Easter Cake Roll Delight (Print Version)
# Ingredients:
→ Sponge Cake
01 -
4 large eggs
02 -
3/4 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
3/4 cup all-purpose flour
05 -
1/2 teaspoon baking powder
06 -
1/4 teaspoon salt
07 -
1/4 cup powdered sugar for rolling
→ Filling
08 -
1 cup heavy cream
09 -
2 tablespoons powdered sugar
10 -
1/2 teaspoon vanilla extract
11 -
1/2 cup pastel-colored sprinkles or mini chocolate eggs
→ Decoration
12 -
1/2 cup melted white chocolate
13 -
Extra sprinkles or Easter candies
# Instructions:
01 -
Set oven to 350°F (175°C). Line a jelly roll pan (10×15-inch) with parchment paper and lightly grease it.
02 -
Beat eggs and granulated sugar together until light and fluffy, approximately 3 minutes. Mix in vanilla extract.
03 -
In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry mixture into the egg mixture.
04 -
Spread the batter evenly onto the prepared pan. Bake for 10-12 minutes or until the top is lightly golden.
05 -
Immediately turn the cake onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake gently with the towel. Let it cool completely.
06 -
Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
07 -
Unroll the cooled cake, spread the filling evenly, and sprinkle with pastel sprinkles. Re-roll the cake tightly.
08 -
Drizzle the cake with melted white chocolate and top with extra sprinkles or Easter candies.
09 -
Refrigerate the cake for at least 30 minutes before slicing.