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.
