Last week I promised a fun themed week featuring some yummy treats I whipped up for Noah’s birthday and his party. His birthday involved lots and lots of sprinkles…like a buy in bulk kind of ridiculousness. If you haven’t guessed yet, the theme is funfetti. Noah knows where it’s at and believes sprinkles make everything better.
The first recipe I’m going to share is the cake I made for actual birthday. I went all lazy food blogger for his party and ordered a cake from our favorite bakery. It was amazing and something I could have never done on my own…see.
Anyway, back to the cake I actually made. One of my favorite desserts is a pumpkin cake roll that my mom makes but I have always been too intimidated to make my own attempt at it. When I found this recipe though, I knew I would have to give it a try for Noah because not only does he love sprinkles but he loves whipped cream too.
This ended up being a lot easier than I had anticipated and looked so fun and festive for the birthday boy. The sponge cake was light and fluffy and don’t even get me started on the whipped cream. Can you believe I have never made it homemade before? It was so easy and unbelievably delicious. And of course the sprinkles made it that much better.
I decided put trick candles in it and this was his reaction. Whaaaa?
He enjoyed unrolling it and eating it with his hands. This is the perfect, not too sweet birthday treat for any love in your life.
Funfetti Cake Roll
recipe from Shugary Sweets
For the cake:
1 cup granulated sugar
1/3 cup water
2 tsp. vanilla extract
1 cup all purpose flour
1 tsp. baking powder
1/4 tsp. kosher salt
1/4 cup powdered sugar (for dusting towel)
1 1/2 cup heavy cream
1/4 cup granulated sugar
1 tsp. vanilla extract
1/2 cup sprinkles (jimmies)
2. In a large mixing bowl beat eggs for 2-3 minutes. Add sugar, water and vanilla and beat an additional minute until fully incorporated. Beat in flour, baking powder and salt. Pour into prepared baking sheet. Bake in a 375 degree oven for 11-13 minutes.
3. Remove from oven and immediately flip cake onto powdered sugar towel. Peel off parchment paper. Place a clean sheet of parchment paper over back of cake and roll cake up in towel carefully (from short end to short end). Cool for one hour.
4. To make filling, beat heavy cream for several minutes until soft peaks form. Add in granulated sugar and vanilla and continue beating until desired consistency. Very gently, fold in sprinkles. Try not to over stir the sprinkles or the colors will start to bleed.
5. When cake is cooled, unroll gently. Remove parchment paper and spread filling in the cake. Re-roll the cake without the towel. Sprinkle with extra powdered sugar or sprinkles, if desired. Refrigerate cake on a plate with plastic wrap over the top. Serve and enjoy! This cake is best served within 1-2 days.