Easter Cake Roll
A delightful and easy-to-make cake roll filled with whipped cream and topped with pastel sprinkles, perfect for spring celebrations.
Ingredients
Sponge Ingredients
- 4 large large eggs Room temperature eggs whip better.
- ¾ cup granulated sugar Sweetens and helps eggs get to that airy stage.
- 1 teaspoon vanilla extract For warmth and aroma.
- ¾ cup all-purpose flour Provides body without weighing the sponge down.
- ½ teaspoon baking powder Keeps the sponge springy.
- ¼ teaspoon salt Balances the sweetness.
- ¼ cup powdered sugar, for rolling Prevents sticking.
Filling Ingredients
- 1 cup heavy cream Whip until stiff peaks form.
- 2 tablespoons powdered sugar To sweeten the whipped cream.
- ½ teaspoon vanilla extract For flavor inside the filling.
- ½ cup pastel-colored sprinkles or mini chocolate eggs Adds crunch and fun.
- ½ cup melted white chocolate For drizzling on top.
- extra sprinkles or Easter candies for decorating the top Optional for presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease.
- In a large bowl, beat the eggs and granulated sugar for about 3 minutes until light and fluffy. Mix in the vanilla extract.
Combine Dry Ingredients
- In another bowl, whisk together the flour, baking powder, and salt.
- Gently fold the flour mixture into the egg mixture until fully combined.
- Pour the batter into the prepared pan and spread evenly. Tap the pan once to level.
- Bake for 10–12 minutes until golden and springy to the touch.
Rolling the Cake
- Dust a clean kitchen towel heavily with powdered sugar. Turn the cake out onto the towel, peel off the parchment, and roll the cake up while warm. Let it cool completely wrapped.
Make the Filling
- In a chilled bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Once the cake is cool, carefully unroll it and spread the whipped cream evenly, leaving a small border.
- Sprinkle with pastel sprinkles or mini chocolate eggs before rolling tightly, seam-side down.
Final Touches
- Drizzle melted white chocolate over the roll and top with extra sprinkles or candies.
- Refrigerate for at least 30 minutes before slicing. Serve chilled.
Notes
For best results, ensure eggs are at room temperature and don't over-bake the sponge. Use a hot knife for clean slices.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 80mgSugar: 18g
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