Make your Easter celebration extra special with this fluffy, colorful cake roll. Moist sponge cake meets creamy filling in a dessert that’s as fun to make as it is to eat.
Why This Recipe Works
- The sponge cake is light and airy, thanks to the careful folding of whipped egg whites into the batter.
- Rolling the cake while it’s warm ensures a perfect spiral without cracks.
- The creamy filling is customizable, allowing you to add your favorite flavors or colors.
- This recipe includes detailed instructions to avoid common pitfalls, like a dry cake or a filling that oozes out.
- It’s a showstopper dessert that’s surprisingly simple to make with the right technique.
Ingredients
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Food coloring (optional)
Equipment Needed
- 10×15 inch jelly roll pan
- Parchment paper
- Electric mixer
- Sifter
- Mixing bowls
- Rubber spatula
- Clean kitchen towel
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Line the jelly roll pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later. This little trick saves you from a sticky situation.
Make the Batter
In a large bowl, beat the egg yolks with 1/2 cup of sugar until pale and thick. Add the vanilla. In another bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the yolk mixture. In a clean bowl, whip the egg whites to soft peaks, then gradually add the remaining 1/4 cup sugar until stiff peaks form. Fold the whites into the batter in three additions to keep it light and airy.
Bake the Cake
Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, until the cake springs back when lightly touched. While baking, lay out a clean kitchen towel and dust it with powdered sugar. This will be your rolling station.
Roll and Cool
Immediately after baking, invert the cake onto the towel. Peel off the parchment paper, then roll the cake up in the towel from the short end. Let it cool completely rolled up. This step is crucial for preventing cracks when you add the filling.
Fill and Final Roll
Whip the heavy cream with powdered sugar until stiff peaks form. Add food coloring if desired. Unroll the cooled cake, spread the cream evenly, leaving a small border. Roll it back up without the towel, wrap in plastic, and chill for at least an hour before serving.
Tips and Tricks
For a flawless cake roll, ensure your egg whites are at room temperature before whipping; they’ll achieve greater volume. When folding the egg whites into the batter, use a gentle hand to maintain the airiness. If you’re adding food coloring to the filling, gel colors provide vibrant hues without thinning the cream. To prevent the cake from sticking to the towel, make sure the towel is generously dusted with powdered sugar. For a neater presentation, trim the ends of the cake roll before serving.
Recipe Variations
- Chocolate Lovers: Add 1/4 cup cocoa powder to the dry ingredients for a chocolate sponge cake.
- Fruit Filling: Mix in 1/2 cup of pureed strawberries or raspberries into the whipped cream for a fruity twist.
- Lemon Zest: Add the zest of one lemon to the batter for a citrusy note.
- Coconut Dream: Mix 1/2 cup toasted coconut into the filling and sprinkle more on top.
- Mocha Madness: Dissolve 1 tablespoon instant coffee in 1 teaspoon hot water and fold into the whipped cream.
Frequently Asked Questions
Can I make this cake roll ahead of time?
Absolutely! The cake roll can be assembled and refrigerated up to a day in advance. In fact, chilling it helps the flavors meld and makes slicing cleaner. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.
Why did my cake crack when rolling?
Cracking usually happens if the cake cools too much before rolling or if it’s overbaked. Rolling it while warm and keeping the baking time to the minimum required are key. If it does crack, don’t worry—the filling will hide most imperfections.
Can I freeze the cake roll?
Yes, you can freeze the unfilled cake roll for up to a month. Thaw it in the refrigerator overnight before adding the filling. However, it’s best to add the filling fresh for the best texture.
Summary
This Easter Cake Roll is a delightful centerpiece for your holiday table, combining a light sponge cake with a creamy filling. With these tips and variations, you can customize it to your taste and impress your guests with your baking skills.