Easter Cake Roll
A delightful dessert featuring a light and fluffy sponge cake rolled around a creamy filling, embellished with pastel toppings, perfect for Easter celebrations.
Ingredients
For the cake
- 4 large large eggs Must be at room temperature for better volume.
- ¾ cup granulated sugar Use fine sugar for even mixing.
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour Sift for fluffiness.
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup powdered sugar For rolling the cake.
For the filling
- 1 cup heavy cream Whip until soft peaks form.
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup pastel-colored sprinkles Or mini chocolate eggs.
- ½ cup melted white chocolate
For decoration
- to taste extra sprinkles or Easter candies For additional festive decoration.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, beat the eggs and granulated sugar together for about 5 minutes until thick and light in color.
- Sift the flour, baking powder, and salt into the egg mixture, and gently fold until just combined.
Baking
- Pour the batter onto a lined baking sheet and spread evenly.
- Bake for 15 minutes or until the cake springs back when lightly touched.
Rolling the Cake
- Immediately sprinkle powdered sugar over the cake, invert onto a clean kitchen towel, and roll it up while still warm.
- Let the rolled cake cool for about 30 minutes.
Preparing the Filling
- While the cake cools, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
Assembly
- Unroll the cooled cake, spread the whipped cream filling evenly, and then re-roll tightly.
- Place seam-side down on a serving platter.
Notes
For extra flavor, add a teaspoon of almond extract to the filling. Customize decorations for variety. Serve with a side of whipped cream for an indulgent treat.