Diploma Roll-Up Cake

Name: Diploma Roll-Up Cake
Prep time: 20 min
Cook time: 20 min
Yield: 16
Cuisine: American,
Ingredients: 1 package (2-layer size) white cake mix; 1 1/4 cups milk; 1/2 cup vegetable oil; 3 eggs separated; 1 tsp pure lemon extract; 1 tsp cream of tartar; 2 tbsps confectioners' sugar; 3 cups heavy cream; 1 cup confectioners' sugar; 1 1/2 packages (12 oz) cream cheese softened; 1 tsp pure lemon extract; 1 tsp pure vanilla extract; 1 cup chopped strawberries; assorted food colors and egg dye; black food color; Fruit leather strips, such as Fruit by the Foot™

Celebrate your grad with fluffy white cake, cream cheese frosting and fresh strawberries – all rolled into one delish dessert.

20m

PREP TIME

20m

COOK TIME

457

CALORIES

16

INGREDIENTS

Servings: 16

Ingredients

Cake
1 package (2-layer size) white cake mix
1 1/4 cups milk
1/2 cup vegetable oil
3 eggs, separated
1 teaspoon McCormick® Pure Lemon Extract
1 teaspoon McCormick® Cream Of Tartar
2 tablespoons confectioners' sugar
Frosting
3 cups heavy cream
1 cup confectioners' sugar
1 1/2 packages (12 ounces) cream cheese, softened
1 teaspoon McCormick® Pure Lemon Extract
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1 cup chopped strawberries
McCormick® Assorted Food Colors & Egg Dye
McCormick® Black Food Color
Fruit leather strips, such as Fruit by the Foot™ Substitutions available
- string licorice

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 325°F. For the cake, line 18x13x1-inch half sheet pan with parchment paper and spray with no stick cooking spray. Mix cake mix, milk, oil, egg yolks and extract in large bowl with wire whisk. Set aside.
2 Beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Gently stir 1/3 of the egg white mixture into the cake batter. Repeat until all egg whites are incorporated. Spread batter evenly in prepared pan.
3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean; cake should still be light in color. Let cool in pan 10 minutes.
4 Sprinkle 2 tablespoons confectioners’ sugar evenly over top of cake. Loosen cake around sides of pan with small knife. Cover cake with plastic wrap and place a clean kitchen towel on top. Place cutting board over towel and flip to turn out cake from pan onto the cutting board. Remove parchment. Fold edge of towel over long side of cake, then roll up cake, plastic wrap and towel jelly-roll style. Do not seal or cover ends of cake. Cool about 15 to 20 minutes.
5 Meanwhile, for the frosting, beat heavy cream and 1 cup confectioners’ sugar in large bowl with electric mixer on medium speed until soft peaks form. Set aside. Beat cream cheese in separate large bowl with electric mixer on medium speed until light and fluffy. Add extracts; mix well. Add whipped cream to cream cheese mixture. Beat on medium speed until stiff peaks form.
6 Unroll cake onto towel. If too warm to frost, let cool, unrolled, 5 minutes. Spread 1 1/2 cups frosting on cake and sprinkle evenly with chopped strawberries. Using towel, roll up cake and place seam-side down on serving platter. Spread remaining frosting over top of cake, leaving ends unfrosted. Tint remaining frosting desired color and pipe message, if desired. Decorate with fruit leather strips or string licorice to resemble ribbon and bow. Test Kitchen Tip : It’s best to roll the cake when it is still slightly warm. Do not allow to cool completely to room temperature before assembling; cool just enough to frost without melting the filling.

TIPS AND TRICKS

Test Kitchen Tip : If using a 15x12x1-inch jelly roll pan, prepare cake batter as directed, remove and reserve 2 cups batter. Use reserved batter to prepare cupcakes as directed on cake mix package.