Easter Cake Roll

Easter Cake Roll

Ingredients:

For the sponge cake:

3 large eggs

1 cup granulated sugar

1 tsp vanilla extract

1/2 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

Powdered sugar (for dusting)

For the filling:

8 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1 cup heavy whipping cream (chilled)

1/2 cup whipped cream cheese (optional, for a firmer texture)

For decoration:

Pastel-colored sprinkles (optional)

Edible flowers (optional)

Fresh berries or candied flowers (optional)

Directions:

Preheat the oven: Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease the paper. Set aside.

Make the cake batter: In a large bowl, beat the eggs and granulated sugar with a hand mixer or stand mixer on medium-high speed for about 3-5 minutes, or until the mixture is pale, thick, and doubled in size. Add in the vanilla extract and mix until just combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.

Bake the sponge cake: Pour the batter into the prepared pan and spread it evenly with a spatula. 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 is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately remove it from the oven and carefully invert it onto the towel. Peel off the parchment paper and gently roll the cake up with the towel, starting from one short edge. Allow the cake to cool completely while rolled up.

Make the filling: While the cake is cooling, prepare the filling. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the chilled heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light and fluffy filling.

Assemble the cake roll: Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border at the edges. Carefully roll the cake back up without the towel, making sure it stays tightly rolled.

Decorate and serve: Transfer the cake roll to a serving platter. You can decorate the top with pastel-colored sprinkles, edible flowers, fresh berries, or candied flowers for an Easter-inspired look. Slice the cake into 1-inch pieces and serve!

Tips:

For an extra burst of flavor, you can add a few drops of lemon or orange zest to the filling.

If you want to make the cake roll ahead of time, store it in the fridge for up to 2 days before serving.

If you want to add more color, use food coloring in the filling or even tint the cake batter with pastel shades!

This Easter Cake Roll is a light, airy dessert that's perfect for celebrating the season with family and friends!