Birthday Cake Roll

Blogger Rachel Rappaport of Coconut & Lime shares this birthday-worthy recipe—a light, colorful take on the jelly roll.

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Prep Time 25 min
Total Time 1 hr 10 min
Servings 10

Ingredients

2/3: cup cake flour

1: teaspoon baking powder

4: eggs, separated

3/4: cup sugar

2: teaspoons vanilla

2: tablespoons Betty Crocker® Decorating Decors rainbow mix

1: cup strawberry-rhubarb jam or preserves

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Directions

1 Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Line pan with parchment paper; spray paper.
2 In medium bowl, stir together flour and baking powder; set aside.
3 In large bowl, beat egg yolks with whisk until smooth and creamy. Gradually add 1/2 cup of the sugar in a steady stream, beating until well mixed. Stir in vanilla. Gradually add flour mixture, beating until well blended. Stir in decors. Set aside.
4 In second large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
5 Using rubber spatula, fold beaten egg whites into cake batter until thoroughly blended. Pour batter evenly into pan.
6 Bake 12 to 15 minutes or until cake is golden brown and feels spongy when touched lightly in center. Remove cake from oven. Immediately turn cake over onto clean kitchen towel. Remove parchment paper. Starting with one short side of cake, roll cake and towel together tightly. Cool completely on cooling rack, about 30 minutes.
7 Unroll cake and remove towel. Spread jam evenly over cake. Roll up cake. Cut into slices to serve.