Chill the cake to set the decoration before serving.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free butter for the buttercream.
- The water or vodka used for speckling ensures quick drying and prevents smudging; vodka evaporates quickly leaving no taste.
- Be careful not to overbake the cake to keep it soft and pliable for rolling.
- Powdered sugar on the towel prevents the cake from sticking during the rolling process.
- Use gel food coloring as it provides vibrant color without thinning the batter.
