Why You’ll Love This Recipe
- Festive and Fun: Decorated with pastel colors and sprinkles, this cake is a showstopper.
- Light and Fluffy: The sponge cake is soft and airy, making it perfect for spring.
- Customizable: Use your favorite fillings and decorations to personalize it.
- Perfect for Sharing: Ideal for Easter gatherings, potlucks, or as a sweet gift.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sponge Cake:
- 4 large eggs (separated)
- 3/4 cup granulated sugar (divided)
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Powdered sugar (for dusting)
For the Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup pastel-colored sprinkles (optional)
For the Decoration:
- 1 cup white chocolate chips (melted)
- Food coloring (pastel colors for Easter)
- Assorted sprinkles
Directions
Step 1: Make the Sponge Cake
- Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- In a mixing bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form.
- In another bowl, beat the egg yolks with the remaining 1/2 cup sugar and vanilla extract until pale and fluffy.
- Gently fold the egg whites into the yolk mixture.
- Sift together the flour, baking powder, and salt, then fold into the egg mixture.
- Spread the batter evenly into the prepared pan and bake for 10-12 minutes until lightly golden.
Step 2: Roll the Cake
- Dust a clean kitchen towel with powdered sugar. Turn the warm cake onto the towel and carefully peel off the parchment paper.
- Roll the cake up with the towel from the short side and let it cool completely.
Step 3: Make the Filling
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in pastel sprinkles if using.
Step 4: Assemble the Cake Roll
- Unroll the cooled cake and spread the filling evenly over the surface.
- Roll the cake back up without the towel and place seam-side down on a serving plate.
Step 5: Decorate
- Melt the white chocolate chips and divide into bowls. Add pastel food coloring to each.
- Drizzle the colored chocolate over the cake roll and decorate with sprinkles.
Servings and Timing
- Servings: 8-10
- Prep time: 20 minutes
- Cook time: 12 minutes
- Cooling time: 1 hour
- Total time: 1 hour 30 minutes
Variations
- Chocolate Version: Add 2 tbsp cocoa powder to the sponge batter for a chocolate twist.
- Berry Filling: Fold in mashed raspberries or strawberries for a fruity flavor.
- Lemon Glaze: Drizzle with a simple lemon icing for a citrusy touch.
Storage/Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.
FAQs
Can I make this cake roll ahead of time?
Yes! Make it a day in advance and store it in the fridge until serving.
Why did my cake crack when rolling?
If the cake is too cool before rolling, it may crack. Roll it while it’s still warm.
Can I use a different filling?
Absolutely! Try cream cheese frosting, chocolate ganache, or lemon curd.
Do I need a jelly roll pan?
Yes, a jelly roll pan (10×15 inches) is best for the thin, flexible sponge.
How do I prevent the cake from sticking to the towel?
Dust the towel generously with powdered sugar before rolling.
Can I use store-bought frosting?
Yes, but homemade whipped cream gives the best texture and flavor.
How do I get smooth pastel chocolate drizzle?
Melt the chocolate slowly and stir in a teaspoon of coconut oil for a smoother finish.
Can I skip the sprinkles?
Yes, the cake will still be delicious without them.
Can I use natural food coloring?
Yes, beet powder or turmeric can be used for natural colors.
What should I serve this with?
A cup of tea or coffee pairs wonderfully with this cake.
Conclusion
This Easter Cake Roll is a festive, fun, and delicious addition to any holiday table. With its light and airy sponge, creamy filling, and colorful decorations, it’s the perfect springtime dessert. Easy to make and endlessly customizable, this cake roll is sure to impress your family and friends this Easter!
Easter Cake Roll
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8-10 servings
- Category: Dessert, Holiday Treat
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easter Cake Roll is a festive and fun dessert featuring a light and airy sponge cake, creamy whipped filling, and a pastel-colored drizzle. Perfect for Easter brunches, gatherings, or as a sweet holiday treat, this cake is easy to make and customizable with your favorite flavors and decorations. Impress your guests with this beautiful and delicious springtime dessert!
Ingredients
For the Sponge Cake:
- 4 large eggs (separated)
- ¾ cup granulated sugar (divided)
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- Powdered sugar (for dusting)
For the Filling:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup pastel-colored sprinkles (optional)
For the Decoration:
- 1 cup white chocolate chips (melted)
- Food coloring (pastel colors for Easter)
- Assorted sprinkles
Instructions
Step 1: Make the Sponge Cake
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- Beat egg whites until soft peaks form, then gradually add ¼ cup sugar and beat until stiff peaks form.
- In a separate bowl, beat egg yolks with remaining ½ cup sugar and vanilla until pale and fluffy.
- Gently fold the egg whites into the yolk mixture.
- Sift together the flour, baking powder, and salt, then fold into the batter.
- Spread evenly in the prepared pan and bake for 10-12 minutes until lightly golden.
Step 2: Roll the Cake
- Dust a clean kitchen towel with powdered sugar. Turn the warm cake onto the towel and peel off the parchment paper.
- Roll the cake up with the towel from the short side and let it cool completely.
Step 3: Make the Filling
- Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Fold in pastel sprinkles if using.
Step 4: Assemble the Cake Roll
- Unroll the cooled cake and spread the filling evenly.
- Roll the cake back up without the towel and place seam-side down on a serving plate.
Step 5: Decorate
- Melt white chocolate chips and divide into bowls. Add pastel food coloring to each.
- Drizzle colored chocolate over the cake roll and decorate with sprinkles.
Notes
- For a chocolate twist, add 2 tbsp cocoa powder to the sponge batter.
- For a fruity version, fold mashed raspberries or strawberries into the filling.
- To prevent cracking, roll the cake while it’s still warm.
