patriotic cake roll
Prep time
Cook time
Total time
Recipe type: Cakes
Serves: 12
  • *for the cake*
  • 4 eggs, separated
  • 70 grams extra-fine sugar { just pulse regular white sugar in the food processor until it's extra fine }
  • 10 grams regular white sugar
  • ½ tsp vanilla extract
  • 70 grams all-purpose flour
  • ½ tsp cream of tartar
  • food coloring { I used AmeriColor Electric Blue and Super Red }
  • *for the cream filling*
  • 1 cup heavy cream
  • 2-3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup seedless raspberry jam
  1. Preheat the oven to 350F, and line a 11x17 baking sheet with parchment paper.
  2. In the bowl of a stand mixer with the whisk attachment, beat the egg whites and cream of tartar.
  3. As it beats, slowly pour in the extra-fine sugar until combined, then beat the mixture on high until stiff peaks form.
  4. In a separate small bowl, beat together the egg yolks, vanilla, and regular sugar.
  5. Gently fold the egg yolks into the beaten egg whites, then fold in the flour.
  6. Put about ¼ of the batter in a separate small bowl, and color it red. Take a bit more, put it in another bowl, and color it blue.
  7. Put the red batter in a decorating bag fitted with a large round tip, and free-hand chevrons on half of the pan.
  8. Put some white batter in another decorating bag fitted with a small round tip, and draw stars on the other half of the pan.
  9. Place pan in oven for 2 minutes, then remove and let cool for 3 minutes.
  10. Take the remaining white batter, and gently spread it atop the red chevrons using a spatula.
  11. Take the blue batter, and spread it on top of the stars. Be sure to join the blue and white batters in the middle so that they can bake into one cake.
  12. Place cake back in oven for 11-12 minutes.
  13. When ready, remove from oven, place another piece of parchment on top of the pan, and invert the cake using a cutting board. Slowly and carefully peel the parchment off of the side with the design.
  14. Grab another piece of parchment, lay it on top of the cake again, and invert it once more.
  15. The cake should now be sandwiched between two pieces of papert! Using the parchment to help, carefully roll the cake up while warm and let it cool completely. This will help it not crack when you fill it later.
  16. As the cake cools, prepare the filling.
  17. In the bowl of a stand mixed fitted with the whisk, beat the cream until fluffy and whipped { make sure it's stiff as it will soften when it's in the cake }.
  18. Add in the powdered sugar, vanilla, and raspberry jam, and beat on high until completely combined and free of lumps.
  19. When the cake is cooled, carefully unroll it, spread the filling inside, and roll it back up.
  20. Let cake sit in the fridge for 15-20 minutes before serving to ensure filling has solidified. Refrigerate leftovers.
Recipe by The Baking Fairy at