Description
A light and fluffy roll cake filled with fresh whipped cream and topped with edible purple flowers, perfect for any celebration.
Ingredients
Scale
- 4 eggs
- 1 cup sugar
- 1 cup flour
- 1 tablespoon purple food coloring
- 1 teaspoon vanilla extract
- 2 cups whipped cream
- Edible purple flowers for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the eggs and sugar together until fluffy.
- Add in the flour, purple food coloring, and vanilla extract. Mix until well combined.
- Pour the batter onto the prepared baking sheet and spread it evenly.
- Bake for 10-12 minutes or until the cake is set and lightly golden.
- When the cake is done, roll it up in a clean kitchen towel while it is still warm. Let it cool in this rolled shape.
- Once cooled, carefully unroll the cake, spread the whipped cream evenly on top, and then roll it back up.
- Decorate the outside of the roll with edible purple flowers.
- Chill the cake in the refrigerator before serving.
Notes
For best results, use room temperature eggs and be gentle while rolling the cake.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: roll cake, dessert, whipped cream, purple, edible flowers