Whipped Cream and Beet juice Sponge Roll

So here we are.

It is 4th of July and we are not going anywhere to watch fireworks tonight. My husband is not very happy about that but with our two little munchkins and him still recovering from his surgery it is what it is and being honest with you, I am happy about that. Although he really tried to convinced me into going out but as stubborn as I am and as hurting as he is, I won. We are not going and I have more time to blog as it’s my second post today πŸ™‚

To make the 4th of July a bit special, though (just for him), for the first time in my life I made a roll cake.

Since I discoveredΒ this recipe I had looked at it several times thinking that it actually does not look like a very hard work to make a roll cake, and the recipe for a sponge cake is incredibly easy and fast to fix. I’ve changed the recipe a little by whipping the egg whites separately, adding a beet juice as a natural food coloring to the filling and using blueberries as a garnish.

Ingredients for the cake:

5 egg whites

5 egg yolks,

5 Tbsp. powdered sugar

4 Tbsp. all-purpose flour

2 Tbsp. corn starch

Ingredients for the filling:

(2 cups) half and half whipped cream

4 Tbsp. powdered sugar

1 tsp. vanilla extract

1 cup fresh strawberries, cut into pieces

1 Tbsp. fresh beet juice (for coloring)


1. Whip egg whites to stiff peaks. Add sugar and egg yolks and whip for additional minute.

2. Meantime sieve both flour and corn starch to a separate bowl.

3. With a hand whisk gently mix the flour with the egg and sugar mixture.

4. Heat the oven to 320 F. Line a 17×11 baking sheet (the deep kind) with parchment paper.Β 

5. Gently spread the batter over the baking sheet.

6. Bake for 25 to 3o minute.DoΒ  not overbake as it will be crumbling and breaking as rolled into a log. It should be slightly brown and soft to the touch. Mine was done after 25 minutes.

It looks like the original recipe was made in smaller dish so it was thicker. I used 17 x 11 baking sheet and my cake was very thin and delicate but still easy to handle.

7. As soon as it’s baked move it from the baking sheet, keeping the parchment paper on the bottom.

8. Using new piece of parchment paper, very lightly greased, cover warm cake (the greased part touching the cake).

9. With the two layers of parchment paper and the cake in the middle roll the cake. The log should be rolled pretty tight and even.

10. Leave it for about 45 minutes to cool.

11. Meanwhile whip the half and half with powdered sugar adding only one tablespoon at a time and tasting it after each time. I used 4 Tbsp. of powdered sugar as in the original recipe and it came out too sweet as for my taste. Add vanilla extract and beet juice (you can use canned but I prefer using fresh). Beat until well incorporated.Β You can use more juice for deeper color but be careful not to add to much!

12. Unroll the cake, removing the top layer of the parchment paper. Spread the whipped cream and strawberries over the top. Leave some of the whipped cream for later.Β 

13. Roll the cake removing the bottom layer of the parchment paper as you roll.

14. Spread the remaining whipped cream over the top of the roll.

15. Garnish with fruits.

16. ENJOY:

My plan for this cake was a little bit different. I wanted to make it more “patriotic” by adding the beet juice to half of the batter and blueberry juice to the remaining batter. By doing so I would have blue and red roll with white filling. If I had done it, I think it would have looked pretty cool, but I remembered to do that when the cake was already in the oven. I totally, totally forgot about it even after my previous, 20 minutes fight with my blender to get the beet juice!!! ugh…

After that I’d decided to add the beet juice into the whipped cream and use the blueberries for a garnish. After all I think it came out great even without the colors I had planned.

The roll tasted great served immediately but chilling it in the fridge for a few hours made it WAY BETTER; moist and so soft. Next time though, I will use more strawberries. Biting into a piece of a strawberry gives it such a great kick of freshness! I really recommend this cake. Easy to make. Tastes great. Looks cool! and it has beets in it which you don’t taste at all!!!! you can go wrong with that πŸ˜‰

What's cooking, love?Beyond The Picket FenceFood Photography ChallengeFunky Junk's Sat Nite SpecialMiz Helen’s Country CottagePhotobuckethttp://salttree.net/

19 responses to “Whipped Cream and Beet juice Sponge Roll”

  1. Gorgeous! I would totally make a mess of it πŸ˜‰


    1. I thought the same. I knew this cake is going to be a complete disaster or a hit. lucky for me it was pretty easy πŸ™‚


  2. My Mom used to make this cake when I was little, so I know it’s a very delicious cake! But I really love your idea of using beet juice – it’s a great idea!
    BTW – awesome photos


    1. the beet juice is a great thing. you don’t taste it at all. my husband hates beets and he really likes this cake BUT I have to admit I didn’t tell him it’s a beet juice. Sometimes it’s a “don’t ask, don’t tell” policy in my kitchen. the less he know the more likely he is to eat it πŸ˜‰


  3. What a beautiful dessert and so full of flavor. Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


    1. It is indeed a great cake! Next time I’ll experiment with different fillings though πŸ™‚


  4. I love that you used the beet juice to color the filling instead of artificial color. I am wondering does beet juice give it a beet flavor too? …and thank you for linking up to Food Challenge! πŸ™‚


    1. Mira,
      maybe if you are supper sensitive to flavors you would taste some beet after taste… I am not sure… But my husband didn’t notice anything suspicious and he is very sensitive to scents and flavors… πŸ™‚


  5. Super yummy! And really a great add to the table! Loved the idea for the coloring.


    1. I have never used an artificial coloring in my life and I am committed not to do till the end of my days πŸ™‚


  6. I loved that you used Beet juice for coloring instead of dyes….very clever! You know I could gain 10lbs just from reading your blog πŸ™‚


    1. and that’s why since our NO.2 was born instead of loosing weight I am still a few pounds over my normal weight and I don’t like it… but how am I suppose to loose it if I bake all the time… . I can’t stop because I like it and I can’t not eat it because it’s delicious πŸ˜‰


  7. This cake looks really good! I really like the idea of using beet juice. Thanks for sharing at Showcase Your Talent Thursday!


    1. I wonder how it is going to work with spinach juice (and how hard it will be to extract it from spinach)… green sponge roll? it would be awesome! πŸ™‚ will give it a try next time…


  8. Lord, this looks like something out of a magazine, woman!


    1. haha!!! thank you, Jennifer. I was pretty impressed myself with the final effect πŸ™‚


  9. i want to make the pink cream (i don’t like food coloring either!). i don’t have a juicer. can i put cooked beets in a blender and use that?


    1. I don’t have juicer either! I blended the beets and used just a little of the liquid that appeared after squeezing blended beets with a spoon.


      1. ok. thanks.

        Liked by 1 person

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