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.
Ingredients
Scale
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
Instructions
- Prepare the workspace by heating the oven to 350°F (180°C) and lining an 11″x17″ cookie sheet with parchment paper.
- 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.
- 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.
- Gently incorporate a cup of the whipped egg white mixture into the yolk base, using a folding technique to maintain the delicate air bubbles.
- 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.
- 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.
- 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.
- 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.
- 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