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Colorful Easter Cake Roll decorated with pastel frosting and sprinkles

Easter Cake Roll

A delightful treat capturing the essence of spring, this Easter Cake Roll features a fluffy sponge cake filled with creamy frosting and festive decorations.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 4 large eggs Ensure eggs are at room temperature for best results.
  • 3/4 cup granulated sugar Avoid using powdered sugar as a direct substitute.
  • 1 teaspoon vanilla extract Pure vanilla extract recommended.
  • 3/4 cup all-purpose flour Sift before measuring to remove lumps.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup powdered sugar For dusting the towel when rolling.
Filling Ingredients
  • 1 cup heavy cream Chill the bowl and beaters before whipping for better volume.
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup pastel-colored sprinkles or mini chocolate eggs For added decoration.
Decoration Ingredients
  • 1/2 cup melted white chocolate Let it cool slightly before drizzling.
  • as needed extra sprinkles or Easter candies For additional decoration.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
  2. In a large bowl, whisk together 4 large eggs and ¾ cup granulated sugar until light and fluffy, about 5 minutes.
  3. In a separate bowl, whisk together ¾ cup all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
  4. Gradually fold the dry ingredients into the egg mixture using a spatula.
Baking
  1. Pour the batter into the prepared baking sheet and smooth it out evenly.
  2. Bake in the preheated oven for 12-15 minutes or until a light golden hue is achieved.
Rolling and Filling
  1. Dust a clean kitchen towel with ¼ cup powdered sugar and carefully flip the cake onto it.
  2. Roll the cake with the towel inside and let it cool completely.
  3. While the cake cools, whip the heavy cream, 2 tablespoons powdered sugar, and ½ teaspoon vanilla extract until stiff peaks form.
  4. Unroll the cooled cake carefully and spread the whipped cream filling evenly over the surface.
  5. Add pastel-colored sprinkles before rolling it back up tightly.
Serving
  1. Slice the roll into even pieces to display the beautiful swirl.
  2. Serve with fresh berries or a drizzle of fruit puree.

Notes

Enhance flavor by adding lemon zest to the filling. Customize by using flavored whipped cream or adding fruit. Serve with a dollop of extra whipped cream on top for a beautiful finish.