This vibrant Easter Cake Roll is as much a delight to look at as it is to eat. It features a light, airy sponge with colorful swirls of pink, purple, and green, filled with a smooth whipped cream frosting.
Ingredients
For the Sponge Cake
4 large eggs (room temperature)
3/4 cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 tbsp vegetable oil
Pink, Purple, and Green food coloring (gel works best)
Powdered sugar (for dusting the towel)
For the Filling & Garnish
1 cup heavy whipping cream (cold)
1/2 cup powdered sugar
1 tsp vanilla extract
Pastel sprinkles
Instructions
- Prepare the Batter
Preheat your oven to 180°C and line a 10×15 inch jelly roll pan with parchment paper. In a large bowl, beat the eggs and granulated sugar for about 5 minutes until thick and pale yellow. Stir in the vanilla and oil. Gently fold in the sifted flour, baking powder, and salt until just combined. - Create the Swirls
Divide the batter into four small bowls. Leave one bowl plain (white/yellow). Use food coloring to tint the other three bowls pink, purple, and green.
Spread the plain batter onto the prepared pan.
Drop spoonfuls of the colored batters randomly over the top.
Use a toothpick or knife to gently swirl the colors together into a marble pattern. - Bake and Roll
Bake for 10-12 minutes or until the top springs back when touched. Immediately turn the cake out onto a clean kitchen towel heavily dusted with powdered sugar. Peel off the parchment paper. Starting from the short end, roll the warm cake and the towel together. Let it cool completely in this rolled position. - Fill and Finish
While the cake cools, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Once the cake is cool, gently unroll it. Spread the whipped cream evenly over the surface, leaving a small border at the edges. - Serve
Carefully re-roll the cake (without the towel this time). Frost the outside with a thin layer of remaining cream or a simple glaze, then top with plenty of pastel sprinkles. Refrigerate for at least 1 hour before slicing to ensure clean, beautiful swirls.
