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This Easter Cake Roll turns any normal get-together into a fun celebration with its festive swirls of smooth filling and bright sprinkles. It's just right for your holiday spread - this eye-catching treat mixes fluffy sponge cake with a sweet creamy center that'll make everyone smile.
I came up with this when I hosted my first Easter brunch after getting married. The bright sprinkles made me think about Easter egg hunts when I was little, and these days my kids can't wait for this spring tradition every year.
Ingredients
- Eggs: Keep them at room temp so they whip up bigger for an airier cake
- Granulated sugar: Adds sweetness and helps the egg foam stay strong
- Vanilla extract: Gives a nice homey flavor to both cake and filling
- All purpose flour: Makes the cake soft but still tough enough to roll without breaking
- Baking powder: Helps the cake puff up a bit without getting too thick and breakable
- Heavy cream: Whip it until it's really firm for a rich filling that won't squish out
- Pastel sprinkles or mini chocolate eggs: Add Easter colors and a fun crunch
- White chocolate drizzle: Works as both pretty topping and adds extra sweetness
Step-by-Step Instructions
- Prepare Your Pan:
- Put parchment paper in your jelly roll pan with the edges hanging over a bit for easy lifting. Spray some cooking oil under and over the paper so nothing sticks. This setup really matters for getting the cake out smoothly when it's hot.
- Create the Perfect Batter:
- Beat those eggs and sugar for a full 3 minutes until they turn pale yellow and make ribbon patterns when you lift the beater. This puts air in the mix for that spongy texture. When adding dry stuff, fold it in slowly with a figure eight motion to keep all that air inside.
- Master the Rolling Technique:
- Work fast once the cake comes out hot. Cover your kitchen towel with lots of powdered sugar before flipping the cake onto it. Start at the short end and roll firmly but carefully, including the towel in your roll. This trains the cake to stay in that shape while it cools down.
- Prepare a Stable Filling:
- Cool your mixing bowl and beaters in the freezer for 10 minutes before whipping cream. Beat until you get stiff peaks that stand straight up when you lift the beater. This way your filling won't leak out when you cut slices.
- Assemble with Care:
- When you unroll the cooled cake, you might see some cracks. Don't worry about it. The filling will hide small problems. Spread cream evenly but leave a half-inch space around all edges so it won't spill out. Don't go too heavy on the sprinkles or they'll weigh down your filling.
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I love watching my kids' faces light up when they spot the colorful sprinkles in each slice. Last Easter, my little girl actually counted every single sprinkle in her piece before she took her first bite!
Make-Ahead Options
You can fix this fun roll up to two days before your party. The cake actually gets better after sitting in the fridge awhile as the flavors mix together and the filling sets just right. Just wrap it loosely with plastic, making sure it doesn't touch the white chocolate on top. If you want to keep it longer, you can freeze single slices for up to a month. Just let them thaw in the fridge overnight for a quick Easter treat whenever you want one.
Troubleshooting Tips
Don't panic if your cake gets some big cracks during rolling. A thick layer of filling will hide most problems, and putting sprinkles on top in a pretty pattern draws attention away from any flaws. Cracks usually happen because of overbaking, so watch your cake carefully. The top should bounce back when you touch it but still feel a bit damp. Remember that the cake keeps cooking for a bit even after you take it out of the oven.
Festive Variations
You can change this Easter favorite for other holidays all year with easy tweaks. For Christmas, try red and green sprinkles with a little peppermint in the filling. Valentine's Day works great with pink and red decorations and maybe some raspberry jam mixed into the cream. Halloween gives you chances to use orange and black sprinkles with candy corn on top. The main recipe stays the same while different decorations create whole new looks.
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Frequently Asked Questions
- → What helps keep the sponge soft for rolling?
Start rolling the cake right out of the oven using a clean towel dusted with powdered sugar to avoid any cracks or sticking.
- → Can I swap sprinkles for other decorations?
Sure! Try edible flowers, tiny chocolate eggs, or colorful sugar if you'd like to change things up.
- → How do I whip the cream to stiff peaks?
Chill the cream and mixing bowl first. Then, beat on medium-high speed until the cream stiffens into peaks.
- → Any tips to prevent cracks while rolling?
Roll the cake while it’s still warm, and let it cool down fully in the rolled position—it’ll hold its shape better this way.
- → Can I prepare this a day early?
Absolutely! This will keep well in the refrigerator if you make it the day before and only serve when needed.
- → What pan size works best for this roll?
A 10×15-inch jelly roll pan is the perfect fit for this sponge cake.