Description
Celebrate Easter with this colorful and delicious Easter Cake Roll. A light and fluffy sponge cake rolled up with a pastel rainbow of colors and a sweet whipped cream filling.
Ingredients
Scale
Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Gel food coloring (pink, yellow, blue, green, or pastel colors)
- Powdered sugar for dusting
Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Easter sprinkles or mini chocolate eggs for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper and set aside.
- Prepare the batter: Whisk together flour, baking powder, and salt. Beat eggs until thick and pale, then add sugar and vanilla. Fold in dry ingredients and divide the batter into bowls to color.
- Bake the cake: Drop colored batter into the pan, swirl, and bake for 10–12 minutes. Roll the warm cake in a towel dusted with powdered sugar and let cool.
- Make the filling: Whip cream with sugar and vanilla until stiff peaks form.
- Assemble: Unroll the cake, spread filling, re-roll, and chill before slicing. Garnish as desired.
Notes
- Roll the cake while warm to prevent cracking.
- Use gel food coloring for vibrant colors.
- The cake can be made a day in advance and stored covered in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 17g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg
