An Easter Cake Roll is a festive and delightful dessert that brings a touch of elegance and whimsy to your holiday celebration. This rolled cake,
often referred to as a "jelly roll" or "Swiss roll," is a light and fluffy sponge cake that is baked in a rectangular pan, filled with a creamy, often colorful filling,
and carefully rolled into a spiral shape. The result is a visually striking dessert that showcases beautiful swirls of cake and filling with every slice.
Easter Cake Roll
Ingredients:
For the Cake:
1/2 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup granulated sugar
1/4 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 tsp almond extract optional
Powdered sugar, for dusting
For the Filling:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 cup heavy whipping cream
1/2 tsp vanilla extract
1/2 cup fruit preserves or fresh fruit e.g., raspberry, strawberry, or blueberry
For Decoration:
Colored sprinkles or edible flowers
Fresh fruit for garnish optional
Additional powdered sugar for dusting
Instructions:
Prepare the Cake:
Preheat your oven to 350F 175C. Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the eggs and granulated sugar together until thick and pale.
Mix in the milk, vegetable oil, vanilla extract, and almond extract if using until combined.
Gradually fold in the dry ingredients until just combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Remove the cake from the oven and immediately dust the top with powdered sugar. Place a clean kitchen towel over the cake and carefully flip it onto the towel. Peel off the parchment paper.
Starting from a short side, roll the cake up with the towel and let it cool completely.
Prepare the Filling:
In a medium bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
In another bowl, whip the heavy cream with vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Fold in fruit preserves or fresh fruit.
Assemble the Cake Roll:
Unroll the cooled cake carefully. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges.
Roll the cake back up tightly, without the towel, and place it seam-side down on a serving plate.
Decorate and Serve:
Decorate the cake roll with colored sprinkles, edible flowers, or additional fruit as desired.
Dust with extra powdered sugar if you like.