The Charm of a Baby Shower Cake Roll (Swiss Roll)

A cake roll, universally recognized as a Swiss roll or sometimes a jelly roll, is a confectionery masterpiece composed of a thin sponge cake baked in a shallow rectangular pan, then spread with a filling and rolled into a distinctive spiral. This particular recipe takes the classic Swiss roll to a celebratory level, transforming it into a “Baby Sprinkle Cake” perfect for a baby shower or birth announcement party. Our version features a remarkably light and fluffy sponge, generously filled with freshly whipped cream and vibrant strawberry jam. What truly makes it special for a baby celebration are the charming birth sprinkles (which in Dutch tradition are called “muisjes”), adding a whimsical touch that guests will adore. This recipe is not only incredibly easy to follow but also yields a dessert so delicious and visually appealing, it’s sure to garner high praise from everyone.

This delightful recipe is adapted from the Zoetekouw (Dutch Blog), bringing a touch of authentic charm to your celebration.

Essential Ingredients for Your Baby Sprinkle Cake

Creating this stunning Baby Shower Cake Roll requires a selection of simple, everyday ingredients that come together to form something truly extraordinary. Below is a detailed look at what you’ll need and why each component is vital for achieving that perfect taste and texture. You’ll find the precise measurements in the comprehensive recipe card at the bottom of this page, ensuring you have everything at your fingertips for a seamless baking experience.

• Flour: The structural backbone of our cake. All-purpose flour is recommended for its balanced protein content, which provides the right amount of tenderness and stability for a sponge cake that can be rolled without cracking.
• Cornstarch: This secret ingredient is key to achieving that incredibly soft and delicate texture. Adding cornstarch to the flour helps reduce the gluten development, resulting in a tender crumb that is characteristic of a perfect Swiss roll.
• Sugar: Used in both the cake batter and the whipped cream, sugar provides essential sweetness and helps with browning and moisture retention in the cake. Opt for refined granulated sugar for a smoother batter and cream.
• Vanilla Sugar (or Vanilla Extract): For a fragrant boost of vanilla flavor in the cake. If vanilla sugar isn’t readily available, one teaspoon of vanilla extract combined with an additional teaspoon of granulated sugar makes an excellent substitute, ensuring that lovely aromatic note.
• Eggs (Size L): Eggs are critical for structure, richness, color, and emulsification in this cake. Specifically, separating the egg whites and yolks and whipping them separately creates the airy, stable batter needed for a light sponge that holds its shape when rolled.
• Heavy Cream (Whipping Cream): The star of our filling! It’s essential that your cream is very cold before whipping. Cold cream whips up faster and to a much stiffer consistency, creating a fluffy and stable filling that won’t weep.
• Whip It (Cream Stabilizer): This is a fantastic additive for ensuring your whipped cream holds its shape beautifully and doesn’t thin out over time. It’s crucial to incorporate “Whip it” while you’re mixing the cream to prevent lumps and ensure even distribution for maximum stabilization. You can often find it online or in baking supply stores.
• Strawberry Jam: A vibrant layer of strawberry jam provides a delightful contrast in flavor and texture to the light cake and cream. While strawberry is classic, feel free to experiment with your favorite jam flavor – raspberry or apricot would also be delicious!
• Sprinkles: The crowning glory for any baby shower cake roll! These are used for decorating the exterior, sticking easily to the whipped cream spread on the outside. Choose colors that match your baby shower theme for a personalized touch. Traditional Dutch “muisjes” (anise seeds with a sugar coating) are a charming and authentic choice for a birth celebration.

Crafting Your Maternity Leave Cake: A Step-by-Step Guide

Creating this beautiful Baby Shower Cake Roll is a rewarding experience, and with our clear, step-by-step instructions, you’ll be able to bake a stunning dessert with confidence. For a convenient, printable version of this recipe with all the precise measurements and details, please refer to the recipe card located at the very end of this blog post.

1. Prepare the Cake Batter: Begin by preheating your oven to 350 °F (180 °C). In a meticulously clean bowl (free of any grease), beat the egg whites with a portion of the sugar until they form stiff peaks. This is crucial for an airy cake. In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale yellow and creamy. Gently fold the whipped egg whites into the egg yolk mixture, preserving as much air as possible. Sift the flour and cornstarch over this delicate batter, then carefully fold them in until just combined, being careful not to overmix.
2. Bake and Roll the Sponge: Evenly spread the batter onto a baking tray that has been lined with parchment paper. Smooth the top with a spatula to ensure an even bake. Bake the cake in your preheated oven for approximately 15 minutes, or until golden and springy to the touch. Immediately upon removing it from the oven, invert the warm cake onto a clean, damp kitchen towel. Peel off the parchment paper, then carefully roll the warm cake with the towel, starting from one short end. Allow this rolled cake to cool completely to room temperature in this shape. This crucial step “trains” the cake to roll without cracking later.
3. Prepare the Filling: While the cake cools, prepare your delightful filling. Ensure your heavy cream is very cold. In a mixing bowl, combine the cold cream with sugar and the “Whip it” stabilizer. Beat the mixture until stiff peaks form. The “Whip it” will ensure your cream remains beautifully firm and stable.
4. Assemble and Decorate: Once the cake roll is completely cool, gently unroll it. Spread a generous, even layer of strawberry jam over the entire surface of the cake. Next, carefully spread two-thirds of the prepared whipped cream over the jam. Re-roll the cake gently but firmly, taking care to keep the spiral tight. Place the rolled cake in the refrigerator to set for about 30 minutes. Finally, retrieve the chilled cake and spread the remaining whipped cream evenly over its exterior. Liberally apply your chosen sprinkles, pressing them gently to adhere. Return the cake to the fridge for another 30 minutes to ensure everything is perfectly set before serving.

This beautiful and delicious cake roll is now ready to be the star of your next Baby Shower Party. Simply slice and serve, watching your guests marvel at this homemade labor of love.

Share Your Creations!

Did you make this delicious Baby Shower Cake Roll recipe? We would absolutely love to see your culinary masterpiece! Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos from our community! Did you enjoy this recipe? Then please leave a rating on the recipe card below! Your valuable feedback helps other home cooks discover wonderful recipes and supports me enormously in creating more content.

Need more inspiration for your next sweet adventure?

• You can find a treasure trove of video recipes on my YouTube channel, perfect for visual learners.
• And don’t forget to save your favorite recipes on Pinterest! This way, you can easily find them again for your next baking session or special occasion.

Baby Shower Cake Roll (Swiss Roll)

Andréa

More Sweet Treats for Your Baby Shower

If you loved this Baby Shower Cake Roll, you might also enjoy these other delightful recipes perfect for celebrating a new arrival:

• Baby Shower Donuts
• Strawberry Swiss Roll Cake
• Red Velvet Fudge
• Vanilla Swiss Roll with Creamy Filling