Easter Cake Roll
Ingredients:
For the Cake:
3 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1 tbsp vegetable oil
1/4 cup milk
3/4 cup all-purpose flour
1 tsp baking powder
Pinch of salt
Gel food coloring (pastel pink, green, blue, yellow)
For the Filling:
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
Topping (optional):
Whipped cream
Pastel sprinkles
Directions:
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease.
In a large bowl, beat eggs and sugar until thick and pale (5–7 minutes). Mix in vanilla, oil, and milk.
In a separate bowl, whisk flour, baking powder, and salt. Gradually fold dry ingredients into wet.
Divide batter into 4 bowls and tint each with a different pastel food color. Spoon dollops randomly onto the prepared pan, then gently swirl with a skewer or knife.
Bake for 10–12 minutes until cake springs back when touched.
Immediately turn cake out onto a clean towel dusted with powdered sugar. Peel off parchment and roll cake up (short end to short end) in the towel. Let cool completely.
For filling, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Unroll cooled cake, spread whipped cream evenly, then re-roll.
Frost top with extra whipped cream and decorate with sprinkles if desired. Chill 30 minutes before slicing.
Prep Time: 25 minutes | Bake Time: 12 minutes | Cool + Chill Time: 45 minutes | Total Time: 1 hour 22 minutes
Kcal: 230 kcal | Servings: 10 slices
Tips:
Roll the cake while warm to prevent cracking.
Use gel food coloring for brighter pastel swirls without thinning the batter.
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