There’s something undeniably charming about a dessert that’s not just delicious but also beautifully themed. This Red Velvet Apple Cream Roll Cake, decorated like an adorable baby seal, is one of those rare treats that balances fun presentation with elegant flavor. It’s soft, sweet, and surprisingly simple once you break it down into a few manageable steps.
The sponge cake uses red velvet essence and cocoa powder to create that signature deep red color with a light chocolate note. It's moist yet springy enough to roll without tearing. The filling, a whipped cream cheese mixture, adds a creamy tang that complements the sponge perfectly. It’s not overly sweet, allowing the flavors to shine without becoming overwhelming.
While the cake itself is delightful on its own, the decorations bring it to life. Chocolate biscuit sticks, a hint of edible charcoal powder, and fresh mint leaves turn this roll into a charming baby seal lying peacefully on a velvety red blanket. It’s almost too cute to eat—but once you try a bite, you’ll definitely want another.
This cake is perfect for seasonal celebrations, especially autumn or winter get-togethers. It’s also a fun weekend project if you enjoy detailed decorating. The best part? It can be made ahead and stored in the fridge, so it’s ready whenever you want to impress your guests.
Red Velvet Cake Roll
Ingredients
Red Velvet Sponge
Cream Cheese Whip Filling
For Decoration
👩🍳 How to Make It
- Prepare the Sponge Batter: In a bowl, whisk together the milk, corn oil, cocoa powder, and red velvet essence. Sift in the cake flour and mix until smooth. Add the egg yolks one by one, whisking just until incorporated.
- Make the Meringue: In a separate clean bowl, beat the egg whites with a few drops of lemon juice. Gradually add sugar in three additions, beating until stiff peaks form.
- Combine the Mixtures: Gently fold the meringue into the yolk batter in three parts. Be careful not to deflate the mixture—use a spatula and fold with light hands.
- Bake: Pour the batter into a parchment-lined baking tray (around 28×28cm). Smooth the surface and tap gently to release bubbles. Bake at 170°C (340°F) for about 18–20 minutes, or until the top springs back when lightly touched.
- Cool and Trim: Once baked, let the sponge cool slightly before flipping it onto a clean parchment sheet. Peel off the backing paper and let it cool completely. Trim the edges for a neater roll, if needed.
- Make the Filling: Soften the cream cheese until smooth. In another bowl, whip the heavy cream with sugar until soft peaks form. Gently fold the whipped cream into the cream cheese until fully combined.
- Assemble the Cake: Spread the cream evenly across the cooled sponge. Carefully roll it up using parchment paper to guide the shape. Seal the edge and refrigerate for at least 1–2 hours to set.
- Decorate: Cut both ends off the cake roll to make it neat. Use biscuit sticks as the seal’s flippers, charcoal powder for facial features, and mint leaves for a decorative touch.
- Use chilled tools for whipping cream to help it stabilize faster and stay fluffy longer.
- If you're new to roll cakes, you can roll the sponge while it's slightly warm (without filling), let it cool in that shape, then unroll, fill, and roll it again—this prevents cracking.
- The bamboo charcoal powder is optional but adds a nice, edible contrast for facial details.
- Store the cake in an airtight container in the fridge—it stays fresh for up to 3 days.
This roll cake not only looks great but also brings a soft, comforting texture and flavor to the table. It’s the kind of dessert that makes people smile before and after they take a bite. Enjoy the process—and don’t be surprised if your baby seal cake becomes the star of your next gathering!
