Rolled summer desserts are an exquisite way to celebrate the season. Options like Strawberry Cream Roll and Chocolate Hazelnut Pudding Roulade offer revitalizing flavors and delightful presentations. Tropical creations such as Coconut Pineapple Swiss Roll and Mango Coconut Cake Roll bring a taste of paradise. Unique variants like Matcha Green Tea Roll and Red Velvet Swiss Roll add a creative twist. Each dessert showcases elegant spiral designs and rich textures, perfect for any gathering. Discover more delectable ideas to impress guests.
Strawberry Cream Roll
The Strawberry Cream Roll is a delightful rolled cake dessert that combines a light sponge cake with a sweet and creamy strawberry filling, making it the perfect treat for warm summer days. This enchanting dessert is ideal for gatherings, picnics, or simply an indulgent snack at home.
With a preparation time of around 30 minutes and an additional chilling time, it’s an easy yet impressive dessert that will wow your friends and family.
Ingredients:
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 cup fresh strawberries, sliced
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line the bottom with parchment paper for easy removal.
- In a large bowl, whisk the eggs and granulated sugar together until the mixture is frothy and light in color—approximately 5 minutes.
- Stir in the vanilla extract.
- Sift together the flour, baking powder, and salt in a separate bowl. Gradually fold this dry mixture into the egg mixture, alternating with the milk until well combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake springs back when touched.
- Remove the cake from the oven and let it cool for 5 minutes. Place a clean kitchen towel on a flat surface and dust it with powdered sugar.
- Carefully invert the cake onto the towel, removing the parchment paper. Starting from one end, roll the cake tightly in the towel and let it cool completely in this position.
- Meanwhile, in a mixing bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
- Once the cake has cooled, unroll it gently and spread the whipped cream evenly over the surface. Evenly distribute the sliced strawberries on top.
- Roll the cake back up (without the towel), then wrap it in plastic wrap and refrigerate for at least 1 hour before slicing and serving.
- Serve chilled, garnished with extra strawberries and mint leaves if desired.
Variations & Tips:
- For a fruity twist, you can substitute strawberries with other berries like raspberries or blueberries.
- Add a teaspoon of lemon or orange zest to the whipped cream for an added citrus flavor.
- Consider drizzling a light glaze or chocolate sauce over the rolled cake before serving for an extra special touch.
- If you prefer a gluten-free option, replace the all-purpose flour with a gluten-free flour blend.
Enjoy your fresh Strawberry Cream Roll as a delightful finish to a summer meal or as a special treat any time!
Chocolate Hazelnut Pudding Roulade
The Chocolate Hazelnut Pudding Roulade is a decadent rolled dessert that combines the rich flavors of chocolate and hazelnuts in a luscious pudding format.
This delightful treat is perfect for chocolate lovers and makes for an impressive presentation at dinner parties, summer gatherings, or as a special weekend indulgence.
With a preparation time of about 30 minutes and an additional time for chilling, this dessert is both approachable and elegant.
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup hazelnut spread (like Nutella)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chopped hazelnuts for garnish (optional)
- Chocolate shavings for garnish (optional)
Instructions
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
2. Make the Cake Base****: In a large mixing bowl, whisk the eggs and granulated sugar together until pale and fluffy, about 5 minutes. In another bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry mixture into the egg mixture until just combined.
3. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool and Roll: Once baked, let the cake cool for about 5 minutes. Carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel, starting from one short end.
Allow it to cool completely while rolled.
5. Prepare the Filling: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the hazelnut spread until well combined.
6. Assemble the Roulade: Unroll the cooled cake carefully and spread the hazelnut cream filling evenly over the surface. Roll the cake back up tightly without the towel, placing the seam side down.
7. Chill: Wrap the roulade in plastic wrap and refrigerate for at least 2 hours, or until set.
8. Serve: When ready to Serve, slice the roulade into thick rounds and garnish with chopped hazelnuts and chocolate shavings, if desired.
Variations and Tips
- Nut-Free Option: Substitute the hazelnut spread with sunflower seed butter for a nut-free version.
- Customization: Feel free to add flavors like espresso or orange zest to the filling for an extra kick.
- Storage: The roulade can be stored in the refrigerator for up to 3 days. Wrap it tightly to maintain freshness.
- Presentation: Dust with cocoa powder or powdered sugar before serving for a beautiful finish.
Enjoy your Chocolate Hazelnut Pudding Roulade, a luxurious dessert that’s bound to impress friends and family!
Lemon Blueberry Cake Roll
The Lemon Blueberry Cake Roll is a delightful summer dessert that combines the tartness of lemon with sweet, juicy blueberries, all rolled into a fluffy cake. This treat is perfect for gatherings, picnics, or a light dessert on a warm day, making it a favorite among those who appreciate bright, fruity flavors.
With a preparation time of about 30 minutes and chilling time of 2 hours, it’s a manageable yet impressive dessert that will surely impress guests or delight your family.
Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup fresh blueberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon lemon juice
- Extra blueberries and lemon slices for garnish
Cooking Steps:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, greasing the paper lightly to prevent sticking.
- Prepare the Batter: In a mixing bowl, beat the eggs with granulated sugar until thick and pale. Stir in vanilla extract and lemon zest.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add it to the egg mixture, mixing until just combined. Be careful not to overmix.
- Fold in Blueberries: Gently fold in the fresh blueberries.
- Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Cool and Roll: Once baked, remove the cake from the oven and let it cool for about 5 minutes. Sprinkle a kitchen towel with powdered sugar and carefully flip the cake onto the towel. Remove the parchment paper, then roll the cake away from you, using the towel. Allow it to cool completely while rolled.
- Make the Filling: In a separate bowl, beat the heavy cream with powdered sugar and lemon juice until stiff peaks form. Unroll the cooled cake slowly and spread the filling evenly over the surface, then re-roll the cake without the towel.
- Chill and Serve: Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours. When ready to serve, slice the cake into pieces and garnish with extra blueberries and lemon slices.
Variations and Tips:
- Fruit Variations: Substitute blueberries with raspberries or strawberries for a different berry flavor.
- Lemon Curd: For an extra lemony twist, incorporate a layer of lemon curd beneath the cream filling.
- Whipped Topping: For a lighter filling, consider using whipped topping instead of heavy cream.
- Storage: Keep any leftovers covered in the refrigerator for up to 2 days. The texture is best enjoyed soon after making.
- Serving: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Enjoy your invigorating Lemon Blueberry Cake Roll!
Coconut Pineapple Swiss Roll
The Coconut Pineapple Swiss Roll is a delightful summer dessert that’s perfect for any occasion, from casual get-togethers to more formal celebrations.
This light and airy cake is filled with a luscious coconut cream and sweet pineapple filling, making it a revitalizing treat that captures the essence of summer.
The preparation time is approximately 30 minutes, plus an additional hour for chilling, guaranteeing that you can whip it up quickly and have it ready to impress your guests!
Ingredients:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple (drained)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Toasted coconut flakes (for garnish)
Cooking Instructions:
- Preheat your oven to 350°F (175°C) and line a 15×10-inch jellyroll pan with parchment paper. Make sure to grease the parchment lightly.
- In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale (about 5 minutes).
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
- Gently fold in 1/2 cup of shredded coconut to the batter.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes until the sponge is lightly golden and springs back when touched.
- While the sponge is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the sponge up gently in the towel. Let it cool completely while rolled.
- Meanwhile, in a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Carefully unroll the cooled sponge and spread the whipped cream over the surface. Evenly distribute the crushed pineapple on top of the cream.
- Roll the sponge back up (without the towel this time), starting from one of the short ends. Wrap it in plastic wrap and refrigerate for at least an hour to set.
- Before serving, dust the top with powdered sugar and sprinkle toasted coconut flakes as a garnish. Slice and serve chilled.
Variations and Tips:
- For added flavor, consider mixing lime juice and zest into the filling for a tropical twist.
- You can swap out the coconut and pineapple for other fruits like strawberries or mango for different flavor profiles.
- To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- If you want a more extravagant dessert, drizzle melted chocolate over the rolled log before serving.
- Always guarantee your crushed pineapple is well-drained to prevent excess moisture in the cake.
Raspberry Meringue Roll
The Raspberry Meringue Roll is a delightful summer dessert that combines the crisp, light texture of meringue with the tartness of fresh raspberries, creating an elegant yet easy-to-make treat.
It’s perfect for outdoor gatherings, brunches, or as a revitalizing end to a warm meal. The preparation time is about 25 minutes, plus chilling time, making it an ideal dessert for those looking to impress their guests without spending all day in the kitchen.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 cup fresh raspberries
- Mint leaves for garnish (optional)
Cooking Steps:
1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until frothy.
3. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, and beat until the mixture is glossy and stiff peaks form. Mix in the vanilla extract.
4. Spread the meringue evenly onto the prepared baking sheet, creating a rectangle about 1/2 inch thick.
5. Bake in the preheated oven for 25-30 minutes, or until the meringue is firm to the touch and lightly golden.
Turn off the oven and let the meringue cool inside with the door ajar for about 1 hour.
6. Meanwhile, in a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
7. Once the meringue has cooled, gently peel off the parchment paper and lay it on a clean kitchen towel, meringue side up.
8. Spread the whipped cream evenly over the meringue, leaving a small border around the edges.
9. Scatter the fresh raspberries over the whipped cream and gently press them in.
10. Starting from one end, carefully roll the meringue up using the towel to assist, making sure to keep it tight but not overly pressured. Place the roll seam-side down on a serving platter.
11. Chill the roll in the refrigerator for at least 30 minutes before slicing and serving. Garnish with mint leaves if desired.
Variations and Tips:
- Substitute raspberries with other berries like blueberries or strawberries for a different flavor.
- For added zing, fold in a teaspoon of lemon zest into the whipped cream.
- If you prefer a more fruity tang, consider making a raspberry sauce to drizzle over each slice when serving.
- Verify that your bowl and beaters are free from any grease when whipping the egg whites for best results.
- To avoid cracks in your meringue, be gentle during the rolling process and avoid over-baking.
Matcha Green Tea Roll
The Matcha Green Tea Roll is a delightful and visually stunning dessert that combines the earthy flavors of matcha with a light and fluffy sponge cake.
Perfect for matcha lovers and anyone looking to impress with an elegant dessert, this dish is ideal for special occasions, tea parties, or a revitalizing summer treat. With a preparation time of approximately 30 minutes and a chilling time of 2 hours, it’s a fun and rewarding challenge for bakers of all skill levels.
Ingredients:
- 4 large eggs
- 100g granulated sugar
- 30g matcha green tea powder
- 60g all-purpose flour
- 30g vegetable oil
- 1 tsp vanilla extract
- 200ml heavy cream
- 30g powdered sugar (for the cream)
- 1 tsp matcha powder (for dusting)
- Fresh fruits (strawberries, raspberries, or kiwi) for garnish (optional)
Cooking Steps:
- Preheat the oven to 180°C (350°F). Line a 10×15 inch baking sheet with parchment paper.
- In a large mixing bowl, whisk the eggs and granulated sugar together until light and frothy, about 5 minutes.
- Sift together the matcha powder and flour, then gently fold these dry ingredients into the egg mixture until just combined.
- Gradually drizzle in the vegetable oil and vanilla extract, folding gently until the batter is smooth and well incorporated.
- Pour the batter onto the prepared baking sheet, spreading it evenly to the edges. Bake for 10-12 minutes, or until the top springs back when lightly pressed.
- Once done, remove the cake from the oven and let it cool for a few minutes in the pan. Then, invert onto a clean kitchen towel dusted with powdered sugar to prevent sticking.
- Carefully peel away the parchment paper and roll the cake tightly in the towel while it’s still warm. Allow it to cool in the rolled shape for about 20 minutes.
- In the meantime, whip the heavy cream with powdered sugar until stiff peaks form.
- Unroll the cooled cake and spread the whipped cream evenly over the surface. If desired, add a layer of fresh fruits on top.
- Roll the cake back up tightly, starting from one end, using the towel to guide it. Wrap in plastic wrap and refrigerate for at least 2 hours to set.
- Before serving, dust the top of the roll with matcha powder, slice into pieces, and garnish with additional fruits if desired.
Variations and Tips:
- For a chocolate twist, you can substitute half of the matcha with unsweetened cocoa powder.
- Add a layer of red bean paste or lemon curd for added flavor and texture.
- If you find the roll difficult to handle, chill it for a short time in the fridge to firm it up before slicing.
- For a vegan version, substitute eggs with aquafaba and use plant-based cream for the filling.
Enjoy this revitalizing and elegant Matcha Green Tea Roll, perfect for any summer gathering or as a special treat for yourself!
Vanilla Peach Cream Roll
The Vanilla Peach Cream Roll is a delightful rolled dessert that captures the essence of summer with its light, fluffy sponge cake and luscious peach filling. This roll is perfect for gatherings, picnics, or a revitalizing treat after a summer meal. With an approximate preparation time of about 30 minutes and a chilling time of 2 hours, it is a treat that’s both easy to prepare and wonderfully impressive to serve.
Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh peaches, peeled and diced
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for cream)
- Extra powdered sugar for dusting
Cooking Instructions:
- Preheat the oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and grease the paper lightly.
- In a mixing bowl, beat the eggs and granulated sugar together on high speed until light and fluffy, about 5-7 minutes. Stir in 1 teaspoon of vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually fold this mixture into the egg mixture until just combined—be careful not to overmix.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake is lightly golden and springs back when touched.
- Remove the cake from the oven and let it cool for about 5 minutes in the pan. While still warm, invert the cake onto a clean, lightly powdered sugar-dusted kitchen towel, peeling off the parchment paper.
- Roll the cake carefully with the towel, starting from one of the short ends. Let it cool completely wrapped in the towel to help retain its shape.
- Prepare the filling by whipping the heavy cream and powdered sugar until stiff peaks form. Gently fold in the diced peaches and the additional teaspoon of vanilla extract.
- Once the cake is cool, unroll it gently and spread the peach cream mixture evenly over the entire surface.
- Roll the cake up again without the towel, starting from one of the short ends, and place it seam-side down on a serving platter. Refrigerate for at least 2 hours before slicing.
Variations and Tips:
- Fruit Variations: You can swap fresh peaches for other fruits such as strawberries, raspberries, or blueberries for a different flavor.
- Lemon Zest: Add a teaspoon of lemon zest to the cream filling for a zesty kick.
- Chocolate Layer: For a twist, consider adding a layer of chocolate ganache or cocoa powder to the sponge batter.
- Garnishing: Dust with powdered sugar right before serving for an elegant touch, or drizzle caramel sauce on top for extra sweetness.
- Make Ahead: This dessert can be made a day in advance and stored in the refrigerator for the best results. Just confirm it is well-covered to prevent drying out.
Espresso Tiramisu Roll
The Espresso Tiramisu Roll is a delightful take on the classic Italian dessert, combining the rich flavor of espresso with a light, airy sponge cake. This rolled dessert is ideal for coffee lovers and makes a stunning centerpiece for any gathering or celebration, such as summer parties, weddings, or family meals. With a preparation time of about 30 minutes and a chilling time of at least 4 hours, this dessert is manageable even for those with limited baking experience.
Ingredients:
- 4 large eggs, separated
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 cup heavy cream
- 1 cup mascarpone cheese
- ½ cup strong brewed espresso, cooled
- 2 tablespoons coffee liqueur (optional)
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings, for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat the egg yolks with sugar and vanilla extract until they are pale and fluffy.
- In another bowl, sift together the flour, cocoa powder, and baking powder. Gradually fold the dry ingredients into the egg yolk mixture until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until fully incorporated.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the filling by whipping the heavy cream until stiff peaks form. In another bowl, combine the mascarpone cheese, cooled espresso, and coffee liqueur (if using). Fold the whipped cream into the mascarpone mixture until smooth.
- Once the cake is baked, remove it from the oven and let it cool for a few minutes. Turn the cake out onto a clean kitchen towel dusted with cocoa powder. Gently peel off the parchment paper.
- Starting at one end, roll the cake tightly with the towel. Allow it to cool completely in this rolled shape for at least 30 minutes.
- Once cool, carefully unroll the cake, spread the espresso mascarpone filling evenly over the surface, and re-roll it without the towel.
- Wrap the rolled cake in plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- Before serving, dust the top with cocoa powder and garnish with dark chocolate shavings.
Variations & Tips:
- For a twist, try adding orange zest to the mascarpone filling for a hint of citrus.
- Substitute regular espresso with decaf for a caffeine-free version.
- To enhance the flavor, consider infusing the whipped cream with a touch of vanilla or adding a few drops of almond extract.
- Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- If you don’t have a jelly roll pan, you can use a standard baking sheet, but adjust the baking time as needed.
Passion Fruit Chiffon Roll
The Passion Fruit Chiffon Roll is a light and airy dessert that perfectly captures the essence of summer with its tropical flavor. This delightful rolled cake is ideal for gatherings such as summer picnics, birthday parties, or any festive occasion where you want to impress your guests.
With a total preparation time of about 1 hour, plus chilling, it’s an achievable treat even for novice bakers keen to try their hand at rolled desserts.
Ingredients:
- 4 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup vegetable oil
- 1/2 cup fresh passion fruit juice (strained)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- Powdered sugar, for dusting
Cooking Steps:
- Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and grease the paper lightly.
- In a large bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until light and fluffy. Add the vegetable oil, passion fruit juice, and vanilla extract, mixing until combined.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg yolk mixture until just combined.
- In another clean bowl, use electric beaters to whip the egg whites and cream of tartar until soft peaks form. Gradually add in the remaining 1/2 cup of granulated sugar and continue whipping until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared jelly roll pan, spreading it evenly to the edges. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and allow the cake to cool for about 5 minutes. Carefully invert onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- Starting from one end, gently roll the cake and towel together. Let it cool completely while rolled up to maintain its shape.
- Meanwhile, prepare a passion fruit cream filling by whipping heavy cream with a tablespoon of sugar and 1/4 cup of passion fruit juice until soft peaks form.
- Unroll the cake gently and spread the passion fruit cream evenly over the surface. Roll the cake back up without the towel and place it seam side down onto a serving platter.
- Chill the Passion Fruit Chiffon Roll in the refrigerator for at least 30 minutes before slicing. Dust with powdered sugar before serving.
Variations and Tips:
- For an added crunch, consider folding in some finely chopped nuts or crushed cookies into the cream filling.
- If passion fruit is not available, try using mango puree or lemon curd as a filling for a different flavor profile.
- Be certain that all ingredients are at room temperature for the best overall texture and flavor.
- Keep the rolled cake covered in the fridge to maintain its freshness if not serving immediately.
Mango Coconut Cake Roll
The Mango Coconut Cake Roll is a delightful and invigorating dessert perfect for summer gatherings or a sweet finish to any meal. This light, moist cake, filled with a luscious mango cream and a hint of coconut, is ideal for tropical-themed parties or as an elegant treat to impress your guests.
With a preparation time of about 30 minutes and an additional hour for chilling, it’s a fun and easy recipe that adds a burst of flavor to any dessert table.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup coconut milk
- 1 cup whipped cream
- 1 cup mango puree (fresh or canned)
- ½ cup shredded coconut (unsweetened)
- Powdered sugar for dusting (optional)
Instructions:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
- Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the eggs and granulated sugar together until the mixture is thick and pale. Add in the vanilla extract and coconut milk, mixing until combined.
- Combine Mixtures: Gradually fold in the dry ingredients into the wet mixture until just combined, being careful not to overmix. Pour the batter into the prepared jelly roll pan, spreading it evenly.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
- Cool and Roll: Once baked, remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel away the parchment paper and start rolling the cake from one short end using the towel to help create a tight roll. Allow the cake to cool completely.
- Prepare the Filling: In a bowl, fold the mango puree into the whipped cream until well combined. Stir in the shredded coconut for added texture.
- Assemble the Cake Roll: Once the cake is cool, unroll it gently and spread the mango coconut filling evenly on top. Roll it back up carefully without the towel this time.
- Chill: Wrap the rolled cake in plastic wrap and refrigerate for at least one hour to set.
- Serve: When ready to serve, dust with additional powdered sugar, if desired, and slice into servings. Enjoy your delightful mango coconut cake roll!
Variations and Tips:
- Substitute the mango puree with other fruits like raspberries, strawberries, or passion fruit for a different flavor profile.
- For added richness, fold in some cream cheese into the filling mixture.
- You can enhance the tropical flavor by adding a splash of rum extract or coconut extract to the batter or cream.
- Serve with a dollop of extra whipped cream and a sprinkle of toasted coconut flakes for presentation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Red Velvet Swiss Roll
Red Velvet Swiss Roll is a delightful dessert that combines the rich, velvety flavor of red velvet cake with a sweet cream cheese filling, all wrapped in a light and airy sponge.
This beautiful roll is perfect for special occasions, gatherings, or simply to treat yourself and your loved ones. With a preparation time of about 30 minutes and an additional hour for cooling, you can create this stunning dessert that will impress anyone who lays eyes (and taste buds) on it!
Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1/4 cup buttermilk
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions:
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
2. Prepare the Batter: In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy. Gradually add the oil, buttermilk, and vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Slowly fold the dry ingredients into the wet mixture, making sure no lumps remain. Finally, add the red food coloring and mix until fully incorporated.
3. Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
4. Roll the Cake: Once baked, let the cake cool in the pan for about 5 minutes. Then, invert the cake onto a clean kitchen towel dusted with powdered sugar.
Carefully peel off the parchment paper and roll the cake tightly in the towel, starting from one end. Allow it to cool completely in this form.
5. Make the Filling: In a medium bowl, beat together the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
6. Assemble the Swiss Roll: Unroll the cooled cake and spread the cream cheese filling evenly across the surface. Roll the cake back up gently, and wrap it tightly in plastic wrap.
7. Chill and Serve: Refrigerate the rolled cake for at least 1 hour to set the filling. Once chilled, slice and serve. Enjoy!
Variations and Tips:
- Add Flavor: Consider adding a bit of almond extract to the cream cheese filling for additional flavor.
- Decoration: Dust the top of the rolled cake with additional powdered sugar or drizzle some melted white chocolate for an elegant touch.
- Grease the Pan: Confirm that the jelly roll pan is well-greased and lined to prevent the cake from sticking.
- Experiment with Colors: Use different food coloring to create unique color combinations, adapting the recipe for different occasions.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutella Banana Roll
The Nutella Banana Roll is a delightful and easy-to-make dessert that combines the creamy richness of Nutella with the sweetness of ripe bananas. This dessert is perfect for summer gatherings, picnics, or a quick treat to satisfy your sweet tooth.
Prep time is around 10 minutes, making it an ideal choice for anyone looking for a quick yet delicious dessert that can be enjoyed by all ages.
Ingredients:
- 2 large flour tortillas or crepes
- 1/2 cup Nutella
- 2 bananas, sliced
- 1/4 cup chopped nuts (optional)
- Whipped cream or cool whip (for serving)
- Powdered sugar (for dusting, optional)
Cooking Steps:
- Lay the flour tortillas or crepes flat on a clean surface.
- Spread a generous layer of Nutella over each tortilla, ensuring even coverage.
- Place the sliced bananas evenly on top of the Nutella on each tortilla.
- If using, sprinkle the chopped nuts over the bananas for added texture and flavor.
- Carefully roll up each tortilla tightly from one end to the other, securing the filling inside.
- Slice the rolled tortillas into bite-sized pieces, about 1-2 inches thick.
- Arrange the Nutella banana rolls on a serving plate.
- Optionally, dust with powdered sugar and serve with whipped cream or cool whip on the side for dipping.
Variations & Tips:
- For a twist, try adding strawberries or peanut butter alongside the bananas for varied flavors.
- You can also use whole wheat tortillas for a different taste and texture.
- If you prefer a crispy texture, you can pan-fry the rolls in a little butter until golden brown before slicing.
- Make sure the bananas are perfectly ripe for maximum sweetness and flavor.
- These rolls can be made ahead of time, but for the best taste, enjoy them fresh!
Cherry Almond Roll
The Cherry Almond Roll is a delightful summer dessert that combines the fruity tartness of cherries with the nutty flavor of almonds, all rolled into a soft cake that is both visually appealing and delicious.
Perfect for gatherings, picnics, or a revitalizing treat after a meal, this dessert is great for cherry lovers and those who appreciate a sweet, nutty kick. The preparation time is approximately 1 hour, with an additional chilling time of 2 hours before serving.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup milk
- 1 cup fresh or frozen cherries, pitted and halved
- 1/2 cup slivered almonds, toasted
- Powdered sugar for dusting
- Whipped cream (optional, for serving)
Cooking Steps
- Preheat your oven to 350°F (175°C). Grease and line a 15×10-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is pale and fluffy, about 5 minutes.
- Add the vanilla and almond extracts, then continue mixing until well combined.
- Gradually add the flour mixture to the egg mixture, alternating with the milk, and mix until just combined.
- Gently fold in the cherries and toasted almonds.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
- Once baked, remove the cake from the oven and allow it to cool for about 5 minutes.
- While it is still warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake, starting from one of the short ends, using the towel to help shape it. Let it cool completely in the rolled position.
- Once cooled, unroll the cake and spread a layer of whipped cream (optional) over the surface before re-rolling. Dust with powdered sugar before serving.
Variations and Tips
- For a more intense almond flavor, consider adding almond extract to the whipped cream filling.
- You can substitute cherries with other seasonal fruits like strawberries or raspberries for a different flavor twist.
- Lightly toast the slivered almonds before adding them to enhance their flavor.
- Serve the roll chilled for a revitalizing summer dessert, or at room temperature.
- Make-ahead: This dessert can be made a day in advance and stored, tightly wrapped in the fridge, for convenience.
Peach Melba Roulade
Peach Melba Roulade is a delightful rolled cake that combines the essence of summer with a fruity filling, making it an ideal dessert for gatherings or warm evenings spent with family and friends.
This light and airy dessert features a soft sponge cake enveloping a luscious combination of juicy peaches and rich cream, topped with raspberry sauce for an invigorating twist. Perfect for those who love a balance of sweetness and tartness, this roulade takes about 45 minutes to prepare and can be served chilled or at room temperature.
Ingredients:
- 4 large eggs
- 100g (½ cup) granulated sugar
- 100g (3/4 cup) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
- 250g (1 cup) heavy whipping cream
- 2 ripe peaches, diced
- 150g (1 cup) fresh raspberries
- 2 tbsp powdered sugar (for raspberries)
- Mint leaves (for garnish, optional)
Cooking Steps:
- Preheat your oven to 180°C (350°F) and line a baking tray (approximately 33x23cm or 13×9 inches) with parchment paper.
- In a mixing bowl, whip the eggs and granulated sugar together until the mixture is thick and pale, about 5-7 minutes.
- Gently fold in the flour, baking powder, salt, and vanilla extract until just combined. Be careful not to deflate the batter.
- Pour the batter into the prepared baking tray, spreading it evenly. Bake in the preheated oven for 12-15 minutes, or until lightly golden and the sponge springs back when touched.
- Once baked, remove from the oven and immediately flip the cake onto a clean kitchen towel sprinkled with powdered sugar. Carefully peel off the parchment paper and roll the cake tightly in the towel, starting from one short end. Let it cool completely.
- Meanwhile, whip the heavy cream until soft peaks form. Gently fold in the diced peaches.
- Unroll the cooled sponge and spread the peach cream mixture evenly across the surface. Roll it up again without the towel, ensuring it’s tight but not too tightly compressed.
- To make the raspberry sauce, blend the fresh raspberries with powdered sugar until smooth. Strain if desired to remove seeds.
- Slice the roulade into pieces and drizzle with the raspberry sauce. Garnish with mint leaves, if using.
Variations and Tips:
- For added flavor, consider incorporating a splash of Amaretto or peach liqueur into the cream or peach mixture.
- Substitute peaches with other summer fruits such as strawberries or apricots for different flavor profiles.
- For a lighter version, you can swap out heavy cream for Greek yogurt mixed with a bit of honey.
- Always keep the roulade tightly wrapped in the refrigerator if not serving immediately to maintain its moisture and freshness.
Lavender Honey Roll
The Lavender Honey Roll is a delightful and whimsical dessert that combines the floral notes of lavender with the sweetness of honey, all elegantly rolled into a decadent sponge cake.
This light and airy dessert is perfect for summer gatherings, afternoon tea parties, or a charming end to a meal. It typically takes around 45 minutes to prepare and about 30 minutes to cool, making it an enjoyable yet manageable recipe for both novice and experienced bakers alike.
Ingredients:
- 3 large eggs
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/3 cup cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp culinary dried lavender
- 1/4 cup honey
- 1 cup heavy cream
- 1 tsp vanilla extract
- Extra lavender flowers for garnish (optional)
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper, lightly greasing it.
- In a mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 5 minutes.
- Sift the all-purpose flour, cornstarch, baking powder, and salt together in a separate bowl, then gently fold it into the egg mixture.
- Infuse the batter with the culinary dried lavender by adding it in and folding carefully to maintain airiness.
- Spread the batter evenly into the prepared pan, ensuring it reaches the edges.
- Bake in the preheated oven for 12-15 minutes or until the cake is lightly golden and springs back when pressed gently.
- While the cake is baking, prepare a clean kitchen towel and sprinkle with powdered sugar to prevent sticking.
- Once baked, immediately invert the cake onto the towel. Remove the paper and roll it up gently from one short end, towel and all. Let it cool completely in this shape.
- While the cake is cooling, whip the heavy cream with honey and vanilla extract until soft peaks form.
- Carefully unroll the cooled cake and spread the honey whipped cream evenly over the surface, then re-roll the cake without the towel this time.
- Transfer the roll to a serving platter seam side down and chill it in the refrigerator for at least 30 minutes before slicing.
- Garnish with extra lavender flowers if desired, and slice to serve.
Variations and Tips:
- For a deeper lavender flavor, consider steeping the cream in dried lavender before whipping it.
- You can replace the honey in the filling with flavored cream cheeses or even a citrus curd for a twist on the classic.
- Try substituting the all-purpose flour with almond flour for a gluten-free option, adjusting moisture as needed.
- Serve with fresh berries on the side for an added fresh element.
- Make sure to allow the roll to cool completely before slicing to maintain its shape and texture.
