Best Red White And Blue Cake Roll Recipes

TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT

Steps:

• Preheat oven to 350°F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
• Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
• Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
• Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.).
• In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
• Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

TRIPLE BERRY ANGEL FOOD CAKE ROLL (A RED, WHITE AND BLUE DESSERT)

Steps:

• Preheat oven to 350 degrees F and line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
• Prepare cake mix according to package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack. *NOTE: It will rise up in the pan significantly, even over the top. But even though it gets high it should not flow over -- if you're concerned, slip an extra baking sheet or a piece of foil underneath just in case.
• Loosen cake from the edges of the pan while it's still warm -- it's going to be a little sticky, like angel food cake is, but it will come away easily.
• Spread out a clean kitchen towel and sprinkle evenly with ¼ cup powdered sugar. Flip warm cake out onto the towel, peel off the parchment paper and immediately roll up starting at the short end, WITH the towel inside. Let cool completely (at room temperature for 1-2 hours or pop it in the fridge or freeze momentarily if you're impatient like me! You don't want it hot inside when you add your filling.)
• In a large bowl, beat the cream cheese with an electric mixer until smooth. Add ¾ cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
• Unroll cooled cake (you can just leave it laying on the towel) and spread with half of the filling and top with half of the berries. Carefully roll back up (this time without the towel!) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (leftovers are best eaten within 24 hours).

RED, WHITE AND BLUE CAKE ROLL

Steps:

• Preheat the oven to 350 degrees F. Brush an 11-by-17-inch jelly roll pan or rimmed baking sheet with vegetable oil and line with parchment paper; brush the paper with oil and dust with flour, tapping out the excess.
• Make the cake: Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the granulated sugar, vegetable oil, milk, eggs and vanilla in a large bowl. Add the flour mixture in 2 batches, whisking until incorporated. Transfer half of the batter (about 1 1/2 cups) to a separate bowl. Tint one batch red and the other batch blue with the food coloring.
• Spread the red and blue batters across the width of the prepared pan in alternating stripes, making each stripe about 2 inches wide (don't worry if the stripes aren't perfectly straight). Bake until the top springs back when pressed, 12 to 15 minutes. Let cool about 3 minutes in the pan. Dust with confectioners' sugar and spread a clean kitchen towel (not terry cloth) on top. Place a cooling rack on the towel, then invert the cake onto the rack; peel off the parchment. Roll up the cake and towel together, starting at a short end. Let cool completely on the rack, about 1 1/2 hours.
• Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 1 minute. Add the marshmallow cream and vanilla; beat on medium-high speed until fluffy, 2 to 3 more minutes. Beat in the confectioners' sugar, then beat in the milk (the frosting should be spreadable).
• Gently unroll the cake (don't worry if the ends are still curled up). Spread with half of the frosting all the way to the edges. Reroll the cake (without the towel) and trim the ends. Cover with the remaining frosting.

RED, WHITE, AND BLUE TIE DYE SWISS ROLL CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 13 x 18-inch rimmed baking sheet with nonstick spray and line with parchment paper.
• In a medium bowl, whip the egg whites with an electric hand mixer on high speed until they are light and foamy and hold soft peaks, 3-4 minutes. With the mixer running, slowly pour in ⅓ cup granulated sugar. Continue mixing for 2-3 minutes more, until the whites hold medium peaks.
• Add the egg yolks and remaining ⅔ cup (135 g) granulated sugar to a large bowl. Beat with an electric hand mixer on high speed until pale yellow, 3-4 minutes. Add 2 teaspoons of vanilla and mix until combined, about 1 minute.
• Add half the whipped egg whites to the egg yolk mixture. Gently fold with a rubber spatula until mostly combined. Add the remaining egg whites and fold until evenly distributed.
• Sift in ½ cup flour and the salt. Fold until the batter is mostly smooth. Sift in the remaining ½ cup (60 g) flour and fold until combined.
• Divide the batter evenly between 3 medium bowls. Add the red food coloring to one bowl and the blue food coloring to another and mix until combined.
• Starting in one corner of the prepared baking sheet, scoop ¼ cup red batter, then scoop ¼ cup blue batter onto the center of the red batter, then scoop ¼ cup white batter onto the center of the blue batter to make a bullseye. Make another bullseye directly next to the first, beginning with blue batter, then white, then red. Make the next bullseye beginning with white batter, then red, then blue. Repeat, alternating colors and working around the pan until completely covered and all of the batter is used. If there are any gaps in the batter, use a knife to carefully nudge the batter to fill in.
• Starting in the center of each bullseye, use a knife to drag the batter outwards 5-6 times to create a tie-dye effect.
• Bake for 11-13 minutes, until fluffy and the cake springs back when gently pressed. Remove from the oven and run a knife around the edge of the pan to loosen the cake. Let cool for exactly 10 minutes.
• Drape a kitchen towel over the cake and dust with 1 tablespoon of powdered sugar. Flip the towel over, dust with another tablespoon of powdered sugar, and set a wire rack or large cutting board on top. Carefully invert the cake onto the rack, peel back the parchment from the bottom. Starting from a short end, carefully roll the cake into a log with the towel inside. Refrigerate the cake for 1 hour.
• While the cake is chilling, make the whipped cream filling: Add the heavy cream to a medium bowl. Whip with an electric hand mixer on medium speed for 3-4 minutes, until medium peaks form. Add the remaining ⅔ cup powdered sugar and remaining 2 teaspoons vanilla. Mix for 30-60 seconds more, until combined and just stiff. Transfer ½ cup of the whipped cream to a piping bag fitted with a medium open star tip and refrigerate until ready to use.
• Carefully unroll the cooled cake. Spread the remaining whipped cream evenly over the cake. Sprinkle 2 tablespoons of sprinkles over the whipped cream. Roll the cake up again, leaving the towel behind. Chill the cake for at least 1 hour, or up to 12 hours, to set.
• Transfer the cake to a serving platter. Use a serrated knife to trim about 1 inch (2.54 cm) off each end to expose the spiral (save the scraps for snacking). Use the piping bag filled with whipped cream to pipe a coil of whipped cream down the center of the top of the cake, about 1½ inches (3.8 cm) wide. Sprinkle the remaining 2 tablespoons of sprinkles over the whipped cream.
• When ready to serve, cut with a serrated knife, cleaning the blade between each slice.
• Enjoy!