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Unicorn Cake Roll


Unicorn Cake Roll #desserts

You understood it was coming, isn't that so? In other words, I can't believe I didn't think about it before now: A UNICORN Cake Roll. In case this cake doesn't yell DOROTHY to you, than you don't have any associate with me extraordinary.

I esteem anything to do with rainbows, sparkles, sprinkles, and unicorns. At this moment, on account of the most present sustenance design, I'm O-B-S-E-S-S-E-D with Unicorn subject in all things. This is my first unicorn equation, yet it won't be my last, that is in actuality.

Really, this cake was such a lot of entertaining to gather. The player is brilliant, by virtue of neon sustenance shading (I understand McCormick makes it and I think some store brands do too). By then I filled it with my new most cherished whipped cream recipe: PUDDING whipped cream.

Ingredients


For the cake :
  •  3 large eggs
  •  3/4 cup granulated sugar
  •  1 tablespoon vegetable oil
  •  1 teaspoon baking powder
  •  1/4 teaspoon salt
  •  1 teaspoon vanilla extract
  •  3/4 cup all purpose flour
  •  Food Coloring — see note
  •  Powdered sugar — to aid in rolling

For The Filling and Topping
  •  1 quart heavy whipping cream
  •  1 box instant pudding mix
  •  2 tablespoons powdered sugar — more to taste
  •  Food Coloring — see note
  •  Assorted sprinkles — colorful marshmallows and/or candies, etc.


Unicorn Cake Roll #desserts

Intructions:

  1. Preheat oven to 350°F. Line a 10x15” or 10.5x15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.
  2. Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined.
  3. Divide batter into three bowls. Color each as desired.
  4. Pour each batter into prepared pan, spreading and swirling as desired with a spatula. Bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. (Mine took 12 minutes, but all ovens differ.)
  5. While the cake is baking, lay out a clean kitchen towel onto the counter. Spread with about 1/4 cup powdered sugar.
  6. Remove the hot cake from the oven and carefully, using oven mitts so you don’t burn yourself, flip the cake onto the towel. This might make a mess, but that’s okay. Carefully remove the pan and foil (they’re hot!) and then, using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.

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