🐰 Easter Cake Roll 🍰
Ingredients
For the Cake:
4 large eggs, separated
3/4 cup (150g) granulated sugar
1 tsp vanilla extract
1/4 tsp salt
3/4 cup (95g) all-purpose flour
1/4 cup (30g) powdered sugar (for dusting)
For the Filling:
1 cup (240g) heavy cream
1/4 cup (30g) powdered sugar
1 tsp vanilla extract
1/2 cup (120g) strawberry jam or lemon curd (optional)
For Decoration:
Pastel-colored frosting or whipped cream
Sprinkles, edible glitter, or candy eggs
Instructions
Preheat the Oven: Set your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
Make the Cake Batter: In a large bowl, beat the egg yolks and granulated sugar until light and fluffy. Add the vanilla extract and mix well. In a separate bowl, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the yolk mixture. Sift the flour over the batter and fold until just combined.
Bake the Cake: Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake is golden and springs back when lightly touched.
Roll the Cake: Immediately after baking, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment paper. Roll the cake up in the towel, starting from the short end. Let it cool completely.
Prepare the Filling: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. If desired, mix in strawberry jam or lemon curd for extra flavor.
Assemble the Cake Roll: Unroll the cooled cake and spread the filling evenly over the surface. Roll the cake back up (without the towel) and place it seam-side down on a serving platter.
Decorate: Frost the outside of the cake roll with pastel-colored frosting or whipped cream. Add sprinkles, edible glitter, or candy eggs for a festive Easter look.
Serve and Enjoy: Slice and serve this delightful Easter treat!