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Easter Cake Roll

Delightful Easter Cake Roll: A Springtime Treat to Share

This Easter Cake Roll is a light dessert that combines fluffy sponge cake with whipped cream and colorful sprinkles, perfect for spring celebrations.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
For the Filling
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
For the Decoration
  • 1 cup sprinkles
  • 1 cup white chocolate optional

Equipment

  • Mixing Bowl
  • Electric Mixer
  • jelly roll pan
  • Parchment Paper
  • Rubber spatula
  • kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a jelly roll pan lined with parchment paper.
  2. Beat the eggs and sugar with an electric mixer until pale and thick, about 3 minutes.
  3. Fold in vanilla extract, then sift the flour, baking powder, and salt into the mixture and combine gently.
  4. Spread the batter evenly in the prepared pan and bake for 10-12 minutes, until golden.
  5. Remove from the oven and roll the cake in a powdered sugar-dusted towel to cool.
  6. Whip heavy cream and powdered sugar until stiff peaks form for the filling.
  7. Unroll the cooled cake, spread the filling, sprinkle decorations, and roll it back up.
  8. Chill the assembled cake for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 75mgPotassium: 100mgSugar: 15gVitamin A: 300IUCalcium: 30mgIron: 0.5mg

Notes

Use room temperature eggs for better aeration. Keep a close eye on the baking time to prevent cracking.

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