EASTER CAKE ROLL đđŁ
A light and fluffy vanilla sponge cake swirled with colorful pastel layers and filled with sweet whipped cream â 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 â 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
-
Preheat Oven & Prepare Pan:
Preheat oven to 350°F (175°C). Line a 10Ă15-inch jelly roll pan with parchment paper and lightly grease it. -
Make the Sponge Batter:
In a mixing bowl, beat eggs, granulated sugar, and vanilla on high for 4â5 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. -
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. -
Create Rainbow Layers:
Spoon or pipe colored batters in horizontal lines across the prepared pan. Gently spread with a spatula if needed. Bake for 10â12 minutes, or until the cake springs back when touched. -
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. -
Prepare the Filling:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. -
Assemble the Roll:
Unroll the cooled cake, spread the whipped cream evenly on top, and carefully re-roll without the towel. -
Decorate & Serve:
Frost with more whipped cream and decorate with sprinkles if desired. Chill for 30 minutes before slicing.