The Ultimate Easy Baby Shower Cake Roll Recipe (Swiss Roll with Sprinkles)
A baby shower is a joyous occasion, marking the exciting journey into parenthood. What better way to celebrate than with a show-stopping dessert that’s as delightful to look at as it is to eat? Our Baby Shower Cake Roll, often known as a Swiss Roll or Jelly Roll, is not just a cake; it’s a centerpiece, a conversation starter, and a truly delicious treat. Imagine a light, airy sponge cake, generously filled with luscious strawberry jam and velvety whipped cream, then elegantly rolled and adorned with festive sprinkles. This isn’t just a dessert; it’s a celebration in every slice, easy to make, and guaranteed to impress your guests.
What Makes Our Baby Shower Cake Roll So Special?
A cake roll, universally recognized as a Swiss Roll or Jelly Roll, is a magnificent culinary creation. It typically consists of a tender, flexible sheet of sponge cake, baked flat and then artfully rolled with a sweet filling. In our special version, designed specifically for baby showers, we elevate this classic with a delicate, light sponge, a generous spread of vibrant strawberry jam, and a thick layer of freshly whipped cream. The final touch? A shower of colorful sprinkles, transforming it into a picture-perfect dessert that radiates celebration.
This recipe is an adaptation, drawing inspiration from the wonderful Zoetekauw (Dutch Blog), ensuring a time-tested and beloved flavor profile with an added touch of baby shower magic.
Why Choose This Easy Swiss Roll Recipe for Your Baby Shower?
- Simply Delicious: The combination of soft cake, fruity jam, and creamy topping is a crowd-pleaser that appeals to all ages.
- Visually Stunning: Its rolled form and festive sprinkles make it an attractive addition to any dessert table.
- Easier Than You Think: Don’t be intimidated by the “roll” aspect! Our step-by-step guide makes it incredibly straightforward, even for novice bakers.
- Customizable: While we love strawberry, you can easily swap the jam for your favorite flavor or adjust the sprinkle colors to match your baby shower theme.
- Memorable Treat: Serving a homemade cake roll shows thoughtfulness and adds a personal touch to the celebration.
Essential Ingredients for Your Perfect Baby Shower Cake Roll
To embark on your journey to create this delightful Baby Shower Cake Roll, you’ll need a selection of fresh, high-quality ingredients. The precise quantities for each component can be found in the detailed recipe card located at the conclusion of this article. Here’s a breakdown of what you’ll be gathering and why each item is crucial:
- All-Purpose Flour: This forms the base of our light and airy sponge cake. Its balanced protein content ensures a tender crumb that is flexible enough to roll without cracking.
- Corn Starch: A secret ingredient for a softer, more delicate cake texture. It helps to lighten the flour, contributing to the melt-in-your-mouth quality of the sponge.
- Granulated Sugar: Essential for sweetening both the cake batter and the whipped cream. Using refined granulated sugar is recommended as it dissolves more easily, resulting in a smoother texture and consistent sweetness.
- Vanilla Sugar: Infuses the cake with a warm, inviting vanilla aroma and flavor. If vanilla sugar isn’t readily available, you can effortlessly substitute it with one teaspoon of vanilla extract combined with one additional teaspoon of granulated sugar.
- Large Eggs (Size L): Eggs are fundamental to the cake’s structure, providing emulsification, moisture, and lift. They contribute to the cake’s rich flavor and golden hue. Ensuring they are at room temperature can help achieve better volume when beaten.
- Heavy Cream: The star of our luscious filling. It whips up beautifully to create a rich, fluffy, and stable cream layer. Always make sure your cream is thoroughly chilled for optimal whipping results.
- Whip It (Cream Stabilizer): This is a game-changer for whipped cream, especially when preparing a cake roll. It acts as a stabilizer, preventing the cream from deflating or weeping, ensuring your filling stays perfectly firm. Remember to incorporate it while the cream is mixing to avoid any lumps. You can often find this product online or in baking supply stores.
- Strawberry Jam: Our chosen flavor for the fruity layer, offering a delightful tartness that beautifully complements the sweet cake and cream. However, feel free to experiment with your favorite jam flavors like raspberry, apricot, or even a mixed berry blend for a personalized touch.
- Decorative Sprinkles: These are for the final flourish, adding a festive and celebratory look. They adhere perfectly to the outer layer of whipped cream, allowing you to customize your cake roll with colors that match your baby shower theme – pink, blue, yellow, or a mix!
Gathering these ingredients will set you on the path to creating a memorable and delectable Baby Shower Cake Roll that will be the talk of the party!
Step-by-Step Guide to Preparing Your Delightful Baby Shower Cake Roll
Creating this stunning cake roll might seem intricate, but with our straightforward instructions, you’ll find it surprisingly simple and incredibly rewarding. For a fully printable version with a detailed step-by-step description, please refer to the recipe card at the bottom of this blog post. But here’s an overview of the process to get you started on your baking adventure:
- Prepare the Cake Batter: Begin by separating your eggs carefully. In one meticulously clean bowl (free of any grease!), beat the egg whites with a portion of the sugar until they form stiff, glossy peaks. This airy meringue is key to the cake’s light texture. In a separate bowl, whisk the egg yolks with the remaining sugar until they turn pale yellow and fluffy. Gently fold the beaten egg whites into the egg yolk mixture. Sift the flour and cornstarch over this delicate batter, then carefully fold until just combined, ensuring you maintain as much air as possible.
- Bake and Roll the Sponge: Spread this beautiful, airy batter evenly onto a baking tray lined with parchment paper. Smooth the top for a consistent bake. Pop it into a preheated oven (check the recipe card for the exact temperature) and bake for approximately 15 minutes, or until golden and springy to the touch. Immediately upon removing it from the oven, gently invert the hot cake onto a clean kitchen towel. Peel off the parchment paper and, while still warm, carefully roll the cake and towel together from one short end to the other. This initial roll helps train the cake to maintain its shape and prevents cracking later. Allow it to cool completely in this rolled form to room temperature.
- Prepare the Filling: While your cake cools, prepare the star filling. In a chilled bowl, beat the heavy cream with sugar until it begins to thicken. Crucially, add the ‘Whip It’ stabilizer gradually while continuing to mix. This ensures your whipped cream will be perfectly stable and won’t disappoint when sliced. Beat until the cream is stiff and holds its shape beautifully.
- Assemble and Decorate: Once your cake roll is completely cool, carefully unroll it. Spread a generous, thick layer of your favorite strawberry jam over the entire surface of the cake. Next, gently spread about two-thirds of your prepared whipped cream over the jam layer, ensuring an even distribution. Now, delicately roll the cake back up, this time without the towel. The pre-rolling step makes this much easier! Place the filled cake roll seam-side down on a serving platter or baking sheet and refrigerate for at least 30 minutes to allow the filling to set.
- Final Touches: After the initial chill, retrieve your cake roll. Using the remaining whipped cream, evenly spread it over the entire outside of the cake. This creates a smooth canvas for your final decoration. Liberally apply your chosen baby sprinkles, gently pressing them onto the whipped cream to ensure they adhere well. Return the cake roll to the fridge for another 30 minutes (or longer) to ensure everything is perfectly set and chilled before serving.
This stunning and delicious Baby Shower Cake Roll is now ready to be served! Simply slice a piece off the roll for each guest and watch their faces light up with delight. It’s the perfect sweet ending to your celebration.
Share Your Creations & Get More Inspiration!
Did you try this delicious Baby Shower Cake Roll recipe? We would absolutely love to see your culinary masterpiece! Tag #byandreajanssen via Instagram! I genuinely enjoy seeing what your creations look like and frequently share the most beautiful photos from our community. Your baking journey inspires us all!
Did you love this recipe? Your feedback is incredibly valuable! Please take a moment to leave a rating on the recipe card below. Your honest reviews and ratings help other home cooks discover and enjoy this recipe, and they also help me enormously in creating more content you’ll love.
Need more baking inspiration for your next event or simply for a sweet treat?
- You can find a treasure trove of video recipes and baking tutorials on my YouTube channel. Perfect for visual learners!
- And don’t forget to save your favorite recipes, including this fabulous cake roll, on Pinterest! This way, you can easily find them again next time you’re planning a celebration or just craving something sweet.
📖 Recipe: Baby Shower Cake Roll (Swiss Roll)
RECIPE CARD
Andréa
Pin Recipe
Equipment
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
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baking plate
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Parchment paper
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Hand Mixer
Ingredients
Cake
- 3 eggs , size L
- 3 tablespoons sugar
- 2 tablespoons sugar
- 8 tablespoons flour
- 1½ tablespoon cornstarch
- 1 teaspoon vanilla sugar
Filling and topping
- 2 cups cream
- 2 tablespoons sugar
- 2 packages Whip it
- ¼ cup strawberry jam
- ½ cup sprinkles, of course you choose the color yourself
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Cake Preparation
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Preheat the oven to 350 °F (180 °C).
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Use a baking tin of approximately 13 x 9 inch (25 x 38 cm) and line it with baking paper.
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Split the eggs. Make sure that no egg yolk is added to the egg white (the other way around is less bad).3 eggs
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Put the egg whites in a bowl that you have cleaned with hot water and some washing-up liquid (also clean the mixing hooks). This makes the bowl fat-free and your egg whites stiffen well.
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Add the sugar to the egg whites and mix until stiff. It’s sufficiently beaten if you can hold the bowl upside down (yes, really ;-)) and the egg whites remain in the bowl.3 tablespoons sugar
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In a second bowl, mix the egg yolk with the sugar and vanilla sugar until it is light yellow.2 tablespoons sugar, 1 teaspoon vanilla sugar
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Carefully mix the egg yolk with a spatula through the egg whites until well blended.
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Place a sieve above the bowl and sieve the flour and corn starch above the batter.8 tablespoons flour, 1½ tablespoon cornstarch
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Also mix it gently with a spatula until it is just mixed.
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Spread the batter on the baking paper and smooth out the top.
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Bake the cake in the oven for 15 minutes.
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Remove from the oven and lay the baking paper with biscuit on a clean towel. Then roll the biscuit. Allow the cake to cool completely to room temperature.
Filling and Topping Assembly
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In a bowl, mix the cream with the sugar.2 cups cream, 2 tablespoons sugar
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Add Whip it while mixing (otherwise you’ll get lumps).2 packages Whip it
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Beat until the cream is stiff.
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Carefully roll out the cake roll and cover with a layer of strawberry jam.¼ cup strawberry jam
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Divide ⅔ of the whipped cream over the strawberry jam and smooth it with a pallet knife (or the back of a spoon).
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Spread some sprinkles on top.
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Remove the baking paper from the cake and roll it up and let it set in the fridge for 30 minutes.
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Smear the outside of the cake roll with whipped cream and cover with sprinkles.½ cup sprinkles
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Let it set in the fridge for at least half an hour.
Notes
2. The Magic of Whip It: This cream stabilizer is crucial for ensuring your whipped cream holds its shape beautifully and doesn’t become watery, especially important for a cake roll. For best results and to avoid any lumps, always add ‘Whip It’ gradually while actively mixing your cold heavy cream.
3. Mastering Egg White Whipping: The key to perfectly stiff egg whites, which give the cake its airy texture, is to ensure absolutely no fat comes into contact with them. When separating eggs, be meticulous to prevent any egg yolk from mixing with the whites. Furthermore, thoroughly clean your mixing bowl and beaters with hot water and dish soap to make them completely grease-free before you start whipping.
4. Oven Temperature Guide: For a conventional oven, set the temperature to 350 °F (180 °C). If you are using a convection oven (which has a fan), you’ll need to reduce the temperature slightly to 320 °F (160 °C) to prevent over-baking and ensure an evenly cooked sponge.
5. Storage Tips:
- Refrigerator: To keep your cake roll fresh, cover it lightly with plastic wrap and store it in the fridge. It will stay delicious for up to 2 days.
- Freezer: If you wish to prepare ahead, you can freeze the Swiss roll *without* the external whipped cream topping and sprinkles. Wrap the cooled cake roll tightly in plastic wrap, then enclose it in aluminum foil. This method preserves its quality for up to two months. When ready to serve, thaw it in the refrigerator and then proceed with decorating the outside with fresh whipped cream and sprinkles. Note: Freezing the cake roll with its external topping is not recommended as the cream can change texture upon thawing.
6. Nutritional Value: The provided nutritional information is calculated per slice of cake, based on cutting the entire roll into eight equal pieces. Please note that these are approximate values.
Nutrition
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More Sweet Treats for Your Celebration!
If you loved making this Baby Shower Cake Roll, or if you’re looking for more delightful dessert ideas for your next gathering, be sure to explore these other fantastic recipes. Each one is perfect for adding a touch of sweetness to any celebration, big or small!
- Baby Shower Donuts
- Strawberry Swiss Roll Cake
- Red Velvet Fudge
- Vanilla Swiss Roll with Creamy Filling