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Easter Cake Roll

There’s something truly magical about Easter desserts that brings back warm memories of family gatherings, laughter, and the sweet anticipation of spring. This charming pastel sponge cake, filled with luscious cream cheese frosting and rolled to perfection, is a feast for the eyes and a delight to the taste buds.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Sponge Cake
  • 1 1/4 cups cake flour can substitute with all-purpose flour and cornstarch mix
  • 1/4 tsp kosher salt a pinch
  • 1/2 tsp baking powder a pinch
  • 6 large egg whites at room temperature
  • 1 1/2 tbsp lemon juice
  • 1 1/2 tsp pure vanilla extract
  • 3/4 cup granulated sugar
  • various drops pastel gel food coloring pink, yellow, green, purple for marbled effect
For the Cream Cheese Filling
  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 tsp pure vanilla extract

Equipment

  • 13x18-inch Rimmed Baking Sheet
  • Parchment Paper
  • Stand Mixer with Whisk Attachment
  • Rubber Spatula
  • Offset spatula
  • Clean Kitchen Towel or Fresh Parchment
  • Wire rack
  • Sharp Serrated Knife

Method
 

  1. Step 1: Preheat oven to 375°F (190°C). Line a 13x18-inch rimmed baking sheet with parchment paper, leaving overhang on short sides.
  2. Step 2: Sift together cake flour, kosher salt, and baking powder in a small bowl.
  3. Step 3: In a stand mixer fitted with whisk attachment, beat egg whites, lemon juice, and vanilla on medium speed until foamy.
  4. Step 4: Gradually add granulated sugar while mixing, increase speed to medium-high and beat until stiff, glossy peaks form (5-8 minutes).
  5. Step 5: Remove bowl from mixer and gently fold sifted flour mixture into the egg whites with a rubber spatula until smooth and no streaks remain.
  6. Step 6: Divide batter evenly into 4 small bowls. Add different pastel gel food coloring drops to each and gently fold to mix without overmixing.
  7. Step 7: Spoon colored batters randomly in alternating patterns onto the parchment-lined baking sheet creating swirls and splotches.
  8. Step 8: Use an offset spatula to spread batter evenly to edges, blending colors slightly but maintaining pastel effect.
  9. Step 9: Bake for 10-12 minutes until cake is firm to touch and springs back lightly.
  10. Step 10: While warm, loosen edges with a knife and invert cake onto a clean kitchen towel or fresh parchment. Peel off original parchment and trim crisp edges.
  11. Step 11: Roll cake tightly from a short end using towel or parchment to 'train' it. Let cool completely seam-side down on wire rack.
  12. Step 12: Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy and light.
  13. Step 13: Unroll cooled cake carefully. Spread cream cheese filling evenly over surface, then roll back up tightly without parchment. Place seam-side down on serving platter.
  14. Step 14: Cover loosely and refrigerate at least 1 hour to set filling. Before serving, dust top with powdered sugar and slice with sharp serrated knife.

Notes

Make ahead by baking sponge a day early and wrapping tightly. Prepare filling and assemble next day for easier holiday baking. Store covered in fridge up to 3 days or freeze wrapped for 2 months. Let sit at room temperature 15-20 minutes before serving for best texture.