Easter Cake Roll
A colorful, pastel Easter Cake Roll with a fluffy sponge, whipped cream filling, and vibrant swirls of pastel colors that make it a perfect holiday treat.
Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tssp vegetable oil
- ¼ cup milk
- ¾ cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- Gel food coloring (pastel pink, green, blue, yellow)
- 1½ cups heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- Whipped cream
- Pastel sprinkles
Instructions
- Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and grease lightly.
- Beat eggs and granulated sugar on high for 5–7 minutes until thick and pale. Add vanilla, oil, and milk, and mix until combined.
- Whisk together flour, baking powder, and salt in a separate bowl. Gently fold into the wet mixture.
- Divide batter into four bowls. Add pastel gel food coloring (pink, green, blue, yellow) to each. Spoon dollops onto the pan and swirl gently with a skewer or knife.
- Bake for 10–12 minutes until the cake springs back when touched.
- Immediately turn the cake onto a powdered sugar-dusted towel and remove the parchment paper. Roll it up gently, short end to short end, and let it cool completely.
- Whip heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
- Unroll the cooled cake, spread whipped cream filling evenly, then re-roll the cake without the towel.
- Frost with whipped cream and sprinkle with pastel sprinkles. Chill for 30 minutes before slicing.