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Easter Cake Roll

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The Easter Cake Roll is a light and fluffy sponge cake rolled with a creamy, flavorful filling, making it a stunning centerpiece for any Easter celebration. With its soft texture, delicate sweetness, and festive decorations, this cake roll is a showstopper. The combination of a moist sponge cake and a luscious filling—be it classic vanilla cream, tangy lemon, or rich chocolate—creates a delightful dessert perfect for spring gatherings. Decorate it with pastel colors, edible flowers, or sprinkles for an extra festive touch!

Ingredients

Scale

For the Sponge Cake:

  • 4 large eggs, room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons milk
  • Powdered sugar (for dusting)

For the Filling (Vanilla Cream Option):

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Optional Filling Variations:

  • Lemon Cream: Add 1 tablespoon lemon zest and 1 tablespoon lemon juice to the vanilla cream.
  • Chocolate Ganache: Use 1 cup melted chocolate mixed with ½ cup heavy cream for a rich chocolate filling.
  • Cream Cheese Filling: Beat 8 oz cream cheese with ½ cup powdered sugar and 1 teaspoon vanilla.

Ingredient Highlights

  • Eggs: Essential for structure, giving the sponge cake its light and airy texture.
  • Flour: Provides the necessary structure while keeping the cake delicate.
  • Vanilla Extract: Enhances the cake’s flavor with a subtle sweetness.
  • Heavy Whipping Cream: Whipped into a light and fluffy filling that complements the sponge cake perfectly.

Instructions

Prepare the Cake Batter:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. Beat the Eggs & Sugar: In a large mixing bowl, beat the eggs and sugar with an electric mixer for 3-4 minutes until thick and pale.
  3. Add Vanilla & Milk: Mix in the vanilla extract and milk, combining until smooth.
  4. Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Fold the Dry into the Wet: Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.

Bake and Roll the Cake:

  1. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  2. Prepare the Towel: While the cake bakes, lay a clean kitchen towel on the counter and dust it with powdered sugar.
  3. Roll the Cake: Once baked, immediately turn the cake onto the towel, peel off the parchment paper, and roll the cake tightly with the towel from the short side. Let it cool completely.

Prepare the Filling and Assemble:

  1. Make the Filling: Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  2. Unroll the Cake: Gently unroll the cooled cake and spread the filling evenly over the surface.
  3. Re-Roll the Cake: Carefully roll the cake back up (without the towel) and place it seam-side down.
  4. Chill Before Serving: Wrap the cake roll in plastic wrap and refrigerate for at least 30 minutes to set.

Nutrition

Find it online: https://herbites.com/easter-cake-roll/