Description
A light and festive sponge cake rolled with a sweet creamy filling, decorated to resemble a traditional Easter-themed dessert—perfect for spring gatherings and holiday celebrations.
Ingredients
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Powdered sugar, for dusting
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for filling)
- Food coloring or sprinkles for decoration (optional)
Instructions
- Preheat oven to 375 °F (190 °C). Line a 15×10‑inch jelly-roll pan with parchment and lightly grease.
- In a bowl, beat eggs and granulated sugar with an electric mixer on high until thick, pale, and ribbon‑stage, about 5 minutes. Beat in vanilla.
- In another bowl, whisk together flour, baking powder, and salt. Gently fold into egg mixture just until combined, being careful not to deflate.
- Spread batter evenly in prepared pan. Bake 10–12 minutes, until light golden and top springs back.
- Generously dust a clean kitchen towel with powdered sugar. Immediately invert warm cake onto towel, peel away parchment, and roll cake with towel from short end. Let cool rolled, seam side down.
- Meanwhile, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll cooled cake carefully, spread whipped cream evenly over surface, leaving a 1‑inch border.
- Optionally sprinkle with tiny pastel sprinkles or add a thin layer of colored cream for Easter flair.
- Re‑roll cake without towel, wrap in plastic, and chill at least 1 hour.
- Before serving, dust with more powdered sugar, trim ends, and decorate with extra sprinkles or piped frosting as desired.
Notes
- Be gentle when folding to keep sponge light and airy.
- Decorate according to holiday theme—pasteled icing, Easter candies, or edible flowers work well.
- Can be made a day ahead and refrigerated; serve chilled or room temperature.
- Substitute filling with cream cheese frosting for a richer taste.