Description
A light, airy vanilla sponge rolled around a tangy cream cheese and whipped cream filling, finished with robin’s egg blue frosting speckled with cocoa for a whimsical springtime dessert.
Ingredients
- Eggs, large, separated: 4
- Granulated sugar: 3/4 cup (150 g)
- All-purpose flour, sifted: 3/4 cup (95 g)
- Baking powder: 1 teaspoon (4 g)
- Salt: 1/4 teaspoon (1.5 g)
- Vanilla extract: 1 teaspoon (5 ml)
- Heavy cream, chilled (for filling): 1 cup (240 ml)
- Powdered sugar (for filling): 1/4 cup (30 g)
- Cream cheese, softened: 4 ounces (115 g)
- Unsalted butter, softened (for frosting): 1/2 cup (113 g)
- Powdered sugar (for frosting): 2 cups (240 g)
- Milk (to adjust frosting): 2 to 3 tablespoons (30–45 ml)
- Blue gel food coloring: a few drops
- Cocoa powder (for speckles): 1 tablespoon mixed with a little water
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- In a clean bowl, beat egg whites until stiff peaks form. In a separate bowl, whisk the egg yolks with the granulated sugar until pale and slightly thickened, then stir in vanilla.
- Sift together flour, baking powder, and salt, then gently fold the dry ingredients into the yolk mixture. Carefully fold in the beaten egg whites until just combined and airy.
- Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula, and bake for 12 to 14 minutes until the sponge is lightly golden and springs back gently.
- Immediately turn the warm sponge out onto a clean kitchen towel dusted with powdered sugar, peel off the parchment, and roll the cake up in the towel from the short end. Allow the rolled sponge to cool completely while wrapped.
- Make the filling by whipping the heavy cream with powdered sugar until soft peaks form, then beat in the softened cream cheese until smooth and evenly combined. Chill briefly if needed to firm up.
- Unroll the cooled sponge carefully, remove the towel, and spread the filling evenly over the sponge, leaving a small border. Re-roll the sponge tightly without the towel to form the cake roll.
- For the frosting, beat the softened butter with powdered sugar, add milk a tablespoon at a time to reach a spreadable consistency, then tint with blue gel food coloring to achieve a robin’s egg hue.
- Frost the outside of the rolled cake evenly with the blue buttercream using an offset spatula. Mix cocoa powder with a little water to a thin paintable consistency, load a pastry brush, and flick or splatter across the frosted roll to create chocolate speckles.
- Chill the assembled roll for at least 30 minutes to set. Slice with a serrated knife into 10 even rounds and serve chilled or at cool room temperature.
Notes
- Roll the sponge while warm to prevent cracking and ensure an even spiral.
- Use gel food coloring for vivid color without thinning the frosting.
- Chill the roll before slicing for cleaner, neater slices.
- Store covered in the refrigerator for up to 3 days or freeze wrapped tightly for up to 1 month.
Nutrition
- Serving Size: 1 slice (1/10 of roll)
- Calories: 290
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
Keywords: cake roll, robin's egg, spring dessert, sponge cake, roulade, cream cheese filling, Easter dessert, pastel dessert