FIRECRACKER CAKES

Firecracker Cakes image

Seeing all the ideas readers shared for this feature lit up our home economists' imaginations-and this appropriately bright dessert, made from rolled sponge cake, is the result!

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 14

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Ingredients

4 eggs, separated
1/2 teaspoon lemon extract
3/4 cup sugar, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons blue and red jimmies
Confectioners' sugar
1/2 cup raspberry jelly or jam
ICING:
2 cups confectioners' sugar
2 tablespoons butter, softened
1/4 cup milk
1 teaspoon vanilla extract
Blue and red paste or liquid food coloring

Steps:

In a bowl, beat egg yolks and lemon extract on high speed until thick and lemon-colored, about 5 minutes. Gradually add 1/4 cup sugar, beating on high until sugar is nearly dissolved. Combine flour and baking powder; sprinkle over egg yolk mixture and gently fold in just until combined. In another bowl, beat egg whites on medium until soft peaks form. Gradually add remaining sugar; beat until stiff peaks form. Gently fold in egg yolk mixture. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour the paper. Spread batter evenly into pan; sprinkle with jimmies. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Invert onto a linen towel dusted with confectioners' sugar. Peel off paper and roll up cake in towel, starting with the long end. Place seam side down on a wire rack; cool completely. Unroll cake; spread jelly to within 1 in. of edges. Roll up cake without the towel. Cut cake roll into three longs measuring 3 in., 5 in. and 7 in. Stand cakes vertically on a serving plate. Combine the first four icing ingredients; mix well. Divide icing into thirds; color a third blue and another third red. Spread white icing on top of 3-in. cake, blue on 5-in. cake and red on 7-in. cake, allowing icing to run down side. Insert a candle in the top of each.

Nutrition Facts :

*** Explore more Firecracker Cakes Recipes »

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Brett Lohse

bl97@yahoo.com

These cakes were a bit too spicy for me, but my husband loved them. I'll probably make them again, but I'll use less cayenne pepper next time.

Tiger Williams

w-tiger@gmail.com

I'm not a huge fan of spicy food, but these cakes were just the right amount of heat. I could definitely eat them again.

Delshod Raimi

dr1@hotmail.com

These cakes are delicious! The perfect blend of spicy and sweet.

Emrul Hasan sandwip

esandwip52@hotmail.fr

I've been making these cakes for years and they're always a hit. They're the perfect party food.

Bhimsen Thapa

bhimsen.thapa@gmail.com

These cakes are so easy to make, but they look and taste like they came from a fancy restaurant.

Cricket Poole

poole_cricket63@gmail.com

I made these cakes for my family and they loved them! Even my picky kids ate them up.

Wellingtone philip Ochieng

w.ochieng53@gmail.com

I love the spicy kick these cakes have. They're the perfect way to add a little heat to your next party.

Tony Elliott

t@aol.com

I've made these cakes several times now and they're always a favorite. They're so versatile too. You can serve them as an appetizer, a side dish, or even a main course.