This Red, White And Blue Cake Roll has the fourth of July written all over it! So festive and pretty easy, the pop of color will wow everyone when you cut into it.
Red, White And Blue Cake Roll
1/2 cup vegetable oil, plus more for the pan
1 2/3 cups all-purpose flour, plus more for the pan
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup milk
3 large eggs
2 teaspoons pure vanilla extract
1 teaspoon red gel food coloring
1 teaspoon royal blue gel food coloring
Confectioners’ sugar, for dusting
Marshmallow Cream Icing (recipe follows)
1. Preheat oven to 350℉. Grease an 11 x 17-inch jelly roll pan or rimmed baking sheet with vegetable oil and line with parchment paper. Brush the paper with some oil and dust with flour, tapping out the excess.
2. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
3. Whisk the granulated sugar, vegetable oil, milk, eggs and vanilla in a large bowl. Add the flour mixture in 2 batches, whisking until incorporated.
4. Transfer half of the batter (about 1 1/2 cups) to a separate bowl. Tint one batch batter red and the other batch blue with the food coloring.
5. Spread the red and blue batters across the width of the prepared pan in alternating stripes, making each stripe about 2 inches wide (don’t worry if the stripes aren’t perfectly straight).
6. Bake until the top springs back when pressed, 12 to 15 minutes. Let cool 3 minutes in the pan.
7. Dust cake with confectioners’ sugar and spread a clean kitchen towel (not terry cloth) on top. Place a cooling rack on the towel, then invert the cake onto the rack peel and off the parchment. Roll up the cake and towel together, starting at a short end. Let cool completely on the rack, about 1 1/2 hours.
8. Gently unroll the cake and spread with half of the icing all the way to the edges.
9. Reroll the cake (without the towel) and trim the ends. Cover with the remaining icing.
Marshmallow Cream Icing
12 oz unsalted butter, softened
Pinch of salt
3 cups marshmallow cream
1 cup confectioners’ sugar
1/4 cup milk
1. Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 1 minute.
2. Add the marshmallow cream and vanilla. Beat on medium-high speed until fluffy, 2 to 3 minutes longer.
3. Beat in the confectioners’ sugar, then beat in the milk until a spreadable consistency.
Recipes from Food Network Magazine
‘Yes And No’ will surely liven up your next party. It’s got that sound of summer quality about it.
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Hi therehope to see this and any other Pot LUck dishes you would like to share over at Food on Friday: June. Cheers from Carole’s Chatter