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This Easter Cake Roll transforms an ordinary gathering into a celebration with its festive swirls of creamy filling and cheerful sprinkles. Perfect for your holiday table, this impressive dessert combines light sponge cake with a sweet cream center that will delight guests of all ages.
I created this recipe when hosting my first Easter brunch as a newlywed. The colorful sprinkles reminded me of Easter egg hunts from my childhood, and now my own children eagerly await this spring tradition each year.
Ingredients
- Eggs: At room temperature for maximum volume and a fluffier cake texture
- Granulated sugar: Provides sweetness while helping stabilize the egg foam structure
- Vanilla extract: Brings warmth and depth to both the cake and filling
- All purpose flour: Keeps the cake tender while providing enough structure to roll without cracking
- Baking powder: Gives a gentle rise without making the cake too cakey and prone to breaking
- Heavy cream: Whipped to stiff peaks creates a luxurious filling that holds its shape
- Pastel sprinkles or mini chocolate eggs: Add festive Easter colors and a delightful textural contrast
- White chocolate drizzle: Acts as both decoration and adds a sweet creamy finish
Step-by-Step Instructions
- Prepare Your Pan:
- Line your jelly roll pan with parchment paper extending slightly over the edges for easy removal. A light spray of cooking oil under and over the parchment ensures nothing sticks. This preparation is crucial for a smooth release when the cake is hot.
- Create the Perfect Batter:
- Whip eggs and sugar for a full 3 minutes until the mixture becomes pale yellow and leaves ribbons when the beater is lifted. This incorporates air that creates the sponge texture. Fold in dry ingredients with a gentle hand using a figure eight motion to maintain as much volume as possible.
- Master the Rolling Technique:
- Work quickly when the cake comes out of the oven. Dust your kitchen towel generously with powdered sugar before flipping the hot cake onto it. Start from the short end and roll with confident but gentle pressure, incorporating the towel into the roll. This trains the cake to hold its shape while cooling.
- Prepare a Stable Filling:
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream. Beat until stiff peaks form that stand up straight when the beater is lifted. This ensures your filling will hold its shape when the cake is sliced rather than oozing out the sides.
- Assemble with Care:
- When unrolling the cooled cake, some cracks may appear. Don't worry. The filling will hide minor imperfections. Spread cream evenly leaving a half inch border on all sides to prevent overflow. Add sprinkles with a light hand so they don't weigh down the filling.
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My favorite part of making this cake is watching my children's faces light up when they see the colorful sprinkles peeking through each slice. Last Easter, my daughter insisted on counting every sprinkle in her piece before taking her first bite!
Make-Ahead Options
Prepare this festive roll up to two days before your celebration. The cake actually improves with a little time in the refrigerator as the flavors meld and the filling firms up perfectly. Simply cover loosely with plastic wrap, avoiding direct contact with the white chocolate drizzle. For longer storage, individual slices freeze beautifully for up to one month. Thaw in the refrigerator overnight for an instant Easter treat whenever the mood strikes.
Troubleshooting Tips
If your cake cracks significantly during rolling, don't despair. A generous layer of filling will disguise most imperfections, and a creative arrangement of sprinkles on top draws the eye away from any flaws. The most common cause of cracking is overbaking, so watch your cake closely in the oven. The surface should spring back when lightly touched but still feel slightly moist. Remember that carryover heat continues cooking the cake even after removal from the oven.
Festive Variations
Transform this Easter classic for any holiday throughout the year with simple adjustments. For Christmas, use red and green sprinkles with a touch of peppermint extract in the filling. Valentine's Day calls for pink and red decor with perhaps some raspberry jam swirled into the cream. Halloween offers opportunities for orange and black sprinkles with candy corn decorations. The versatile base recipe remains unchanged while the decorative elements create entirely new presentations.
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Frequently Asked Questions
- → How do I ensure my sponge cake stays soft and pliable?
Roll the cake while still warm using a powdered sugar-dusted kitchen towel to prevent sticking and cracking.
- → Can I substitute the sprinkles with other decorations?
Yes, you can use mini chocolate eggs, edible flowers, or colored sugar for a personalized touch.
- → What’s the best way to achieve stiff peaks for the cream filling?
Use chilled heavy cream, a cold mixing bowl, and beat on medium-high speed until stiff peaks form.
- → How can I avoid cracks when rolling the cake?
Ensure the cake is pliable by rolling it immediately after baking and letting it cool completely in its rolled shape.
- → Can I make this cake roll ahead of time?
Yes, you can prepare the cake roll a day in advance. Store it in the refrigerator until ready to serve.
- → What size pan should I use for this cake roll?
A jelly roll pan measuring approximately 10×15 inches works best for this recipe.