Easy Birthday Cake Roulade Recipe Recipe

Last month was a birthday month at our place, it was my 30th and Ethan's 6th. I kept this cake till this month, because I wanted to suggest a few ways of making it. If you're doing your holiday baking now, you can always change the color of your cake sprinkles and you got yourself a Christmas cake. But for other times of the year, you can keep it just the way I made it.

There is a very generous amount of cream in this cake, don't get scared, that's what makes it really amazing. The cake comes out very light with this incredible cream on the inside. I think I had way more compliments about the cream than the cake itself.

Serving size:
40 min
15 min
Ready in
55 min


Prepare ingredients for the sponge cake recipe.
Whip eggs together with sugar, beat until soft peaks.
Fold flour in small portions, about 1/3 of a cup at the time.
Fold in cake sprinkles, depending on the season and occasion you may want to change the colors.
Spread the cake dough onto a lined baking sheet, mine is 11X18 in size. Bake at 350F for about 13-15 minutes. Remove from the oven, place the towel on top and roll it into a roll. Keep it rolled until it cools to a room temperature.
Prepare ingredients for the cream. Make sure that whipping cream is very cold and cream cheese is at a room temperature. Whip whipping cream until soft peaks.
In a separate bowl, whip together condensed milk with cream cheese and vanilla extract. In small portions, fold cream cheese mixture into whipping cream.
Remove the towel from the cake roll. Apply a very generous amount of the cream on the inside. Carefully fold the cake back together, making sure that the cream doesn't get pushed out on the sides.
Place the cake onto the serving tray; you can cover the sides with foil, to keep the plate clean. Apply the remaining cream on the outside.
Sprinkle with more cake sprinkles and refrigerate at least for 3 hours, preferably overnight.
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