Easter Cake Roll Fun (Print Version)
# Ingredients:
→ Sponge Cake
01 -
3/4 cup all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
4 large eggs
04 -
1 teaspoon vanilla extract
05 -
3/4 cup granulated sugar
06 -
1/4 teaspoon salt
07 -
1/4 cup powdered sugar for dusting
→ Filling
08 -
1/2 teaspoon vanilla extract
09 -
2 tablespoons powdered sugar
10 -
1 cup heavy cream
11 -
1/2 cup pastel sprinkles or small chocolate eggs
→ Decoration
12 -
Extra sprinkles or candy for garnish
13 -
1/2 cup white chocolate, melted
# Instructions:
01 -
Warm up your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and give it a light spray with oil or butter.
02 -
Whip the sugar and eggs together at high speed for about 3 minutes until the texture’s nice and fluffy. Blend in the vanilla.
03 -
Use another bowl to mix the salt, baking powder, and flour. Slowly add this into the egg and sugar mix, folding it gently.
04 -
Pour the batter evenly into the prepared pan. Bake it for roughly 10 to 12 minutes until it’s lightly golden on top.
05 -
While it's still hot, flip the cake onto a tea towel coated with powdered sugar. Pull off the parchment, then roll it up with the towel, starting at the short side. Leave it to cool all the way.
06 -
Whip the heavy cream, vanilla, and powdered sugar until the mix is nice and firm peaks hold their shape.
07 -
Carefully unroll your cake, spread the filling across, and sprinkle the pastel sprinkles all over. Roll it up tightly again without the towel.
08 -
Drizzle the melted white chocolate over the roll and sprinkle extras like candies or sprinkles on top.
09 -
Put the roll in the fridge for at least half an hour before slicing and enjoying.