A swiss roll puts a fun twist on a traditional funfetti cake. A soft and fluffy vanilla sponge cake studded with rainbow sprinkles is spiraled with a whipped vanilla cream cheese filling then encased in a white chocolate ganache and topped with a layer of sprinkles for an impressive and colorful dessert. This beautifully light and delicious cake is perfect for birthday parties and other fun celebrations for kids and adults alike.
Ingredients
Funfetti Cake Roll
1 cup cake flour
1 tsp baking powder
¼ tsp salt
4 large eggs, room temperature
¾ cup granulated sugar
4 Tbsp vegetable or canola oil
1½ tsp pure vanilla extract
¼ cup rainbow sprinkles
¼ cup confectioners’ sugar, for rolling
Whipped Vanilla Cream Cheese Filling
¾ cup heavy whipping cream
4 oz full-fat cream cheese, softened
½ cup confectioners’ sugar
½ tsp pure vanilla extract
White Chocolate Ganache
½ cup heavy whipping cream
1½ cups white chocolate chips
¼ cup rainbow sprinkles, for topping
Directions
Funfetti Cake Roll
Preheat oven to 350°F. Generously spray a 10x15-inch jelly roll pan with nonstick cooking spray and line the bottom with parchment paper. Spray the parchment paper with nonstick cooking spray and lightly flour the paper. Set aside.
In a small bowl, whisk together the flour, baking powder, and salt until combined.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high speed for 3 minutes. Add the sugar and beat for another 3 minutes on high until pale and frothy. Add the oil and vanilla and mix until incorporated.
Using a rubber spatula, gently fold in the flour mixture just until incorporated. Be sure not to overmix the batter! (The key is to mix gently and not overmix. This will help give your cake a light, airy texture.)
Using a rubber spatula, gently fold in the sprinkles just until incorporated. (Again, be sure not to overmix the batter.)
Pour the batter into the prepared pan and use an offset spatula to evenly spread the batter to the edges.
Bake for 12-13 minutes, or until the top springs back when lightly touched.
While the cake is baking, lay a clean, thin cotton dish towel or tea towel out on a flat surface and sift ¼ cup confectioners' sugar evenly over the towel. (This is to prevent the cake from sticking to the towel while rolling.)
As soon as you remove the cake from the oven, loosen it around the edges and invert it onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together into a log. (If the cake cracks a little, it is okay because it'll be covered with ganache and sprinkles.) Allow the rolled cake to cool completely on a wire rack. (This is the most crucial step as it helps train the cake to roll up nicely once the filling is added later.)
Whipped Vanilla Cream Cheese Filling
In a medium bowl, use an electric handheld mixer to beat the whipping cream until stiff peaks form; set aside.
In a large bowl, use the mixer to beat the cream cheese, sugar, and vanilla until completely smooth. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. Set aside.
Cake Roll Assembly
Once the cake has cooled completely, carefully unroll the cake onto a cutting board with the towel underneath. Spread the cream cheese filling evenly over the cake, leaving a ½-inch gap around the edges unfrosted (since the filling will spread as you roll it).
Carefully reroll the cake, using the towel as a guide, starting with the same short end you started with before. Place the cake roll on a plate or platter, seam side down. Chill the cake roll for 1 hour.
White Chocolate Ganache
Place the white chocolate chips in a medium heat-proof bowl. In a small saucepan, heat the heavy cream over low heat until just until simmering. Pour the heavy cream over the white chocolate chips in the bowl. Allow the mixture to stand untouched for 1-2 minutes. Then use a rubber spatula to stir the mixture until melted and completely smooth. Allow the ganache to come to room temperature.
Once the ganache has cooled to room temperature, place the cake roll on a wire rack set over wax paper and pour the ganache over the top of the cake using a spoon or spatula to cover up any exposed cake areas. Allow the chocolate to firm up just slightly, then cover the entire outside with sprinkles. Return the cake to the fridge to chill for about 20 minutes before slicing.