This Mother’s Day, why not treat the motherly figure in your life to some delightful baked goods, made with love in the comfort of your own kitchen? We’ve got you covered with an irresistible recipe from BakeGood, sure to make everyone’s day extra special. This Floral Cake Roll recipe is a delightful blend of light sponge cake and delicate floral flavours. It starts with a soft, airy cake rolled around a luscious whipped cream filling infused with floral notes, made with Fleischmann’s Baking Powder, the perfect ingredient to make your baking creations fluffy and light—perfect for Mother’s Day afternoon tea! —Vita Daily

Floral Cake Roll

Ingredients:

For the cake

• 3/4 cups vegan butter, softened
• 1 1/2 cups granulated sugar
• 1 tbsp vanilla
• 1 tbsp Fleischmann’s Baking Powder
• 1 tbsp Fleischmann’s Cornstarch
• 2 cups soy milk
• 1 1/2 tbsp white vinegar

Filling

• 1 cup vegan butter softened
• 3 cups icing sugar
• 1 tbsp vanilla extract
• 2-3 tbsp soy milk
• 1 cup strawberry jam
• Food colour gel (pink & green)

Directions:

1. Preheat the oven to 350ºF.
2. Line a half sheet (13×18) pan with parchment and spray edges with cooking spray.
3. In a stand mixer combine softened butter, sugar and vanilla until creamed.
4. Combine soy milk and vinegar and allow to stand for about 2 minutes.
5. Add cornstarch and baking powder to the butter mixture and mix well.
6. Alternate adding milk mixture and flour and mix until well combined, stopping the mixer to scrape the sides and base after each addition.
7. Pour the batter onto the pan and smooth over with a spatula.
8. Bake in the oven for 18 minutes or until a very light golden color and test poke comes clean.
9. Allow to cool for about 20 minutes, then spread the buttercream and strawberry jam leaving a border of about 1″ around the cake.
10. Peel back the parchment and gently roll the cake, then wrap the parchment around the roll and refrigerate for 20 minutes.
11. In a mixing bowl combine butter, icing sugar and vanilla extract to make buttercream. Add the milk to make the icing fluffier.
12. In two small bowls add 1/2 cup of buttercream, then add a drop of pink food color to one bowl and a drop of green to the other.
13. Mix well then transfer the pink icing to a piping bag with an open star tip and the green icing to a piping bag with a leaf tip
14. Remove cake from fridge and take off the parchment and transfer onto a serving platter.
15. Coat the cake with buttercream, smoothing it with an angled spatula.
16. Then pipe rosettes with the pink buttercream and then add leaves to each rosette.
17. Refrigerate for another 20 minutes to allow the icing to set before slicing the ends off with a serrated knife.