Valentine’s Day Roll Cake

This heart filled swiss roll cake has the pattern baked right into the cake and is a perfect Valentine’s Day treat! It is filled with fresh vanilla whipped cream and strawberries and is wonderfully light, pretty and simple to make!

Valentine’s Day Roll Cake Ingredients

• food coloring – I used Wilton’s Color Right food coloring in pink, red and crimson! The benefit of this food coloring kit is that you get 2 shades of red: red and crimson. Crimson is a deeper red color and I actually use it a lot during Halloween because it works so well for bloody desserts! The “red” shade is much lighter and was used to create the peach-colored hearts.

How to Make my Valentine’s Day Roll Cake

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.

Divide the batter into 3 bowls and dye it pink, red and crimson red. Place the batter into piping bags fitted with small, round piping tips.

Line a swiss roll pan with parchment paper. Pipe hearts all over the paper. You may need to clean the edges of the hearts or sharpen the points if they look more like blobs and less like hearts. I used a toothpick to do this!

Then transfer the pan to the freezer and freeze for 30 minutes. This will ensure that the hearts keep their shape while baking.

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 and butter and mix until well combined. Add the flour to the batter in 2 additions, alternating with the egg whites.

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 whipping cream with an electric mixer until soft peaks form. Add the confectioner’s sugar and vanilla extract and beat until stiff peaks form.

Assembly:

Gently unroll the cake and peel off the wax paper. Spread the filling onto the surface and scatter the strawberries on top. Roll the cake back up again.

Wrap the cake in plastic wrap and chill in the fridge for 4 hours, or up to overnight. Slice off the ends to create a clean look and enjoy!

More Valentine’s Day Recipes to Try

Valentine’s Day Pink Kraft Dinner

Valentine’s French Toast

Chocolate Strawberry Lollipops

Homemade Heart Macarons

Valentine’s Day Roll Cake

This heart filled swiss roll cake has the pattern baked right into the cake and is a perfect Valentine's Day treat!

Course dessert

Cuisine american

Servings 10

Equipment

• jelly roll pan
• electric mixer
• mixing bowls
• measuring spoons and cups
• piping bag
• parchment paper

Ingredients

Pattern:

• 2/3 cup all-purpose flour
• ½ cup powdered sugar
• 3 tbsp unsalted butter room temperature
• 3 large egg whites
• ¼ tsp vanilla extract
• pink, red and crimson food coloring

Cake Batter:

• 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

Filling:

• 1 cup whipping cream cold
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 5 strawberries diced

Instructions

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.
• Divide the batter into 3 bowls and dye it pink, red and crimson red. Place the batter into piping bags fitted with small, round piping tips.
• Line a swiss roll pan with parchment paper. Pipe hearts 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 and butter and mix until well combined.
• Add the flour to the batter in 2 additions, alternating with the egg whites.
• 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 whipping cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract and beat until stiff peaks form.

Assembly:

• Gently unroll the cake and peel off the wax paper. Spread the filling onto the surface and scatter the strawberries on top. Roll the cake back up again.
• Wrap the cake in plastic wrap and chill in the fridge for 4 hours, or up to overnight.
• Slice off the ends to create a clean look and enjoy!

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