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Easter Cake Roll

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A light and fluffy cake roll decorated for spring, filled with creamy whipped filling and topped with festive sprinkles.

Ingredients

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  • 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

  1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. Combine the eggs and granulated sugar in a bowl, and beat for about 3 minutes until light and fluffy. Add the vanilla extract.
  3. Whisk together the flour, baking powder, and salt in another bowl. Gently fold these dry ingredients into the egg mixture.
  4. Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 10–12 minutes until golden.
  5. Turn the cake out onto a clean towel dusted with powdered sugar. Peel off the parchment paper and roll the cake tightly with the towel while warm. Let it cool completely.
  6. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  7. Unroll the cooled cake, spread the whipped cream evenly, and sprinkle with pastel-colored sprinkles or mini chocolate eggs.
  8. Roll the cake again tightly with the filling inside, seam-side down.
  9. Drizzle melted white chocolate over the roll and add extra sprinkles or candies.
  10. Refrigerate for at least 30 minutes before slicing.

Notes

For best results, use fresh ingredients and make sure the cake is completely cooled before rolling.

Nutrition

Find it online: https://www.spiritsdrink.com/easter-cake-roll/