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–+ servings
Easter Cake Roll

Easter Cake Roll: Celebrate Spring with a Sweet Delight

This Easter Cake Roll is a delightful dessert that captures the spirit of spring with its fluffy sponge and creamy filling, perfect for celebrations.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 large Eggs Use room temperature for better aeration.
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 1 teaspoon Vanilla Extract Almond extract can be used as an alternative.
  • 1 cup All-Purpose Flour For gluten-free, try a 1:1 gluten-free flour blend.
  • 1 teaspoon Baking Powder Ensure it's fresh for the best results.
  • 1/4 teaspoon Salt Balances sweetness.
For the Whipped Cream Filling
  • 1 cup Heavy Cream Can substitute with coconut cream.
  • 1/4 cup Powdered Sugar Alternatives are possible.
For Decoration
  • 1 cup Festive Sprinkles Use as desired to enhance your cake roll.

Equipment

  • jelly roll pan
  • Mixing bowl
  • whisk or electric mixer
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a jelly roll pan with parchment paper.
  2. Beat the room temperature eggs and granulated sugar together for about 3 minutes until pale and thick.
  3. Fold in vanilla extract, sift in the flour, baking powder, and salt; fold gently until just combined.
  4. Spread the batter evenly in the prepared pan and bake for 10-12 minutes until golden.
  5. Dust a kitchen towel with powdered sugar and roll the warm cake in it; let cool for 30 minutes.
  6. Whip the heavy cream with powdered sugar until stiff peaks form.
  7. Unroll the cooled cake, spread the whipped cream filling, and optionally add sprinkles before re-rolling.
  8. Re-roll the cake without the towel, place seam-side down, chill for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 90mgPotassium: 120mgSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For the best texture, use room temperature eggs and avoid overbaking the cake.

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