Don’t you just love mini’s as in cakes, so you don’t eat a lot but have enough to taste? You will enjoy these unique mini red, white and blue cake rolls filled with a creamy marshmallow whipped cream filling. The mini cake is a skinny version of a normal cake roll that is cut into 2″ pieces per serving. This dessert treat is a sweet mini cake for every patriotic occasion especially 4th of July.

Red, white & blue mini cake rolls are made from a classic jelly roll recipe. What makes this cake different is the direction you layer your tinted sponge cake in the sheet pan. Alternate layers of red and blue tinted cake batter is spread in vertical stripes on the prepared sheet pan. The white element of the baked cake is the marshmallow cream filling. These tiny sponge cakes hold the filling and make a delicious dessert.

Fun ways to set the table for 4th of July Dessert Mini Cake Rolls

How to Make the Mini Red, White & Blue Cake Rolls

For this recipe you will need the following, 9 x 13″ sheet pan, parchment paper, 1 tea towel, 2 disposable piping bags no tips, super red, royal blue, and white food gel, marshmallow cream, cream cheese, heavy cream.

Making the Sponge Cake

Preheat your oven to 350 degrees F or 176 C. Line a 9 x 13″sheet pan with parchment paper. Be sure to spray both sides of parchment with cooking spray as well as the bottom and sides of cake pan. Set aside while you mix up the cake ingredients.

This is a good time to measure your ingredients, for the dry ingredients sift together flour, baking powder and salt, set aside. If your eggs are not at room temperature, place the whole eggs in large bowl of warm water to warm up before whipping. Measure the vegetable oil, buttermilk, vinegar and sugar. Now you are ready to put the cake together.

In a large mixing bowl fitted with a whisk attachment, whip 4 room temperature eggs until creamy about 5 minutes. Don’t skip this 5 minutes, it is important for the lift in the cake.

Lower speed to medium and gradually add sugar, whip to blend, then add oil to the whipped eggs, Add buttermilk, vinegar, vanilla or creme bouquet. Creme bouquet is a concentrated flavoring that tastes like a mix of lemon, orange and vanilla extract, it is very good and I use it all the time for baking or making pancakes.

Next, add the sifted dry ingredients, gently fold into batter using low speed on mixer mixing just til combined.

Piping the Red and Blue for Mini Cake Rolls

Divide the batter into two mixing bowls around 2 cups of batter each. Add 4 drops of super red food gel to one bowl and 4 drops of royal blue food gel to other bowl. Stir to blend, add additional color if desired. Gently stir as not to deflate your batter. Fill piping bags with batter, one for red, one for blue, only clip the end of bags when ready to pipe into baking sheet.

You will be piping red and blue cake batter vertically in the sheet pan. Clip end of blue batter piping bag and pipe 1″ to 1.5″ stripe down center of sheet pan. Pipe red batter on both sides of the center blue stripe, alternate red and blue batter to fill the sheet pan. Batter will be thin.

Tip: if center stripe is blue, you will have 3 stripes blue and 2 stripes red….if center stripe is red, you will have 3 stripes red and 2 stripes blue.

Bake in 350 degree oven for 13-15 minutes. Cake is done with it springs back when pressed with finger. While cake is baking, lay out a tea towel and sift confectioner’s sugar over the towel, use your hands to rub the sugar into the towel. Note: Be sure to use a towel with no design imprint or nap, cotton or linen weave is best. When cake is done, take a sharp knife and run around the edges of the cake in the pan to release it, then invert the cake on to the tea towel. Remove parchment paper, and roll cake beginning at the longest edge of the cake. Roll cake tightly into a roll with towel being rolled within the cake. Set the cake roll aside to cool; better yet place the rolled tea towel cake in the refrigerator to cool before filling.

Photo: Rolling cake from longest side.

How to Make Marshmallow Cream Filling

1. In medium mixing bowl, add softened cream cheese and marshmallow cream. Using a hand mixer whip until well blended and creamy.
2. In separate CHILLED mixing bowl, add heavy whipping cream, beat with whisk attachment until frothy and somewhat thick, add confectioners sugar, vanilla and whip until firm peaks develop
3. Add whipped cream to the marshmallow cream cheese filling and whip just to combine. Set aside.

Filling Mini Cake Rolls with Marshmallow Filling

1. Carefully unroll cooled cake remove tea towel from inside the cake. allow the rolled end to curl slightly, do not try to straighten
2. Spoon filling inside the cake, going up the sides of the curled cake edge. Try to make the filling even thickness on the sides and bottom of cake. This will insure your filling will be centered inside the cake when slicing. Using an off set spatula is very helpful.
3. Re-roll the cake into a jelly roll. Wrap jelly roll in plastic wrap and foil, freeze about 2 hours before slicing. Slice serving pieces while cake is frozen but serve the cake thawed.
4. Right before serving, sift confectioners sugar over the top of the entire cake, cut cake into 1-1/2 ” or 2″ pieces.  Cut both ends of cake roll off about 1/2″ to get a pretty reveal of the red, white and blue cake.

Roll cake beginning on the longest side of rectangular cake not the narrow end. This is what makes the cake roll small in size and long for more servings.

This is a fun cake to make and serve. Hope you enjoy these Patriotic Red, White & blue Mini Cake Rolls. Store any leftover cake rolls in the refrigerator or freezer.

If you roll the cake from the narrow end you will get this kind of a roll.

The roll is frosted with fresh whipped cream and Patriotic Sprinkles.

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