Heart Pattern Valentine Cake Roll

A valentine cake roll with a heart pattern baked into the sponge.

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Heart Pattern Valentine Cake Roll

This Valentine’s cake roll has a heart pattern baked into a fluffy vanilla sponge, filled with strawberry jam and whipped cream cheese for a charming and fun dessert.

Prep Time50

Cook Time15

Course: Desserts

Cuisine: American

Keyword: heart cake roll, pattern cake roll, swiss cake roll, Valentine’s dessert

Servings: servings

Author: Dahn Boquist

Ingredients

For the Pattern:

2 tablespoons butter softened (28 grams)
¼ cup powdered sugar 28 grams
4 tablespoons all purpose flour 30 grams
1 egg white 30 grams
Food coloring of choice I used red and lavender

For the Cake:

¾ cup all purpose flour 90 grams
3 tablespoons cornstarch 24 grams
1 teaspoon baking powder
¼ teaspoon salt
5 large eggs
¾ cup granulated sugar 150 grams
1 tablespoon vegetable oil
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
Confectioners sugar powdered sugar for dusting

Optional Syrup:

½ cup water
¼ cup granulated sugar
¼ teaspoon vanilla extract

For the Filling

8 ounces cream cheese softened (226 grams)
1-⅓ cups confectioners sugar powdered sugar (150 grams)
¼ teaspoon salt
2 cups heavy whipping cream cold (227 grams)
1 teaspoon vanilla extract
1-¼ cups strawberry jam
fresh strawberries for garnish

Instructions

For the Pattern:

Line an 18x13-inch rimmed baking sheet (half sheet pan) with parchment paper. If you want to use a template, place it underneath the parchment.
In a small bowl, mash the butter and powdered sugar with a spatula until smooth. Add the flour and egg white, whisking until well combined.
If you want more than one color divide the batter and stir in several drops of food coloring to get the colors you want. I only used two colors but you can get as creative as you want or keep it simple with just one color.
Transfer the batter to piping bags, snip off the tips, and trace your design onto the parchment. (You can freehand or follow a template.)
Place the baking sheet in the freezer while you make the cake batter.

For the Cake:

Preheat the oven to 375°F.
In a bowl, whisk the flour, cornstarch, baking powder, and salt. Set aside.
Separate 2 eggs, placing the whites in one bowl and the yolks with the remaining 3 whole eggs in another bowl.
In the bowl with the whole eggs and egg yolks, whisk in ½ cup of the sugar (reserving the remaining sugar for later). Whisk on high speed for 7–10 minutes, until the mixture triples in volume.
You will know the batter is ready when you lift the whisk and the batter falls in a ribbon-like pattern. Mix in the oil and vanilla until fully combined.
Sift ½ of the flour mixture over the egg mixture and use a wide spatula to gently fold it in. Repeat with the remaining flour mixture. Set the mixture aside while you whip the egg whites.
In a clean bowl and with a clean whisk, beat the egg whites with the cream of tartar until foamy. Gradually add the remaining ¼ cup sugar, 1 tablespoon at a time, and whip to stiff peaks.
Gently fold half of the whipped egg whites into the batter to lighten it. Once incorporated, fold in the remaining egg whites until no streaks remain.
Spread batter evenly over the frozen design in the pan. Bake for 12–18 minutes, until the cake springs back when touched. When the cake is finished baking, run a knife around the edges of the pan.
Dust a dish towel with powdered sugar and flip the warm cake onto towel. Peel off the parchment paper to expose the design then flip the cake over so the design is on the bottom (I slid a thin cutting mad under the cake to make it easier to lift and flip).
Starting at the short edge, roll the cake into a log. Place it seam side down and wrap it in the towel. Let it cool for 1 to 2 hours (you can also do this a day in advance and fill the cake the next day).

For the Optional Syrup:

Combine water and sugar in a saucepan. Bring to a boil over medium-high heat and boil for 1 minute.
Remove from heat, stir in the vanilla, and let cool.

For the Filling:

In a large bowl, beat softened cream cheese with the sugar and salt until smooth.
In another bowl, whip the heavy cream and vanilla until stiff peaks form.
Fold one-third of the whipped cream into the cream cheese mixture to lighten it. Gently fold in another third until mostly combined, then fold in the remaining whipped cream until the mixture is smooth and fluffy.

To Assemble:

Carefully unroll the cooled cake. Brush with syrup, if using.
Spread strawberry jam over the surface, followed by the whipped filling. If you want to use some filling to garnish the top, reserve ¾ cup of the filling in the fridge for later.
Re-roll the cake snuggly and wrap it in plastic. Refrigerate for 3 to 4 hours. Chill the reserved filling while the cake rests.
Before decorating, let the filling sit at room temperature for 30 minutes to soften, then whisk briefly to restore its fluffy texture. Pipe the filling on top of the cake and garnish with fresh strawberries.

Notes

Make sure the pattern is on the bottom before you roll the cake up.
If you find it tricky to flip or roll, a thin cutting mat can help you handle the cake without breaking it.
Dust the dish towel with plenty of powdered sugar before flipping the cake onto it to prevent sticking.
Feel free to customize the pattern with XOXO, Cupid’s arrows, or any design that fits your style.
Rolling the cake while it’s still warm helps it hold its shape and prevents cracks by giving it “memory.” However, make sure to let it cool completely before adding the cream cheese filling to avoid melting..
You can prepare the cake roll a day in advance. Wrap it tightly in plastic and refrigerate until ready to serve.
For longer storage, freeze the filled and rolled cake. Thaw overnight in the fridge and slice just before serving.
Swap strawberry jam for raspberry, apricot, or even chocolate hazelnut spread for a different flavor.
Pipe reserved whipped cream filling on top and garnish with fresh fruit, sprinkles, or chocolate shavings for an extra festive touch.

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