A Baby Shower Cake Roll is the icing on the cake. When you give a maternity party, you still want to eat something delicious with it. You can make this baby sprinkle cake quickly and easily. A filled Swiss roll cake with delightful jam, whipped cream, and airy cake. With sprinkles to finish the cake. The recipe for a delicious treat!
½cupsprinklesof course you choose the color yourself
Preheat the oven to 350 °F (180 °C).
Use a baking tin of approximately 13 x 9 inch (25 x 38 cm) and line it with baking paper.
Split the eggs. Make sure that no egg yolk is added to the egg white (the other way around is less bad).
Put the egg whites in a bowl that you have cleaned with hot water and some washing-up liquid (also clean the mixing hooks). This makes the bowl fat-free and your egg whites stiffen well.
Add the sugar to the egg whites and mix until stiff. It's sufficiently beaten if you can hold the bowl upside down (yes, really ;-)) and the egg whites remain in the bowl.
3 tablespoons sugar
In a second bowl, mix the egg yolk with the sugar and vanilla sugar until it is light yellow.
2 tablespoons sugar, 1 teaspoon vanilla sugar
Carefully mix the egg yolk with a spatula through the egg whites until well blended.
Place a sieve above the bowl and sieve the flour and corn starch above the batter.
8 tablespoons flour, 1½ tablespoon cornstarch
Also mix it gently with a spatula until it is just mixed.
Spread the batter on the baking paper and smooth out the top.
Bake the cake in the oven for 15 minutes.
Remove from the oven and lay the baking paper with biscuit on a clean towel. Then roll the biscuit. Allow the cake to cool completely to room temperature.
Filling and topping
In a bowl, mix the cream with the sugar.
2 cups cream, 2 tablespoons sugar
Add Whip it while mixing (otherwise you'll get lumps).
2 packages Whip it
Beat until the cream is stiff.
Carefully roll out the cake roll and cover with a layer of strawberry jam.
¼ cup strawberry jam
Divide ⅔ of the whipped cream over the strawberry jam and smooth it with a pallet knife (or the back of a spoon).
Spread some sprinkles on top.
Remove the baking paper from the cake and roll it up and let it set in the fridge for 30 minutes.
Smear the outside of the cake roll with whipped cream and cover with sprinkles.
½ cup sprinkles
Let it set in the fridge for at least half an hour.
1. 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.2. 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.3. - Mixing the egg whites - The trick is not to get any fat with the egg whites. No egg yellow should be spilled into the egg white when separating the eggs. And make sure that the bowl where you beat the egg whites and the mixing hooks are grease-free. You can do this by pre-washing them with hot water and washing up liquid before use.4. - Oven - When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient.5. - Storage
Refrigerator - Cover the cake roll lightly with plastic wrap and store it in the fridge for up to 2 days.
Freezer - You can store the Swiss roll without the topping in the freezer. Wrap the cake roll in plastic wrap and then in aluminum foil. This keeps it good for up to two months. Let thaw in the refrigerator and decorate after thawing. You cannot freeze the cake roll with topping on the outside.
6. The nutritional value is shown per slice of cake, assuming eight pieces are cut.