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Firecracker Cakes

Firecracker Cakes
Seeing all the ideas readers shared for this feature lit up our home economists' imaginations—and this appropriately bright dessert, made from rolled sponge cake, is the result!
10 ServingsPrep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 4 eggs, separated
  • 1/2 teaspoon lemon extract
  • 3/4 cup sugar, divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons blue and red jimmies
  • Confectioners' sugar
  • 1/2 cup raspberry jelly or jam
  • ICING:
  • 2 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Blue and red paste or liquid food coloring

Directions

  • In a bowl, beat egg yolks and lemon extract on high speed until thick
  • and lemon-colored, about 5 minutes. Gradually add 1/4 cup sugar,
  • beating on high until sugar is nearly dissolved. Combine flour and
  • baking powder; sprinkle over egg yolk mixture and gently fold in
  • just until combined. In another bowl, beat egg whites on medium
  • until soft peaks form. Gradually add remaining sugar; beat until
  • stiff peaks form. Gently fold in egg yolk mixture. Line a greased
  • 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and
  • flour the paper. Spread batter evenly into pan; sprinkle with
© Taste of Home 2013

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Firecracker Cakes (continued)

Directions (continued)

  • jimmies. Bake at 375° for 12-15 minutes or until cake springs
  • back when lightly touched. Invert onto a linen towel dusted with
  • confectioners' sugar. Peel off paper and roll up cake in towel,
  • starting with the long end. Place seam side down on a wire rack;
  • cool completely. Unroll cake; spread jelly to within 1 in. of edges.
  • Roll up cake without the towel. Cut cake roll into three longs
  • measuring 3 in., 5 in. and 7 in. Stand cakes vertically on a serving
  • plate. Combine the first four icing ingredients; mix well. Divide
  • icing into thirds; color a third blue and another third red. Spread
  • white icing on top of 3-in. cake, blue on 5-in. cake and red on
  • 7-in. cake, allowing icing to run down side. Insert a candle in the
  • top of each. Yield: 10 servings.
© Taste of Home 2013