Description
This Purple Velvet Swiss Roll is a stunning and elegant dessert, featuring a soft purple-hued sponge cake filled with smooth cream cheese frosting. Decorated with edible flowers, it’s the perfect centerpiece for any special occasion!
Ingredients
Units
Scale
Sponge Cake:
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 teaspoon white vinegar
- 1/4 cup vegetable oil
- 1 teaspoon purple food coloring
Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Instructions
- Preheat oven: Set to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Make the sponge cake: Whisk flour, cornstarch, baking powder, and salt. In another bowl, beat eggs and sugar until pale and fluffy. Add vanilla, milk, vinegar, oil, and purple food coloring. Gently fold in the dry ingredients.
- Bake: Spread batter evenly in the pan and bake for 12-15 minutes.
- Roll the cake: While warm, roll the cake (with parchment) into a log shape. Let cool.
- Prepare filling: Beat cream cheese, powdered sugar, vanilla, and heavy cream until smooth.
- Assemble: Unroll the cake, spread frosting evenly, and carefully roll it back up. Chill for 30 minutes.
- Decorate: Pipe extra frosting on top and garnish with edible flowers.
Notes
- Roll the cake while it’s warm to prevent cracks.
- Use ube extract instead of food coloring for a natural purple hue.
- Store in the fridge for up to 3 days.
