Bunny Patterned Roll Cake Recipe

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This recipe will guide you to create a beautiful bunny-patterned roll cake, similar to the one in your image. The process involves making a decorative batter for the design, a light sponge cake, and a whipped cream filling.

Ingredients

For the Decorative Pattern Batter

  • 30g unsalted butter, softened
  • 30g powdered sugar
  • 30g egg whites (about 1 large egg white)
  • 30g cake flour
  • Gel food coloring (black, brown, yellow, green, pink, etc. for bunny and flowers)

For the Sponge Cake

  • 3 egg yolks
  • 30g caster sugar
  • 60ml milk
  • 1 tsp vanilla extract
  • 40ml vegetable oil
  • 80g cake flour
  • 3 egg whites
  • 30g caster sugar
  • 1 tsp cornstarch

For the Filling

  • 150ml whipping cream, chilled
  • 18g caster sugar
  • 1/2 tsp vanilla extract
  • Fresh fruit (optional, e.g., mango)

Instructions

1. Prepare the Pattern Batter

  1. Cream softened butter with powdered sugar until smooth.
  2. Mix in egg whites until well combined.
  3. Add cake flour and mix until smooth and creamy1.
  4. Divide batter into small bowls and tint each with desired gel food coloring.
  5. Place each color in a piping bag or ziplock bag with a small tip.

2. Create the Pattern

  1. Draw or print your bunny and flower pattern on a piece of paper.
  2. Place the pattern under a sheet of parchment paper on your baking tray.
  3. Pipe the colored batters onto the parchment following your design (bunny, flowers, etc.)12.
  4. Freeze the tray for at least 15–20 minutes to set the pattern batter31.

3. Make the Sponge Cake Batter

  1. Preheat oven to 170°C (150°C fan-forced).
  2. Whisk egg yolks with 30g sugar until pale and thick.
  3. Add milk, vanilla, and oil, and mix well.
  4. Sift in cake flour and mix until smooth.
  5. In a separate bowl, beat egg whites until foamy, add 30g sugar and cornstarch, and beat to stiff peaks.
  6. Gently fold the meringue into the yolk mixture in three parts.

4. Bake

  1. Remove tray from the freezer.
  2. Gently spread the sponge batter over the frozen pattern, smoothing evenly.
  3. Bake for 12–15 minutes, until the cake springs back when touched.

5. Roll and Cool

  1. Turn the cake out onto a clean parchment sheet or towel dusted with powdered sugar, pattern side up.
  2. Peel off the baking parchment carefully.
  3. While still warm, roll the cake (using the towel/parchment) and let it cool completely.

6. Prepare the Filling

  1. Whip cream with sugar and vanilla until stiff peaks form.
  2. (Optional) Chop fresh fruit for filling.

7. Assemble

  1. Unroll the cooled cake gently.
  2. Spread whipped cream (and fruit, if using) evenly over the inside.
  3. Roll the cake back up, wrap in cling film, and refrigerate for at least 1 hour to set.
  4. Slice and serve!

Tips for Success

  • Use gel food coloring for vibrant, non-runny colors.
  • Freeze the piped pattern so it holds its shape when covered with cake batter31.
  • Be gentle when rolling and unrolling to avoid cracking.