Description
Celebrate Independence Day with this vibrant 4th of July Cake Roll, featuring a light sponge cake filled with whipped cream and fresh berries. This eye-catching dessert not only dazzles with its festive red, white, and blue colors but also delights the palate with a perfect balance of sweetness and tartness. Ideal for summer gatherings, this cake roll is sure to impress your guests at any barbecue.
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, whisk eggs and sugar until pale and fluffy (about 5 minutes).
- Sift flour, baking powder, and salt in another bowl. Gently fold into egg mixture.
- Stir in vanilla extract until evenly mixed.
- Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes until golden brown.
- Let cool slightly; flip onto a clean kitchen towel dusted with powdered sugar. Remove parchment paper and roll up the cake tightly using the towel as support. Allow it to cool completely while rolled.
- Whip heavy cream with powdered sugar until stiff peaks form. Unroll the cooled cake gently, spread whipped cream over the top, and add fresh berries.
- Roll the cake back up without the towel and transfer seam-side down onto a platter. Chill in the fridge for at least an hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg