Easter Swiss Roll
Celebrate the joy of spring with this stunning Easter Swiss Roll 🌸🌈 — a light and fluffy Swiss Roll Cake filled with creamy frosting and crushed Easter candies. With pastel colors and a soft sponge texture, this delightful Easter Cake Roll is the perfect centerpiece for your holiday dessert table. Whether you're looking to impress guests or create a sweet family tradition, this easy-to-follow recipe is one of the most festive and fun cake roll recipes out there. From brunches to Easter dinner, Easter Cake Rolls like this one bring seasonal charm and irresistible flavor. Add this showstopping dessert to your list of must-try Easter Cake Roll Recipes!
Ingredients
For the Cake:
- 6 egg whites
- 1 tsp lemon juice
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 3/4 cup cake flour sifted
- Pastel food coloring pink, yellow, green, blue
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Prepare the Batter: Preheat the oven to 350°F (175°C). Grease a 13x18-inch baking sheet with nonstick spray and line it with parchment paper. In a mixing bowl, beat egg whites, lemon juice, and salt until frothy. Gradually add sugar and beat until soft peaks form. Gently fold in the cake flour until fully incorporated.
- Add Color: Divide the batter into 4 bowls and tint each one with a few drops of different pastel food coloring. Drop spoonfuls of each colored batter randomly onto the prepared sheet. Use a spatula to gently spread and swirl them together into a marbled pattern.
- Bake and Roll: Bake for 12 minutes or until the cake springs back when touched. Let it cool for 5 minutes, then flip it onto a new piece of parchment paper. Carefully peel off the top layer and roll the cake (with the parchment inside) into a log. Chill in the fridge for at least 2 hours.
- Make the Frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Once the cake has cooled, gently unroll it and spread the frosting evenly over the surface. Roll it back up, trim the ends for a clean look, and dust with powdered sugar before serving.
Notes
- Be gentle when folding the flour into the egg whites—this keeps the cake light and fluffy.
- Let the cake cool slightly before rolling to prevent cracking.
- Chill the rolled cake before filling to help it hold its shape.
- For clean slices, wipe the knife between each cut.