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Easter Cake Roll Recipe

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  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Easter Cake Roll is a festive and delightful dessert, perfect for celebrating the holiday! A light and airy sponge cake, swirled with pastel colors, is filled with a creamy cream cheese frosting and dusted with powdered sugar. It’s a visually stunning and delicious treat that’s sure to be the centerpiece of your Easter celebration.

Ingredients

Units Scale

Cake Ingredients:

  • 6 large egg whites, room temperature
  • 1 teaspoon lemon juice, freshly squeezed
  • 1/4 teaspoon kosher salt
  • 1/4 cup sugar
  • 1/2 cup cake flour + 1 tablespoon
  • Pastel gel food coloring

Cream Cheese Frosting Ingredients:

  • 1 8–ounce cream cheese, softened
  • 1/2 cup butter, unsalted, softened
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • Powdered sugar, for dusting

Instructions

  1. Prepare Oven and Pan:
    1. Preheat your oven to 350°F (175°C).
    2. Spray a 13×18 inch baking sheet with baking spray and line it with parchment paper.
  2. Whip Egg Whites:
    1. Using a standing mixer with the whisk attachment, beat the egg whites, lemon juice, and salt until foamy.
    2. Gradually whisk in the sugar.
    3. Continue to beat until the mixture forms soft peaks.
  3. Fold in Flour:
    1. Gently fold in the cake flour until combined and smooth.
  4. Color the Batter:
    1. Divide the cake batter into 4 bowls.
    2. Mix a few drops of each pastel gel food coloring into each bowl to achieve vibrant shades.
    3. Add more drops to reach your desired color intensity.
  5. Create Pastel Swirls:
    1. Alternate between all 4 colored batters and drop dollops of the batters onto the parchment paper.
    2. Using a flat spatula, spread the batter evenly.
  6. Bake:
    1. Bake in the oven for 12 minutes, or until the cake springs back when lightly touched.
  7. Cool and Roll:
    1. Remove from the oven and let the cake cool for 5 minutes.
    2. Flip the pan over onto another sheet of parchment paper.
    3. Remove the top layer of parchment paper.
    4. Tightly roll the cake into a spiral.
    5. Place the rolled cake in the refrigerator and allow it to cool for a few hours.
  8. Make Cream Cheese Frosting:
    1. Using a standing mixer, beat the cream cheese, butter, powdered sugar, and vanilla until combined and smooth.
  9. Frost and Serve:
    1. Once the cake is chilled, carefully unroll it.
    2. Frost the entire top of the cake with the cream cheese frosting, spreading it evenly.
    3. Re-roll the cake.
    4. When ready to serve, dust the entire cake with powdered sugar.
    5. Enjoy!

Notes

  • Use gel food coloring for vibrant pastel colors. Liquid food coloring may alter the batter’s consistency.
  • Be gentle when folding in the flour to maintain the cake’s airy texture.
  • Ensure the egg whites are at room temperature for optimal whipping.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Store leftovers in an airtight container in the refrigerator.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350kcal
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 80mg

Find it online: https://yumyy.com/easter-cake-roll-recipe/