Easter Cake Roll
Bright and swirled, this Easter Cake Roll features a light sponge wrapped around creamy filling, making it a showstopping dessert perfect for spring gatherings.
Ingredients
Eggs & Sweetener
- 3 large large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Toppings & Filling
- Powdered sugar for dusting
- Filling of choice (whipped cream, fruit, or frosting)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease and line a 15x10 inch jelly roll pan with parchment paper.
- In a bowl, whisk together eggs and granulated sugar until thick and pale, then stir in vanilla extract.
- In another bowl, combine flour, baking powder, and salt, then gradually fold into the egg mixture until smooth.
Baking
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes, until the top springs back when touched.
Rolling
- While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar.
- Remove the cake and immediately invert onto the towel, peel off parchment, and roll the cake with the towel from the short end; let cool completely.
- Unroll the cooled cake, spread your filling of choice, roll it back up, dust with powdered sugar, and refrigerate until ready to serve.
Notes
Beat eggs and sugar until thick and pale to ensure a light sponge. Fold dry ingredients gently to keep the batter airy.