EASTER CAKE ROLL

EASTER CAKE ROLL 🌈🐣

A light and fluffy vanilla sponge cake swirled with colorful pastel layers and filled with sweet whipped cream – the perfect springtime showstopper!

Ingredients

• 3 large eggs

• 3/4 cup granulated sugar

• 1 tsp vanilla extract

• 3/4 cup all-purpose flour

• 1 tsp baking powder

• 1/4 tsp salt

• Food coloring (pink, blue, yellow, purple – or any pastel colors)

• Powdered sugar (for dusting)

For the Filling:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

For the Topping (optional):

• Whipped cream

• Sprinkles

Instructions

1. Preheat Oven & Prepare Pan:
   Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

2. Make the Sponge Batter:
   In a mixing bowl, beat eggs, granulated sugar, and vanilla on high for 4–5 minutes until thick and pale. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold dry ingredients into the egg mixture until combined.

3. Color the Batter:
   Divide the batter evenly into separate bowls (1 per color). Add a drop or two of food coloring to each and mix well.

4. Create Rainbow Layers:
   Spoon or pipe colored batters in horizontal lines across the prepared pan. Gently spread with a spatula if needed. Bake for 10–12 minutes, or until the cake springs back when touched.

5. Roll the Cake:
   While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then roll the cake gently (with the towel inside) from short end to short end. Let cool completely.

6. Prepare the Filling:
   Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

7. Assemble the Roll:
   Unroll the cooled cake, spread the whipped cream evenly on top, and carefully re-roll without the towel.

8. Decorate & Serve:
   Frost with more whipped cream and decorate with sprinkles if desired. Chill for 30 minutes before slicing.