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1970’s Style Roll Cakes

Delicious and nostalgic treats perfect for any occasion, featuring light textures and sweet fillings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 4 large Eggs
  • 1 cup Sugar
  • 1/2 cup Milk
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Almond extract
  • 1 cup Holiday sprinkles
  • 1 cup Powdered sugar
Filling Ingredients
  • 1/2 cup Butter Softened
  • 1/2 cup Shortening
  • 8 oz Cream cheese Softened
  • 1 cup Pumpkin puree
  • 1 teaspoon Spices e.g., cinnamon, nutmeg
  • 1/4 cup Cocoa powder For chocolate variation
  • 1/2 cup Oil
  • 1/2 cup Marshmallow fluff
  • 1/2 cup Brown sugar
  • 1 cup Whipped topping
  • 1 teaspoon Strawberry flavoring
  • 1/2 cup Finely shredded carrots For carrot variation
  • a few drops Food coloring Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. For each roll cake, whip eggs and sugar until light and airy.
  3. Gently fold in the dry ingredients (flour, baking powder, and salt) and pour into a baking sheet.
  4. Bake until lightly golden, approximately 15-20 minutes.
  5. Remove from oven and roll the cake while it is still warm.
  6. Allow the cake to cool, then fill with the appropriate filling for each cake.
  7. Top with powdered sugar or ganache as specified for each variation.

Notes

Store in an airtight container in the refrigerator for up to a week. For longer storage, freeze tightly wrapped in plastic wrap.