Baby Shower Cake Roll (Swiss Roll)

Baby Shower Cake Roll (Swiss Roll)

A cake roll, also called a Swiss roll or jelly roll, is a square biscuit formed into a roll. It’s filled with whipped cream, jam, or glaze. In my version, it’s a light cake, and in this case, filled with whipped cream and strawberry jam and decorated with birth sprinkles (Dutch muisjes). And this is such an easy and delicious recipe that will have you throwing high eyes!

This recipe is adapted from the Zoetekouw (Dutch Blog).

What do you need for Baby Sprinkle Cake?

To prepare this Baby Shower Cake Roll, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Flour - For the cake. Use all-purpose flour
• Corn starch - To give the cake a soft texture.
• Sugar - To sweeten the cake and whipped cream. Refined granulated sugar is better than the coarser kind.
• Vanilla Sugar - For a touch of vanilla flavor in the cake. You can also replace this with one teaspoon of vanilla extract and one teaspoon of sugar.
• Eggs - This cake uses eggs size L. The eggs give structure, flavor, and color to the cake.
• Cream - Whip the cream until stiff. Make sure the cream is cold, then it is better to stiffen.
• Whip it - To stabilize the whipped cream. It ensures that the whipped cream does not run out. Make sure to add the Whip it when mixing. Otherwise, you will get lumps. You can find it online here: .
• Strawberry Jam - The cake is layered with a rich layer of strawberry jam. But you can use any jam flavor for this.
• Sprinkles - Used to decorate this baby shower cake roll. The whipped cream that you spread on the outside will hold the sprinkles.

How to prepare a Maternity Leave Cake?

You can find a printable recipe with a step-by-step description at the bottom of this blog.

1. Beat egg whites with sugar in a bowl until stiff. Ensure the bowl and beaters are free of grease. Otherwise, the egg whites will not be stiff. In a second bowl, mix egg yolk with sugar until pale yellow. Carefully fold the egg white gently into the egg yolk. Sift flour and cornflour over the batter and carefully fold it in until mixed
2. Divide the batter on a baking tray lined with baking paper—Smooth the top. Bake the cake for 15 minutes at 350 °F (180 °C). Remove the cake from the oven and form a roll. Allow cooling to room temperature (so you can roll the cake later without tearing).
3. Spread the top of the cake with a thick layer of strawberry jam. Beat the cream with sugar and Whip it until stiff. Spread a thick layer of whipped cream over the strawberry jam.
4. Roll up the cake (it should be easy as you let it cool in this form). Let the cake set in the fridge for 30 minutes. Spread the outside of the cake with the rest of the whipped cream and add sprinkles to the outside. Let it sit for another 30 minutes in the fridge.

Serve this at your next Baby Shower Party. Just cut a slice off the roll.