Fluffy Easter Cake Roll Recipe: A Spring Treat Everyone Loves

Sweet memories often spiral around a delightful easter cake roll that captures childhood nostalgia in every delicate slice.

Memories of grandma’s kitchen dance through my mind when I think about this classic dessert.

Soft sponge layers whisper stories of springtime celebrations and family gatherings.

Light meringue filling creates a dreamy texture that melts effortlessly on your tongue.

Pastel-colored decorations invite playful moments of joy and connection with loved ones.

Baking this treat connects generations through shared culinary traditions.

You’ll love how simple ingredients can create such a magical centerpiece for your holiday table.

Easter Cake Roll That’s Rolled With Colorful Flavor

• Quick Spring Celebration: Perfect for Easter gatherings and creating memorable family moments with minimal kitchen stress.
• Beginner-Friendly Baking: Simple step-by-step process allows novice bakers to craft an impressive dessert without advanced pastry skills.
• Colorful Customization Delight: Easily personalize buttercream with different food gel colors, making each cake roll uniquely festive and fun.
• Time-Efficient Dessert: Takes under an hour to prepare, with simple ingredients and straightforward techniques that minimize complex cooking steps.

Cake Roll Components for Easter Version

• Eggs: Essential base for creating light, airy cake texture with separated whites and yolks.
• Flour: Provides structural foundation for the cake roll, use all-purpose for best results.
• Cornstarch: Helps create tender, soft cake texture and prevents toughness.

• Milk: Adds moisture and helps blend ingredients smoothly.
• Oil: Ensures cake remains soft and prevents dryness.
• Vanilla: Provides warm, classic flavor enhancement.

• Butter: Creates rich, creamy buttercream base with smooth consistency.
• Powdered Sugar: Sweetens and thickens buttercream frosting.
• Marshmallow Cream: Adds unique softness and glossy texture to buttercream.
• Gel Food Coloring: Offers vibrant, pastel Easter-themed colors without changing frosting consistency.
• Peeps: Cute, festive decorative topping for Easter theme.

• Cream of Tartar: Stabilizes egg whites for better meringue formation.
• Parchment Paper: Prevents cake from sticking during baking.

Easter Cake Roll – Baking and Rolling Instructions

Step 1: Prepare Baking Station

Warm up the oven to 350°F.

Line a cookie sheet with parchment paper.

Ensure all ingredients are at room temperature for smooth mixing.

Step 2: Whip Magical Egg Whites

In a stand mixer, beat egg whites and cream of tartar on medium speed until bubbly.

Slowly sprinkle sugar while mixing.

Increase speed and whip until peaks stand tall and glossy.

Step 3: Create Yolk Mixture

In a separate bowl, whisk egg yolks with milk, oil, and vanilla until smooth.

Sift flour and cornstarch into the mixture, blending until fully incorporated.

Step 4: Combine Delicate Batter

Gently fold one cup of whipped egg whites into the yolk mixture.

Carefully incorporate remaining egg whites to maintain airiness.

The goal is a light, fluffy batter without deflating the whites.

Step 5: Bake Tender Cake

Pour batter into prepared pan, spreading evenly.

Tap pan gently to release any trapped air bubbles.

Bake for 15 minutes until cake springs back when touched.

Step 6: Roll Warm Cake

While cake is still warm, transfer to a clean kitchen towel.

Carefully peel off parchment paper.

Roll cake with towel from short end, creating a gentle spiral.

Allow to cool completely.

Step 7: Prepare Colorful Buttercream

Beat butter and powdered sugar until light and fluffy.

Mix in marshmallow cream for extra smoothness.

• Soft pink
• Pale blue
• Mint green

Step 8: Fill and Reassemble Cake

Unroll cooled cake and trim edges.

Spread buttercream in playful stripes across the surface.

Carefully roll cake back up, ensuring a tight spiral.

Wrap in plastic wrap and chill for 30 minutes.

Step 9: Decorate and Serve

Dust cake with powdered sugar.

Top with adorable Peeps marshmallow candies.

Slice and enjoy your festive Easter treat!

Cake Roll Tips With Easter Color

• Roll the cake while it's still warm to avoid cracks and maintain a smooth, flexible texture for perfect swirls.
• Use gel food coloring for vibrant, pastel Easter-themed stripes without thinning the buttercream's consistency.
• Cut cake edges before filling to ensure a clean, neat roll with even buttercream distribution.
• Refrigerate the rolled cake for 30 minutes to help it set and make slicing easier without crumbling.
• Wrap the cake roll in plastic wrap and keep refrigerated for up to 3 days to maintain freshness and texture.

Cake Roll from Easter Stores Neatly for Seconds

• Store the cake roll wrapped tightly in plastic wrap for up to 3 days in an airtight container.
• Wrap securely in plastic wrap and aluminum foil, then freeze for 1-2 months. Thaw overnight in the refrigerator before serving.
• Best enjoyed cold directly from the refrigerator to maintain the buttercream's texture and cake's moisture.
• Let the cake sit at room temperature for 15-20 minutes before serving to soften slightly and enhance flavors.

Sweet Picks For Cake Roll

• Pastel Palette Pairing: Match the Easter cake roll's playful colors with light, fruity rosé wine or a chilled moscato that echoes its sweet, delicate nature.
• Textural Companion: Serve alongside crème anglaise or vanilla bean custard to complement the cake's soft, rolled texture and enhance its creamy buttercream layers.
• Spring Beverage Boost: Pair with lavender lemonade or a delicate chamomile tea that mirrors the cake's light, airy composition and seasonal springtime spirit.
• Marshmallow Accent: Complement the Peeps topping with a marshmallow-flavored hot chocolate or a white chocolate liqueur that highlights the dessert's whimsical marshmallow cream element.

Easter Cake Roll Ideas

• Gluten-Free Easter Roll: Replace regular flour with a gluten-free flour blend or almond flour to accommodate wheat sensitivities. Ensure all ingredients are certified gluten-free for celiac-friendly enjoyment.
• Dairy-Free Spring Cake Roll: Substitute milk with almond or coconut milk. Use dairy-free margarine instead of butter in buttercream. Select plant-based marshmallow cream to create a lactose-free version.
• Low-Sugar Easter Treat: Swap granulated sugar with monk fruit sweetener or stevia. Reduce overall sugar content by using sugar-free marshmallow cream and limiting powdered sugar decoration. Option to use sugar-free food coloring for festive presentation.
• Vegan Easter Roll: Replace eggs with aquafaba or commercial egg replacer. Use coconut cream and vegan butter for buttercream. Select plant-based marshmallow alternative to create a completely animal-product-free dessert.

FAQs

• What ingredients are key for making the cake roll fluffy?

Egg whites whipped to stiff peaks and carefully folded into the batter create the light, airy texture. Cream of tartar helps stabilize the egg whites, ensuring they rise beautifully without deflating.

• How do I prevent my cake roll from cracking when rolling?

Roll the cake while it’s still warm with a towel. This helps the cake stay flexible and prevents cracking. Cool the cake completely in the rolled position to help it maintain its shape.

• Can I make the buttercream ahead of time?

Yes, you can prepare the buttercream up to 3 days in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature and re-whip before using to restore its fluffy texture.

• What's the best way to get smooth, even stripes of buttercream?

Use an offset spatula to spread the differently colored buttercream in neat, even stripes. Work slowly and carefully to create clean, distinct color sections inside the cake roll.

Easter Cake Roll Recipe

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• Total Time: 50 minutes
• Yield: 12 1x

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Description

Sweet memories of childhood spring to life with this classic Easter cake roll, a delightful Swiss roll pastry swirled with creamy filling and adorned with pastel decorations. Perfectly balanced between light sponge and luscious cream, this dessert promises to delight you with its elegant presentation and nostalgic flavor.

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Ingredients

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Main Ingredients:

• 6 large eggs
• 1 cup (200g) granulated sugar
• 3/4 cup (90g) all-purpose flour
• 1 1/2 cups (340g) salted butter
• 1 1/2 cups (170g) powdered sugar
• 14 ounces (392g) marshmallow cream

Liquid and Binding Ingredients:

• 1/4 cup (60 milliliters) canola oil
• 1/3 cup (80 milliliters) whole milk
• 1 tablespoon (15 milliliters) vanilla extract

Stabilizing and Decorative Ingredients:

• 1/2 teaspoon cream of tartar
• 1 tablespoon cornstarch
• Powdered sugar for dusting
• Gel food coloring (yellow, pink, and blue)
• 3 yellow Peeps
• 2 blue Peeps
• 2 pink Peeps

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Instructions

1. Prepare the workspace by heating the oven to 350°F (180°C) and lining an 11″x17″ cookie sheet with parchment paper.
2. Create a fluffy egg white base by whisking egg whites and cream of tartar on medium speed until frothy. Gradually incorporate sugar, then increase speed to high, whipping until stiff, glossy peaks develop.
3. In a separate mixing bowl, blend egg yolks with milk, oil, and vanilla extract. Carefully sift flour and cornstarch into the mixture, stirring until smooth and well-integrated.
4. Gently incorporate a cup of the whipped egg white mixture into the yolk base, using a folding technique to maintain the delicate air bubbles.
5. Transfer the batter to the prepared pan, ensuring an even distribution and tapping the pan to eliminate any trapped air pockets. Bake for 15 minutes until the surface springs back when lightly touched.
6. Immediately after baking, carefully transfer the warm cake onto a clean kitchen towel. Remove the parchment paper and gently roll the cake with the towel, allowing it to cool completely in this rolled position.
7. Prepare the buttercream by whipping butter and powdered sugar until light and fluffy. Fold in marshmallow cream, then divide the mixture into three separate bowls. Customize each portion with different gel food coloring for a vibrant effect.
8. Once cooled, unroll the cake and trim the edges for a neat appearance. Apply the multicolored buttercream in creative striped patterns, then tightly roll the cake back up. Wrap in plastic wrap and refrigerate for 30 minutes to set.
9. Finish the Easter cake roll by dusting with a light layer of powdered sugar and garnishing with festive Peeps marshmallow candies before serving.

Notes

• Stabilize egg whites by adding cream of tartar, ensuring a more stable and voluminous meringue for the cake roll’s light texture.
• Use room temperature eggs to achieve better volume and smoother incorporation when whipping the meringue and mixing batters.
• Control moisture by gently folding ingredients to maintain air bubbles, preventing a dense and tough cake roll texture.
• Customize flavors by experimenting with different extracts like almond or lemon instead of vanilla for a unique Easter dessert twist.

• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 430
• Sugar: 34g
• Sodium: 320mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 85mg