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Easter Cake Roll Recipe: Impress Your Guests This Spring

  • Writer: Lais
    Lais
  • Mar 17
  • 3 min read

Easter Cake Roll
Easter Cake Roll

Why You’ll Love This Easter Cake Roll


This cake roll isn’t just a treat for your taste buds it’s also fun to make! With its vibrant colors and festive flair, it’s the perfect centerpiece for any Easter table.

Plus, it’s surprisingly simple to prepare, even if you’re new to baking. Keep reading to discover how to create this Easter Cake Roll in your own kitchen.

Ingredients You’ll Need 🛒


Here’s what you’ll need to make this Easter Cake Roll (serves 8-10):



Easter Cake Roll
Easter Cake Roll

For the Cake:


  • 4 large eggs, separated

  • ¾ cup granulated sugar

  • 1 teaspoon vanilla extract

  • ¾ cup all-purpose flour

  • ½ teaspoon baking powder

  • Pinch of salt


For the Filling:


  • 1 cup heavy whipping cream

  • ¼ cup powdered sugar

  • 1 teaspoon vanilla extract


  • Optional: Pastel-colored sprinkles or edible flowers for decoration

Step-by-Step Instructions 🥄


  1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.


  2. Make the Batter: In a large bowl, beat the egg yolks and sugar until thick and pale yellow. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the egg yolk mixture until just combined.


  3. Beat the Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three parts, being careful not to deflate the mixture.


  4. Bake the Cake: Spread the batter evenly onto the prepared pan. Bake for 10-12 minutes, or until the cake springs back when touched.


  5. Roll the Cake: While still warm, sprinkle a clean kitchen towel with powdered sugar. Flip the cake onto the towel, peel off the parchment paper, and roll it up tightly (with the towel inside). Let it cool completely.


  6. Prepare the Filling: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.


  7. Assemble the Cake Roll: Unroll the cooled cake, spread the whipped cream filling evenly, and roll it back up without the towel. Chill for at least 1 hour before serving. Decorate with sprinkles or edible flowers if desired.


Read Also:


FAQ: Your Top Questions About Easter Cake Rolls Answered ❓


Q: Can I make this cake roll ahead of time?


A: Absolutely! You can bake and assemble the cake roll up to a day in advance. Just keep it refrigerated until ready to serve.


Q: What can I use instead of whipped cream filling?


A: Cream cheese frosting or pastry cream are great alternatives for a richer flavor.


Q: How do I prevent the cake from cracking?


A: Rolling the cake while it’s still warm helps it retain flexibility. Be gentle when unrolling and rerolling.


Q: Can I freeze the cake roll?


A: Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.


Q: What other flavors work well for an Easter cake roll?


A: Lemon zest in the batter or raspberry jam as a filling adds a fresh, fruity twist.

Tags:


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