Rose Velvet Swiss Roll Cake
Instead of a red velvet swiss roll cake , we’re making a ROSE velvet version! This beautiful rose pattern cake both looks and tastes like roses, and is topped with cream cheese roses! This is such a perfect Mother’s Day cake! RECIPE & PRODUCTS LINKED BELOW!
- 2/3 cup all-purpose flour
- ½ cup confectioner’s sugar
- 3 tbsp unsalted butter room temperature
- 3 large egg whites
- ¼ tsp vanilla extract
- pink food coloring
- 5 tbsp unsalted butter melted and cooled
- 6 large eggs yolks and white separated
- 1 cup sugar
- 1 cup all-purpose flour
- pinch salt
- 2 tsp vanilla extract
- 1 tbsp rose water
- pink food coloring
Cream Cheese Frosting:
- 250 g cream cheese room temperature
- 1 ½ cups unsalted butter room temperature
- 3 cups confectioner’s sugar
- 1 tsp vanilla extract
- 3 tsp rose water
- pink red and green food coloring
- ¼ cup rose water
Make the pattern:
- Beat the butter with an electric mixer until light and fluffy. Add the sugar and beat until combined. Add the eggs whites and vanilla extract and beat until combined. Add the flour on low speed. Dye the batter dark pink.
- Place the batter into a piping bag fitted with a small, round piping tip.
- Line a swiss roll pan with parchment paper. Pipe roses all over the paper.
- Transfer the pan to the freezer and freeze for 30 minutes.
Make the cake batter:
- Beat the 6 egg whites and salt with an electric mixer until soft peaks form. Add half of the sugar and beat until stiff, glossy peaks are formed.
- In a separate bowl, beat the egg yolks and remaining sugar with an electric mixer until pale and doubled in volume. Gradually add the vanilla extract, rose water and butter and mix until well combined.
- Add the flour to the batter in 2 additions, alternating with the egg whites. Dye the batter pale pink and gently fold to combine.
- Pour the batter into the swiss roll cake pan, on top of the pattern. Gently smooth the surface and bake at 350F for 13-15 minutes, until the edges are golden.
- Dust a large sheet of wax paper with confectioner’s sugar. As soon as the cake comes out of the oven, invert it onto the wax paper. Peel off the top layer of parchment paper, place another layer of wax paper on top, then invert again, so that the patterned side is facing down. Remove the wax paper and starting at one long end, gently roll the cake up. Wrap in a kitchen towel and cool completely.
Make the filling:
- Beat the butter and cream cheese with an electric mixer until fluffy. Add the vanilla extract and rose water and combine.
- Add the confectioner’s sugar and beat until light and fluffy.
- Gently unroll the cake and peel off the wax paper. Use a pastry brush to brush the inside of the cake with ¼ cup rose water. Spread half of the cream cheese frosting onto the surface and roll the cake back up again.
- Wrap the cake back up and place in the fridge while you dye the frosting.
- Divide the remaining frosting into 3 bowls. Dye one bowl green, one bowl pink and one bowl pinkish red. Place the green frosting into a piping bag fitted with a large, star-shaped piping tip. Place the pink and pinkish red frosting into piping bags fitted with rose-shaped Russian piping tips.
- Unwrap the cake and slice off the ends to create a clean look. Pipe squiggly waves of green frosting on top to look like leaves. Pipe roses on top using the pink and pinkish red frosting.
- Slice up the cake and enjoy!
Tried this recipe?Let us know how it was!