Description
This Easter Cake Roll Recipe is a delightful spring dessert featuring a light, fluffy sponge cake rolled with a creamy mascarpone filling and decorated in pastel colors for a festive touch. Perfect for celebrating Easter or any spring occasion, this cake combines a tender jelly roll base with a sweet and smooth cream filling, accented with optional sprinkles or candies inside and elegant decorations on top.
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Pastel food coloring (optional for swirl effect)
- Powdered sugar (for dusting)
For the Filling:
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mascarpone or cream cheese (softened)
- Optional: sprinkles or crushed pastel candies for inside
For Decoration (Optional):
- Powdered sugar for dusting
- Pastel sprinkles
- Mini chocolate eggs
- Shredded coconut
- Edible flowers
- Melted white chocolate drizzle
Instructions
- Prepare the Pan and Dry Ingredients: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Whip the Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs for 4–5 minutes until they become thick and pale. Gradually add the granulated sugar while continuing to beat until well combined and airy.
- Add Flavorings and Fold in Flour: Mix in the vanilla extract and optional almond extract gently. Then carefully fold in the flour mixture using a spatula until just combined, making sure no dry streaks remain in the batter.
- Create Swirl Effect (Optional): For a decorative pastel swirl, divide the batter into 2–3 bowls and tint each with different pastel food coloring. Drop spoonfuls of the colored batter onto the prepared pan and gently swirl them together with a skewer or knife.
- Bake the Cake: Spread the batter evenly across the pan and bake for 10–12 minutes until the top springs back lightly when touched and the cake is just set.
- Roll the Cake to Cool: Immediately remove the cake from the oven and invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully. Starting from a short side, gently roll the cake up in the towel and allow it to cool completely rolled, about 1 hour.
- Prepare the Filling: While the cake cools, use a mixer to beat the heavy whipping cream until soft peaks form. Add the powdered sugar, vanilla extract, and softened mascarpone or cream cheese, then continue beating until the mixture is thick, fluffy, and smooth.
- Assemble the Cake: Carefully unroll the cooled cake and spread the filling evenly over the surface. Add optional sprinkles or crushed pastel candies inside for extra fun. Gently roll the cake back up without the towel and trim the ends for a neat appearance.
- Decorate and Chill: Dust the outside with powdered sugar and adorn with your choice of pastel sprinkles, mini chocolate eggs, shredded coconut, edible flowers, or a drizzle of melted white chocolate. Chill the cake for at least 30 minutes to set before slicing and serving.
Notes
- This cake roll can be made a day ahead and refrigerated, which enhances the flavor and ease of slicing.
- For a fresh spring twist, add lemon zest to the filling for brightness.
- Use pastel-themed sprinkles or crushed candies inside and for decoration to enhance the festive Easter look.
