Description
A vibrant and delectable Easter Cake Roll that combines light sponge cake with sweet cream filling, perfect for spring celebrations.
Ingredients
Scale
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup powdered sugar (for rolling)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup pastel-colored sprinkles or mini chocolate eggs
- ½ cup melted white chocolate
- Extra sprinkles or Easter candies
Instructions
- Preheat oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Beat eggs and granulated sugar in a large bowl for 3 minutes until light and fluffy.
- Mix in vanilla extract.
- Whisk together flour, baking powder, and salt in another bowl.
- Gently fold the dry mixture into the egg mixture until fully combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 10-12 minutes until golden and springy to the touch.
- Turn the cake out onto a towel dusted with powdered sugar.
- Peel off parchment and roll up with the towel while warm.
- Let cool completely.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cooled cake and spread whipped cream evenly.
- Sprinkle with pastel sprinkles or mini chocolate eggs.
- Roll the cake up tightly, seam-side down.
- Drizzle melted white chocolate over the roll and top with extra sprinkles or candies.
- Refrigerate for at least 30 minutes before slicing.
- Serve chilled and enjoy!
Notes
For a healthier option, consider using sugar substitutes like Stevia or Monk fruit for the filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg