Easter Cake Roll
This Easter Cake Roll is a light, airy sponge cake filled with a rich cream cheese frosting, decorated with fresh berries. It's a stunning dessert that brings the flavors and colors of spring to your holiday table.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 2 hours 32 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with substitutions)
Ingredients
4 Large Eggs
½ cup Granulated Sugar
½ cup All-Purpose Flour
1 teaspoon Baking Powder
¼ teaspoon Salt
1 teaspoon Vanilla Extract
¼ cup Powdered Sugar (for dusting)
8 ounces Cream Cheese
½ cup Unsalted Butter
3 cups Powdered Sugar
1 teaspoon Vanilla Extract
1-2 tablespoons Milk or Cream
½ cup Fresh Berries
Fresh Mint Leaves
Extra Powdered Sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper
- Beat eggs on high speed for 5 minutes until thick and pale yellow
- Gradually add sugar while continuing to beat for another 2-3 minutes
- Whisk together flour, baking powder, and salt. Fold into egg mixture carefully
- Add vanilla extract
- Spread the batter in the prepared pa
- Bake for 10-12 minutes until the cake springs back when touched
- Dust a clean kitchen towel with powdered sugar and invert the warm cake onto it
- Roll the cake with the towel and let it cool completely
- Beat cream cheese and butter until smooth, then gradually fold in powdered sugar and vanilla
- Unroll the cake, spread the frosting, and re-roll without the towel
- Wrap in plastic wrap and refrigerate for at least 2 hours
- Dust with powdered sugar and garnish with berries and mint before serving
Notes
Make sure eggs are at room temperature for best volume.
Sift powdered sugar for a smooth filling.
Don't overbake the cake to avoid cracking.
Find it online: https://onthatplate.com/easter-cake-roll/