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With bakes like that under their belts, we know cake bakers won’t shy away from a new challenge: a vertical cake roll. This showstopping bake is similar to a cake roll or jelly roll, but instead of rolling the sponge into a log, you roll thinner sheets of cake into a shorter, squatter form.
Assembled with vanilla sponge cake, lemon blueberry swirl whipped cream, and lemon cream cheese buttercream, this vertical cake is a beautiful masterpiece. It’s soft and light with bright refreshing flavors and an impressive aesthetic. For recipe success, follow the recipe and video tutorial closely.
Make Ahead & Freezing Instructions: The best way to make the vertical cake ahead of time is to complete the recipe through step 8, letting the rolled up cake chill overnight in the refrigerator before continuing with the recipe. Make the blueberry sauce (step 9) 1 day ahead of time as well.
When you cut into the cake, that spiral displays as vertical layers. You assemble the cake spiral with a sponge sheet cake. Roll the sponge cake into a cake roll when it comes out of the oven.
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