A soft, light sponge cake rolled with a fluffy whipped cream filling and decorated in festive Easter colors! This cake is a showstopper for any Easter gathering and brings a delightful touch of spring to your dessert table.
Why You’ll Love This Recipe:
✔️ Light and Fluffy Sponge Cake – No dense cake here! The airy sponge rolls beautifully without cracking.
✔️ Creamy, Dreamy Filling – Sweetened whipped cream with a light texture that pairs perfectly with the cake.
✔️ Customizable Decorations – Use pastel sprinkles, chocolate eggs, or drizzle colorful chocolate on top.
✔️ Perfect for Easter Celebrations – The pastel colors and festive toppings make this a stunning centerpiece.
Ingredients
For the Sponge Cake:
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup powdered sugar (for rolling)
For the Filling:
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup pastel-colored sprinkles (optional)
For Decoration:
- 1 cup white chocolate or pastel-colored candy melts, melted
- Easter-themed sprinkles
- Mini chocolate eggs, piped frosting flowers, or shredded coconut (for a “nest” effect)
Equipment Needed
✔️ 10×15-inch jelly roll pan – This is the perfect size for rolling.
✔️ Electric mixer or stand mixer – Whipping the eggs and cream requires an electric mixer.
✔️ Offset spatula – Helps spread the batter evenly.
✔️ Clean kitchen towel – Essential for rolling the cake.
✔️ Parchment paper – Prevents sticking.
✔️ Cooling rack – Allows for even cooling.
Step-by-Step Instructions
Step 1: Prepare the Pan and Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper.
Step 2: Make the Sponge Cake Batter
1️⃣ Whip the eggs and sugar:
- In a large mixing bowl, use a hand mixer or stand mixer to beat the eggs and granulated sugar on high speed for 3-5 minutes.
- The mixture should be pale, thick, and tripled in volume. (This is crucial for a light and airy sponge!)
- Add vanilla extract and mix briefly.
2️⃣ Sift the dry ingredients:
- In a separate bowl, sift together the flour, baking powder, and salt.
- Sifting prevents lumps and keeps the cake light.
3️⃣ Fold the dry ingredients into the egg mixture:
- Gently fold the flour mixture into the beaten eggs using a spatula.
- Be very gentle to avoid deflating the batter. Use slow, sweeping motions.
4️⃣ Spread the batter:
- Pour the batter into the prepared pan and spread it evenly using an offset spatula.
Step 3: Bake the Cake
- Place the pan in the preheated oven and bake for 10-12 minutes.
- The cake is ready when the top is lightly golden and springs back when touched.
- Avoid overbaking! A dry sponge will crack when rolled.
Step 4: Roll the Cake While Warm
1️⃣ Dust a clean kitchen towel with powdered sugar.
2️⃣ Flip the cake onto the towel while it’s still warm. Carefully peel off the parchment paper.
3️⃣ Gently roll the cake up with the towel, starting from the short end.
4️⃣ Let the rolled cake cool completely on a wire rack (about 1 hour).
Why Roll While Warm?
Rolling while warm prevents cracks and helps the cake hold its shape later.
Step 5: Make the Whipped Cream Filling
1️⃣ Chill your mixing bowl and beaters for 10 minutes before whipping (this helps the cream whip faster).
2️⃣ Beat heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
3️⃣ If desired, gently fold in pastel sprinkles.
Step 6: Assemble the Cake Roll
1️⃣ Unroll the cooled cake carefully.
2️⃣ Spread the whipped cream evenly over the cake, leaving a ½-inch border around the edges.
3️⃣ Gently roll the cake back up, without the towel, making sure it’s tight but not too firm.
4️⃣ Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to 1 hour to set.
Step 7: Decorate the Cake Roll
1️⃣ Melt white chocolate or pastel-colored candy melts according to package instructions.
2️⃣ Drizzle over the cake roll in zigzag patterns.
3️⃣ Sprinkle with Easter-themed sprinkles while the chocolate is still wet.
4️⃣ Decorate with mini chocolate eggs, shredded coconut (for a nest effect), or piped frosting flowers.
Step 8: Serve and Enjoy!
- Slice with a sharp knife and wipe the blade clean between cuts for neat slices.
- Serve chilled for the best texture.
Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- Do not freeze once decorated (the whipped cream filling won’t hold well).
Troubleshooting Tips
🛑 Cake cracked while rolling → The cake may have been overbaked or cooled too much before rolling. Try rolling it immediately after baking next time.
🛑 Whipped cream filling is too runny → Make sure you’re whipping the cream to stiff peaks. If it’s too warm, chill the bowl before whipping.
🛑 Cake stuck to the parchment paper → Always grease the parchment paper before baking to ensure an easy release.
🛑 Roll is too loose → Be sure to roll firmly but gently, and refrigerate before slicing.
Fun Variations!
🌸 Lemon Cream Easter Roll: Add 1 tablespoon lemon zest to the batter and fold in lemon curd with the whipped cream.
🍓 Strawberry Shortcake Roll: Fill with whipped cream and chopped fresh strawberries.
🍫 Chocolate Easter Roll: Add 2 tablespoons cocoa powder to the cake batter and fill with chocolate whipped cream.
Final Thoughts
This Easter Cake Roll is a festive and delightful treat that will impress everyone at your Easter gathering! It’s soft, creamy, and perfectly decorated for springtime fun.