Description
This delightful Easter Cake Roll recipe features a light, fluffy sponge cake rolled with a creamy, sweetened cream cheese filling. Perfect for spring celebrations, this festive dessert is decorated with colorful pastel candies and fresh flowers, making it a charming centerpiece for your Easter table.
Ingredients
Scale
Cake
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Filling
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk (optional for consistency)
Decoration
- Colored sprinkles or candy (e.g., pastel M&Ms, jelly beans)
- Fresh flowers (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the paper. Sprinkle a small amount of powdered sugar over the parchment paper to prevent sticking.
- Prepare the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. Stir in the vanilla extract to combine evenly.
- Add Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold these dry ingredients into the egg mixture gently until just combined to maintain fluffiness.
- Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
- Roll the Cake: While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. When the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one short edge, gently roll the cake with the towel inside the roll. Allow the cake to cool completely in this rolled shape.
- Make the Filling: Once the cake is cooling, beat the softened cream cheese and butter in a medium bowl until smooth and creamy. Gradually add powdered sugar, beating continuously until well combined. Stir in vanilla extract. If needed, add 2 tablespoons of heavy cream or milk to achieve a smooth, spreadable consistency.
- Assemble the Cake Roll: After the cake has completely cooled, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving about a 1-inch border around the edges. Carefully re-roll the cake without the towel to avoid cracking.
- Decorate and Serve: Dust the top of the rolled cake with powdered sugar. Decorate with colored sprinkles, pastel candies like M&Ms or jelly beans, and fresh flowers if desired. Slice into 8 servings and serve immediately or refrigerate until needed.
Notes
- Rolling the cake while still warm helps prevent cracking.
- Use parchment paper for easy removal and to keep the cake intact.
- If the filling is too thick, add a little more heavy cream or milk to reach desired spreadability.
- Decorate with edible flowers only if consuming the flowers, or stick to candies for safe garnish.
- Store leftovers refrigerated, covered tightly, for up to 3 days.
