Description
This Easter Swiss Roll is as festive as it is delicious. A soft and airy sponge cake swirled with pastel colors gets rolled around a light vanilla whipped cream filling. The marbled pattern is a showstopper, making this a fun, vibrant dessert that’s perfect for spring gatherings, Easter brunches, or anytime you want to serve something eye-catching and joyful.
Ingredients
For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/4 cup vegetable oil
- Food coloring (pastel pink, yellow, blue, etc.), as needed
For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Dusting:
- Powdered sugar, as needed
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- In a large bowl, beat eggs and granulated sugar until light and fluffy, about 3–5 minutes. Add vanilla and mix well.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the egg mixture gently.
- Stir in milk and vegetable oil until smooth.
- Divide the batter evenly into separate bowls and tint each with a different pastel food coloring.
- Spoon the colored batters randomly onto the prepared baking sheet. Use a toothpick or skewer to gently swirl the colors together for a marbled effect.
- Bake for 10–12 minutes, or until the cake springs back when touched.
- While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Remove parchment and gently roll the cake with the towel from the short end. Let it cool completely.
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Carefully unroll the cooled cake and spread whipped cream evenly over the surface.
- Re-roll the cake (without the towel), place seam-side down on a serving plate, and refrigerate for at least 30 minutes before serving.
- Dust with powdered sugar just before slicing.
Notes
- Add a touch of lemon zest or almond extract to the cream for a subtle twist.
- If the cake cracks slightly during rolling, don’t worry—powdered sugar or decorative toppings will hide imperfections.
- Store in the refrigerator for up to 3 days in an airtight container.
- For best results, chill the cake before slicing to get clean spiral layers.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American