Description
This delightful Speckled Robin’s Egg Cake Roll features a light and fluffy blue sponge cake rolled with a creamy vanilla filling. The cake is beautifully speckled with cocoa powder for a playful robin’s egg effect, making it a charming dessert perfect for celebrations or springtime treats.
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, to desired shade
For the Filling:
- 1 cup heavy whipping cream (or alternative: 1/2 cup butter + 1 1/2 cups powdered sugar for buttercream)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Decoration (Speckling):
- 1/4 cup cocoa powder
- 2–3 tbsp water or vodka
- 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, fluffy, and pale. Stir in vanilla extract, vegetable oil, and milk until just combined. 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 achieve the desired robin’s egg hue.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 10–12 minutes, or until the cake springs back when lightly touched and a toothpick comes out clean.
- Roll the Cake While Warm: Immediately after removing from the oven, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully, then roll the cake up gently inside the towel from the short end. This will help the cake form its roll shape and prevent cracking. Allow the rolled cake to cool completely.
- Prepare the Filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, or alternatively prepare the buttercream by mixing softened butter with powdered sugar and vanilla extract until smooth and creamy.
- Fill and Reroll the Cake: Unroll the cooled cake carefully, spread the whipped cream or buttercream evenly over the surface, then reroll the cake without the towel, ensuring the filling stays inside.
- Create Speckled Decoration: Mix cocoa powder with water or vodka to create a thin paste. Using a stiff brush or clean toothbrush, flick the mixture onto the rolled cake to create a speckled pattern resembling robin’s eggs. Add a few drops of brown food coloring to the mixture if desired for more contrast. Chill the decorated cake to set the speckles and firm up the filling before serving.
Notes
- For a dairy-free variation, substitute heavy cream with coconut cream for the filling.
- If you do not have vodka for speckling, water works well as a mild alternative.
- Chilling the cake after decoration helps set the speckled pattern and makes slicing cleaner.
- Use a light hand when folding the batter to keep it airy and prevent deflating the eggs.
- The cake roll is best served within 2 days for optimal freshness.
