Watermelon Swiss Roll Cake

This sweet, summery watermelon roll cake is absolutely adorable! Watermelon is such an integral part of summer and when I was brainstorming watermelon recipes, I thought that doing a roll cake, instead of a recipe tiered cake, would be a really fun twist!

The coolest part about this cake is that you decorate it from WITHIN! The marks on the watermelon rind are made from cake batter, so the design is baked within the cake! It’s super simple to do and a very easy way to impress your friends.

This swiss roll cake is also much lighter than classic cakes with buttercream because it’s filled with sweet, vanilla-y whipped cream. Great for hot summer days when you’re not too hungry, but are still craving something sweet.

For an extra touch, you could brush some jam or watermelon syrup onto the cake before adding the cream filling! Do they make watermelon jam??? That sounds so cool. Do **I** need to make you some watermelon jam???

Helpful Tools

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

How to Make my Watermelon Swiss Roll Cake

Make the watermelon pattern:

Beat the butter with an electric mixer until light and fluffy. Add the sugar and beat until combined. Add the eggs whites, vanilla extract and a couple drops of green food coloring and beat until combined. The batter should be a deep green color. Add the flour on low speed. Place the batter into a piping bag fitted with a medium-sized, round piping tip.

Line a swiss roll pan with parchment paper. Pipe squiggles all over the paper, piping in the direction from one short end to the pan to the other. 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. Dye the batter a lighter green than the squiggles 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 powdered 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.

Place two rolled up kitchen towels lengthwise down the center of the cake. This will give the cake support as it cools and encourage it to maintain it’s “ring” shape, vs collapsing and creating an oval shape. 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, vanilla extract and pink food coloring and beat until stiff peaks form.

Gently fold the mini chocolate chips into the cream.

Assembly:

Gently unroll the cake and peel off the wax paper. Spread the filling onto the surface and 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!

Other Watermelon Recipes to Try

Juicy Watermelon Jello

Watermelon “Shaved Ice”

Watermelon Fudge

Watermelon Popsicles

Other Roll Cake Recipes to Try

Rose Velvet Swiss Roll Cake

Burberry Swiss Roll Cake

Year of the Ox Roll Cake

Watermelon Swiss Roll Cake

Course dessert

Cuisine american

Servings 12

Calories 307 kcal

Equipment

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

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
• green 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
• green food coloring

Filling:

• 1 1/2 cups whipping cream cold
• 3 tbsp powdered sugar
• 1 1/2 tsp vanilla extract
• pink food coloring
• ¼ cup mini chocolate chips

Instructions

• Preheat the oven to 350F.

Make the watermelon pattern:

• Beat the butter with an electric mixer until light and fluffy. Add the sugar and beat until combined. Add the eggs whites, vanilla extract and a couple drops of green food coloring and beat until combined. The batter should be a deep green color. Add the flour on low speed.
• Place the batter into a piping bag fitted with a medium-sized, round piping tip.
• Line a swiss roll pan with parchment paper. Pipe squiggles all over the paper, piping in the direction from one short end to the pan to the other.
• 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. Dye the batter a lighter green than the squiggles 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 powdered 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.
• Place two rolled up kitchen towels lengthwise down the center of the cake. This will give the cake support as it cools and encourage it to maintain it’s “ring” shape, vs collapsing and creating an oval shape. Starting at one long end, gently roll the cake up. Wrap in a kitchen towel and cool completely.
• Wrap in a kitchen towel and cool completely at room temperature.

Make the filling:

• Beat the whipping cream with an electric mixer until soft peaks form. Add the powdered sugar, vanilla extract and pink food coloring and beat until stiff peaks form.
• Gently fold the mini chocolate chips into the cream.

Assembly:

• Gently unroll the cake and peel off the wax paper. Spread the filling onto the surface and 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!

Nutrition

Serving: 1 sliceCalories: 307kcalCarbohydrates: 38.1gProtein: 6.3gFat: 15gSaturated Fat: 8.6gCholesterol: 130mgSodium: 103mgPotassium: 83mgFiber: 0.5gSugar: 24.3gCalcium: 29mgIron: 1mg

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