3/4
cup from 1 container Betty Crocker™ Parlor Perfect™ Ice Cream Toppings Confetti Sprinkles
Instructions
Step
1
Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with cooking parchment paper; spray with baking spray with flour. Place paper baking cup in each of 7 regular-size muffin cups.
Step
2
In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then scrape bowl. Beat on medium speed 1 minute. Pour 3 cups of the batter into pan; spread evenly. Divide remaining batter among muffin cups.
Step
3
Bake 10 to 12 minutes or until cake springs back when lightly touched in center. Bake cupcakes 13 to 15 minutes or until toothpick inserted in center comes out clean.
Step
4
Meanwhile, sprinkle powdered sugar over clean kitchen towel. Run knife or metal spatula around edges of pan; carefully turn cake upside down onto kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool completely on cooling rack, about 45 minutes, with seam centered on bottom of cake. Cool cupcakes 10 minutes. Remove from pan. Cool completely, about 30 minutes. Save cupcakes for another use.
Step
5
Carefully unroll cake; allow the end to remain slightly curled. Spread filling evenly to within 1/2 inch of edge. Reroll filled cake, using kitchen towel to help roll up cake; remove towel. Place cake on serving platter, making sure seam is centered on bottom. Place strips of waxed paper around edges of platter.
Step
6
Frost top and sides of cake with 1 cup frosting. Slowly pour sprinkles over top and sides of cake to cover. Cup your hand as you pour and press the sprinkles into sides of cake, using the waxed paper to catch extra sprinkles. Remove waxed paper after frosting and sprinkling. Refrigerate 30 minutes before slicing. Store loosely covered in refrigerator.
Different brands of electric mixers can beat differently at different rates of high speed. Make sure to beat the eggs for a full 6 minutes or until thick and lemon colored. This will help ensure a spongy cake texture and will help keep the cake from breaking when you roll it.
You must roll the cake into the tea towel immediately after turning it out. The cake is most malleable while still hot.
Cake roll cakes bake up soft and flexible so they can be rolled up. Be sure to slowly and carefully unroll cake after 45 minutes of cooling. Small cracks may appear when unrolling cake but are easily covered with filling when rolled up again.
The right pan for making a cake roll is a rimmed 15x10x1-inch baking pan, sometimes called a "jelly roll" pan. Double check the dimensions of what you have before making the cake batter. If your pan is a little smaller, you'll end up overfilling it and your cake will overflow in the oven. If your pan is larger, the cake will bake up too thin.
Make your Confetti Cake Roll more festive by decorating with colorful picks and birthday candles.
