Description
Indulge in this delightful Easter Cake Roll, a festive and colorful dessert perfect for your holiday celebrations. A light and airy sponge cake filled with sweet whipped cream and sprinkled with Easter candies, this treat is sure to impress your guests.
Ingredients
Scale
Main Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- Pastel gel food coloring (optional for swirl effect)
- Powdered sugar for dusting
For Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup Easter sprinkles or pastel candy-coated chocolates (optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it.
- Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a bowl.
- Beat Eggs and Sugar: In a large bowl, beat eggs and granulated sugar until thick and pale. Add vanilla and milk.
- Add Dry Ingredients: Gently fold in the dry ingredients. Color the batter if desired.
- Bake: Spread the batter in the pan, bake for 10–12 minutes until set.
- Roll the Cake: Turn the cake onto a towel dusted with powdered sugar, roll it up, and let it cool.
- Make Filling: Beat cream, sugar, and vanilla until stiff peaks form.
- Fill and Roll: Unroll the cake, spread the filling, add candies/sprinkles, roll it back, and refrigerate.
Notes
- Experiment with different fillings like cream cheese frosting or lemon curd.
- Top with festive sprinkles or powdered sugar for extra decoration.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
