Birthday Cake Roll Recipes

BIRTHDAY CAKE ROLL

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Line pan with parchment paper; spray paper.
• In medium bowl, stir together flour and baking powder; set aside.
• In large bowl, beat egg yolks with whisk until smooth and creamy. Gradually add 1/2 cup of the sugar in a steady stream, beating until well mixed. Stir in vanilla. Gradually add flour mixture, beating until well blended. Stir in decors. Set aside.
• In second large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
• Using rubber spatula, fold beaten egg whites into cake batter until thoroughly blended. Pour batter evenly into pan.
• Bake 12 to 15 minutes or until cake is golden brown and feels spongy when touched lightly in center. Remove cake from oven. Immediately turn cake over onto clean kitchen towel. Remove parchment paper. Starting with one short side of cake, roll cake and towel together tightly. Cool completely on cooling rack, about 30 minutes.
• Unroll cake and remove towel. Spread jam evenly over cake. Roll up cake. Cut into slices to serve.

BIRTHDAY CAKE CINNAMON ROLLS

Steps:

• Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
• In small bowl, mix warm water and yeast; let stand 5 minutes.
• In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
• Gently punch down dough, and then reshape into ball. On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon, brown sugar and rainbow sprinkles. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
• Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
• Bake 20-22 minutes for a 13x9-inch pan and 12-15 minutes for 9-inch round pans or until golden brown. Cool 5 minutes; spread with frosting. Sprinkle with additional sprinkles. Serve warm or at room temperature.

20 CAKE ROLLS FOR ALL OCCASIONS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cake roll in 30 minutes or less!

JENNY'S BIRTHDAY CHOCOLATE SWISS ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line all sides of a 17x12x1-inch baking pan with aluminum foil. Spray with cooking spray.
• Stir 1 cup plus 2 tablespoons flour, cocoa, baking powder, and salt together in a bowl. Set aside.
• Beat eggs in a large mixing bowl using an electric mixer until very thick and lemon-colored, about 5 minutes. Gradually beat in white sugar until combined. Blend water and vanilla extract into mixture on low speed until combined.
• Gradually sift flour mixture into egg mixture, beating just until batter is smooth. Pour batter into the prepared pan, spreading to corners.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
• Cover a tray or pan with a paper towel and sprinkle it with confectioners' sugar. Loosen cake from the edges of the baking pan and carefully invert onto the sugared paper towel; cake will be bottom-side up. Carefully remove the aluminum foil from cake bottom, trimming off stiff edges if necessary.
• Roll cake from the narrow end while hot, bottom-side out, including paper towel. Cool completely on a wire rack, about 30 minutes.
• Unroll cake and remove the paper towel.
• Whip heavy cream in a large bowl using an electric mixer until stiff peaks are just about to form. Beat in confectioners' sugar and vanilla extract until peaks form, making sure not to overbeat as cream will become lumpy and butter-like.
• Spread whipped cream over cooled cake. Roll cake back up and sprinkle with 1 tablespoon confectioners' sugar.

CONFETTI CAKE ROLL

Steps:

• Heat oven to 375° F (350° F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with cooking parchment paper. Spray with baking spray with flour. Place paper baking cups in 6 regular-size muffin cups.
• In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 3 1/2 cups batter into pan. Divide remaining batter among 6 muffin cups.
• Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. Immediately turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end. Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
• Unroll cake carefully, and remove towel. Allow the end to remain slightly curled. Spread 1 container frosting evenly over cake's surface. Re-roll filled cake, wrap in plastic wrap and refrigerate 30 minutes.
• Pour 1 cup rainbow candy sprinkles in large pan with sides. Remove cake from refrigerator, unwrap and frost top and sides with 1/2 container frosting. Using spatula and one hand, lift cake into pan, and gently roll in sprinkles. Transfer cake to serving platter. Decorate with colorful picks and birthday candles. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.