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Perfect Flag Cake Roll Recipe with Easy Cream Cheese Filling for Patriotic Celebrations

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A light and fluffy sponge cake rolled with a smooth, tangy cream cheese filling, featuring vibrant red, white, and blue layers perfect for patriotic celebrations like the Fourth of July.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 4 large eggs, room temperature, separated
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Red gel food coloring
  • Blue gel food coloring
  • 8 oz (225g) cream cheese, softened
  • 3/4 cup (90g) powdered sugar, sifted
  • 1/2 cup (120ml) heavy cream, cold
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper, letting some overhang for easy cake removal. Lightly grease the parchment.
  2. Separate 4 large eggs into yolks and whites, placing whites in a clean, dry bowl for whipping.
  3. In a medium bowl, whisk together 1 cup (120g) flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
  4. In a large bowl, beat the 4 egg yolks with 1/2 cup (100g) sugar until pale and thick, about 3-4 minutes. Stir in 1 tsp vanilla extract.
  5. With clean beaters, whip the 4 egg whites until soft peaks form. Gradually add remaining 1/4 cup (50g) sugar and beat until stiff peaks form but not dry.
  6. Gently fold the flour mixture into the yolk mixture, careful not to deflate it.
  7. Carefully fold the whipped egg whites into the batter in three additions, preserving as much air as possible.
  8. Divide batter evenly into three bowls. Add red gel food coloring to one, blue to another, and leave one plain for white.
  9. Starting with red, spread a thin even layer into the bottom of the pan. Repeat with white batter, then blue, making sure to keep layers distinct. Use an offset spatula for smooth edges.
  10. Bake for 12-15 minutes or until the cake springs back when lightly touched and a toothpick comes out clean.
  11. Remove cake from oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment. Roll the cake up in the towel, starting from the short side. Let cool completely rolled up to prevent cracking.
  12. Beat softened cream cheese with 3/4 cup (90g) powdered sugar and 1 tsp vanilla extract until smooth. Whip 1/2 cup (120ml) cold heavy cream until stiff peaks form, then gently fold into cream cheese mixture.
  13. Unroll the cooled cake gently. Spread the cream cheese filling evenly, leaving a small border around edges.
  14. Roll the cake back up without the towel. Wrap tightly in plastic wrap and chill for at least 2 hours before serving.

Notes

Roll the cake while it’s still warm using a powdered sugar-dusted towel to prevent cracking. Keep cream cheese softened but not melted for best filling texture. Use gel food coloring for vibrant layers without thinning the batter. Chilling the rolled cake overnight improves flavor melding and slicing.

Nutrition

Keywords: flag cake roll, cream cheese filling, patriotic dessert, Fourth of July cake, red white and blue cake, jelly roll, sponge cake roll

Find it online: https://spoonette.com/perfect-flag-cake-roll-recipe-with-easy-cream-cheese-filling-for-patriotic-celebrations/