Firecracker Cakes Recipe
Firecracker Cakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Firecracker Cakes in Country Woman July/August 1997, p29

  • 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
  1. 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 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.
Originally published as Firecracker Cakes in Country Woman July/August 1997, p29

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