Candy Cane Cake Roll

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  1. Preheat oven to 180C (350f). Line a 10”x15” cake sheet with parchment paper.
  2. Mix eggs until light in colour and frothy, about 5 minutes. Add sour cream, water, oil, and cake mix.  Mix on low until combined. Stir with a spatula gently.
  3. Split batter into three.  Add red food colouring to one bowl and green to another.  Place all three into individual piping bags with small holes cut at the tip.
  4. Pipe alternating batters, vanilla, red, vanilla, green, vanilla etc lines diagonally across the pan.  Use remaining batter for another pan or for cupcakes/donuts etc.
  5. Tap pan on the counter about 3 times to pop any air bubbles.  Bake in the oven for 7-8 minutes until cake is spongy and springs back slightly when touched.
  6. While hot, flip cake carefully onto a dish towel.   While still warm, roll with the towel tightly but carefully.  Set aside to cool for about 30-40 minutes.
  7. While cake Is cooling make the icing, whip together cream cheese, whipping cream and icing sugar until stiff peaks form.
  8. Unroll cake gently, spread cream cheese mixture evenly leaving 1/2" at the end. Roll evenly and tightly.  Set in the fridge for 30 minutes.
  9. Enjoy!