Rose Cake Roll
Heart-shaped cake roll wrapped with strawberry and rose cream, finished with ribbon bows for a perfect photo-ready dessert.
This Rose Cake Roll features a fluffy pink sponge wrapped around rose-scented and strawberry whipped creams. Finished with a ribbon, it’s the ideal dessert for Mother's Day, gifting, or high-tea menus.
Ingredients
🍰 Pink Sponge Cake
Milk: 90g
Oil: 40g
Creamer Powder: 15g
Cake Flour: 70g
Egg Yolk: 1 pc
Egg White: 180g
Sugar: 60g
Red Food Coloring: 1–2 drops
🌹 Rose Cream Filling
Whipping Cream: 100g
Rose Syrup: 30g
Sugar: 10g
🍓 Strawberry Cream Filling
Whipping Cream: 100g
Sugar: 10g
Strawberry Jam: 30g
Directions
Bake Sponge Cake:
Mix milk, oil, and creamer. Add sifted flour, egg yolk, and food coloring. Whip egg whites with sugar to soft peaks and fold in. Bake at 160°C for 18–20 mins.
Make Fillings:
Whip ingredients for rose cream and strawberry cream separately until thick.
Assemble Roll:
Spread strawberry cream on sponge, pipe rose cream around edges. Roll with parchment paper and chill 4 hrs.
Decorate:
Slice and top with ribbon for a cute gift look!
🏷 Tips
Use a heart mold or trim cake for heart shape
Whip cream only until spreadable to hold shape
Swap strawberry jam for blueberry or lychee for flavor twis
