PINK VELVET ROULADE
INGREDIENTS
For the Sponge Cake
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
2 tbsp whole milk
For the Pink Velvet Cream Filling
8 oz cream cheese, softened
1 cup heavy whipping cream
½ cup powdered sugar
1 tsp vanilla
Pink food coloring (gel preferred)
¼ cup freeze-dried strawberries, crushed
For the Topping
½ cup whipped cream or buttercream
2 tbsp crushed pink sprinkles or freeze-dried berries
Fresh strawberries (optional)
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INSTRUCTIONS
Bake the Sponge Cake:
1. Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment and lightly grease.
2. Beat eggs with sugar and vanilla for 5–7 minutes until pale and thick.
3. Sift in flour, baking powder, and salt. Gently fold until just combined.
4. Add milk and fold again until smooth.
5. Pour batter into the prepared pan and spread evenly.
6. Bake for 10–12 minutes, until the cake springs back lightly.
Roll the Cake:
7. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar.
8. Peel off the parchment and roll the cake gently with the towel. Let it cool completely.
Make the Pink Velvet Filling:
9. Beat cream cheese until smooth. Add powdered sugar and vanilla.
10. In another bowl, whip cream to stiff peaks.
11. Fold whipped cream into the cream cheese mix. Add food coloring and crushed strawberries. Mix well.
Assemble the Roulade:
12. Carefully unroll the cooled cake. Spread an even layer of the filling across the surface.
13. Roll it back up tightly (without towel). Chill for at least 1 hour.
Decorate:
14. Frost with extra whipped cream or buttercream. Sprinkle with crushed berries and add strawberries on top.