Creamsicle Roll Cake filled with a fresh Creamsicle Whipped Yogurt frosting combined with strawberries.

The vanilla roll cake is flavored with blood-orange zest. The cake bakes up in 5 to 7 minutes.

The Creamsicle Whipped Yogurt frosting is lip-smacking delicious on its own without the strawberries. It is fluffy, creamy, and citrusy. You are going to want to lick the bowl. 

I combine the Creamsicle Whipped Yogurt with strawberries. You can use fresh or freeze-dried strawberries or use blood-orange segments. I love using freeze-dried strawberries in this filling when it is not strawberry season.

I soak the freeze-dried strawberries first in freshly pressed lemon juice and lemon zest to release all the amazing strawberry flavor and to make the freeze-dried strawberries citrusy and juicy.

When using Lemon soaked freeze-dried strawberries, the Creamsicle whipped Yogurt frosting will get natural pink color and taste so fresh and amazing, as the cake sits in the fridge a few hours, the pink color will get more intense.

Since it is Valentine's day tomorrow, I made a chocolate heart on top of each cake slice, so cute and simple.

Happy Valentines Day, everyone, XO Love, Manuela 

Before you start
 

Read the recipe thoroughly, and make sure you have everything you need. 

Pictures scroll to  → Notes and click on the clickable link for the step-by-step photos.

For questions related to my recipes, ask me in my inbox on Instagram @passionforbaking to reply to you with an audio message.

Bakers Tip
 

→Freeze-dried strawberries you can find on amazon, target, trader Joe, and Walmart; in Scandinavia and the rest of Europe, you can find it often at the market or herb online/stores. I add both lemon zest and freshly pressed lemon juice to the freeze-dried strawberries to activate the amazing flavor of the strawberries. You can substitute the lemon juice and lemon zest with blood orange.

→For the cake, I prefer using superfine sugar ( Caster Sugar). Superfine sugar is granulated sugar that processes to be a more delicate crystal. I make superfine sugar in my blender 2 x 6 pulses ( give it a shake in between)

→For the creamsicle filling, use Navel oranges such as blood orange or Cara Cara oranges are the best choice for zest because of their thick, rough skin.
 

Creamsicle & Whipped Yogurt Frosting
 

→Make sure to use full-fat Greek-style all-natural yogurt with a 10 % fat content; Greek Yogurt is widely available in grocery stores. Because the watery is strained out, Greek yogurt is ideal for this Whipped Yogurt Frosting, as there is less water. Resist the urge to reach for fat-free versions, though. They may belong on your breakfast table but will not work in this frosting.

→Greek Yogurt 10% should not be watery; it should be thick; If you feel that the greek yogurt you bought seems watery, do the following,  Place a fine-mesh strainer over a small bowl, and place the Greek yogurt in the strainer. Wrap with plastic wrap and place in the fridge to drain for a few hours, preferably overnight. This step is important. Otherwise, The Creamsicle & Whipped Yogurt Frosting will be too watery and will not make a proper frosting.

Orange flavored Vanilla Roll Cake. 

• Preheat the oven to 210 C°/410F° 
   
• Grease a 25 x 37,5 cm ( 10 x 15 inch) baking pan with butter so that the parchment paper sticks, Then line with parchment paper. 
   
• Make sure your eggs are at room temperate ( about 70F°/20C°). When you are ready to mix your cake, warm them ( in the shell) by placing them in a bowl of hot tap water for about 5 minutes before whipping up the eggs. Change the water if it cools don't too much.
   
• Sift 110-gram all-purpose flour and one teaspoon baking powder together and set them aside for now.
   
• Zest the two blood oranges, using the back of a spoon, or clean your fingers, rub the zest into the 170-gram superfine sugar,  to combine these the sugar will release the essential oil of the blood orange (citrus )  that’s where all the flavor is, As you work the zest into the sugar, You’ll create and intoxicatingly fragrant sugar. When mixed with the remaining ingredients, the essential oils released by the sugar perfume will flavor the cake even more.
   
• Into the bowl of an electric mixer fitted with the whisk attachment, whip 170-gram blood orange-flavored sugar, 200-gram eggs ( about four large eggs), and 1 1/2 teaspoon vanilla bean paste on high speed until it triples in volume, about 8 minutes.
   
• When done, the mixture will be pale in color and slightly thicken. when you lift the whisk, the batter leaves a trail just long enough for you to draw the “8.”
   
• Remove the bowl from the mixer. Sift the flour mixture over the whipped egg/sugar mixture in three additions.
   
• Use a balloon whisk, fold the flour mixture in with the balloon whisk, Be very delicately with just a few folds as possible with each addition of flour, but try to quickly once the eggs are beaten, so they don’t deflate. 
   
• Periodically shake out the batter that collects inside your whisk. Don't tap the whisk on the side of the bowl, or you lose all that precious air that you whipped up.
   
• Use a large silicone spatula at the end of folding to reach the bottom of the bowl and scrape the batter into your prepared baking tray.
   
• Spread the cake batter evenly into the prepared sheet pan spread into an even layer with a spatula.
   
• Bake in the center of the oven at 210 C°/410F° until the top of the cake spring back when pressed lightly in the center gently touched with your fingertip, and the top has got a golden color;  about 5-7 minutes.
   
•  As the cake is baked, lay a piece of parchment paper as big as your baking tray on your work surface,  sprinkle the parchment paper with white sugar, the sugar will prevent the cake from sticking to the paper when you roll the cake later on, and the sugar also tastes delicious on the outside of the cake. 
   
• Once the cake comes out of the oven, immediately turn it onto the sugared parchment paper.
   
•  Peel the parchment from the base of the cake. Then, starting with the narrow end, begin rolling the cake up with the parchment paper. Take your time when you do this the cake will be warm as it just comes out of the oven. Make sure to immediately roll up the cake while it is warm so that it cools in the rolled shape. If you wait too long to roll the cake, it will crack and tear up.
   
• Allow the roll cake to cool completely rolled in the parchment paper.

Infused blood orange zest & vanilla cream
 

• The Infused blood orange zest vanilla cream needs to rest for at least 4 hours, preferably overnight, in the fridge to get really cold and get this amazing blood orange flavor in your whipped yogurt cream, so plan accordingly when making this frosting.
   
• Note, For the Creamsicle whipped Yogurt frosting recipe you need 300 grams of infused blood orange zest & vanilla cream, but If you warm only 300 grams, you won’t have enough because you will lose some to evaporation. That´s why you need to heat 350 grams instead of 300 grams of heavy cream.
   
• Zest 2  blood orange, place into a medium saucepan, split one vanilla bean lengthwise and place into the saucepan, pour over 325-gram heavy cream, Give it a quick whisk.
   
• Place the saucepan over low-medium heat until warm. Do not let it boil.
   
• Remove from heat cover directly with plastic wrap right on top, touching the surface of the cream. This will prevent skin from forming. 
   
• Refrigerate the blood orange zest vanilla cream mixture for at least 4 hours, or until very cold, preferably overnight, for optimal blood orange flavor.

Lemon-soaked freeze-dried strawberries. ( optional)
 

• In a medium bowl, add 40-gram freeze-dried strawberries, zest from 1 lemon, and pour over freshly pressed lemon juice from 1 lemon.
   
• Stir with a spoon or use your clean hands to make sure all freeze-dried strawberries are soaked in the lemon juice to release the amazing strawberry flavor.
   
• Set aside on the kitchen counter for 5 minutes to moisten the freeze-dried strawberries.

Creamsicle Whipped Yogurt.
 

• Before you start making the filling, the colder the infused blood orange cream and the colder the greek yogurt is, the easier and more successful it will whip up. For best results, take the infused cream and greek yogurt out of the fridge and chill the infused cream and greek yogurt in the freezer for 15 minutes before you start. If you don't have a freezer, just make sure your infused cream and greek yogurt are really, really cold. A slightly warm cream does not whip up well.
   
• Discard the vanilla bean from the cold-infused orange zest cream, make sure you squeeze out all of the gooey vanilla seeds and add them back into the cream, and give it a quick whisk. 
   
• In a bowl of your stand mixer fitted with the whisk attachment, add 50 grams of sifted powdered sugar, 300-gram cold greek yogurt ( 10% fat), and one teaspoon of vanilla bean paste, 300-gram cold infused blood orange cream. Whip the mixture at low speed for 20 seconds, then turn the mixer to medium-high speed until the yogurt frosting is thick, fluffy, and stable for about  2 to 3 minutes. Whipped yogurt frosting destabilizes (softens) when overmixed, so keep an eye on the frosting as soon as it thickens.
   
• If using fresh strawberries, add 200 gram rinsed & hulled and finely chopped strawberries at the end of mixing, combine with a spatula.
   
• If using a blood orange instead of chopped strawberries or freeze-dried strawberries, do the following. First, make sure to use cold Blood oranges. Cut off both ends of the cold blood orange so it sits flat on the cutting board, with the knife cut downward to remove the peel and the pith, one all peel is removed slice on each of the membranes to remove each segment individually. Cut each segment into two pieces and combine with the whipped Creamsicle, Whipped Yogurt.
   
• If using Lemon-soaked freeze-dried strawberries, In a bowl of your stand mixer fitted with the whisk attachment, add 50 gram sifted powdered sugar, 300-gram cold greek yogurt ( 10% fat), one teaspoon vanilla bean paste, 300-gram cold infused blood orange cream, and 40-gram lemon soaked freeze-dried strawberries.
   
• Whip the mixture at low speed for 20 seconds, then turn the mixer to medium speed until the yogurt frosting is thick, fluffy, and stable for about  30 to 60 seconds. 

Assembling of the roll cake

 

• Gently and slowly unroll the cooled cake, Flatten it out, and spread the whipped Creamsicle Whipped Yogurt ( or the Creamsicle Whipped Yogurt version with strawberries or freeze-dried strawberries ) or (the Creamsicle Whipped Yogurt Frosting with Blood orange pieces) evenly on top.
   
• Gently and slowly roll the cake back up, Without the parchment paper this time. Make sure you're rolling it tightly.
   
• Cover the cake with plastic wrap and refrigerate for a few hours to firm up and before slicing and serving.
   
• Slice the cake with a serrated knife. If the knife gets sticky from the filling, wash it off, so you get a nice clean cut.
   
•  If desired, serve like it is or decorates each slice with a chocolate heart like I do, perfect for Valentine´s day.
   
• For maximum deliciousness and freshness, serve within 36 hours. After that, serve the cake straight from the fridge.
   
• If you plan to make a chocolate heart,t make sure the silicone molds are completely dry before filling them with melted chocolate.
   
• Pour your melted chocolate ( it is best to use tempered chocolate) into your chocolate button molds. Hold the edge of your button mold, and gently start tapping the silicon mold with your fingers to make sure the chocolate will spread evenly and settle in all the corners.
   
• Place the silicone mold in the freezer just until it is set, about 2-3 minutes. If you don't have a freezer, place it into the fridge ( about 3-5 minutes, not longer)
   
• Once firm, press the chocolate heart carefully out of the mold by pressing from underneath the silicon molds, without touching the chocolate heart if possible. Carefully remove the chocolate heart and place it on each cake slice before serving the cake.